A creamy, cheesy pasta dish with a spicy kick from Rotel tomatoes, perfect for a quick weeknight dinner.

1 lb pasta (any kind)

1 can (10 oz) Rotel diced tomatoes with green chilies

1 cup heavy cream

2 cups shredded cheddar cheese

1 tablespoon olive oil

1/2 onion, chopped

2 cloves garlic, minced

1 cup chicken broth

1 teaspoon chili powder

1/2 teaspoon cumin

Salt and pepper to taste

Fresh cilantro, chopped (optional, for garnish)

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Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and garlic to the skillet. Cook for 2-3 minutes until the onion is soft and fragrant.
Stir in the chili powder, cumin, salt, and pepper, and cook for another minute to let the spices bloom.
Add the Rotel tomatoes (with juices) and chicken broth to the skillet. Stir to combine.
Bring the mixture to a simmer, then add the pasta. Cook according to the package directions, stirring occasionally. Add more broth or water if needed to ensure the pasta cooks evenly.
Once the pasta is cooked through, reduce the heat to low and stir in the heavy cream and shredded cheddar cheese. Keep stirring until the cheese melts and the sauce becomes creamy.
Garnish with chopped cilantro if desired, and serve hot.

If you prefer a milder dish, swap out the Rotel tomatoes for plain diced tomatoes or reduce the amount of green chilies.

For added protein, you can throw in cooked chicken, sausage, or ground beef. Leftover rotisserie chicken works well for a quicker meal.

Experiment with different types of cheese like mozzarella or Monterey Jack for a flavor twist.

Use half-and-half instead of heavy cream for a lighter version, though cream adds more richness.