Chicken Spaghetti with Rotel
This creamy, cheesy Chicken Spaghetti with Rotel is comfort food at its best, easy to make, full of flavor, and perfect for feeding the whole family without fuss.
Tender chicken, gooey cheese, and a creamy tomato sauce come together with spaghetti for a casserole that’s rich, filling, and completely satisfying.
If you’re looking for a low-stress dinner that brings everyone to the table, this one’s a keeper.
Chicken Spaghetti with Rotel Recipe Highlights
- 1-Pot Sauce and Pasta Prep
- Family-Friendly with Just the Right Amount of Spice
- Quick Bake for Fast Weeknight Meals
- Great Use of Pantry Staples
- Hearty and Filling Without Extra Work
Ingredient Notes
SPAGHETTI – I use regular spaghetti because it holds up well and mixes easily with the sauce, but you could also use linguine or fettuccine.
CHICKEN – I use boneless, skinless chicken breast cut into bite-sized pieces. Chicken thighs work just as well if you want something a little juicier.
CHEESE – I use both Velveeta and Colby Jack in this recipe. Velveeta melts smoothly into the sauce for that creamy texture we all love, while Colby Jack adds a richer, slightly sharper flavor and melts beautifully on top.
ROTEL – I use regular Rotel with diced tomatoes and green chilies. You can swap in the mild or hot version depending on your spice preference.
SOUR CREAM – I use sour cream to balance the richness and help smooth out the cheese sauce. Greek yogurt also works in a pinch.
ONION AND GARLIC – I sauté these together for depth and warmth in the sauce. Pre-minced garlic is fine, but fresh makes a big difference.
CHICKEN BROTH – I use low-sodium chicken broth so I can better control the saltiness in the dish.
FLOUR AND BUTTER – I use this combination to create a quick roux that thickens the cheese sauce without making it heavy.
How To Make Chicken Spaghetti with Rotel
Please check the printable recipe card below for more detailed instructions.
- Cook the spaghetti until al dente, drain, and toss with a little olive oil.
- Sauté the chicken with salt and pepper until fully cooked, then set it aside.
- In the same pot, melt the butter and cook the onions until soft.
- Add garlic and flour, stir for 2 minutes, then pour in the broth and Rotel.
- Simmer, then stir in Velveeta, half the shredded cheese, and sour cream until smooth.
- Add the chicken and spaghetti, mix well, transfer to a baking dish, top with cheese, and bake at 350º Fahrenheit for 15 to 20 minutes.
Leftovers and Storage
STORE – Let the casserole cool completely, then transfer the Chicken Spaghetti with Rotel leftovers to an airtight container and refrigerate for up to 3 days. This keeps the texture from getting soggy and helps the layers hold together when reheated.
FREEZE – Freeze individual portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator for best results and to keep the texture from drying out during reheating.
REHEAT – Warm the Chicken Spaghetti with Rotel leftovers in the microwave in short intervals or in a 300º Fahrenheit oven, covered with foil to help keep the moisture in. If the stuffing looks a little dry, you can add a splash of milk before reheating.
MAKE AHEAD – You can prep the soup mixture and stuffing mixture the night before and layer everything in the slow cooker insert. Cover and refrigerate overnight, then set the insert into the slow cooker in the morning and start cooking as usual.
More Easy and Delicious Served With Pasta
Serving Suggestions
CUCUMBER SALAD – A lemon-based cucumber salad adds brightness and a crisp, refreshing contrast to the creamy layers of chicken and cheese. It’s a simple way to lighten up the plate without extra effort.
OATMEAL DINNER ROLLS – These soft, slightly sweet rolls are perfect for soaking up the sauce and make the whole meal feel comforting and complete.
AIR FRYER BISCUITS – Light, golden biscuits made in the air fryer come together fast and pair well with the creamy texture of the casserole. They’re a great option when you want something warm and easy on the side.
