A creamy, cheesy baked casserole made with tender chicken, spaghetti, and Rotel tomatoes for a comforting dish with just a hint of spice.

8 ounces spaghetti

1 tablespoon olive oil

2 pounds chicken breast, cut into bite-sized pieces

1/2 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons butter

1/2 medium yellow onion, diced small

3 cloves garlic, minced

3 tablespoons all-purpose flour

2 cups chicken broth

1 (10-ounce) can diced tomatoes and green chilies

8 ounces Velveeta cheese, cubed

1/2 cup sour cream

2 cups Colby Jack cheese, shredded

Cook Mode Prevent your screen from going dark

Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Cook spaghetti in salted boiling water until al dente. Drain and toss with olive oil.
Season chicken with salt and black pepper. Cook in a large skillet over medium-high heat until fully cooked. Remove and set aside.
In the same pot used for the pasta, melt butter over medium heat. Add diced onion and cook until softened.
Add garlic and cook until fragrant, about 30 seconds.
Sprinkle in flour and cook, stirring constantly, for about 2 minutes.
Slowly whisk in chicken broth and diced tomatoes with chilies until slightly thickened.
Reduce heat and stir in Velveeta, half of the Colby Jack cheese, and sour cream until smooth.
Add cooked spaghetti and chicken to the sauce and stir until evenly coated.
Transfer mixture to the prepared baking dish and top with remaining shredded cheese.
Bake for 15–20 minutes until hot, bubbly, and cheese is melted.
Let rest for a few minutes before serving.

Use rotisserie or pre-cooked chicken to save time.

Cook pasta just to al dente to prevent mushy texture.

Add a splash of milk when reheating to keep it creamy.

Swap pasta shapes like penne or rotini if desired.