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Cheesy Chicken Queso Pasta: Creamy and Rich

Cheesy Chicken Queso Pasta Creamy and Rich - Tasty
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Follow this recipe to make a rich and creamy pasta dish featuring shredded chicken in a homemade queso-style cheese sauce.

Ingredients

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  • 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 or similar processed 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, deep 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 (do not drain). Bring the mixture to a low simmer.
  5. Stir in the heavy cream, chili powder, and cumin. Reduce the heat to low.
  6. Add the cubed processed cheese and the shredded Monterey Jack and Cheddar cheeses. Stir constantly until all the cheese is completely melted and the sauce is smooth and creamy. Do not let the sauce boil once the cheese is added.
  7. Stir the shredded, cooked chicken into the cheese sauce until it is fully coated and heated through.
  8. Add the drained pasta to the skillet with the sauce. Toss everything together until the pasta is evenly coated. If the sauce seems too thick, add a little of the reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
  9. Season with salt and pepper to taste. Serve immediately.

Notes

  • For an extra layer of flavor, brown the chicken with a pinch of taco seasoning before shredding it into the sauce.
  • If you prefer not to use processed cheese, substitute with an equal weight of high-quality melting cheese like American or Fontina, but you may need to add 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water (a slurry) to the simmering cream mixture to help stabilize the sauce.
  • Garnish servings with chopped cilantro or a dollop of sour cream.

Nutrition

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