BEET SALAD – The natural sweetness of beets pairs well with a tangy vinaigrette, making this a fresh, colorful side. It balances the richness of the dish and adds something unexpected to the table.
Recipe Success Tips
DON’T OVERCOOK THE SPAGHETTI – Stop cooking as soon as it hits al dente. It will finish softening in the oven, and overcooked noodles can get mushy in a baked casserole.
CUT THE CHICKEN SMALL – Smaller pieces cook more quickly and stay tender, plus they mix better with the pasta so every bite has a bit of everything.
USE FRESHLY SHREDDED CHEESE – Grating your own cheese helps it melt smoothly into the sauce. Pre-shredded cheese has coatings that can make the sauce grainy or clump together.
MAKE THE ROUX COUNT – Stir the flour into the butter and onions until it smells slightly nutty and turns golden. That’s your cue it’s ready to thicken the sauce without tasting raw.
MELT SLOWLY AND STIR OFTEN – Add the Velveeta, shredded cheese, and sour cream with the heat on low and stir continuously. Rushing this part can lead to a grainy or broken sauce.
EXPERT TIP – If the sauce tightens up before the pasta goes in, stir in a few tablespoons of warm broth or milk. This brings it back to the right consistency without thinning the flavor.
Commonly Asked Questions
Can I Use Rotisserie Chicken Instead Of Cooking Fresh Chicken?
Yes, cooked rotisserie chicken works well and saves time. Just skip the sauté step and stir the shredded chicken into the sauce with the pasta. It’s a great shortcut, especially if you’re pulling dinner together fast.
Can I Use A Different Pasta?
Yes, sturdy shapes like penne, fusilli, or linguine all hold up nicely in this sauce. Just make sure the pasta is cooked al dente so it doesn’t break down or get too soft after baking.
What’s A Good Substitute For Velveeta?
If you don’t have Velveeta, you can melt cream cheese with shredded cheddar or use American cheese. It may not be quite as smooth, but the sauce will still turn out creamy and satisfying.
Can I Make It Without Sour Cream?
Yes, Greek yogurt is a great substitute, and plain cream cheese can also work in a pinch. Both will keep the sauce creamy, though yogurt adds a little tang and cream cheese makes it even richer.
More Easy and Delicious Chicken Recipes
Chicken Spaghetti with Rotel
Ingredients
- 8 ounces spaghetti
- 1 tablespoon olive oil
- 2 pounds chicken breast cut into bite-sized pieces
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons butter
- ½ medium yellow onion diced small
- 3 cloves garlic minced
- 3 tablespoons flour
- 2 cups chicken broth
- 1 10-ounce can Rotel diced and green chilies
- 8 ounces Velveeta cubed
- ½ cup sour cream
- 2 cups Colby Jack cheese shredded
Instructions
- Preheat the oven to 350º Fahrenheit and grease a 9×13” casserole dish.
- Boil the spaghetti in a large pot according to package directions until al dente. Drain and set aside. Toss the spaghetti in a bit of olive oil to prevent them from sticking.
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper and cook for 8-10 minutes, or until the chicken is cooked through. Stir and flip the chicken occasionally to cook evenly. Set the chicken aside.
- Melt the butter over medium-high heat in the same pot used for boiling the spaghetti. Add the onions to the pot and sauté for 3-5 minutes. Add the garlic and sauté for 30 more seconds. Add the flour and cook for 2 minutes, stirring frequently.
- Pour the chicken broth and Rotel into the pot. Stir frequently and bring to a simmer.
- Reduce the heat to low and add the cubed Velveeta, ½ of the shredded cheese, and sour cream to the pot and stir frequently until melted and the sauce is smooth.
- Add the cooked spaghetti and chicken to the cheese sauce and stir until combined.
- Transfer the chicken and spaghetti mixture to your prepared baking dish and top with the remaining shredded cheese.
- Bake for 15-20 minutes until bubbly and the cheese has melted. Remove from the oven and garnish with fresh parsley and serve.
Equipment
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.