Creamy Rotel Chicken Spaghetti Recipe
The Creamy Rotel Chicken Spaghetti You’ll Want on Repeat
Hello, You know those meals that just hit the spot every time? The ones you can whip up without overthinking, but they are still delicious?
That’s exactly what this Creamy Rotel Chicken Spaghetti is. And trust me, once you make it, you’ll be amazed.
I know life gets busy, and sometimes, you just need a meal that comes together fast without a million ingredients.
That’s where this beauty steps in. We’re talking about juicy chicken, a creamy, cheesy sauce, and a little kick from Rotel that brings everything to life. It’s the kind of dinner that makes you say, “Yep, I need seconds.”
I’ve made this for family dinners, potlucks, and even those nights when I’m just cooking for myself because, let’s be real, leftovers of this are a bar of gold.
And if you’ve got picky eaters in the house? They won’t stand a chance against the cheesy, creamy goodness of this spaghetti.
I’ll walk you through it step by step—no stress, no complicated techniques, just good food that makes life a little better. Ready to start? Let’s do this together tonight!
How to Make Creamy Rotel Chicken Spaghetti
This is the kind of meal you throw together when you want comfort food without babysitting a stove all night. Let’s break it down step-by-step.
What You’ll Need
- 3 cups cooked, shredded chicken (rotisserie chicken works great)
- 12 oz spaghetti (broken in half before boiling)
- 1 (10 oz) can Rotel (diced tomatoes with green chilies)
- 1 (10.5 oz) can of cream of chicken soup
- 1 (10.5 oz) can of cream of mushroom soup
- 8 oz Velveeta cheese, cubed
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Optional: chopped parsley for garnish
🍽 Essential Tools for Making Creamy Rotel Chicken Spaghetti
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Here’s a list of all the must-have equipment to make this comforting dish smoothly and mess-free:
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Large Pot – For boiling the spaghetti noodles evenly without sticking.
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Large Skillet or Sauté Pan – Ideal for cooking the chicken and mixing everything together.
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Cutting Board – A sturdy surface for prepping chicken and other ingredients.
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Sharp Chef’s Knife – To cut the chicken and any additional ingredients with ease.
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Colander – For draining the cooked spaghetti noodles quickly and safely.
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Measuring Cups & Spoons – Helps you get the right balance of cheese, soup, and seasonings.
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Mixing Spoon or Silicone Spatula – For stirring everything together without scratching your pans.
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Casserole Dish (9×13) – If you’re baking the spaghetti to finish it off with bubbly cheese on top.
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Aluminum Foil – Optional, but helpful to cover the casserole while baking to prevent over-browning.
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Oven Mitts – Keep your hands safe when pulling hot pans or dishes from the oven.
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Kitchen Tongs – Useful for flipping chicken or stirring in chunks more precisely.
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Can Opener – You’ll need this to open the Rotel tomatoes and any canned soup.
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Mixing Bowl – For combining ingredients before adding to the skillet or casserole dish.
(Step-by-Step Instructions)
Step 1: Boil the Spaghetti
Bring a big pot of salted water to a boil. Toss in your spaghetti and cook until al dente (not mushy, please). Drain and set aside.
Step 2: Preheat the Oven
Get your oven warming up to 350°F (175°C). You want it hot and ready for all that cheesy goodness.
Step 3: Melt the Velveeta
In a large skillet or saucepan, combine the cubed Velveeta, both cans of soup, Rotel, sour cream, and all the spices (garlic powder, onion powder, salt, and pepper).
Stir over medium heat until the cheese is melted and the sauce is smooth. It should smell incredible already.
Step 4: Mix It All Together
Now, in a large bowl or the same pot (less cleanup!), toss together your cooked spaghetti, shredded chicken, and the creamy Rotel sauce. Stir it all up until everything’s nicely coated.
Step 5: Get Cheesy and Bake
Transfer the mixture into a greased 9×13 baking dish. Top with shredded cheddar. Bake uncovered for 25-30 minutes, or until bubbly and slightly golden on top.
Step 6: Let It Sit (Just for a Bit)
Resist the urge to serve right away. Let it sit for 5–10 minutes so it can firm up a little. Then you can serve.
Mistakes to Avoid When Making This Recipe
Here’s what can trip you up, and how to steer clear:
⒈ Overcooking the pasta: Mushy spaghetti is a no-go. Aim for al dente.
⒉ Using too much Rotel liquid: Don’t dump in the whole can if it’s super watery. A little drain never hurts.
⒊ Skipping the Velveeta: I get it, some people feel weird about it. But it’s the glue that holds this creamy dream together. Just trust the process.
⒋ Not seasoning enough: Give it a taste before baking. A pinch more salt or garlic powder can take it from good to unforgettable.
⒌ Cheese overload on top: Yes, there’s such a thing. A thick blanket of cheddar can block the bubbling magic. Keep it to 1 cup max.
Recipe Best Tips
- Use rotisserie chicken: It saves time and adds flavor.
- Break the spaghetti in half before cooking: Makes it way easier to mix and eat.
- Spice it up: Add jalapeños or a dash of cayenne if you like it hotter.
- Add veggies: Chopped bell peppers or spinach sneak in a little green without ruining the comfort food vibe.
- Double and freeze: This dish freezes like a champ. Make two and thank yourself later.
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Serving Suggestions
This dish is the main event, but here’s how to make it shine brighter:
⑴ Side salad: Keep it light and fresh, maybe some greens with a tangy vinaigrette.
