Rotel Chicken Spaghetti is a creamy, cheesy baked pasta casserole with a kick. It is an easy Southern comfort food classic that comes together in 15 minutes.
Chicken Spaghetti With Rotel
Our easy Rotel Chicken Spaghetti recipe resembles my King Ranch Chicken Casserole, but instead of layering the creamy chicken mixture with soft tortillas and cheese, it combines the cream sauce and chicken mixture with spaghetti noodles (similar to my Ritz Chicken Casserole but without the crunch).
This cheesy chicken spaghetti casserole combines the convenience of cooking with canned ingredients, cubes of Velveeta, and pre-cooked chicken with the spicy flavors of your favorite Mexican meal – it’s all mixed with the pasta, poured into a casserole dish, topped with more cheese, and baked until melted and bubbly.
An easy chicken spaghetti Rotel recipe is best for busy weeknights; the perfect protein-packed, one-dish pasta dinner that even the pickiest eaters will devour!
Why We Love Velveeta Rotel Chicken Spaghetti Recipes
- Quick and easy to make.
- Uses a handful of simple ingredients.
- Creamy sauce perfectly coats each piece of pasta.
- Hearty, comforting, filling dish to feed a crowd; great for potlucks, family get-togethers, or game day gatherings.
- Delicious family-friendly dinner packed with plenty of flavor.
Rotel Chicken Spaghetti Ingredients
- Spaghetti
- Extra virgin olive oil
- Onion
- Bell pepper
- Rotel tomatoes with green chilies (do not drain the juice)
- Boneless skinless chicken breasts
- Kosher salt
- Chili powder
- Cumin (optional)
- Black pepper
- Velveeta cheese
- Cream of chicken soup
- Chicken broth
- Shredded cheddar cheese
See the recipe card for full information on ingredients and quantities.
Substitutions and Additions
- Choose Your Chicken: You can cook your boneless chicken breasts in the oven or a slow cooker, poach them in some water on the stove, or take the shortcut of shredding a store-bought rotisserie chicken. You can even use skinless chicken thighs or holiday leftovers, like turkey, sausage, and ground beef.
- Swap The Soup: Feel free to use another kind of condensed cream soup that you prefer. I made my casserole with the classic cream of chicken, but you can try other flavors like cream of celery, cream of mushroom, or cream of onion.
- Change The Cheese: Instead of using cheddar cheese, try topping your casserole with shredded Colby cheese, Monterey or Pepper Jack cheese, or a Mexican blend.
- Grab A Garnish: Sprinkle some fresh chopped parsley or chopped cilantro over your baked casserole for additional flavor.
How to Make Rotel Chicken Spaghetti
- Prepare The Pasta: Cook the spaghetti according to the package instructions. Drain and set aside.
- Create The Cream Sauce: Sauté the onion and bell pepper in oil. Add the Rotel (with juice) and cook for a few minutes. Stir in the chicken and spices (Image 1), cook for 2-3 minutes, then mix in the Velveeta, cream of chicken soup, and chicken broth until smooth. (Image 2)
- Make The Mixture: Combine the cooked spaghetti with the cheese and chicken mixture (Image 3). Pour into the casserole dish (Image 4) and top with shredded cheese. (Image 5)
- Bake: Bake at 350 degrees Fahrenheit for 20-25 minutes.
- Serve: Allow the spaghetti to rest for a few minutes before serving (Image 6). Enjoy!
Tips For Making Rotel Chicken Spaghetti
- You can use pre-shredded cheese instead of freshly shredded cheese, but it will not be as creamy or melted. Pre-shredded cheese adds cellulose to the cheese and has a powdery texture.
- Although this recipe is called “spaghetti,” any noodle will work. Just make sure to prepare the pasta according to the package instructions.
- Feel free to add extra veggies to your casserole. Corn, peas, broccoli, and cauliflower would all be delicious in this dish.
How to Store Rotel Chicken Spaghetti
- To Store: Leftover casserole should be stored in an airtight container in the fridge for up to 3-5 days.
- To Freeze: You can freeze the baked casserole for up to 1 month. Allow the casserole to thaw overnight in the refrigerator before reheating and serving.
- To Reheat: Reheat in the oven until heated through.
