Recipes

Cheese Dip Chicken Pasta

1 16oz box of pasta (I used mini penne)

32oz Velveeta Cheese

2 cups heavy whipping cream

6-8 skinless boneless chicken thighs

1 stick of butter

2 cans Rotel

1 block of Cream Cheese (8oz)

Toss chicken thighs in olive oil along with seasonings. I used (smoked paprika, onion powder, ground tumeric, garlic powder, parsley, and black pepper). Bake at 375 for around 30-35 mins. Let chicken cool and then shred. Boil pasta, add a half stick of butter once pasta is drained. In a large cooking pot, add Velveta, heavy cream, half stick of butter, parsley, cream cheese and rotel. Once everything is melted, add chicken and pasta.