Creamy Mexican Chicken Pasta - Kraft Recipes Top
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Creamy Mexican Chicken Pasta

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Total Time

Makes 6 servings.

Toss tender chicken breast strips and bow-tie pasta with a creamy Mexican-style sauce to make Creamy Mexican Chicken Pasta. This super-easy, super-quick Mexican chicken pasta makes a great weeknight dish.

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What You Need

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Make It

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  • Cook pasta in large saucepan as directed on package. Meanwhile, cook chicken in skillet sprayed with cooking spray on medium heat 4 to 5 min. or until done, stirring occasionally.
  • Drain pasta; return to saucepan. Stir in chicken and all remaining ingredients. Cook on low heat until VELVEETA is completely melted and mixture is well blended, stirring occasionally.

Special Equipment Needed

How to Cube VELVEETA

Cut measured amount of VELVEETA into 1/2-inch-thick slices. Then, cut each slice crosswise in both directions to make cubes.


Prepare using rotini or any other small shaped pasta.


Substitute 2 pkg. (6 oz. each) OSCAR MAYER Grilled or Italian Style Chicken Breast Strips for the cooked fresh chicken strips.


  • Makes 6 servings.

Nutritional Information

Serving Size Makes 6 servings.
Calories 360
Total fat 11g
Saturated fat 4.5g
Cholesterol 70mg
Sodium 1030mg
Carbohydrate 36g
Dietary fiber 3g
Sugars 6g
Protein 26g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 25 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I loved this recipe! I loved this recipe!! It was easy to make and easy to adapt!! I like that ! I increased the pasta to 4c., added a small can of sliced black olives, increased the salsa(mild) to 1 1/2c., used evaporated milk(1c.), added 1/2 can of corn, and 1/2 c. sour cream was added for only 5 min of warming. It was good without the sour cream, but I loved it with it !! I think this is a great recpe and will definitely make it again !!
Date published: 2003-09-28
Rated 4 out of 5 by from I made this recipe for my family and they loved it. I made this recipe for my family and they loved it. There were no leftovers. I substituted the velveeta cheese for the ragu cheese in a jar (I used about a 1/4 cup). I added around a 1/4 cup of frozen peas and carrots thawed and I did not add salsa. I used broccoli with cheese sauce as a side dish. The whole meal prep, eating and cleanup took just under an hour!
Date published: 2006-09-14
Rated 4 out of 5 by from I made this for dinner last night. I made this for dinner last night. It took less than 30 minutes so that was great since I worked late. I used low fat milk, low fat velveeta, and 98% fat free soup to make it a little healthier. It was very delicious. I added some cumin powder and crushed red pepper to give it a little kick and some smoky taste. The guys loved it and so did I. Great leftover!
Date published: 2007-07-25
Rated 3 out of 5 by from Not my favorite. Not my favorite. This dish wasn't bad it just wasn't my favorite of some of the other kraft recipes I've made. It was really easy to throw together, I also used the cream of chicken soup that everyone recommended and I used all reduced fat cheese and soup but it was just a little bland. It felt like I was eating a bunch of velveeta cheese on some pasta.
Date published: 2009-12-14
Rated 3 out of 5 by from My husband and I really enjoyed this. My husband and I really enjoyed this. I added some corn to the dish and a lot of chili powder because many previous comments stated it wasn't flavorful enough. It was super easy to make and I loved the variety of different foods that went in to it. I do think it might taste better using ground beef instead of chicken. I will definitely try that next time!
Date published: 2008-03-21
Rated 4 out of 5 by from I thought this was very good. I thought this was very good. I made these changes; I only used 1 lb of chicken, cream of chicken, 1 oz of velveeta, 2 oz Pepper Jack velveeta, 1 oz of cream cheese and a little extra milk. I had guests over and they loved it, everyone had seconds. I served the "salsa roll-ups" as an appetizer for this meal. I would make it again with these same changes.
Date published: 2009-08-04
Rated 1 out of 5 by from This was actually disgusting! This was actually disgusting! I have made TONS of recipes from this website that I would make again. This recipe looked so good, I have been meaning to try it for a long time. I made it last night and the smell alone was enough to knock me over. My husband and I tried one bite and we threw the whole thing out! Yuck!!!
Date published: 2009-01-14
Rated 4 out of 5 by from Per another review of the recipe, I used Cream of Chicken Soup and, as a shortcut I used Louis Rich... Per another review of the recipe, I used Cream of Chicken Soup and, as a shortcut I used Louis Rich Southwestern Chicken Strips. If you like spicy, this definitely kicked it up a notch! Although everyone enjoyed it, next time I'll try using mild salsa and plain grilled chicken strips.
Date published: 2006-03-02
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