If you’re looking for a creamy chicken pasta that’s ready in under an hour, look no further than the Rotel Chicken Spaghetti!
Made with simple pantry staples and a single can of Rotel, this recipe is incredibly easy to prepare, which makes it a go-to for busy weeknight dinners.
Did you know that Rotel, a blend of diced tomatoes and mild green chilies, has been a Texas pantry staple since the 1940s and adds bold flavor to many hearty casserole dinners? With just a handful of ingredients, you can whip up a meal that will impress your whole family.
Let’s dive into the ingredients, preparation, and some tips to make this dish truly shine!
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Ingredients for Rotel Chicken Spaghetti
To create the perfect cheesy casserole, you’ll need the following ingredients:
Essential Ingredients
- 1 pound spaghetti
- 1 tablespoon extra virgin olive oil
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 10 ounce can Rotel tomatoes with green chilies (do not drain, the juices add flavor)
- 2 cups cooked and shredded chicken breast (rotisserie chicken works great as a shortcut)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon black pepper
- 2 cups cubed Velveeta cheese for a smooth, meltable sauce
- 10.5 ounce can cream of chicken soup
- 3/4 cup chicken broth
- 1 cup shredded cheddar cheese for topping
Optional Ingredients
- 1/2 teaspoon cumin for a warm, earthy note
- 2 teaspoons fresh chopped parsley for garnish (cilantro is a great substitute)
How to Prepare the Chicken Sauce
Here’s how to build the creamy sauce:
- Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat, then add the diced onion and bell pepper. Cook for 4-5 minutes until softened.
- Add the Chicken and Seasonings: Stir in the shredded chicken, kosher salt, chili powder, black pepper, cumin if using, and the undrained Rotel. Simmer for 3 minutes so the flavors can meld.
- Melt the Cheese: Reduce the heat to low, then stir in the cream of chicken soup, chicken broth, and cubed Velveeta. Stir for 5-6 minutes until the cheese is fully melted and the sauce is smooth.
Cooking the Spaghetti
While the sauce simmers, you can cook the pasta:
- Stovetop Method: Bring a large pot of salted water to a rolling boil, add the spaghetti, and cook for 9-10 minutes until al dente. Drain well without rinsing so the sauce clings to every strand.
- Make-Ahead Method: Cook the spaghetti 2 minutes less than the package directs, toss it with a teaspoon of olive oil, and refrigerate for up to 24 hours. Warm it in the skillet for 2 minutes before mixing it with the sauce.
Assembly: Bringing It All Together
Once your sauce and pasta are ready, it’s time to assemble your casserole!
- Combine the Pasta and Sauce: Add the drained spaghetti to the skillet and toss for about 2 minutes until every strand is coated.
- Transfer and Top: Spread the mixture into a greased 9×13-inch baking dish and sprinkle the shredded cheddar evenly over the top.
- Bake Until Bubbly: Bake at 375°F for 10-12 minutes until the cheese is melted and golden around the edges.
- Garnish and Serve: Sprinkle with chopped parsley or cilantro and serve warm.
Variations and Customizations
One of the great things about Rotel Chicken Spaghetti is its versatility!
- Spicier Kick: Use Rotel Hot or add a pinch of cayenne pepper to the sauce.
- Veggie Boost: Stir in a cup of frozen corn or chopped baby spinach during the sauce step.
- Protein Swap: Use cooked ground turkey or shredded pork in place of the chicken.
- Crunchy Topping: Sprinkle crushed tortilla chips over the cheddar before baking for added texture.
Serving Suggestions
A crisp green salad or a warm pan of golden cornbread makes this casserole feel like a complete Southern-style dinner.
Serve it with sweet iced tea or a cold lemonade for a refreshing contrast to the rich, cheesy sauce.
Conclusion
In just a few simple steps, you’ve created a bubbly and satisfying Rotel Chicken Spaghetti that is sure to become a family favorite.
This recipe is perfect for busy weeknights, potlucks, or meal prepping lunches for the week.
Don’t hesitate to get creative with your toppings and add-ins, because there’s no limit to how you can customize this recipe!
Try it today and experience the deliciousness for yourself!
Recipe FAQ’s
Can I use rotisserie chicken instead of cooked chicken breast?
Yes, a store-bought rotisserie chicken works perfectly and saves time. Shred about 2 cups of meat from a standard rotisserie chicken.
Can I use cilantro instead of parsley?
Absolutely, cilantro adds a bright, fresh flavor that pairs nicely with the Rotel. Add it just before serving so it stays vibrant.
How should I store leftovers?
Refrigerate leftovers in an airtight container for up to 4 days. Reheat with a splash of chicken broth in the microwave to loosen the sauce.
Rotel Chicken Spaghetti
- Total Time: 45 minutes
- Yield: 8 servings
Description
Rotel Chicken Spaghetti features tender spaghetti tossed in a creamy, mildly spicy sauce made with shredded chicken, Rotel tomatoes with green chilies, and melted Velveeta, all topped with bubbly cheddar.
It’s perfect for busy weeknights, potlucks, or meal prepping for the week.
Ingredients
- 1 pound spaghetti
- 1 tablespoon extra virgin olive oil
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 10 ounce can Rotel tomatoes with green chilies, do not drain
- 2 cups cooked and shredded chicken breast, rotisserie chicken works great as a substitute
- 1/2 teaspoon kosher salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon black pepper
- 2 cups cubed Velveeta cheese
- 10.5 ounce can cream of chicken soup
- 3/4 cup chicken broth
- 1 cup shredded cheddar cheese, for topping
- 1/2 teaspoon cumin, optional
- 2 teaspoons fresh chopped parsley, optional garnish, cilantro can be substituted
Instructions
- Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat, then add the diced onion and bell pepper. Cook for 4-5 minutes until softened.
- Add the Chicken and Seasonings: Stir in the shredded chicken, kosher salt, chili powder, black pepper, cumin if using, and the undrained Rotel. Simmer for 3 minutes so the flavors can meld.
- Melt the Cheese: Reduce the heat to low, then stir in the cream of chicken soup, chicken broth, and cubed Velveeta. Stir for 5-6 minutes until the cheese is fully melted and the sauce is smooth.
- Cook the Spaghetti: Bring a large pot of salted water to a rolling boil, add the spaghetti, and cook for 9-10 minutes until al dente. Drain well without rinsing so the sauce clings to every strand.
- Combine the Pasta and Sauce: Add the drained spaghetti to the skillet and toss for about 2 minutes until every strand is coated.
- Transfer and Top: Spread the mixture into a greased 9×13-inch baking dish and sprinkle the shredded cheddar evenly over the top.
- Bake Until Bubbly: Bake at 375°F for 10-12 minutes until the cheese is melted and golden around the edges.
- Garnish and Serve: Sprinkle with chopped parsley or cilantro and serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
