Rotel Chicken Spaghetti

a plate of Chicken Spaghetti garnished with parsley with a fork

Rotel Chicken Spaghetti is a creamy, cheesy casserole made with tender chicken, zesty Rotel tomatoes, and perfectly cooked spaghetti. Ready in just over an hour, it’s a great dish for busy weeknights or family dinners.

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert

Cuisine: American, Italian

Keyword: Rotel Chicken Spaghetti Recipe

Servings:

Calories: 511kcal

Ingredients

1 pound spaghetti
1 tablespoon olive oil, extra virgin
½ cup diced onion
½ cup diced bell pepper
10 ounces Rotel tomatoes with green chilies, do not drain
2 cups cooked and shredded chicken breast, you can substitute rotisserie chicken
½ teaspoon kosher salt
½ teaspoon chili powder
½ teaspoon cumin, optional
¼ teaspoon black pepper
2 cups cubed Velveeta cheese
10.5 ounces cream of chicken soup
¾ cup chicken broth
1 cup shredded cheddar cheese, for topping
2 teaspoons fresh chopped parsley, optional garnish - you can substitute chopped cilantro for the parsley

Instructions

Preheat your oven to 350°F (175°C). Spray a 9x13 baking dish with nonstick cooking spray. Set it aside.
Cook the spaghetti according to the package instructions. Drain and set aside.
Add 1 tablespoon of extra virgin olive oil to a large skillet over medium-high heat. Add the diced onion and bell pepper to the skillet and sauté until the onion and bell pepper are tender.
Add the Rotel tomatoes and green chilies with juice to the skillet. Continue cooking for a few minutes.
Stir in the shredded chicken, chili powder, cumin (if using), salt, and pepper. Cook for another 2-3 minutes.
Add the cubed Velveeta cheese, cream of chicken soup, and chicken broth. Stir continuously until the cheese is fully melted and the sauce is smooth.
Combine the cooked spaghetti with the cheese and chicken mixture. Toss everything together until the spaghetti is well-coated.
Transfer the mixture to the prepared baking dish. Top with the shredded cheddar cheese.
Bake in the preheated oven for 20-25 minutes or until the top is melted and the casserole is bubbling. Allow the spaghetti to rest for a few minutes before serving.

Notes

A large Dutch oven can also be used to make this recipe instead of a casserole dish.
This cheesy pasta recipe will likely stick to the pan if you don't spray it well.
Cook the spaghetti just until al dente as it will continue cooking in the oven. If you overcook it in the pot, it will become mushy in the oven.
If you cut the Velveeta cheese into small cubes, it can help it melt more evenly.
If you want your cheese to get a bit bubbly, you can remove the foil during the last 10-15 minutes of baking, or you can broil the top of the pasta for 30 seconds to 1 minute at the end of the bake time.

Nutrition