Ingredients
Scale
- 12 ounces pasta (penne, rotini, or rigatoni recommended for sauce hold)
- 1 pound ground meat
- Ground beef for a richer, traditional taste
- Ground chicken for a lighter, leaner version
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 3–4 garlic cloves, minced
- 1 can (10 ounces) Rotel diced tomatoes with green chilies, undrained
- 1 cup broth
- Use beef broth if using beef
- Use chicken broth if using chicken
- ½ cup heavy cream
- 4 ounces cream cheese, cut into small cubes
- 1 tablespoon Worcestershire sauce (optional, omit for chicken if preferred)
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
- 1½ cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
Preparation Notes
- Pasta: Cook it just shy of al dente since it will continue to soften in the sauce.
- Cream cheese: Allow to soften at room temperature for easier melting.
- Cheese: Shred your own if possible—it melts smoother than pre-shredded varieties.
Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add your pasta and cook 1–2 minutes less than package instructions to keep it slightly firm.
- Drain the pasta and set aside. Reserve ¼ cup pasta water in case you need to thin the sauce later.
2. Brown the Ground Meat
- In a large skillet or deep sauté pan, heat 1 tablespoon olive oil over medium heat.
- Add your ground beef or chicken, season with a pinch of salt and pepper.
- Cook, breaking it up with a wooden spoon, until browned and fully cooked. This should take about 6–8 minutes.
- Remove excess grease if needed (especially if using beef).
3. Sauté Aromatics
- Push the meat to one side of the skillet.
- Add the diced onion and cook for about 3 minutes until softened.
- Add minced garlic and cook for another 30 seconds, stirring constantly so it doesn’t burn.
4. Build the Sauce Base
- Add the Rotel tomatoes with their juices, broth, and cream into the skillet.
- Stir to combine everything evenly, scraping up any bits stuck to the bottom.
5. Add Cream Cheese and Seasoning
- Add cream cheese cubes and stir gently until melted and fully incorporated into the sauce.
- Stir in chili powder, smoked paprika, garlic salt, and black pepper.
- If using, stir in the Worcestershire sauce for added depth (especially recommended with beef).
6. Combine Pasta and Cheese
- Add the drained pasta to the skillet and stir to coat with the sauce.
- Fold in shredded cheese, allowing it to melt and thicken the sauce further.
- If the sauce becomes too thick, add a splash of reserved pasta water or extra broth.
7. Simmer and Serve
- Let the pasta simmer for 2–3 minutes on low heat so the flavors meld and the pasta fully absorbs the sauce.
- Taste and adjust seasoning if needed (add a pinch of salt, more chili powder, or pepper).
- Remove from heat and serve hot.
Notes
- Choose the right pasta shape: Short, textured pasta holds the sauce better.
- Don’t overcook the pasta: Slightly undercooked pasta finishes cooking in the sauce, keeping it from turning mushy.
- Use room temperature cream cheese: It melts faster and more smoothly into the sauce.
- Add heat if desired: If you like it spicier, you can add crushed red pepper flakes or use a spicier Rotel variety.
- Use fresh cheese: Pre-shredded cheese contains anti-caking agents that can prevent smooth melting.
- Make it ahead: This dish reheats well for lunches or second-day dinners—just add a splash of broth or milk when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes