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Pink Owl Kitchen » Recipes » Chicken » Easy Chicken Spaghetti with Rotel

Easy Chicken Spaghetti with Rotel

Published: Oct 3, 2023 by Ashley Boyd · This post may contain affiliate links

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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.

easy chicken spaghetti with rotel on a spoon with a pan of chicken spaghetti in the background.

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!

Table of Contents
  • Why You Will Love This Recipe
  • Important Ingredient Notes
  • Variations and Substitutions
  • How To Make Rotel Chicken Spaghetti
  • Recipe FAQs
  • Storing Instructions
  • More Comfort Food Recipes You Will Love!
  • 📖 Recipe

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!
easy chicken rotel with spaghetti in a white baking dish sittin on top of a tan tile surface.

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.

Ingredients for making chicken spaghetti with rotel arranged on a tan tile surface.
  • 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.

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. See how I use penne in our bbq chicken pasta.
  • Feel free to use cream of celery or cream of asparagus soup instead of cream of mushroom.
easy chicken rotel with spaghetti in a white baking dish sittin on top of a tan tile surface.

How To Make Rotel Chicken Spaghetti

  1. 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!
  2. 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.
  3. 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.
Step by step images for making easy chicken spaghetti with Step by step images for making easy chicken spaghetti with rotel.

Recipe FAQs

What is Rotel?

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.

What is the difference between chicken tetrazzini and chicken spaghetti?

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.

Can I freeze leftover chicken spaghetti?

Absolutely! Leftover chicken spaghetti with Rotel can be frozen in zip-top freezer bags for up to 3 months.

Chicken spaghetti with rotel in a white bowl.

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.

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If you tried this Easy Chicken Spaghetti with Rotel 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!

📖 Recipe

Easy chicken spaghetti with rotel on a serving spoon with a baking dish of chicken spaghetti in the background.

Easy Chicken Spaghetti with Rotel

Ashley Boyd
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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine American
Prevent your screen from going dark
Servings 8 servings
Calories 506 kcal

Equipment

  • Measuring cups and spoons
  • 6 quart Dutch oven
  • 9x13-inch baking dish

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, top with the remaining cheese, 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!

Nutrition

Serving: 1serving | Calories: 506kcal | Carbohydrates: 49.7g | Protein: 30.9g | Fat: 19.4g | Saturated Fat: 10.6g | Cholesterol: 89mg | Sodium: 659mg | Potassium: 306mg | Fiber: 2.8g | Sugar: 3.8g | Calcium: 200mg | Iron: 3mg
Tried this recipe?Tag @thepinkowlkitchen on Instagram! And don't forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating and review!

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I’m Ashley, the wife, mama, and heart behind Pink Owl Kitchen. Cooking brings me so much joy, and I love sharing the comforting Southern flavors that shaped my childhood. My hope is that each recipe fills your home with warmth, love, and the sweet presence of Jesus.

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