Ingredients:
- 1 (16 oz) box of pasta (mini penne or your favorite shape)
- 32 oz Velveeta cheese, cubed
- 2 cups heavy whipping cream
- 6-8 boneless, skinless chicken thighs
- 1 stick (½ cup) butter, divided
- 2 cans Rotel (diced tomatoes and green chilies)
- 1 (8 oz) block of cream cheese
- Olive oil (for tossing the chicken)
- Seasonings for chicken:
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- ½ teaspoon ground turmeric
- 1 teaspoon garlic powder
- 1 tablespoon dried parsley (divided)
- Salt and black pepper, to taste
- Optional: Fresh spinach (for added color and flavor)
Instructions:
- Preheat the oven to 375°F.
- Season and bake the chicken:
- Toss the 6-8 chicken thighs in olive oil until evenly coated.
- Season the chicken with smoked paprika, onion powder, ground turmeric, garlic powder, parsley, and black pepper.
- Arrange the seasoned chicken on a baking sheet and bake for 30-35 minutes or until fully cooked (internal temperature of 165°F).
- Once done, remove from the oven and allow the chicken to cool slightly. Shred the chicken into bite-sized pieces.
- Cook the pasta:
- Bring a large pot of salted water to a boil. Cook the 16 oz pasta according to package instructions until al dente.
- Drain the pasta and toss with ½ stick of butter (4 tablespoons) while still warm to keep the pasta from sticking together.
- Make the cheesy sauce:
- In a large pot over medium heat, add the cubed Velveeta cheese, 2 cups heavy cream, the remaining ½ stick of butter, 1 tablespoon parsley, 2 cans of Rotel, and 8 oz of cream cheese.
- Stir frequently to prevent the cheese from sticking or burning, and continue to cook until all ingredients are fully melted and combined into a smooth sauce.
- Combine and serve:
- Once the sauce is ready, stir in the shredded chicken and cooked pasta.
- Mix everything together until the chicken and pasta are fully coated with the creamy, cheesy sauce.
- Taste and season with salt and pepper if needed.
- Optional spinach addition:
- If you want to add spinach, stir in a few cups of fresh spinach during the last minute of cooking, allowing it to wilt and add color and flavor.
- Serve hot, and enjoy this rich, cheesy, and flavorful dish!
Pair with garlic bread or a fresh side salad for a complete meal.