Creamy Rotel Pasta Chilies

Creamy Rotel pasta is my go to for busy weeknights when everyone wants comfort food but I need something fast. The rotini stays perfectly chewy while the creamy sauce coats every bite and I love how the diced tomatoes with green chilies give it just enough kick to keep things interesting. Whether you use sausage or skip it this recipe is a crowd pleaser that comes together in about half an hour and disappears even faster at the table.

I first made a version of this pasta for my teenagers when we were short on groceries but needed a hearty dinner. Now everyone gets excited when they spot the can of Rotel on the counter because they know what is coming. I even change up the protein and veggies depending on what I have and it never disappoints.

Ingredients

• Rotini pasta: about 8 ounces The spirals hold on to more sauce and keep things fun
• Diced tomatoes with green chilies: one standard can Look for robust color and fresh scent for best flavor
• Heavy cream: one cup Creates a luscious and rich sauce Use real cream not half and half for best results
• Shredded cheddar cheese: one cup Pick extra sharp for tang and good melting qualities
• Cooked and crumbled sausage: one cup optional Choose your favorite or use turkey or plant based sausage
• Olive oil: about one tablespoon Use a fruity or neutral olive oil for flavor balance
• Garlic powder: about one teaspoon Go for fresh smelling powder it should not smell stale
• Onion powder: about one teaspoon Choose onion powder that is not clumped which shows it is still fresh
• Chili powder: one teaspoon Pick a chili powder blend you like not too bitter and with aroma
• Salt and pepper: to taste
• Fresh cilantro or parsley for garnish: Brightens up the finished pasta Pick leafy bunches and chop just before serving

Step by Step Instructions

Boil the Pasta:

Bring a large pot of water to a rolling boil then add a generous pinch of salt Add the rotini pasta and cook just until al dente which usually takes eight to ten minutes Drain thoroughly but do not rinse so the sauce clings later

Prepare the Sausage or Protein:

If you are adding sausage heat olive oil gently in a large skillet over medium heat Add your cooked sausage crumble and sauté gently for two or three minutes until it is warmed through and starts to brown lightly This step adds savory flavor to the base

Simmer the Tomatoes:

Pour the can of diced tomatoes with green chilies into the skillet and use a spoon to break any larger tomato pieces Stir well Simmer gently for two to three minutes so the chilies meld into the sausage and everything gets juicy

Create the Creamy Sauce:

Pour in the heavy cream and start stirring constantly to prevent sticking Sprinkle in the garlic powder onion powder and chili powder Let the mixture simmer for three to five minutes on low until it thickens and looks glossy

Incorporate the Cheese:

Add the shredded cheddar cheese by the handful Stir slowly until all the cheese melts into the creamy sauce making sure there are no lumps left This step is key for a silkier texture

Combine Pasta with the Sauce:

Add your drained rotini pasta straight into the skillet Use tongs to toss the pasta so every spiral is bathed in creamy sauce Keep tossing until it is evenly coated

Season to Taste:

Taste your pasta for flavor If you need more salt or pepper add in small pinches at a time You can also boost chili powder if you want more kick

Garnish and Serve:

Turn off the heat then sprinkle freshly chopped cilantro or parsley over the top Scoop into bowls while still hot This pairs especially well with salad and crunchy garlic bread

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I cannot resist sharp cheddar cheese here because it brings both creaminess and that tangy bite that makes this pasta addictive. One snowy Saturday my kids were so excited for leftover Rotel pasta that they heated it up and topped it with crushed tortilla chips for a DIY pasta nacho bowl and it became a new staple.

Storage Tips

This pasta will keep in an airtight container in the fridge for up to three days. When reheating add a splash of milk or cream and warm gently on the stove stirring constantly. The sauce loves to thicken up overnight but it smooths out again with a little liquid.

Ingredient Substitutions

If you want a lighter dish try half and half but expect a thinner sauce. No rotini No problem Use penne or fusilli as their shape also grabs sauce. Leave out the sausage for a vegetarian version or swap in shredded rotisserie chicken or black beans for protein.

Serving Suggestions

Serve this pasta with a simple green salad or garlic bread for a complete meal. For extra color and freshness try stirring spinach or diced bell peppers into the sauce right before adding the pasta. Leftovers taste great packed in a lunchbox or served with a big scoop of guacamole on top.

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Cultural Context

Rotel tomatoes with green chilies often show up in southern and Tex Mex dishes. Pairing them with pasta is an American twist that brings those bold flavors to a new comfort food crossroads. This pasta is a great example of the kind of weeknight fusion dish that has become popular in kitchens where both quickness and flavor are priorities.

Recipe FAQs

→ How can I make this pasta vegetarian?

Simply omit the sausage and consider adding vegetables like bell peppers, spinach, or zucchini for extra flavor and nutrients.

→ Can I use a different type of pasta?

Yes, you can substitute rotini with penne, fusilli, or any favorite short pasta shape for a similar texture.

→ How spicy is this dish?

The diced tomatoes with green chilies provide mild heat. For extra spice, add more chili powder or fresh chilies to taste.

→ What’s the best cheese to use?

Cheddar melts smoothly and pairs well with the sauce, but Monterey Jack or pepper jack also work nicely if you want a different flavor profile.

→ How should I store leftovers?

Store cooled pasta in an airtight container in the refrigerator for up to three days. Reheat gently with a splash of milk or cream.

→ Can I make this dish ahead?

Yes, prepare ahead and reheat before serving. For best results, add a little extra cream when reheating to maintain creaminess.