Description
Queso Chicken & Rotel Shells is a creamy, cheesy, Tex-Mex comfort pasta that comes together in one skillet after the pasta boils. It’s a weeknight dinner hero, a family dinner favorite, and a surprisingly solid meal prep option when you store it right.
Ingredients
Scale
- 10 oz medium pasta shells (or elbow macaroni)
- 1 lb boneless skinless chicken breast or thighs, diced
- 1 tbsp olive oil
- 1 tbsp taco seasoning (store-bought or homemade)
- 1 (10 oz) can Rotel (diced tomatoes + green chiles), undrained
- 1 cup milk (or half-and-half for extra creamy)
- 4 oz cream cheese, cubed
- 1 1/2 cups shredded cheddar or Mexican blend
- Salt
- Pepper
- Optional: crushed tortilla chips
- Optional: chopped cilantro
- Optional: sliced jalapeños
- Optional: green onions
Instructions
- Cook pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and taco seasoning. Cook 6–8 minutes until browned and cooked through.
- Reduce heat to medium. Add Rotel and milk. Stir in cream cheese and mix until smooth and creamy.
- Add shredded cheese and stir until melted. If needed, loosen sauce with a splash of reserved pasta water.
- Add drained pasta. Toss to coat and heat 1–2 minutes.
- Serve warm. Top with crushed tortilla chips and cilantro if desired.
Notes
- Meal prep tip: save a splash of milk and stir it in when reheating to keep the sauce creamy.
- Heat control: use mild Rotel for a kid-friendly family dinner, or add jalapeños for more heat.
- Healthy dinner option: use milk (not half-and-half) and add spinach or bell peppers at the end.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Category: Chicken
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 Serving
- Calories: 650Kcal
- Fat: 30g
- Carbohydrates: 65g
- Protein: 45g
Keywords: Creamy Queso Chicken