⑵ Garlic bread: Because carbs with carbs just make sense.
⑶ Roasted broccoli or green beans: Add a little color and crunch.
⑷ Sweet tea or lemonade: Total Southern dinner vibes.
Storage and Freezing
- Fridge: Store leftovers in an airtight container. Good for up to 4 days.
- Freezer: Let it cool completely, then freeze in a covered dish or zip bag. Lasts up to 2 months.
- To reheat: Warm it in the microwave with a splash of milk or cream to keep it from drying out. The oven works, too, just cover it with foil.
Frequently Asked Questions (FAQs)
Q: Can I make this ahead of time?
A: Totally. Prep everything, cover it, and refrigerate for up to 24 hours before baking.
Q: Can I use a different cheese?
A: Sure! Colby Jack or Monterey Jack melts well, but Velveeta gives it that extra creamy texture.
Q: Is it too spicy for kids?
A: Not really. Rotel has a kick, but it’s mild. If you’re worried, use the mild version or mix half Rotel and half diced tomatoes.
Q: Can I use whole wheat or gluten-free spaghetti?
A: Yes, both work fine—just cook to al dente so they hold up.
Q: What if I don’t like cream of mushroom soup?
A: Swap it for a second can of cream of chicken or use cream of celery.
Q: Can I make it in a slow cooker?
A: You can prep the sauce and let it heat through on low with the chicken, then stir in cooked pasta at the end.
Q: Can I add bacon or sausage?
A: Heck yes. Cooked bacon bits or crumbled sausage mix right in and bring extra flavor.
Conclusion
So there you have it—Creamy Rotel Chicken Spaghetti. It’s rich, spicy, cheesy, and hits that comfort food spot every single time.
I’d love to hear how yours turns out, especially if you made any tweaks. Drop a comment, share a photo—let’s talk food.
And…
👉Before you go, don’t miss these trending dinners — [Free Cookbook Inside!]
You Might Also Want To Try
- Chicken Cordon Bleu Casserole
- Chinese Beef and Broccoli Recipe
- Melt In Your Mouth Baked Chicken Breast Casserole
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Creamy Rotel Chicken Spaghetti
Ingredients
Ingredients
For the Chicken & Pasta:
- 2 cups cooked shredded chicken (rotisserie works great!)
- 12 oz spaghetti or any pasta you love
For the Creamy Sauce:
- 1 10 oz can Rotel tomatoes (mild, original, or hot—your choice!)
- 8 oz Velveeta cheese cubed, melts like a dream
- 4 oz cream cheese softened, adds extra creaminess
- 1 cup shredded cheddar cheese or Colby Jack for a milder flavor
- 1 10.5 oz can cream of chicken soup (adds rich flavor)
- 1 cup chicken broth adjust for desired sauce consistency
- ½ teaspoon garlic powder or more if you love garlic
- ½ teaspoon onion powder for extra depth
- ½ teaspoon smoked paprika adds a subtle smoky kick
- Salt & black pepper to taste
For Topping (Optional but Recommended!):
- ½ cup shredded cheese because more cheese is always a good idea
- Crushed Ritz crackers or tortilla chips adds a crunchy topping
- Chopped fresh parsley for a little color and freshness
Substitutions & Variations:
- Swap spaghetti for penne rotini, or even zucchini noodles for a low-carb option.
- No Velveeta? Use extra cheddar + a splash of milk for a similar texture.
- Prefer a creamier sauce? Stir in ½ cup sour cream before baking.
- Want extra protein? Toss in cooked bacon or diced sausage for a fun twist!
Instructions
How to Make Creamy Rotel Chicken Spaghetti
- Follow these simple steps, and in no time, you’ll have a cheesy, comforting meal that everyone will love.
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the spaghetti and cook until just al dente (a little firm is good since it’ll cook more later).
- Drain and set aside—don’t forget to toss it with a little olive oil or butter so it doesn’t stick together like glue.
Make the Cheesy Sauce
- In a large skillet or pot, combine Rotel, Velveeta, cream cheese, and chicken broth.
- Heat over medium, stirring until everything is smooth and melty. (Yes, it’ll look weird at first, but trust the process.)
- Stir in the cream of chicken soup, garlic powder, onion powder, paprika, salt, and pepper. Mix well.
Combine Everything
- Add the shredded chicken to the cheesy sauce. Stir to coat.
- Toss in the cooked spaghetti and mix until every noodle is covered in creamy goodness.
- If the sauce looks too thick, add a little extra chicken broth to loosen it up.
- Bake for That Golden, Cheesy Finish
Preheat your oven to 350°F (175°C).
- Pour everything into a greased 9x13 baking dish.
- Sprinkle the top with shredded cheese (because more cheese = better).
- Add crushed Ritz crackers or tortilla chips for a crispy topping if you’re feeling fancy.
- Bake uncovered for 15-20 minutes, or until the cheese is bubbly and slightly golden.
Serve and Enjoy!
- Let it cool for a few minutes (I know, it’s hard).
- Sprinkle with chopped parsley if you want to feel like a pro.
- Serve hot, and watch it disappear!
- That’s it—creamy, cheesy, and packed with flavor. You did it!
Notes
- You can make this ahead of time and refrigerate for up to 24 hours before baking.
- For a spicier version, use hot Rotel or add jalapeños.
- Make it keto by swapping the pasta for zucchini noodles or spaghetti squash.
