Rotel Chicken Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
12 oz spaghetti noodles, uncooked
02 -
4 cups cooked rotisserie chicken, pulled apart or cubed
03 -
1 (10 oz) can of Rotel with diced tomatoes and green chilies, do not drain
04 -
1 cup broth made from chicken, set aside some for later
05 -
2 (10.5 oz) cans condensed soup (cream of chicken with herbs flavor)
06 -
4 cloves of garlic, finely chopped
07 -
3 cups shredded cheese blend, like Mexican or similar
08 -
1 cup sour cream
→ Seasonings
09 -
½ teaspoon ground black pepper
10 -
½ teaspoon seasonal salt
11 -
3 tablespoons cajun spice blend, split up
12 -
½ teaspoon red chili flakes
13 -
Dried parsley for topping
→ Homemade Cajun Seasoning (Optional)
14 -
1 teaspoon regular salt
15 -
½ teaspoon dried oregano
16 -
½ teaspoon ground thyme
17 -
1 teaspoon black pepper powder
18 -
1 tablespoon powder from onions
19 -
2 teaspoons garlic powder
20 -
2 tablespoons smoked paprika
21 -
1 tablespoon cayenne powder
# Instructions:
01 -
Heat your oven to 375°F. Cook the noodles by boiling them as instructed on the package, then drain and set aside.
02 -
Remove bones from the rotisserie chicken. Place it in a big bowl, drizzle with about ¼ cup of broth to keep it moist, then sprinkle about 2 tablespoons of cajun seasoning on top. Mix gently to coat everything.
03 -
In another large bowl, whisk together the sour cream, cream of chicken soup, Rotel (juice included), black pepper, minced garlic, red pepper flakes, seasoning salt, and another tablespoon of cajun spice until smooth.
04 -
Warm the remaining ¾ cup of chicken stock on low heat. Slowly stir it into the sauce mix until fully combined.
05 -
In your 9×13 dish, toss the cooked pasta, chicken that’s been seasoned, sauce mixture, and half the cheese. Use tongs to mix well so everything’s evenly spread.
06 -
Scatter the rest of the cheese on top and sprinkle parsley over it. Cover the dish with foil (spray foil with nonstick spray first). Put in the oven for 25 minutes, uncover, and bake for another 10 minutes until the cheese is bubbly and slightly browned.
# Notes:
01 -
Store-bought cajun spices are fine, but try homemade if you’ve got time.
02 -
Add a splash of chicken broth when reheating to make the pasta moist again.
03 -
Easy to prepare ahead of time for busy days.