This cheesy chicken rotini skillet is one of my go-to comfort meals when I want something creamy, filling, and easy to make. I like how everything comes together in one pan, creating a rich and satisfying dinner that works perfectly for busy nights.
Why You’ll Love This Recipe
I love this recipe because it’s simple, budget-friendly, and incredibly comforting. I only need a handful of ingredients, and the result is a creamy, cheesy dish that everyone enjoys. I also like that it’s flexible, so I can adjust the flavors or add extras depending on what I have on hand.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
12 oz rotini pasta
2 cups cooked chicken, diced or shredded
16 oz Velveeta cheese, cubed
1 can (10.5 oz) cream of chicken soup
1 can milk (using the empty soup can)
1 can (10 oz) Rotel diced tomatoes with green chilies, drained (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
I begin by cooking the rotini pasta according to the package instructions, then I drain it and set it aside. In a large skillet over medium heat, I add the cooked chicken and let it warm up. I stir in the cream of chicken soup and the milk until the mixture is smooth and creamy. Next, I add the cubed Velveeta and stir continuously until it melts completely into a rich sauce. If I’m using Rotel, I stir it in at this point. Finally, I add the cooked pasta to the skillet, mix everything well, and let it simmer for a few minutes until the sauce coats every piece.
Servings And Timing
I usually get about 4 to 6 servings from this recipe. It takes about 10 minutes to prep and around 20 minutes to cook, so the total time is approximately 30 minutes.
Variations
I sometimes add cooked vegetables like broccoli, peas, or bell peppers to make it more colorful and hearty. When I want extra cheesiness, I mix in a little shredded cheddar at the end. For more heat, I add extra Rotel or a pinch of red pepper flakes.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop or in the microwave, adding a splash of milk to bring the sauce back to a creamy consistency.
FAQs
Can I use a different type of pasta?
I like rotini best, but I also use penne or fusilli with great results.
Can I make this dish ahead of time?
I can prepare it ahead and store it in the refrigerator, though I think it tastes best when served fresh.
What can I use instead of Velveeta?
I sometimes use cream cheese or a blend of shredded cheeses, keeping in mind the sauce may be slightly less smooth.
Can I freeze this recipe?
I don’t recommend freezing it because the cheese sauce can change texture after thawing.
How do I keep the sauce creamy?
I make sure to heat the sauce gently and stir often, and I add a little milk when reheating if needed.
Conclusion
This cheesy chicken rotini skillet is a comforting, easy meal that I love making when I want something warm and satisfying without a lot of effort. It’s creamy, flavorful, and perfect for sharing with family or enjoying as leftovers.
Cheesy Chicken Rotini Skillet is a creamy, comforting one-pan meal made with tender rotini pasta, Velveeta cheese, and chicken. It’s a quick and easy dinner perfect for busy weeknights and flexible enough for tasty variations.
Total Time:30 minutes
Yield:4 to 6 servings
Ingredients
12 oz rotini pasta
2 cups cooked chicken, diced or shredded
16 oz Velveeta cheese, cubed
1 can (10.5 oz) cream of chicken soup
1 can milk (using the empty soup can)
1 can (10 oz) Rotel diced tomatoes with green chilies, drained (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Cook the rotini pasta according to package directions. Drain and set aside.
In a large skillet over medium heat, add the cooked chicken and warm it through.
Stir in the cream of chicken soup and milk until smooth.
Add the cubed Velveeta and stir until completely melted and creamy.
If using Rotel, stir it in now.
Add the cooked rotini pasta to the skillet and mix until fully coated in sauce.
Let the mixture simmer for a few minutes, stirring occasionally, until heated through.
Notes
Add cooked vegetables like broccoli, peas, or bell peppers for more color and nutrition.
Mix in shredded cheddar for extra cheesiness.
Add red pepper flakes or extra Rotel for more spice.
Reheat with a splash of milk to keep the sauce creamy.
Velveeta substitutes may affect the texture of the sauce.
