Find out how to make our VELVEETA® Cheesy Chicken Rotini with a short video. Our delicious 30-minute entrée is perfect for busy weeknight dinners and leftovers the next day. This creamy chicken pasta skillet is sure to become one of your new favorite rotini recipes!
30 Min(s) Prep | 30 Min (s) Cook
6 servings, about 1-1/2 cups each
30Min(s) Prep 30Min (s) Cook 6 servings, about 1-1/2 cups each
boneless skinless chicken breasts, cut into bite-size pieces
rotini pasta, uncooked
(16 oz.) frozen broccoli, cauliflower and carrot blend
(10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
(8 oz.) VELVEETA, cut into 1/2-inch cubes
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Cook and stir chicken in large skillet sprayed with cooking spray on medium-high heat 5 min. or until no longer pink.
Stir in water. Bring to boil. Add pasta; stir. Cover; simmer on medium-low heat 10 min. or until pasta is tender.
Add remaining ingredients; stir. Cook, covered, 5 to 7 min. or until VELVEETA is completely melted and vegetables are crisp-tender, stirring frequently.
For spicier flavor, do not drain the tomatoes before using as directed.
Substitute 2 pkg. (6 oz. each) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips for the cooked fresh chicken. Bring water to boil in skillet. Add spaghetti; cook 8 min. or until tender. Add chicken breast strips and remaining ingredients; continue as directed.
VELVEETA-Cheesy Chicken Spaghetti:
Prepare recipe as directed, substituting 1/2 lb. spaghetti for the rotini.