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Cheesy Chicken Queso Pasta: Creamy and Rich

A close-up of Cheesy Chicken Queso Pasta Creamy and Rich served in a white bowl, topped with melted cheese.
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A straightforward recipe for a rich and creamy pasta dish featuring shredded chicken mixed into a homemade queso-style cheese sauce.

Ingredients

Scale
  • 1 pound pasta (penne or rotini recommended)
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) can diced tomatoes and green chilies (Rotel style), undrained
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 8 ounces Velveeta cheese, cubed
  • 4 ounces Monterey Jack cheese, shredded
  • 4 ounces sharp Cheddar cheese, shredded
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and black pepper to taste

Instructions

  1. Cook the pasta according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water. Set the cooked pasta aside.
  2. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the chicken broth and the can of diced tomatoes and green chilies (with liquid). Bring the mixture to a simmer.
  5. Reduce the heat to low. Stir in the heavy cream, chili powder, and cumin.
  6. Add the cubed Velveeta cheese, stirring constantly until it is completely melted and the sauce is smooth.
  7. Stir in the shredded Monterey Jack and Cheddar cheeses until fully incorporated and the sauce is thick and creamy.
  8. Add the shredded, cooked chicken to the cheese sauce. Stir to coat everything evenly.
  9. Add the drained pasta to the skillet with the sauce and chicken. Toss well to combine. If the sauce seems too thick, add the reserved pasta water, one tablespoon at a time, until you reach your desired creamy consistency.
  10. Season with salt and pepper to taste. Serve immediately.

Notes

  • For the best queso flavor, use a good quality sharp Cheddar cheese.
  • You can substitute the Velveeta with an equal amount of processed American cheese for a similar melt factor.
  • Cook the chicken ahead of time by poaching or baking it simply seasoned with salt.

Nutrition

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