I mean…sometimes, you just want to make a big old bowl of cheesy goodness, right? Andrew and Smith were gone the other night and so the girls and I decided to indulge in a pasta supper. With chicken. And Rotel. And cheese. Because everyone knows that queso is the best dip…so when you turn it into supper, things are just magical! And bonus…it comes together in the slow cooker.
This recipe serves four to six.
1½ pounds of chicken breasts
1 (16 oz) box of Velveeta cheese, cut into cubes
1 (10 oz) can of Rotel tomatoes
2 cups of chicken stock
1 tablespoon chili powder
1 pound of shell pasta
chopped green onions to garnish
chopped cilantro to garnish
In your slow cooker, layer in your chicken, Velveeta, Rotel, stock and chili powder. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. About 30 minutes before you’re ready to serve, remove the lid and shred the chicken up inside the slow cooker with two forks. Next, stir in your pasta. Cover and cook on high about 30 more minutes (or until the pasta is tender).
Ladle pasta in bowls and garnish with chopped green onions and cilantro.
Cheesy Chicken Pasta just hits the spot sometimes!