Hey there, friend! Let’s talk about a dish that’s like a warm, cheesy hug on a plate—Rotel Pasta. This is a creamy, zesty, one-skillet wonder that brings together tender pasta, savory ground beef, and the bold kick of Rotel diced tomatoes with green chilies, all wrapped in a velvety cheese sauce. It’s the kind of meal that tastes like you spent hours in the kitchen, but—spoiler alert—it comes together in about 30 minutes. Perfect for those busy weeknights when you want something hearty and comforting, or even for a casual weekend dinner with the family. I started making this when I was craving something indulgent yet easy, and it’s become my go-to for satisfying everyone at the table (even the picky eaters!). Here’s why this Rotel Pasta is about to steal a spot in your weekly rotation.
Why You’ll Love This Recipe
- Ready in 30 Minutes: From stove to table in half an hour, this is a lifesaver for busy evenings.
- Bold, Zesty Flavor: The Rotel tomatoes bring a tangy, slightly spicy kick that pairs perfectly with the creamy cheese sauce.
- One-Skillet Wonder: Less cleanup means more time to relax after dinner.
- Family-Friendly: Kids and adults love the cheesy, comforting vibes, and you can tweak the spice level to suit everyone.
- Budget-Friendly: Made with pantry staples like pasta, ground beef, and canned Rotel, it’s easy on the wallet.
- Super Versatile: Swap proteins, add veggies, or crank up the heat—this recipe bends to your cravings.
- Meal Prep Hero: It reheats beautifully, so you can make a big batch for lunches or dinners all week.
Ingredients You’ll Need
- Penne Pasta: Its ridges grab onto that creamy sauce, but rotini or rigatoni work great too.
- Lean Ground Beef: Adds hearty, savory depth. Ground turkey or sausage are great swaps if you prefer.
- Rotel Diced Tomatoes with Green Chilies: The star of the show, bringing tangy heat. Mild, Original, or Hot—pick your vibe.
- Yellow Onion: Builds a sweet, savory base. White or red onions work in a pinch.
- Garlic: Fresh minced garlic is key for that aromatic pop—don’t skip it!
- Olive Oil: Just a splash to sauté the beef and veggies.
- Beef Broth: Adds rich, savory depth to the sauce. Chicken or veggie broth can sub in.
- Heavy Cream: For that luscious, creamy texture. Half-and-half works for a lighter option.
- Cream Cheese: Melts into the sauce for extra decadence. Cut it into cubes for quick melting.
- Shredded Cheddar Cheese: Brings melty, cheesy goodness. Freshly grated melts better than pre-shredded.
- Seasonings (Chili Powder, Smoked Paprika, Garlic Salt, Cumin, Black Pepper): These add warmth and depth to the sauce.
- Optional Garnish (Cilantro or Parsley): A sprinkle of fresh herbs adds a pop of color and freshness.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make Rotel Pasta (Step-by-Step Instructions)
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook 12 oz of penne pasta according to package directions until al dente (usually 8–10 minutes). Drain and set aside. Pro tip: Reserve ½ cup of pasta water before draining—it’s a secret weapon for adjusting the sauce later if it gets too thick.
Step 2: Brown the Beef
In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add 1 lb lean ground beef and 1 diced yellow onion. Cook, breaking up the meat with a wooden spoon, until the beef is browned and the onion is soft, about 5–7 minutes. Drain any excess grease to keep the dish from feeling heavy.
Step 3: Add the Garlic
Stir in 2 minced garlic cloves and cook for about 1 minute until fragrant. Be careful not to burn the garlic—it can turn bitter fast, so keep stirring!
Step 4: Build the Sauce
Add 1 (10 oz) can of undrained Rotel tomatoes, 1 cup beef broth, ½ cup heavy cream, 4 oz cream cheese (cubed), 1 tsp chili powder, 1 tsp smoked paprika, ½ tsp garlic salt, ½ tsp cumin, and ¼ tsp black pepper. Stir everything together and bring to a simmer. Let it cook for about 5 minutes, stirring occasionally, until the cream cheese melts and the sauce thickens slightly. The Rotel’s tangy heat will start to shine here!
Step 5: Melt in the Cheese
Reduce the heat to low and stir in 1 cup shredded cheddar cheese until it’s fully melted and the sauce is smooth and creamy. If the sauce feels too thick, add a splash of that reserved pasta water to loosen it up.
Step 6: Combine with Pasta
Add the cooked penne to the skillet and toss until every noodle is coated in that glorious sauce. Give it a quick taste and adjust the seasoning with a pinch of salt or pepper if needed.
Step 7: Serve and Garnish
Serve the pasta hot, garnished with a sprinkle of fresh chopped cilantro or parsley for a burst of color and flavor. Dig in and enjoy the cheesy, zesty goodness!
Helpful Tips
- Meal Prep Like a Champ: Make a double batch and portion it into airtight containers for quick lunches or dinners. It reheats well and stays tasty for up to 3–4 days in the fridge.
