Description
This Chicken Spaghetti with Rotel is a creamy, cheesy, and flavor-packed comfort food that’s perfect for a busy weeknight dinner or a potluck meal. With tender shredded chicken, zesty Rotel tomatoes, and gooey melted cheese, this dish comes together quickly and easily.
It’s hearty, satisfying, and family-friendly, making it a go-to recipe that everyone will love. Whether baked or served straight from the stovetop, this dish will become a staple in your dinner rotation!
Ingredients
For the Chicken Spaghetti:
- 12 oz spaghetti (or pasta of choice)
- 2 cups cooked, shredded chicken (rotisserie chicken works great!)
- 1 (10 oz) can Rotel tomatoes (mild, original, or hot, based on preference)
- 1 cup shredded cheddar cheese (or a mix of cheddar & mozzarella)
- 8 oz Velveeta cheese (cubed, for extra creaminess)
- ½ cup heavy cream (or substitute with milk or cream cheese for richness)
- 1 tbsp olive oil or butter (for sautéing aromatics)
- 1 small onion, diced (optional, for added flavor)
- ½ cup chopped bell peppers (optional, adds sweetness and crunch)
- 1 tsp garlic powder (or minced garlic for extra flavor)
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp paprika (optional) (for a smoky touch)
- ½ tsp chili flakes (optional) (for extra spice)
For the Baked Version (Optional):
- ½ cup additional shredded cheese (for topping if baking)
- ¼ cup crushed Ritz crackers or breadcrumbs (for a crispy topping)
Instructions
1. Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook the spaghetti according to package instructions until al dente.
- Drain the pasta, reserving ½ cup of pasta water, and set aside.
2. Cook the Chicken (If Not Using Rotisserie Chicken):
- If cooking fresh chicken, season chicken breasts with salt & pepper and cook in a skillet over medium heat with 1 tbsp olive oil for about 6-7 minutes per side.
- Shred the chicken once cooked and set aside.
3. Prepare the Creamy Sauce:
- In a large skillet or pot, heat 1 tbsp olive oil or butter over medium heat.
- Sauté the diced onion and bell pepper for about 3-4 minutes until soft.
- Add Rotel tomatoes and stir well.
- Reduce heat to low and add Velveeta cheese cubes, heavy cream, and shredded cheddar.
- Stir continuously until the cheese is fully melted and the sauce is creamy.
4. Combine Everything:
- Add the shredded chicken and cooked spaghetti to the skillet with the cheese sauce.
- Stir until everything is well combined and the pasta is coated in the creamy sauce.
- If the sauce is too thick, add a little reserved pasta water to loosen it.
5. Serve Immediately or Bake (Optional):
- Serve as is for a quick, stovetop version, or proceed to bake.
6. Baked Version (Optional):
- Preheat oven to 350°F (175°C).
- Transfer the mixture to a greased 9×13-inch baking dish.
- Sprinkle ½ cup shredded cheese and crushed Ritz crackers (or breadcrumbs) on top.
- Bake for 20-25 minutes, or until the top is golden and bubbly.
- Let it cool for 5 minutes, then serve!
Notes
- Make it Spicier: Use hot Rotel, add jalapeños, or sprinkle cayenne pepper for extra heat.
- Make it Creamier: Swap heavy cream with cream cheese or evaporated milk.
- Gluten-Free Option: Use gluten-free pasta and ensure all ingredients are GF-certified.
- Storage:
- Store in an airtight container in the fridge for up to 3 days.
- Reheat on the stove with a splash of milk to keep it creamy.
Serving Ideas:
- Serve with garlic bread and a side salad for a complete meal.
- Pair with steamed broccoli or roasted asparagus for added veggies.
- Add crumbled bacon on top for extra flavor.
- Prep Time: 10 min
- Cook Time: 20 min (45 min if baking)
- Category: lunch
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 plate
- Calories: ~450
- Fat: ~18g
- Carbohydrates: ~45g
- Protein: ~25g