Cheesy Chicken Pasta

Alex Parch


I make mine mild, but if you would like to add a little more spice simply add a hotter version of Rotel and a couple dashes of hot sauce.

pinch tips: How to Quarter a Chicken



About 4


1 box
bow-tie pasta, cooked and drained
bone in chicken breasts
2 clove
salt and pepper to taste
1 can(s)
mild rotel
1 can(s)
petite diced tomatoes
mushrooms, canned or about 1 cup fresh mushrooms sauteed.
1 can(s)
chicken and herbs soup or cream of chicken soup
1 can(s)
cream of mushroom soup
1 box
velveeta cheese

Directions Step-By-Step

In a large pot filled with enough water to cover your chicken breasts, add chopped onion and diced or smashed garlic (for flavor). Salt and pepper water. Add chicken and boil until cooked through, about 45 minutes.
Remove chicken from water and allow to cool a little before shredding.
While chicken is cooling, cook your pasta.
Shred chicken, set aside.
Drain pasta and put back into pot. Leave temp on low to medium low. Add shredded chicken and remaining ingredients- Rotel, Diced tomatoes, Soups (just the soups do not add water), Velveeta cheese and mushrooms. If its too thick for you add a little milk.
Mix well and heat through.
Serve with a salad and some garlic bread.

About this Recipe

Course/Dish: Chicken, Pasta