Rotel Chicken Spaghetti is a delicious and comforting casserole that combines tender chicken, creamy Velveeta cheese, and zesty Rotel tomatoes with green chilis. It’s a quick, family-friendly dinner that’s full of flavor and easy to make in under an hour!
Why You’ll Love this Chicken Spaghetti with Rotel
This cheesy chicken spaghetti is seriously yummy comfort food. Think macaroni and cheese with a bit of a spicy kick! Even my picky eaters love this stuff! I first shared this crowd-pleasing pasta dish back in 2010, and it’s still one of the most popular recipes on the blog. Which goes to show you how good it is!
Made this tonight and it was a huge hit. Will definitely make again as my husband and kids gobbled it up!
Terri
Even better, it’s so easy, even my kids can make it! I always keep the ingredients on hand because it’s such a great meal for busy week nights.
I try to refrain from second helpings most of the time. Otherwise having a food blog would seriously affect what the bathroom scale tells me every morning, but I just couldn’t resist a second helping of this.
Normally, I’m not a huge fan of processed cheese, but trust me, this is no time to be a food snob.
This makes for great leftovers too. I may or may not have had two helpings the next day for lunch. It does, however, make enough to feed a small army. So unless you’re going to a potluck or have a lot of hungry teenage boys to feed, feel free to half the recipe.
My family is always excited for dinner time when they see this Rotel Chicken Spaghetti is on the menu. I hope you love it as much as I do.
This recipe was amazing I made chicken spaghetti before and my kids hated it!! But your recipe was so good my kids loved it and had seconds!
Tanya
What Should I Serve With Rotel Chicken Spaghetti?
I like to serve this spaghetti dish with some kind of veggies on the side. In keeping with a Tex-Mex theme, we usually opt for corn.
These are some of our favorite corn dishes to enjoy with this recipe.
Ingredients
- Chicken – Boneless, skinless breasts are a great choice here. They cook quickly and evenly, which is exactly what you need for a busy weeknight meal. I often use a supermarket rotisserie chicken to save time.
- Cream of chicken soup – Adds a rich, creamy base to the dish without a lot of fuss.
- Canned diced tomatoes and green chilis (Rotel) – This blend of diced tomatoes and green chilies brings a touch of heat. It really livens up the creamy sauce and gives it that classic Tex-Mex flair.
- Garlic – If you’re short on time or out of fresh garlic, 1/4 teaspoon of garlic powder works just fine.
- Spices: onion powder, salt and pepper
- Velveeta cheese – Velveeta is what makes this dish ultra-creamy and indulgent. It melts smoothly, creating that velvety, gooey cheese sauce we all love.
- Spaghetti – Traditional spaghetti works perfectly here, but feel free to experiment with other pasta shapes like penne or rotini. The key is to cook it al dente so it doesn’t get mushy when baked.
Recipe Tips
- When cutting your chicken into bite-size pieces, try to keep them all roughly the same size. This ensures the chicken cooks evenly and quickly without leaving any undercooked or overcooked pieces.
- Rotel tomatoes are available in different heat levels, from mild to hot. Choose whichever heat level suits your tastes.
- Feel free to add different vegetables to this recipe, or omit the chicken for a meatless version.
- If your sauce feels too thick after the Velveeta melts, stir in a splash of chicken broth or reserved pasta water to thin it out to your desired consistency.
How to make Rotel Chicken Spaghetti
Step 1
Preheat and Prep: First things first, preheat your oven to 350°F (because no one likes a cold casserole, right?). While that’s heating up, cut those chicken breasts into bite-sized pieces—not too big, not too small, but just perfect for a forkful.
Step 2
Get Cooking: Melt a tablespoon of butter in a large skillet over medium heat. Add your chicken chunks, minced garlic, and a sprinkle of onion powder. Cook until the chicken is no longer pink.
Step 3
Let’s Get Cheesy: Now, it’s time to add the good stuff. Stir in a can of cream of chicken soup and your cubed Velveeta cheese. And don’t forget the star of the show—a can of Rotel tomatoes with green chilis. Keep the heat on low and stir continuously until everything melts together in a cheesy, gooey, irresistible sauce.
Step 4
Spaghetti Time: Already cooked that spaghetti? Perfect! Stir in your cooked and drained spaghetti into the skillet, making sure every noodle is coated in that glorious sauce. Give it a taste and season with salt and pepper if needed.
Step 5
Baking Bliss: Pour that cheesy goodness into a lightly greased 2-quart casserole dish. Pop it in the oven and bake for about 30 minutes, or until it’s hot and bubbly.
Recipe FAQs
FAQs
What is Ro-Tel?Ro-Tel is the brand name of a line of canned tomatoes and green chili. There are different varieties of Ro-Tel in varying degrees of spiciness.
Can I make this ahead of time?Yes! You can make the chicken and sauce mixture ahead of time and store it in the fridge for up to 24 hours. When you’re ready to serve, just stir in the cooked pasta, transfer it to a casserole dish, and bake until heated through.
