Description
Indulge in the rich and creamy goodness of this Tex-Mex inspired Creamy Rotel Pasta Bake. A satisfying casserole dish that combines tender penne pasta, flavorful Rotel tomatoes, creamy cheeses, and seasoned chicken for a comforting meal the whole family will love.
Ingredients
Pasta:
- 12 ounces penne pasta
Sauce:
- 1 tablespoon olive oil
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 (10-ounce) can Rotel (diced tomatoes with green chilies)
- 1 (8-ounce) block cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup milk
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
Filling:
- 2 cups cooked shredded chicken (or ground beef)
- 1 1/2 cups shredded cheddar cheese
- Salt and black pepper to taste
- Chopped cilantro or green onions for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Cook the pasta: Cook the penne pasta in salted boiling water until al dente, then drain and set aside.
- Prepare the sauce: In a large skillet over medium heat, sauté the onion in olive oil until soft. Add garlic, Rotel, cream cheese, sour cream, and milk. Cook until smooth.
- Add seasonings: Stir in chili powder, cumin, salt, and pepper.
- Combine ingredients: Mix in the cooked chicken and pasta.
- Bake: Transfer to a baking dish, top with cheddar cheese, and bake for 15–20 minutes until golden.
- Serve: Garnish with cilantro or green onions, if desired.
Notes
- For a spicier version, use hot Rotel or add crushed red pepper flakes.
- You can substitute ground beef or turkey for the chicken.
- This dish freezes well—just reheat covered until warmed through.
