ROTEL CHICKEN SPAGHETTI — Spaghetti gets a spicy kick with the addition of cheese and diced tomatoes and green chilies!
This Rotel Chicken Spaghetti is seriously yummy comfort food. Think macaroni and cheese with a bit of a spicy kick!
This is one of the first recipes I shared here at Let’s Dish, and let me tell you, it was high time for a new photo and a few recipe tweaks.
Loved this recipe. It was fast simple and my family loved it. Thanks for all the good recipes! ~ Melissa
But even though I first shared this crowd-pleasing pasta dish back in 2010, it’s still one of the most popular recipes on the blog. Which goes to show you how good it is!
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.
Yes, this is one of those recipes that contains canned soup and processed cheese, but sometimes, that’s exactly what I’m craving.
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. The whole family loved it, and so did the extra boys that were eating dinner with us when I made it.
Made this tonight and it was a huge hit…..Will definitely make again as my husband and kids gobbled it up! ~ Terri
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.
WHAT PEOPLE ARE SAYING ABOUT ROTEL CHICKEN SPAGHETTI
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
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. ~ Amy
I love chicken spaghetti and this recipe is a keeper. ~ Iana
Ahh I love this chicken spaghetti! This was a staple in my house growing up. Totally easy, but warm and comforting. ~ Ashley
Be sure to save this Rotel Chicken Spaghetti recipe to your favorite Pinterest board for later.
Tips for Cooking Pasta
Use a big pot: Cook pasta in a large pot–big enough to hold 6 quarts of water per pound of pasta.
Salt: Generously season your cooking water with salt. A few teaspoons per quart of water is a good place to start. Although a little more or less is fine, depending on your preference.
Don’t overcook: Boil your pasta to until it is al dente, which means it’s cooked, but still a bit chewy. You’ll want to test your pasta for flavor and texture every 20 seconds or so during the last few minutes of cooking.
If you’ll continue cooking the pasta in a sauce, or baking it in the oven, remove the pot from the heat a few minutes before it’s done to prevent overcooking.
Here’s what you’ll need to make Rotel Chicken Spaghetti
Equipment
- Pasta Pot
- Baking dish
- Silicone Spatulas
- Measuring cups and spoons
- As an Amazon Associate I earn from qualifying purchases
Ingredients
- Chicken
- Cream of chicken soup
- Canned diced tomatoes and green chilis
- Garlic
- Spices: onion powder, salt and pepper
- Velveeta cheese
- Spaghetti
Rotel Chicken Spaghetti
Spaghetti gets a spicy kick with the addition of cheese and diced tomatoes and green chilies!
Ingredients
- 3 boneless, skinless chicken breasts (or rotisserie chicken)
- 1 can (10.75 oz.) cream of chicken soup
- 1 can (10 oz.) 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
Instructions
- Preheat oven to 350 degrees.
- Cut chicken into bite size pieces.
- In a large skillet melt butter over medium heat. Add cubed chicken, garlic & onion powder.
- Cook over medium-high heat until chicken is no longer pink.
- Stir in soup, cubed Velveeta and diced tomatoes with green chilies.
- Reduce heat to low, and cook until the cheese melts, stirring constantly.
- Stir in cooked 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.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 183Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 48mgSodium: 609mgCarbohydrates: 14gFiber: 0gSugar: 1gProtein: 17g
Never miss a Let’s Dish Recipe:
Facebook | Pinterest | Instagram | Twitter
If you love this recipe, you might also like:
More Delicious Pasta Dishes
Beefy Sausage Stuffed Shells
Ground beef, Italian sausage, herbs and three kinds of cheese are the filling for jumbo pasta shells in this family favorite recipe.
Quick Tortellini with Pancetta Cream Sauce
Cheesy tortellini pasta is tossed with a garlic and Parmesan creamy sauce in this super fast, restaurant quality recipe the whole family will love.
Tex Mex White Chicken Spaghetti
Spaghetti in a spicy white cheddar cheese sauce, with chicken, diced tomatoes and cilantro.
Baked Chicken Spinach Spaghetti
This rich and creamy baked pasta dish features chicken, spinach and spaghetti in a cheesy Alfredo style sauce. It's comfort food the whole family will love.
Tomato Bacon Carbonara
Classic pasta Carbonara with bacon is given a delicious, colorful twist with the addition of fresh sauteed cherry tomatoes.
One Pot Spicy Chicken Riggies
This one pot meal features rigatoni pasta and chicken in a spicy tomato cream sauce.
Slow Cooker Buffalo Chicken Rigatoni
Chicken is slow cooked in a creamy buffalo sauce, then paired with rigatoni pasta and topped with blue cheese crumbles and chopped green onion in this hearty dinner favorite.
Easy Tuscan Chicken Pasta Bake
Pasta and chicken in a creamy cheese sauce, loaded with spinach, peppers and fresh herbs. An easy weeknight dinner the whole family will love!
Who Dished It Up First: I found this recipe over at Plain Chicken. Thanks Steph!
Last Updated on 2023-10-16 by Danelle
21st Century Housewife©
There is nothing like a bit of comfort food from time to time, and your recipe looks delicious!
Pam
This one works for me big time! Great recipe!!!
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.
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!
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!
Julie
I love the flavors in this one!! Can’t wait to give it a try!
scrambledhenfruit
Sounds delicious and easy- always a good combination!
ashley
Ahh I love this chicken spaghetti! This was a staple in my house growing up. Totally easy, but warm and comforting.
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! 🙂
Mrs Happy Homemaker
That looks so good! Adding it to my ‘gotta try’ list. 🙂
Monica H
This does look comforting. I’ve never had chicken spaghetti but I’ll have to change that.
Julie
That looks so creamy and wonderful. I’d love some for breakfast right about now 🙂
lana
I love chicken spaghetti and this recipe is a keeper
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.
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.
Berenice
do you drain the can of rotel?
Danelle
I don’t.
JLYNN
Can I double this recipe?
Robert
Added some garlic salt to taste before adding the noodles. It made a difference and really brought the flavors together. Great recipe
Melissa Thomas
Loved this recipe it was fast simple and my family loved it thanks for all the good recipes!
Earleace Cartlidge
How many does this recipe. I need to serve ladies
Danelle
About 8-10
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!
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!
Danelle
Thank you Terri!
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!
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.
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!
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!
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
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.
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…
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.
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”.
Connie
I am excited to dry this. Sounds great
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.
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.
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!!!
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?
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!