Creamy Rotel Pasta Fiesta

I’m sharing my Creamy Rotel Pasta Fiesta because it’s a simple skillet dinner that feels rich, filling, and comforting without needing fancy steps. I like how bold flavors come together fast, and I can get dinner on the table without stress. This pasta has a creamy texture, a little heat, and plenty of cheesy goodness.

Why You’ll Love This Creamy Rotel Pasta Fiesta Recipe

I like this recipe because it uses easy ingredients I already keep around. Everything cooks in one pan after the pasta, which means less cleanup for me. The sauce turns creamy without being heavy, and the Rotel adds just enough kick to keep things interesting.

Ingredients

• 8 ounces penne pasta, uncooked
• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 yellow onion, chopped
• 1 can Rotel diced tomatoes and green chilies (10 ounces)
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon chili powder
• 1 teaspoon garlic salt
• 1 teaspoon smoked paprika
• 1/4 cup heavy whipping cream
• 1/4 cup cream cheese
• 1/2 cup shredded cheddar cheese
• Fresh cilantro or parsley, chopped, for garnish

How to Make Creamy Rotel Pasta Fiesta

1. I cook the pasta in a large pot of salted boiling water until al dente, then drain it and set it aside.
2. I heat olive oil in a large skillet over medium heat, then add the ground beef and chopped onion. I cook until the beef is browned and the onion softens, draining excess grease if needed.
3. I stir in the Rotel tomatoes, beef broth, Worcestershire sauce, chili powder, garlic salt, and smoked paprika. I let everything simmer for about 10 minutes until the sauce thickens slightly.
4. I lower the heat and mix in the heavy cream and cream cheese, stirring until smooth and creamy.
5. I add the cooked pasta to the skillet and toss it in the sauce. I sprinkle the cheddar cheese over the top and let it melt before serving.
6. I finish with chopped cilantro or parsley for a fresh touch.

Recipe Variations

I sometimes swap ground beef for ground turkey if I want something lighter. Adding cooked bell peppers or corn gives extra texture. For more heat, I use hot Rotel or add a pinch of cayenne.

Storage Instructions

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a small splash of broth or cream to loosen the sauce.

Notes

• Use full-fat cream cheese for a smoother sauce
• Don’t overcook the pasta, it will keep cooking in the sauce
• Shred cheese from a block for better melting

Frequently Asked Questions

Can I make this pasta less spicy?
Yes, I use mild Rotel and skip extra chili powder if I want a gentler flavor.

Can I use a different pasta shape?
Yes, I’ve used rotini and shells with good results.

Can I freeze Creamy Rotel Pasta Fiesta?
I don’t recommend freezing it because the cream sauce can change texture after thawing.

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