What can I use instead of Velveeta cheese?If you prefer not to use Velveeta, you can substitute it with shredded cheddar, Monterey Jack, or a blend of your favorite cheeses. Velveeta does give this dish its signature creamy texture, so you may need to add a bit of milk or cream to achieve a similar consistency.
How should I store leftovers?Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Can I freeze Rotel Chicken Spaghetti?Yes. I recommend assemble the dish, but not baking it. Cover it tightly with plastic wrap and then aluminum foil, and freeze for up to 3 months. When ready to bake, thaw it overnight in the fridge and bake at 350°F until heated through (you may need to bake a little longer if it’s not completely thawed).
Be sure to save this recipe to your favorite Pinterest board for later.
More Spaghetti Recipes to Try
- Green Chili Chicken Spaghetti
- Baked Spaghetti Lasagna
- Tex-Mex White Chicken Spaghetti
- Baked Chicken Spinach Spaghetti
Rotel Chicken Spaghetti
Ingredients
- 3 chicken breasts boneless, skinless
- 1 10.75 oz. can cream of chicken soup
- 1 10.75 oz. can diced tomatoes with green chilis
- 1 clove garlic minced
- 1/2 tsp. onion powder
- 1 tablespoon butter
- 1 8 oz. brick Velveeta cheese, cubed
- 8 ounces spaghetti cooked and drained
- Salt and pepper to taste
Equipment
Instructions
- Preheat oven to 350 degrees.
- Cut 3 chicken breasts into bite size pieces.
- In a large skillet melt 1 tablespoon butter over medium heat. Add cubed chicken, 1 clove garlic & 1/2 tsp. onion powder.
- Cook over medium-high heat until chicken is no longer pink.
- Stir in 1 10.75 oz. can cream of chicken soup, 1 8 oz. brick Velveeta cheese, cubed and 1 10.75 oz. can diced tomatoes with green chilis.
- Reduce heat to low, and cook until the cheese melts, stirring constantly.
- Stir in cooked 8 ounces spaghetti. Season with Salt and pepper, to taste.
- Pour into a lightly greased 2 quart casserole dish and bake for 30 minutes or until heated through.
Video
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56 comments
Sheree
This was so good. I added a can of cream of mushroom soup to the mix.
Becky
I made this tonight because I had almost all of the ingredients on hand and it sounded too good to pass up. I didn’t have Velveeta so I used a block of cream cheese. It was delicious! Thank you!
Lynn
I absolutely love this dish! I’ve made it in the past, but it’s been a while. Right now I only have chicken tenderloins though instead of breasts. I’m assuming I can use those, but how much do you think I’d need? Apparently 3 chicken breasts can equal anywhere from 1-3 lbs of chicken from googling lol. What’s your go-to amount of chicken?
CaliFlower84
Ok 2022, officially just ate this for dinner. Pretty bomb. I used canned chicken, which I would double next time and I think a little more than half a box of fry spaghetti is the right amount. I also want to try breadcrumbs on top next time. I like things spicy so next time going to add a can of hot diced jalapeños and maybe some fresh diced onion warmed with the chicken in the pan. Otherwise this is a solid quick trip recipe to riff off of! Thank you!!!
Martha Turek
Can this be made in a crock pot ?
Danelle
I haven’t tried that. You could probably do the cheese/sauce portion in the crock pot. Usually pasta in a crock pot turns out mushy, so I’d cook the spaghetti separately on the stovetop.
Jada cooper
Would it taste the same without chicken you think ?
Kat
I’ve made this with tuna,shrimp, and mushrooms and it was all great.
Connie
I am excited to dry this. Sounds great
Brittany
Great recipe!!! Can you freeze the leftovers and then reheat for another dinner? Just wondering how it would be with the pasta being frozen and then reheated …
Danelle
I think so. It would be best to set aside and freeze a portion before you cooked it. But you could probably freeze the leftovers too.
Tracy
I typically make the sauce and freeze the “extra” (without cooked pasta). The when the sauce is taken out and thawed I cook fresh pasta, combine and bake! I have done this over 20 years and my mom did this as well. It keeps the pasta from being “mushy”.
Pamela
I made this two weeks ago for the first time. I did not have any Velveeta cheese so I used 8 ounces of cheddar. It was so good. I was thankful there were some left over since there is just my husband and I here that I could eat it again the next day. I made it again tonight. I tried it with the Velveeta. I like it better with the cheddar cheese plus it’s probably better for you than using processed cheese.
Tami
Should the spaghetti measure 8 oz BEFORE it is cooked and drained or after? I’m guessing before since the boxes I have are 16 oz and half the box would be what’s needed for the recipe but I hope I’m right…
Tamara Plihal
Can you make this a few hours in advance? I’m making for someone but didn’t know if I should put in oven here or let them put in oven at there house. I wasn’t sure how the cheese would hold up. Thank you so much for the recipe’
Danelle
Yes, it can be made in advance. Either way will work fine.
