Creamy Rotel Pasta

Creamy Rotel pasta became my weeknight lifesaver on a hectic evening when I was craving something cheesy, spicy, and comforting so I grabbed a can of Rotel, some ground beef, and plenty of cheese, and after that first creamy, zesty forkful I knew I had found a new favorite. Now I turn to this dish whenever I want an easy dinner that still feels fun and indulgent without spending hours in the kitchen.

What I love most is how the creamy sauce perfectly coats each noodle and the spicy kick from the Rotel makes every bite exciting while the ground beef brings hearty richness that turns a simple pasta dinner into a filling, comforting meal. It’s quick, simple, and always gets rave reviews when I serve it to friends or family.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Ground beef – Adds savory richness and makes the dish hearty.
• Rotel tomatoes with green chilies – Brings a zesty, spicy kick to the sauce.
• Cream cheese – Makes the sauce extra creamy and smooth.
• Heavy cream – Adds richness and a silky texture to the sauce.
• Parmesan cheese – For salty, nutty depth and finishing touch.
• Onion – Adds sweetness and aromatic flavor.
• Garlic – Boosts savory depth.
• Pasta (fettuccine or any type you like) – The perfect vehicle for that creamy, spicy sauce.
• Olive oil – For sautéing.
• Salt and black pepper – Essential for seasoning.
• Fresh parsley – For garnish and a burst of freshness.

Tools You’ll Need

• Large skillet – To cook the beef and sauce together.
• Pot – For boiling the pasta.
• Wooden spoon – For stirring the sauce.
• Knife – To chop the onion and garlic.
• Cutting board – To prep your ingredients.
• Colander – To drain the pasta.

Instructions

Step 1

I start by boiling a large pot of salted water and cooking the pasta until al dente, then I drain and set it aside.

Step 2

I heat olive oil in a large skillet over medium-high heat, then add chopped onion and cook until translucent.

Step 3

I add minced garlic and cook for another minute until fragrant.

Step 4

I stir in the ground beef and cook until browned, breaking it up as it cooks.

Step 5

I drain any excess grease and stir in the can of Rotel tomatoes with green chilies, mixing everything well.

Step 6

I lower the heat to medium and add cream cheese and heavy cream, stirring until the sauce becomes smooth and creamy.

Step 7

I toss in the cooked pasta, stirring to coat every strand in that creamy, spicy sauce.

Step 8

I finish by stirring in grated Parmesan and season with salt and pepper to taste, then top with chopped parsley before serving.

Tips

If you want extra heat, I suggest adding a pinch of red pepper flakes or using hot Rotel. You can also swap ground beef for ground turkey or chicken if you prefer something lighter!

Ways to Serve

I love serving creamy Rotel pasta with a fresh green salad or crusty garlic bread to soak up all that delicious sauce. It’s also great on its own as a one-pot comfort dinner.

Frequently Asked Questions

Can I make creamy Rotel pasta ahead of time?

Yes! It reheats beautifully and makes a great leftover lunch.

Can I freeze it?

I recommend enjoying it fresh, but you can freeze it just note the sauce may separate slightly when reheated.

Can I use different pasta shapes?

Absolutely! Any shape that holds sauce well works perfectly.

See You in the Kitchen

I hope you give this creamy Rotel pasta a try! It’s spicy, cheesy, and so comforting a fun twist on classic pasta dinners. I can’t wait to see your versions, so share your photos and save this recipe for your next easy weeknight meal.

Happy Cooking!

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