Ingredients
• 8 oz (225g) penne or rotini pasta
• 2 cups cooked chicken, shredded or cubed (rotisserie works great!)
• 1 (10 oz) can Rotel Original Diced Tomatoes & Green Chilies
• 1 (10.75 oz) can condensed cream of chicken soup (or homemade creamy base)
• ½ cup sour cream or full-fat Greek yogurt
• 1½ cups shredded sharp cheddar cheese
• ½ cup milk or low-sodium chicken broth
• 1 tsp garlic powder
• ½ tsp cumin
• Salt & black pepper to taste
• Optional: ¼ cup sliced green onions or pickled jalapeños for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13″ baking dish.
- Cook pasta al dente; drain and return to pot.
- In a bowl, combine Rotel, soup, sour cream, milk, garlic powder, cumin, salt, and pepper. Stir in chicken and 1 cup cheese.
- Fold mixture into cooked pasta until evenly coated.
- Transfer to baking dish. Top with remaining ½ cup cheese.
- Bake uncovered 20–25 min until bubbly and golden at edges.
- Rest 5 min. Garnish with green onions or jalapeños if desired.
PREP TIME & NUTRITION (per serving, serves 6):
Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min | Servings: 6 | Calories: 420 | Net Carbs: 38g | Fats: 18g | Protein: 28g