Chicken Spaghetti with Rotel Recipe: If you’re looking for a comforting, hearty, and cheesy meal that brings warmth to the table, Chicken Spaghetti with Rotel might just become your next go-to recipe. It’s one of those easy, satisfying dishes that reminds you of home, family gatherings, and cozy nights in. This dish has everything: juicy chicken, tender spaghetti, spicy tomatoes, creamy soup, and loads of cheese—baked to perfection.
The best part? It’s incredibly budget-friendly and made with simple pantry staples. Whether you’re cooking for a crowd or prepping meals for the week, this dish ticks all the boxes. It’s quick enough for a weeknight dinner and delicious enough for Sunday lunch.
Why You’ll Love This Chicken Spaghetti with Rotel
Let’s be real—some recipes just hit different, and this is one of them. Here’s why:
- Quick & Easy: From stove to oven in under an hour.
- Make-Ahead Friendly: Perfect for meal prepping or freezer meals.
- Customizable: Use whatever cheese or pasta you have.
- Comforting: Cheesy, creamy, with a kick of spice—pure happiness.
- Family-Friendly: Even picky eaters will clean their plates.
What is Rotel and Why It’s a Game-Changer
Rotel is a canned mix of diced tomatoes and green chilies. It’s widely loved in Southern cooking for the subtle heat and tang it adds to casseroles, dips, and pasta dishes.
Using Rotel in chicken spaghetti levels up the flavor by:
- Adding a kick of spice without overpowering the dish.
- Cutting through the richness of the cheese and cream.
- Enhancing the overall savory flavor profile.
List of Ingredients You’ll Need
Let’s break down exactly what you’ll need to create this soul-warming meal.
Chicken
- 2 to 3 cups cooked chicken (shredded or diced)
- You can boil, bake, or use rotisserie chicken
Spaghetti
- 8 oz. to 12 oz. uncooked spaghetti
- Broken into halves or thirds (easier to mix and eat)
Rotel Tomatoes
- 1 (10 oz) can of Rotel (Original or Mild depending on your spice level)
- Do not drain the liquid—it adds flavor!
Cheese Options
- 2 cups shredded cheddar cheese
- Optional: Monterey Jack or Velveeta for extra creaminess
Cream of Chicken Soup
- 1 can (10.5 oz) cream of chicken soup
- You can also use cream of mushroom or mix both
Seasonings & Extras
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- Optional: 1/2 cup chopped onions or bell peppers
- Optional: 1/4 cup sour cream for extra creaminess
Tools & Equipment Required
Before you begin, make sure you have the following:
- Large pot (for boiling pasta)
- Skillet (if cooking raw chicken)
- Large mixing bowl
- 9×13-inch baking dish
- Cheese grater (if using block cheese)
- Aluminum foil (optional, for covering during baking)
How to Cook Chicken for Spaghetti
If you’re not using rotisserie or leftover chicken, here’s a quick method:
- Boil Method: Add chicken breasts or thighs to boiling water. Season with salt, pepper, garlic, and onion powder. Boil for 15–20 minutes until cooked through. Shred or dice once cooled.
- Bake Method: Preheat oven to 375°F (190°C). Season chicken with olive oil and preferred spices. Bake for 25–30 minutes. Cool and shred.
- Skillet Method: Dice raw chicken, cook in a skillet with olive oil until no longer pink.
Can You Use Rotisserie or Leftover Chicken?
Absolutely! Rotisserie chicken is a fantastic time-saver. Just shred it up and you’re good to go. It’s already seasoned and juicy, making your life easier. Leftover grilled, baked, or even fried chicken can work too.
How to Cook Pasta Perfectly for This Dish
Cooking the spaghetti just right is key. Here’s how:
- Boil 8-12 oz spaghetti in salted water according to package directions.
- Drain and rinse briefly under warm water.
- Do NOT overcook: Slightly undercooked pasta holds up better during baking and won’t get mushy.
Pro tip: Break the spaghetti into thirds before boiling—it makes mixing and serving much easier.
Step-by-Step Guide: Chicken Spaghetti with Rotel
Let’s walk through each step in detail so you nail it on the first try.
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Lightly grease a baking dish and gather all ingredients—spaghetti, cooked chicken, Rotel tomatoes, cheese, and seasonings—so everything is ready to go.
Step 2: Cook the Spaghetti
Bring a large pot of salted water to a boil. Cook the spaghetti until just al dente, following package instructions. Drain and set aside. Slightly undercooking helps the pasta hold up during baking.
Step 3: Prepare the Chicken
Use cooked, shredded chicken—rotisserie chicken works great. If cooking fresh, boil or bake chicken breasts, season lightly, then shred or chop into bite-sized pieces.
Step 4: Mix the Sauce Ingredients
In a large bowl, combine cream of mushroom or cream of chicken soup, Rotel tomatoes (with juice), sour cream or cream cheese, garlic powder, onion powder, salt, and pepper. Stir until smooth, then fold in shredded cheese.
