Do you hear that soft whirring? It’s a familiar sound this time of year — my humidifier kicking into gear, announcing the subtle shift toward cooler weather. With it comes that cozy hint of crisp fall air and the inevitable pumpkin spice scents drifting around.
Even though the air feels fall-like, the days still wobble between summer and autumn, which means my seasonal wardrobe update is on pause. You’ll get your boots and layers soon enough, though — in the meantime I’m focused on another seasonal favorite: football food. Give me all the appetizers.
One of my all-time favorites is the classic chili-and-cheese dip — the one with chili, melted shredded cheese, and cream cheese blended into something irresistible. My mom often turns to it when entertaining, and my grandmother would always make a fuss about serving appetizers after dinner at family gatherings.
Before you think that’s odd, keep in mind our family dinner times were early — often around 3:30–4:00 PM — so post-dinner snacks made perfect sense. My brothers and I would nibble a little while Grandma was still there, then feast on dips, sliders, and finger foods once she left. Truthfully, the best bites are eaten standing up in the kitchen, crowding around the counter — no plates required.
I turned my love for that classic, easy chili-cheese dip into a comforting, no-fuss one-pot pasta. It captures all the familiar flavors — tomatoes, chiles, chili, cream cheese, and melty cheese — and keeps cleanup to a minimum.
If you’re a fan of simple, crowd-pleasing appetizers and one-pot meals, this Chili Cheese Dip One Pot Pasta is an ideal choice. It’s hearty enough for a game day spread and easy enough for a weeknight when you want big flavor without fuss.
Chili Cheese Dip One Pot Pasta
Ingredients
- 3 Cups Low-sodium chicken stock
- 1, 14.5 Ounce Can diced fire-roasted tomatoes with green chiles
- 1, 15 Ounce Can turkey chili with beans (any brand)
- 9 Ounces Penne rigate
- ½ Teaspoon Ground cumin
- ½ Teaspoon Smoked paprika
- Tiny pinch of cayenne pepper
- Pinch Salt and black pepper
- 4 Ounces Cream cheese (cut into small cubes)
- ½ Cup Shredded cheddar cheese
- ¾ Cup Shredded mozzarella
Instructions
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Pour the chicken stock, diced tomatoes with green chiles, and the can of turkey chili into a large cast-iron or nonstick skillet. Stir to combine, then add the cumin, smoked paprika, cayenne (if using), and a pinch of salt and black pepper. Stir again to incorporate the seasonings.
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Add the penne to the skillet. Bring the mixture to a gentle simmer over medium-low heat, then cover with a lid and let it cook for about 30 minutes, stirring occasionally so the pasta cooks evenly and doesn’t stick.
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After 30 minutes, scatter the cream cheese cubes over the pasta, spacing them around the skillet. Cover and allow to sit for five minutes so the cream cheese softens and begins to melt. Remove the lid and stir thoroughly to blend the cream cheese into a smooth, creamy sauce.
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Turn off the heat. Sprinkle the shredded cheddar and mozzarella over the top of the pasta, cover briefly, and let sit five to ten minutes until the cheeses melt. Serve immediately while warm and gooey.