- Storing Leftovers: Store in an airtight container in the fridge for 3–4 days. Add a splash of milk or broth when storing to keep the pasta from drying out. For freezing, let it cool completely, then transfer to a freezer-safe container or bag for up to 2–3 months. Thaw overnight in the fridge before reheating.
- Reheating Without Drying Out: Reheat on the stovetop over medium-low heat, stirring frequently and adding a splash of milk or broth to revive the creamy sauce. You can also microwave in 30-second intervals, stirring between each, until heated through.
- Perfect Pairings: Serve with a simple green salad with a tangy vinaigrette to balance the richness, or pair with garlic bread for ultimate comfort. Roasted veggies like broccoli or zucchini make a great side too. For drinks, try a crisp iced tea or a light beer to complement the zesty flavors.
- Creative Twists: Crank up the heat with Hot Rotel or a pinch of cayenne pepper. Sneak in veggies like diced bell peppers, spinach, or mushrooms—sauté them with the onions to blend them in seamlessly. Swap the beef for ground turkey, chorizo, or even shrimp for a different spin. For extra cheesiness, sprinkle more cheddar on top and bake at 350°F for 5–10 minutes until bubbly.
- Pasta Water Hack: That reserved pasta water is starchy gold—it helps the sauce cling to the noodles and adjusts the thickness without diluting the flavor. Add it 1 tbsp at a time to get the perfect consistency.
Frequently Asked Questions (FAQs)
Can I make this ahead of time?
Yes! Prepare the dish, let it cool, and store it in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of milk or broth to keep it creamy. You can also assemble it (without baking) and refrigerate for a day before popping it in the oven for a fresh-baked vibe.
Can I freeze Rotel Pasta?
You bet! Let it cool completely, then store in a freezer-safe container for up to 2–3 months. The texture of the pasta may soften slightly when thawed, but it’s still delicious. Thaw in the fridge overnight and reheat gently with a bit of milk or broth to restore the sauce’s creaminess.
What if I don’t have Rotel tomatoes?
No Rotel? Use a can of diced tomatoes and add a small can of diced green chilies or a pinch of red pepper flakes for a similar zesty kick. You can also use fresh diced tomatoes and a chopped jalapeño, but adjust the seasoning to taste.
Is this recipe good for meal prep?
It’s awesome for meal prep! Portion it into containers for easy grab-and-go lunches or dinners. It reheats well and stays flavorful, making it a great option for busy weeks.
How do I make it vegetarian?
Skip the ground beef and use a plant-based meat substitute, or bulk it up with veggies like mushrooms, zucchini, or black beans for extra heartiness. Swap the beef broth for vegetable broth, and you’re good to go!
I whip up this Rotel Pasta at least once a month because it’s such a crowd-pleaser and so darn easy. My favorite way to enjoy it is with a big scoop right out of the skillet, paired with a crisp side salad and a cold drink—it’s comfort food perfection. Try it out this week and let me know how it goes! Drop a comment below if you add your own twist or if it becomes a new fave in your house. Happy cooking
Rotel Pasta
Ingredients
- 4 boneless skinless chicken breasts (pounded to about 1/2-inch thickness)
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon milk
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- ⅓ cup olive oil or vegetable oil for frying
- For the Lemon Butter Sauce:
- 4 tablespoons unsalted butter
- ¼ cup chicken broth
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh parsley optional, for garnish
Instructions
- Pound and season the chicken: Pound the chicken breasts evenly to about 1/2-inch thickness. Season both sides with salt and pepper.
- Set up the breading stations: Place flour in one shallow dish. In a second dish, whisk the eggs and milk. In a third dish, mix panko breadcrumbs, Parmesan cheese, garlic powder, and Italian seasoning.
- Bread the chicken: Dredge each chicken breast first in the flour (shake off excess), then in the egg wash, and finally in the breadcrumb-Parmesan mixture, pressing gently to adhere.
- Heat the oil: In a large skillet over medium heat, heat the olive oil until shimmering.
- Fry the chicken: Fry the breaded chicken for about 4–5 minutes per side, or until golden brown and cooked through (internal temperature should be 165°F). Transfer to a plate lined with paper towels to drain.
- Make the lemon butter sauce: In a small saucepan, melt the butter over medium heat. Stir in the chicken broth, lemon juice, and lemon zest. Simmer for 2–3 minutes until slightly thickened.
- Serve: Drizzle the lemon butter sauce over the crispy chicken. Garnish with chopped fresh parsley if desired.
Notes
- For extra crispiness, you can double-coat the chicken: repeat the egg wash and breadcrumb steps.
- If you don’t have panko breadcrumbs, regular breadcrumbs work too but won’t be quite as crispy.
- This dish pairs wonderfully with mashed potatoes, pasta, or a light arugula salad.
- You can also bake the breaded chicken at 400°F (200°C) for 20–25 minutes if you prefer to avoid frying.