Gramma B
We’re senior citizens staying home because of concern for Coronavirus. So excited to find tasty and economical dishes to try. Thank you so much!
Gramma B
Kate
I make one similar to this but I use rotisserie chicken (like a garlic & herb) from my grocer’s deli, super convenient & very flavorful, sautéed diced onion & frozen mixed, thawed. In fact I use rotisserie chicken (various flavors) in many different dishes. Much better than bland boiled chicken & a real time saver!
Tanya
This recipe was amazing I made chicken spaghetti before and my kids hated it!! but your recipe was so good my kids loved it and had seconds!
JulieBee
Thank you for your recipe Danelle. It looks and sounds delicious. We’re going to be making it tonight for the first time, but I can’t find any spaghetti in the house. All I have is veggie wagon wheel pasta. I hope that is an acceptable substitute. I’m not sure if it may be too firm in comparison. Maybe I should send my son to the store for spaghetti… ?
Danelle
I think you could use almost any kind of pasta in this recipe.
Terri
Made this tonight and it was a huge hit. I used fire roasted Rotel tomatoes and 2% Velveeta cheese because that was what I had on hand. I also added some crushed garlic butter croutons to the top before putting in the oven. It turned out amazing! Also, all I had was frozen boneless skinless chicken breasts so I cooked them in the instant pot with a cup of chicken broth and a couple of frozen garlic cubes and some salt and once they were cooked I cut them into pieces and mixed them in with the soup, tomatoes and melted cheese. Worked great!
Will definitely make again as my husband and kids gobbled it up!
JulieBee
@ Terri – Thank you for your idea of putting the frozen chicken breasts in the Instant Pot first to thaw and cut up. I have the same thing and not much time, so was not sure what to do. 🙂 However, I don’t have frozen garlic cubes. I’m wondering if that’s something home-made?
Julie
Trader Joe’s for the frozen garlic
Sandra
I used crushed Ritz crackers for a topping. Delicious!
Danelle
Thank you Terri!
Amy Johnston
This is a good recipe! I followed it exactly as written then added half a little can of chopped black olives and a small can (undrained) mushroom slices. I had caused the original recipe to become thicker so I added a little milk to thin it back to original creaminess. This recipe is good just the way it’s written. For me, the more stuff I can throw in, the happier I am. I printed this no fail recipe and intend on using it from now on. Thanks for a good simple recipe.
Danelle
Thank you Amy!
Earleace Cartlidge
How many does this recipe. I need to serve ladies
Danelle
About 8-10
Melissa Thomas
Loved this recipe it was fast simple and my family loved it thanks for all the good recipes!
Robert
Added some garlic salt to taste before adding the noodles. It made a difference and really brought the flavors together. Great recipe
JLYNN
Can I double this recipe?
Berenice
do you drain the can of rotel?
Danelle
I don’t.
Alison M
Hi! I’m just wondering when the cream of chicken is added? It’s in the ingredient list but not in the instructions. Thanks!
Brenda
#5 says stir in soup
Bevieg
Question speaking of soup… do you think you could substitute with cream of celery?
Danelle
I think that would work fine.
Melia
This sounds really good! Can you make it with shredded cheddar cheese instead of Velveeta?
Carla Chance
I make it with shredded cheese. I never use Velveeta.
Carla Chance
For best results, melt the shredded cheese in the soup before adding the Rotel.
lana
I love chicken spaghetti and this recipe is a keeper
Julie
That looks so creamy and wonderful. I’d love some for breakfast right about now 🙂
Monica H
This does look comforting. I’ve never had chicken spaghetti but I’ll have to change that.
Mrs Happy Homemaker
That looks so good! Adding it to my ‘gotta try’ list. 🙂
Avril
Um yes, I definitely have to make this yummy looking chicken spaghetti dish! I too feel the same way about Velvetta but sometimes I just have to trust in good taste – like yours – and go for it! 🙂
ashley
Ahh I love this chicken spaghetti! This was a staple in my house growing up. Totally easy, but warm and comforting.
scrambledhenfruit
Sounds delicious and easy- always a good combination!
Julie
I love the flavors in this one!! Can’t wait to give it a try!
Kirby
I make one almost just like this I just add sauted green peppers and onions! This is one of my favorite recipes! Makes me want to make some this weekend!
steph
I am so glad you liked it. I know what you mean about not going back for seconds. I ate leftover of this twice in one day!
Brenda
You really have a great blog here, so many wonderful recipes. Your comment re the Velveeta (no time to be a food snob) made me laugh. This does look like an utterly delicious, wonderfully creamy and cheesy dish.
Pam
This one works for me big time! Great recipe!!!
21st Century Housewife©
There is nothing like a bit of comfort food from time to time, and your recipe looks delicious!
Rebecca Noelle
I’ve been searching for this recipe for the better part of 20 years.
About 20 years ago I stayed with a friend and her mom made this for us. And I’ve dreamed of it since.
I cannot wait to get these ingredients and make it myself.
Hopefully its still as good as I remember!
Thank you for sharing your knowledge!
Blessings!