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Chicken Spaghetti with Rotel
A decadent cheese sauce, spicy Rotel tomatoes and chilies, and tender chicken make this spaghetti irresistible. The flavors all complement each other and the Rotel brings just the right amount of spice. The best part is that you can make this delicious meal in about an hour!
Servings 8
Calories 527kcal
Equipment
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 9x13” 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.
Nutrition
Calories: 527kcal | Carbohydrates: 29g | Protein: 42g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 137mg | Sodium: 1184mg | Potassium: 671mg | Fiber: 1g | Sugar: 4g | Vitamin A: 863IU | Vitamin C: 2mg | Calcium: 423mg | Iron: 1mg