A couple years ago I was flying to a blog conference in Dallas and grabbed a bite to eat in the airport before I left and had the most amazing Queso Chicken Pasta of my life. Who knew some queso and chicken would taste so good over pasta??
When I got home from that conference I decided to try to make it myself and it turned out to be super simple and super delicious! I have tried several variations of the recipe over the year but this is one I keep going back to, the simple one!
You literally just boil your pasta, boil your chicken, and make some two-ingredient queso and mix it all together. In the past I have added garlic, bell peppers and onions, Fiesta Nacho Cheese Soup, milk and some other things but so far the four ingredient recipe I am sharing with you today is my favorite!!
I am a huge fan of any and all Mexican food but sometimes I get tired of the same ole tacos, burritos, nachos, etc and I think this pasta is a yummy shift from traditional Mexican recipes. Plus it’s pasta so it’s a total comfort food. I haven’t tried it before but I bet it would be good with taco meat as well. I mean anything is good with queso, right?
Have you ever had Queso Chicken Pasta?
Ingredients
- 4 boneless skinless chicken breasts
- 16 ounces extra-wide egg noodles, prepared according to package directions
- 1 can Rotel
- 16 ounces Velveeta
Instructions
- "In a large stock pot put the water on to boil your pasta. When it is boiling put your pasta in and boil until done. Drain the pasta and put it in a large mixing bowl.
- In a medium sized saucepan boil the chicken until it's done; set it aside.
- When it has cooled off a little chop it up into bite size pieces and put it into a large mixing bowl with the pasta.
- In the same medium saucepan, make your queso.
- Cube the Velveeta and add it to the saucepan with the can of Rotel; mix well over low/medium heat until well blended.
- Add the queso to the mixing bowl with the pasta and chicken.
- Mix well and serve.
