What’s for dinner? Chili Cheese Dip One Pot Pasta

September 22, 2015

Chili Cheese Dip One Pot Pasta | Sarcastic Cooking

You guys hear that? That whirring noise? It is a familiar noise for this time of year. It signals a change in the seasons. Yep, that lulling humming whir is coming from my seasonal BFF, my humidifier.

Ah, now with that going on full steam, I can smell the crisp fall air approaching and smell the pumpkin spiced-everything floating in the air.

The air has changed, but the weather is still walking that thin line between summer and fall. So, you know what that means, ladies? No fun new fall footwear yet. Don’t worry; there will be plenty of time to sport your best Han Solo duds soon enough.

Football season has started. I am a bigger fan of football food than fall food. Gimme all the apps, all the time!

One of my favorite dips of all time is that classic chili, cheese, and cream cheese dip. You know the one. I know my mom knows this dip very well. It is one of her entertaining go-to’s.

My grandma would always make a big deal about having post dinner appetizers at any family function.

Before you say how weird that is, let me say that my strange family usually sits down to dinner at 3:30 pm/4:00 pm ish. Early bird special!

Chili Cheese Dip One Pot Pasta | Sarcastic Cooking #whatsfordinner

My brothers and I would only eat a little bit of the apps while my G-ma was still over. Once she left, we would pig out on all the dips and sliders and dips!

The best foods are eaten standing up, in the kitchen, crowding around a table.

No plates allowed.

I took my love of that classic and super easy chili cheese dip and translated it into this no fuss one pot pasta dish.

If you are a fan of super easy apps, you will definitely be a fan of this one pot dish.

Chili Cheese Dip One Pot Pasta

An easy pasta dish that incorporates all the flavors of a classic chili, cream cheese, and shredded cheese dip! The best part is it's all done in one pot!
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

Ingredients

  • 3 Cups Low Sodium Chicken Stock
  • 1, 14.5 Ounce Can of Diced and Fire Roasted Tomatoes with Green Chiles
  • 1, 15 Ounce Can Turkey Chili with Beans any brand or variety will do
  • 9 Ounces Penne Rigate
  • ½ Teaspoon Ground Cumin
  • ½ Teaspoon Smoked Paprika
  • Tiny Pinch of Cayenne Pepper
  • Pinch of Salt and Black Pepper
  • 4 Ounces Cream Cheese cut into 9 small cubes
  • ½ Cup Shredded Cheddar Cheese
  • ¾ Cup Shredded Mozzarella

Instructions

  1. Add stock, tomatoes, and chili to a large cast iron skillet or large nonstick skillet. Stir to combine. Add seasonings and stir to incorporate.
  2. Add the pasta to the skillet. Bring to a simmer over medium/low heat. Cover with a lid and let simmer for 30 minutes, stirring occasionally.
  3. After 30 minutes, add the cream cheese cubes. Spread them out throughout the skillet. Cover with lid and let sit for five additional minutes. After five minutes, remove the lid and stir to incorporate all the cream cheese into the sauce.
  4. Turn the heat off, add the cheese to the top of the pasta, and let it sit for five to ten minutes until completely melted. Serve right away!

You Might Also Like

  • Jennifer Barnett
    January 4, 2017 at 3:04 pm

    My family loves this recipe. We are having it again tonight!

    • Stefanie
      January 4, 2017 at 3:30 pm

      Yaaaayyyy!

  • Ashley
    November 10, 2016 at 3:11 pm

    How would you do this if you wanted to do it in a crock pot over night?

    • Stefanie
      November 10, 2016 at 3:27 pm

      Oooo that’s a tough one. Anytime you do noodles in the crockpot, you want to add them last so they don’t get soggy. I would say keep it on low, add a little bit more liquid, and then add in the cream cheese and noodles about 4ish hours before you need it done. I don’t know if this will work since I have never done it though. :/ It is a thick and cheesy pasta so I would be careful trying it in the crockpot.

  • Pj
    July 14, 2016 at 8:57 am

    This was delicious! Made it a month ago and going to make it again tonight. Since there are only two of us, we get to have it for two meals.

    • Stefanie
      August 29, 2016 at 8:41 pm

      Great! I do make a lot of pasta and eat it for a few days too! Gotta love those carbs!

  • Katrin
    June 16, 2016 at 4:26 am

    It looks delicious 🙂 you say you add the the pasta to the skillet. Do you cook the pasta first in water? sorry for my stupid question.

    • Stefanie
      June 21, 2016 at 9:21 pm

      nope! thats the glory of a one pot pasta!

  • Senika @ Foodie Blog Stalker
    September 28, 2015 at 5:43 pm

    Oh man this looks SENSATIONAL! It doesn’t get much better than this. Plus, only one pot to clean! #winning

  • Amanda @ Once Upon a Recipe
    September 23, 2015 at 2:48 pm

    This looks heavenly! That cheese!

  • kathy
    September 23, 2015 at 11:04 am

    this would be good with leftover home made chili that’s in the back of the freezer.

    • Stefanie
      September 23, 2015 at 11:22 am

      You got it! It’s great with any kind of chili! Chili and cheese plus pasta, you can’t go wrong!

  • Stephanie @ Girl Versus Dough
    September 22, 2015 at 9:51 pm

    I just want to faceplant into this dish.

    • Stefanie
      September 23, 2015 at 11:23 am

      Dive in girl!