Why You’ll Love Chicken Spaghetti with Rotel Recipe

I love this recipe because it’s hearty, flavorful, and great for feeding a crowd. The creamy cheese sauce coats every strand of pasta, while the tomatoes and chilies add just enough spice to keep things interesting. It’s also a wonderful make-ahead meal, which makes dinnertime much easier.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

• 8 ounces spaghetti

• 1 tablespoon olive oil

• 2 pounds chicken breast cut into bite-sized pieces

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 3 tablespoons butter

• ½ medium yellow onion diced small

• 3 cloves garlic minced

• 3 tablespoons flour

• 2 cups chicken broth

• 1 10-ounce can diced tomatoes and green chilies

• 8 ounces Velveeta cubed

• ½ cup sour cream

• 2 cups shredded Colby Jack cheese

Directions

I start by preheating my oven to 350°F and lightly greasing a 9×13-inch baking dish. Then I cook the spaghetti in salted boiling water until just al dente, drain it, and toss it with olive oil to prevent sticking.

In a large skillet over medium-high heat, I season the chicken with salt and black pepper and cook it until fully done. Once cooked, I remove the chicken from the pan and set it aside.

In the same pot used for the pasta, I melt the butter over medium heat. I add the diced onion and cook until softened, then stir in the minced garlic and cook briefly until fragrant. I sprinkle in the flour and stir continuously for about two minutes to form a smooth base.

Next, I slowly pour in the chicken broth and the diced tomatoes with chilies, stirring until the mixture thickens slightly. I lower the heat and add the Velveeta cubes, half of the shredded Colby Jack cheese, and the sour cream, stirring until the sauce is smooth and creamy.

I add the cooked spaghetti and chicken back into the sauce and stir until everything is well coated. I transfer the mixture into the prepared baking dish and sprinkle the remaining shredded cheese evenly on top.

I bake the casserole for 15 to 20 minutes, until it’s hot, bubbly, and the cheese on top has melted beautifully. I let it rest for a few minutes before serving.

Servings and Timing

This recipe makes about 8 servings. I usually need around 15 minutes for prep and about 45 minutes for cooking and baking, so the total time is close to 1 hour.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I use the oven or microwave and add a small splash of milk if the pasta seems dry. This helps keep the casserole creamy.

FAQs

Can I use cooked chicken instead of raw?

I often use pre-cooked or rotisserie chicken to save time, and it works perfectly.

What pasta can I use besides spaghetti?

I’ve made this with penne and rotini, and both hold the sauce really well.

Can I make this dish spicier?

I use a hotter variety of diced tomatoes and chilies when I want more heat.

Is Velveeta necessary?

I like Velveeta for its smooth texture, but cream cheese combined with shredded cheese can work too.

Can I leave out the sour cream?

I’ve skipped it before, but the sauce is creamiest when I include it.

How do I keep the pasta from getting mushy?

I always cook the spaghetti just until al dente before baking.

Can I freeze this casserole?

I freeze it in tightly sealed containers for up to 2 months and thaw before reheating.

What sides go well with this dish?

I usually serve it with a simple salad, steamed vegetables, or garlic bread.

Can I add vegetables?

I sometimes add bell peppers or mushrooms for extra texture and flavor.

How do I reheat without drying it out?

I cover it while reheating and add a little milk if needed to keep it creamy.

Conclusion

Chicken Spaghetti with Rotel is a comforting, crowd-pleasing casserole that I love making for family dinners or gatherings. With creamy sauce, tender chicken, and just the right amount of spice, it’s a dish I come back to again and again whenever I need an easy, satisfying meal.