Chicken Spaghetti with Rotel

I still remember the first time I made chicken spaghetti. It was one of those hectic weeknights when I had a fridge full of leftovers and no idea what to cook. Somehow, I tossed together some shredded chicken, Velveeta, and a can of Rotel tomatoes, thinking it would just be another throw-together meal. But one bite in, my family was hooked. The creamy, cheesy flavor hit all the right notes, and it instantly earned a place in our dinner rotation.

chicken spaghetti is more than just an easy comfort food. It’s the kind of dish that saves your night when you’re tired, hungry, and craving something warm and satisfying. Whether you're cooking for a crowd or just want guaranteed leftovers that reheat like a dream, this Tex-Mex twist on classic spaghetti delivers every single time.

Jump to:

• Why You’ll Love This Recipe
• Ingredients You'll Need
• How to Make Chicken Spaghetti
• Pro Tips from My Kitchen
• Frequently Asked Questions about Chicken Spaghetti
• Rotel Chicken Spaghetti Recipe

Why You’ll Love This Recipe

• Fast and Family-Proof: With just 10 minutes of prep and a single baking dish, this recipe turns basic ingredients into a crowd-pleasing favorite. Even picky eaters go back for seconds.
• Cheesy Comfort in Every Bite: The creamy combo of Velveeta and cheddar melts into the spaghetti and chicken like a warm blanket. It’s cozy food you can count on.
• Rotel = Instant Flavor Boost: That little can of Rotel brings just the right amount of heat and tangy zip. It transforms a simple casserole into something unforgettable.
• Perfect for Make-Ahead or Leftovers: Whether you prep it the night before or stash leftovers for lunch, this dish holds up beautifully and tastes even better the next day.
• Customizable to Your Cravings: Not into spice? Swap in plain diced tomatoes. Want a bolder kick? Toss in jalapeños or use pepper jack cheese. You’re totally in control.

Ingredients You'll Need

• 1 pound spaghetti – Cook it just until al dente so it doesn’t get mushy when baked.
• 1 tablespoon extra virgin olive oil – For sautéing the veggies and adding a little richness.
• ½ cup diced onion – Yellow or white onion works best for that sweet, savory base.
• ½ cup diced bell pepper – Any color is fine, but red or green adds great contrast.
• 1 can (10 oz) Rotel tomatoes with green chilies – Don’t drain. The juice adds a ton of flavor to the sauce.
• 2 cups cooked shredded chicken – Rotisserie chicken is a total time-saver here.
• ½ teaspoon kosher salt – Adjust to taste, especially if your chicken is already seasoned.
• ½ teaspoon chili powder – Adds warmth without overpowering the dish.
• ½ teaspoon cumin (optional) – For a little Tex-Mex depth. You can skip it if you prefer a milder flavor.
• ¼ teaspoon black pepper – A small but necessary layer of seasoning.
• 2 cups cubed Velveeta cheese – Melts super smoothly into the sauce. Cube it small so it melts faster.
• 1 can (10.5 oz) cream of chicken soup – Helps create that creamy, dreamy base.
• ¾ cup chicken broth – Thins the sauce just enough to coat the spaghetti perfectly.
• 1 cup shredded cheddar cheese – This goes on top before baking. Use sharp cheddar for maximum flavor.
• 2 teaspoons chopped fresh parsley (optional) – Or cilantro if you want a little kick of freshness at the end.

How to Make Chicken Spaghetti

Step 1: Preheat the oven

Set your oven to 350°F and spray a 9×13 baking dish generously with nonstick cooking spray. Set it aside so it’s ready when the spaghetti mixture is done.

Step 2: Cook the spaghetti

Boil the spaghetti according to the package directions until just al dente. Drain well and set aside. Slightly firm pasta works best since it finishes cooking in the oven.

Step 3: Sauté the vegetables

Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and bell pepper and cook for about 5 to 7 minutes, stirring often, until they soften and become fragrant.

Step 4: Add the Rotel tomatoes

Stir in the Rotel tomatoes with their juices. Let the mixture simmer for a couple of minutes so the flavors start to blend.

Step 5: Season and add the chicken

Add the shredded chicken, salt, chili powder, cumin if using, and black pepper. Stir everything together and cook for another 2 to 3 minutes.

Step 6: Make the creamy sauce

Add the cubed Velveeta cheese, cream of chicken soup, and chicken broth. Stir constantly until the cheese melts completely and the sauce turns smooth and creamy.

Step 7: Combine with spaghetti

Add the cooked spaghetti directly into the skillet. Toss gently until every strand is coated in the cheesy chicken sauce.

Step 8: Assemble and bake

Transfer the mixture into the prepared baking dish and spread it evenly. Sprinkle the shredded cheddar cheese over the top. Bake for 20 to 25 minutes, or until bubbly and melted.

Pro Tips from My Kitchen

✓ Don’t overcook the spaghetti – It’s tempting to let pasta go a little longer, but don’t. Aim for al dente because it keeps cooking once it hits the oven. Overcooked pasta turns soft and soggy fast.

✓ Cube the Velveeta small – The smaller the cubes, the faster they melt. If you rush this step with big chunks, you’ll be stirring forever waiting for them to break down.

✓ Use rotisserie chicken when you’re low on time – It cuts prep time in half and adds extra flavor since it’s already seasoned. Just remove the skin before shredding for a smoother texture.

✓ Want it spicier? You’ve got options – Use hot Rotel instead of mild, toss in diced jalapeños, or swap cheddar for pepper jack. Spice levels are easy to customize in this dish.

✓ Broil the top for a golden finish – If you like a little texture on top, broil the casserole for one minute at the end of baking. Just keep a close eye so it doesn’t burn.

✓ Let it rest before serving – I know it smells amazing straight out of the oven, but give it five minutes. It thickens slightly and slices more cleanly.

Frequently Asked Questions about Chicken Spaghetti