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I make Rotel chicken spaghetti when I need a hearty dinner the whole family will actually eat. It is creamy, cheesy, and loaded with shredded chicken, with melted cheddar baked over the top. The Rotel adds a little warmth, but it stays mild enough that even picky eaters go back for seconds.
I have been making versions of chicken spaghetti for years, and this is the one I keep coming back to. It is inexpensive, it feeds a crowd, and it reheats beautifully, which is exactly why it earned a spot during busy school weeks when everyone was eating at different times. I also love bringing it to casual gatherings because it travels well and stays creamy even after sitting out for a bit.
This is the chicken spaghetti with Rotel I reach for on a busy night. A lot of recipes lean almost entirely on Velveeta for flavor and taste like a plain cheese pasta bake. I sauté fresh onion and bell pepper first and season the sauce with chili powder and a little cumin, so mine has real savory depth while staying family friendly.
If you love an easy pasta dinner, my crockpot chicken spaghetti is the slow cooker version for hands-off days, and my one pot taco spaghetti is another Rotel favorite that disappears fast at my house.
Family Favorite
Why I Changed How I Build the Sauce for This One
I went back and changed the order I cook this in. Now I sauté the onion and pepper first, then melt the Velveeta straight into the Rotel, soup, and broth before the pasta ever goes in. The sauce comes out smoother and creamier and coats every strand more evenly, and a little chili powder and cumin give it more flavor without adding heat.
Key Ingredients
- Rotel tomatoes with green chilies. This is the flavor backbone of the dish. The diced tomatoes and green chilies add a mild warmth and a little acidity that cuts the richness, and you control the heat by choosing original, mild, or hot.
- Velveeta cheese. This is what makes the sauce creamy instead of greasy or grainy. It melts into a smooth sauce that coats every strand of spaghetti the way shredded cheese alone never will. Cube it first so it melts evenly.
- Cream of chicken soup and chicken broth. Together these make the sauce silky and pourable. The broth loosens the Velveeta so the casserole bakes up creamy and not stiff.
- Onion and bell pepper. Sautéing these first is what gives the dish savory depth. I tested mixing them in raw and they stayed too firm and never blended into the casserole, so the few minutes in the skillet are worth it.
- Shredded chicken. I shred the chicken rather than leaving big chunks so every bite gets a little of everything. Two cups of cooked shredded chicken breast works, and rotisserie chicken is my shortcut when I want this on the table fast.
- Chili powder and cumin. A small amount of each adds savory flavor without adding heat. This is what keeps the casserole from tasting like plain cheese pasta. The cumin is optional if you want to keep it simple.
How to Make Rotel Chicken Spaghetti
Step 1: Prep the dish. Preheat your oven to 350F. Spray a 9×13 baking dish with nonstick cooking spray and set it aside.
Step 2: Cook the spaghetti. Cook 1 pound of spaghetti according to the package instructions. Drain it and set it aside.
Step 3: Sauté the vegetables. Add 1 tablespoon olive oil to a large skillet over medium-high heat. Add the diced onion and bell pepper and sauté until they are tender. Do not skip this, it is what gives the dish its savory base.
Step 4: Add the Rotel. Pour in the can of Rotel tomatoes and green chilies with all the juice. Cook for a few minutes to let the flavors come together.
Step 5: Add the chicken and seasonings. Stir in the shredded chicken, chili powder, cumin if using, salt, and black pepper. Cook for another 2 to 3 minutes.
Step 6: Melt the sauce smooth. Add the cubed Velveeta, cream of chicken soup, and chicken broth. Stir continuously until the cheese is fully melted and the sauce is completely smooth. This is the step that makes it creamy, so take your time.
Step 7: Toss with the spaghetti. Add the cooked spaghetti to the skillet and toss everything together until the pasta is well coated in the sauce.
Step 8: Top and bake. Transfer the mixture to the prepared baking dish and top with the shredded cheddar cheese. Bake for 20 to 25 minutes, until the top is melted and the casserole is bubbling.
Step 9: Rest before serving. Let the casserole rest for 5 to 10 minutes. Right out of the oven it looks a little loose, but the sauce thickens as it sits and the servings hold together much better. Garnish with chopped parsley if you like and serve.
Make Ahead and Storage
This one is easy to get a head start on. I make the chicken and sauce mixture a day ahead and keep it covered in the fridge, then I boil the spaghetti and stir it in right before baking. Holding the pasta until the end is what keeps it creamy instead of soft.
Cooked leftovers hold up well in the fridge for a few days. Cover the dish tightly or scoop portions into an airtight container.
I actually love this the next day. The spaghetti drinks up more of the sauce overnight, so it slices into neater portions and tastes a little richer. To bring back that just-made creaminess, stir in a splash of chicken broth when you reheat it, and a few tablespoons usually does the trick.
More Easy Dinner Recipes You May Enjoy
Rotel Chicken Spaghetti
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
- 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.