What To Serve With Rotel Chicken Spaghetti
This chicken and pasta dish is perfect on its own, but if you want to add some extra nutrients, you can serve it with a side of steamed veggies, a salad, or cauliflower breadsticks. For a lower carb count, consider swapping the pasta with zucchini noodles or broccoli slaw.
More Easy Pasta Recipes
Other Easy Dinner Recipes
- Korean Beef Bowl Recipe
- Crock Pot Lasagna Recipe
- Chicken Sheet Pan Fajitas Recipe
- Chicken Bacon Ranch Pasta
- Easy Chicken Marsala
- Garlic Sesame Noodles
If you tried this Rotel Chicken Spaghetti Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Rotel Chicken Spaghetti
Serves — 8
Rotel Chicken Spaghetti takes tender noodles and juicy chicken and tosses them in a cheesy cream sauce. A baked pasta casserole comes together in 15 minutes!
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Ingredients
- 1 pound spaghetti
- 1 tablespoon extra virgin olive oil
- ½ cup diced onion
- ½ cup diced bell pepper
- 10 ounces can of Rotel tomatoes with green chilies (do not drain)
- 2 cups cooked and shredded chicken breast You can substitute rotisserie chicken
- ½ teaspoon kosher salt
- ½ teaspoon chili powder
- ½ teaspoon cumin optional
- ¼ teaspoon black pepper
- 2 cups cubed Velveeta cheese
- 10.5 ounces can cream of chicken soup
- ¾ cup chicken broth
- 1 cup shredded cheddar cheese for topping
- 2 teaspoons fresh chopped parsley optional garnish – you can substitute chopped cilantro for the parsley
Instructions
- Preheat your oven to 350°F (175°C). Spray a 9×13 (or 13×9) baking dish with nonstick cooking spray. Set it aside.
- Cook the spaghetti according to the package instructions. Drain and set aside.1 pound spaghetti
- Add 1 tablespoon of extra virgin olive oil to a large skillet over medium-high heat. Add the diced onion and bell pepper to the skillet and sauté until the onion and bell pepper are tender.1 tablespoon extra virgin olive oil, ½ cup diced onion, ½ cup diced bell pepper
- Add the Rotel tomatoes and green chilies with juice to the skillet. Continue cooking for a few minutes.10 ounces can of Rotel tomatoes with green chilies
- Stir in the shredded chicken, chili powder, cumin (if using), salt, and pepper. Cook for another 2-3 minutes.2 cups cooked and shredded chicken breast, ½ teaspoon kosher salt, ½ teaspoon chili powder, ½ teaspoon cumin, ¼ teaspoon black pepper
- Add the cubed Velveeta cheese, cream of chicken soup, and chicken broth. Stir continuously until the cheese is fully melted and the sauce is smooth.2 cups cubed Velveeta cheese, 10.5 ounces can cream of chicken soup, ¾ cup chicken broth
- Combine the cooked spaghetti with the cheese and chicken mixture. Toss everything together until the spaghetti is well-coated.
- Transfer the mixture to the prepared baking dish. Top with the shredded cheddar cheese.1 cup shredded cheddar cheese
- Bake in the preheated oven for 20-25 minutes or until the top is melted and the casserole is bubbling. Allow the spaghetti to rest for a few minutes before serving.2 teaspoons fresh chopped parsley
Jenn’s Notes
Storage:
- To Store: Leftover casserole should be stored in an airtight container in the fridge for up to 3-5 days.
- To Freeze: You can freeze the baked casserole for up to 1 month. Allow the casserole to thaw overnight in the refrigerator before reheating and serving.
- To Reheat: Reheat in the oven until heated through.
- You can use pre-shredded cheese instead of freshly shredded cheese, but it will not be as creamy or melt as well. Pre-shredded cheese adds cellulose to the cheese and has a powdery texture.
- Although this recipe is called “spaghetti”, any noodle will work. Just make sure to prepare the pasta according to the package instructions.
- Feel free to add extra veggies to your casserole. Corn, peas, broccoli, and cauliflower would all be delicious in this dish.
Nutrition Info
Calories: 521kcal | Carbohydrates: 55g | Protein: 33g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 69mg | Sodium: 1555mg | Potassium: 550mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1179IU | Vitamin C: 16mg | Calcium: 477mg | Iron: 2mg
