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“Love this pasta! it has a flavor of real Mexican cuisine and the creaminess of rich cheese and tasty chicken and vegetables! Just everything you want in a pasta!”
1hr 10mins

Ingredients Nutrition


  1. In a large size pot or Dutch oven, add 5 quarts of hot water and bring to a boil on high heat. Add salt and a dab of oil.
  2. Add pasta when water is at a rapid boil; turn down the heat a little, to prevent boiling over. Using tongs, stir the pasta to keep it from sticking together. Boil for about 8-10 minutes or until almost al dente’. (Pasta will finish cooking in oven).
  3. Drain pasta in a large colander, return pasta to pan, toss pasta with 2-3 tablespoons olive oil, this keeps the pasta from sticking together. Cover to keep warm.
  4. In a large size skillet on medium heat, add 1/4 cup olive oil. Dice chicken into small thin cubes and season with salt and pepper (to taste) and 1 teaspoon garlic powder, coat chicken evenly with seasoning.
  5. Fry chicken pieces and add onions and bell peppers to skillet. Continue to cook for 8 to 10 minutes or until chicken is golden brown on all sides and vegetables are tender. Set aside.
  6. In a large size sauce pan, add Velveeta cheese and whisk in milk, add cream of chicken soup, chicken bouillon, Rotel tomatoes and then carefully fold in mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper. Gently stir until completely incorporated and cheese is melted.
  7. Grease or spray with a nonstick cooking spray, a 9x13x2 inch baking dish. Place the pasta on the bottom of the dish and pour the chicken/cheese mixture over the top of pasta, fold to mix well and evenly coat the pasta with the chicken/cheese mixture. Top with shredded cheese and sprinkle with dried parsley.
  8. Bake, covered with foil, at 350° until cheese is melted and pasta has cooked through. About 35-40 minutes.
  9. Makes: 6 servings.

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