Chicken Spaghetti with Rotel is a quick and satisfying dinner recipe that the whole family will love. Creamy, cheesy sauce coats shredded chicken and spaghetti pasta and the Rotel adds the perfect subtle kick to this comforting dish.
This chicken spaghetti is a go-to weeknight meal in our home and is husband and toddler-approved! We love this chicken spaghetti served with cornbread muffins and green beans. It tastes amazing with just about any side dish and even makes a satisfying meal served on its own.
For more delicious dinner recipes, check out our One Pan Apple Cider Chicken and Cajun Shrimp and Grits recipes next!
Why You Will Love This Recipe
- Easy to make. Chicken spaghetti with Rotel is a beginner-friendly recipe that comes together easily with minimal effort.
- Budget-friendly. You probably have many of the ingredients for this chicken spaghetti on hand already and it can be made with leftover chicken to cut costs even more!
- Leftovers taste amazing for days. My husband always says this recipe tastes better the next day and leftovers are good for up to 5 days.
- Kid-approved. My picky toddler LOVES this chicken spaghetti and he is a hard one to impress!
Important Ingredient Notes
A complete list of ingredients with measurements along with detailed recipe instructions can be found in the recipe card located at the bottom of this post.
- Spaghetti. I prefer regular spaghetti pasta for this recipe, but thin spaghetti or angel hair pasta also works great.
- Cream of chicken. I recommend low-sodium cream of chicken to reduce the amount of salt in this recipe.
- Cream of mushroom. I recommend low-sodium here as well.
- Cream cheese. You may use regular cream cheese or Nuefchatel cheese.
- Rotel. Feel free to use regular, mild, or hot Rotel according to your spice preference.
- Chicken broth. I recommend low-sodium chicken broth or stock for this recipe.
How To Make Rotel Chicken Spaghetti
- Cook the pasta. Boil the spaghetti until al dente according to package instructions. Be sure the pasta still has some bite to it so that it does not become mushy in the oven!
- Cook the sauce. Cook the onions and garlic in butter then add the cheeses, Rotel, chicken, and seasonings. Once the cheese has melted, add the broth and cook until the sauce is smooth.
- Bake the spaghetti. Stir the cooked spaghetti into the sauce then transfer the pasta to a buttered baking dish. Top with the remaining cheddar and bake the chicken spaghetti for 20 to 25 minutes until bubbly and golden brown.
Variations and Substitutions
- Instead of rotisserie chicken, make chicken spaghetti with leftover chicken or boneless, skinless chicken breasts or thighs.
- Feel free to substitute some or all of the cheddar for Velveeta cheese.
- If you do not have Rotel on hand, you may also use diced tomatoes, a combination of diced tomatoes and green chiles, or chunky salsa.
- This recipe can be made with linguini, fettucini, or vermicelli if you do not have spaghetti on hand. Shorter varieties of pasta, such as penne or cavatappi, also work great.
- Feel free to use cream of celery or cream of asparagus soup instead of cream of mushroom.
Recipe FAQs
Rotel is a canned product consisting of diced tomatoes and green chiles. It is a popular ingredient in many casserole and dip recipes and comes in original, hot, or mild spice levels.
Chicken spaghetti is made with chicken, spaghetti pasta, and a creamy sauce typically made with broth and cream, or canned soup. Chicken tetrazzini is made with different varieties of pasta and is usually made with bechamel-based sauce sometimes flavored with white wine.
Absolutely! Leftover chicken spaghetti with Rotel can be frozen in zip-top freezer bags for up to 3 months.
What to Serve with Chicken Spaghetti
Chicken spaghetti with Rotel is a hearty meal that can stand all on its own. However, it also makes a filling meal served with a variety of different side dishes and breads. Try serving chicken spaghetti with some of the following:
- Southern Squash Casserole
- Maple Glazed Carrots
- Southern Fried Okra
- Southern Sweet Potato Casserole
- Southern Collard Greens
- Homemade Creamed Corn
- Southern Candied Yams
- Honey Lemon Butter Roasted Asparagus
- Southern Spoon Bread
- Hot Water Cornbread
- Jalapeno Cheddar Biscuits
- Sweet Potato Cornbread
- Southern Buttermilk Cornbread
Storing Instructions
Leftover chicken spaghetti with Rotel can be stored in an airtight container in the refrigerator for up to 5 days. My husband always says it tastes better the next day! Reheat chicken spaghetti on the stovetop or in the microwave.
More Comfort Food Recipes You Will Love!
- Hot Honey Chicken Thighs
- Southern Homemade Chicken and Dumplings
- Southern Chicken Salad Recipe
- New Orleans BBQ Shrimp
- The Best Meatloaf
- Southern Smothered Chicken
- Louisiana Red Beans and Rice
- Blackened Fish and Cheese Grits
- Creamy Garlic Mashed Potatoes
- Creamy Southern Cheese Grits
- Cajun Dirty Rice with Smoked Sausage
- Southern Chicken and Dressing
- Smoked Gouda Mac and Cheese
- Southern Baked Mac and Cheese
📖 Recipe
Easy Chicken Spaghetti with Rotel
Ingredients
- 1 pound spaghetti pasta broken into thirds
- 2 tablespoons unsalted butter
- ½ cup chopped yellow onion
- 3 cloves garlic minced
- 1, 10.5 ounce can low-sodium cream of chicken soup
- 1, 10.5 ounce can low-sodium cream of mushroom soup
- 4 ounces cream cheese cubed
- 1.5 cups shredded cheddar cheese divided
- 3 cups shredded rotisserie chicken skin and bones removed
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika smoked or sweet
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon cayenne pepper optional
- Salt and cracked black pepper to taste
- 1 can Rotel tomatoes original, mild, or hot
- 1 cup low-sodium chicken broth
Instructions
- Preheat your oven to 350°F. Butter a 9x13-inch baking dish and set it aside.
- Boil the spaghetti in salted water until al dente according to package instructions. Be sure the pasta still has some bite to it so that it does not get mushy in the oven. Drain the pasta, rinse it in cold water to stop the cooking process, and set it aside.
- Meanwhile, melt 2 tablespoons of butter in a Dutch oven or stockpot over medium-high heat. Add the onion and cook for 2-3 minutes until translucent. Add the garlic and cook for another minute until fragrant.
- Stir in the cream of mushroom soup, cream of chicken soup, cream cheese, 1 cup of cheddar cheese, Rotel tomatoes, shredded chicken, and seasonings. Add salt and cracked black pepper to taste. Cook, while stirring, until the cheeses are melted. Stir in the chicken broth until the sauce is smooth.
- Add the spaghetti to the pot and give everything a good stir to combine. Transfer the chicken spaghetti to the buttered baking dish and bake it for 20 to 25 minutes until bubbly and golden brown. Garnish with fresh chopped parsley if desired. Allow the chicken spaghetti to cool for about 10 minutes and enjoy!
Notes
- Instead of rotisserie chicken, make chicken spaghetti with leftover chicken or boneless, skinless chicken breasts or thighs.
- If you do not have Rotel on hand, you may also use diced tomatoes, a combination of diced tomatoes and green chiles, or chunky salsa.
- Leftover chicken spaghetti with Rotel can be stored in an airtight container in the refrigerator for up to 5 days. My husband always says it tastes better the next day!
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