Creamy Rotel Chicken Spaghetti
This Creamy Rotel Chicken Spaghetti is the perfect blend of cheesy goodness, tender chicken, and a hint of spice. With a creamy sauce made from Rotel, cream of chicken soup, and loads of cheese, this dish is quick, comforting, and sure to please everyone. It’s great for a busy weeknight or a dinner party. Ready in under an hour, this cheesy pasta is bursting with flavor and will have your family asking for seconds. Plus, it’s easy to customize with your favorite add-ins like veggies or extra spice. Simple, satisfying, and so delicious!
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.