Step 5: Combine Everything
Add the cooked spaghetti and chicken to the sauce mixture. Toss gently until the pasta and chicken are evenly coated with the creamy sauce.
Step 6: Transfer to Baking Dish
Pour the mixture into the prepared baking dish and spread evenly. Sprinkle extra cheese on top for a golden, cheesy finish.
Step 7: Bake Until Golden and Bubbly
Bake uncovered for 30–35 minutes, or until the casserole is hot, bubbly, and lightly golden on top. Let rest for 5 minutes before serving.
Creamy, cheesy, and comforting—chicken spaghetti with Rotel is a crowd-pleasing classic perfect for family dinners 🍝🧀
Tips for the Best Chicken Spaghetti with Rotel
Want to take your dish from good to great? These tips will help you nail it every single time:
- Undercook the pasta slightly: It finishes cooking in the oven, so this prevents mushy noodles.
- Use freshly grated cheese: Pre-shredded cheese has anti-caking agents and doesn’t melt as smoothly.
- Spice it up: Like it hotter? Use the Hot Rotel version or add cayenne pepper or crushed red pepper flakes.
- Add veggies: Sneak in chopped bell peppers, mushrooms, or spinach for extra flavor and nutrition.
- Cream it up: Stir in ¼ cup of sour cream or a splash of heavy cream for an even richer texture.
- Top with breadcrumbs: For a crunchy twist, sprinkle buttered breadcrumbs or crushed Ritz crackers on top before baking.
Ingredient Substitutions
No need to run to the store every time you’re missing something. Here are easy swaps that still keep the dish tasty:
| Original Ingredient | Substitute Option |
|---|---|
| Cooked Chicken | Turkey, canned chicken, rotisserie |
| Cream of Chicken Soup | Cream of mushroom or celery soup |
| Cheddar Cheese | Colby Jack, Mozzarella, or Velveeta |
| Spaghetti | Penne, macaroni, or egg noodles |
| Rotel | Diced tomatoes + canned green chilies |
This dish is super forgiving, so don’t stress if you don’t have every ingredient on hand.
Can I Make It Ahead of Time?
Absolutely, and it’s actually better the next day! Here’s how:
- Make-Ahead Option: Assemble the casserole up to the baking stage. Cover tightly with foil and refrigerate for up to 24 hours.
- Freezer Prep: Freeze the unbaked casserole for up to 3 months. Wrap tightly in foil and plastic wrap.
- When Ready to Bake: Thaw overnight in the fridge and bake as directed. You may need to add an extra 10–15 minutes to the cook time if still slightly frozen.
Perfect for busy weeknights or when you’re prepping for a family gathering.
Storage and Reheating Instructions
This recipe makes a generous batch, so you’ll likely have leftovers—and that’s a good thing.
Storing Leftovers
- Store in an airtight container in the fridge for up to 4 days.
- For longer storage, freeze portions in freezer-safe bags or containers.
Reheating
- Microwave: Add a splash of milk to loosen it up and heat in 1-minute intervals.
- Oven: Cover with foil and bake at 325°F for 15–20 minutes.
- Stovetop: Add to a pan with a few tablespoons of water or milk and heat over medium-low.
Avoid overheating or the cheese can get grainy.
What to Serve with Chicken Spaghetti
Although this dish stands on its own, pairing it with a few sides takes it to the next level:
Best Side Dishes
- Garlic Bread: Perfect for soaking up the creamy sauce.
- Side Salad: A crisp green salad balances the richness.
- Steamed Veggies: Think broccoli, green beans, or carrots.
- Cornbread Muffins: For that Southern-style touch.
Don’t forget dessert—banana pudding or peach cobbler finishes this meal off right!
FAQs about Chicken Spaghetti with Rotel Recipe
1. Can I freeze chicken spaghetti with Rotel?
Yes! Assemble it up to the baking stage, then freeze. When ready, thaw overnight in the fridge and bake as normal. It keeps in the freezer for up to 3 months.
2. Is this dish spicy?
The standard Rotel has a mild kick. For a spicier version, use Hot Rotel or add red pepper flakes. If you’re feeding kids, go with the mild version.
3. Can I make this gluten-free?
Absolutely. Just use gluten-free pasta and make sure your cream soup is gluten-free (some brands offer GF versions).
4. How long does it last in the fridge?
Stored properly in an airtight container, it lasts up to 4 days in the fridge.
5. Can I use other types of pasta?
Definitely. Penne, elbow macaroni, rotini—all work great. Just cook them al dente so they hold up during baking.
Conclusion
Chicken Spaghetti with Rotel is the kind of meal that brings people together. It’s cheesy, creamy, slightly spicy, and endlessly comforting. With simple ingredients and a super-easy step-by-step process, it’s no wonder this dish has become a staple in kitchens across America.
Whether you’re cooking for a busy weeknight, prepping freezer meals, or feeding a hungry crowd, this recipe is a guaranteed win. Plus, you can tweak it to suit your taste—add veggies, kick up the spice, or switch up the cheese.
So what are you waiting for? Go grab those ingredients and get cooking. Your kitchen is about to smell amazing.
