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Cheesy Chicken Queso Pasta Creamy and Rich

Close-up of a white bowl filled with rich, creamy Cheesy Chicken Queso Pasta, topped with cracked black pepper.
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Make this rich and creamy pasta dish featuring tender chicken smothered in a homemade queso sauce. This recipe delivers comfort food satisfaction quickly.

Ingredients

Scale
  • 1 pound penne pasta
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) can Ro-Tel diced tomatoes and green chilies, undrained
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 8 ounces Velveeta or similar melting cheese, cubed
  • 4 ounces shredded Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro, for garnish

Instructions

  1. Cook the penne pasta according to package directions until al dente. Drain the pasta and set aside.
  2. While the pasta cooks, season the chicken pieces with chili powder, cumin, garlic powder, salt, and pepper.
  3. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
  4. Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Pour in the Ro-Tel tomatoes (with liquid) and chicken broth. Bring the mixture to a simmer.
  6. Reduce the heat to low. Stir in the heavy cream and the cubed Velveeta cheese. Stir constantly until the cheese is completely melted and the sauce is smooth.
  7. Stir in the shredded Monterey Jack cheese until fully incorporated and the sauce is very creamy.
  8. Return the cooked chicken and the drained pasta to the skillet. Toss everything together until the pasta and chicken are evenly coated in the queso sauce.
  9. Serve immediately, garnished with fresh cilantro.

Notes

  • For a slightly spicier sauce, add 1/4 teaspoon of cayenne pepper with the other spices.
  • If you prefer a baked version, transfer the mixture to a baking dish, top with extra shredded cheese, and bake at 375 degrees Fahrenheit for 15 minutes until bubbly.
  • Use rotini or elbow macaroni if penne is unavailable.

Nutrition

Find it online: https://flavorzine.com/cheesy-chicken-queso-pasta-creamy-and-rich/