I just pulled off a Rotel Chicken Spaghetti Recipe that piles on ridiculous creaminess, melty cheese, and tomato zip you won’t believe until you scroll.

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I’m obsessed with this Rotel Chicken Spaghetti Recipe because it’s loud, cheesy, and refuses to be boring. I love how the rotisserie chicken shreds into tender bites that soak up every saucy corner.

And that kick from the Rotel diced tomatoes with green chiles makes it sing, not whisper. It’s messy in the best way, fork-fuls of melty cheddar and gooey noodles that pull and stretch.

Not fussy. Not smug.

I’ll even do a Chicken Spaghetti Stove Top version when I want dinner that actually means something. Pure, cheesy satisfaction.

My crew devours it before I can take a photo.

Ingredients

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Spaghetti: Basically the comfy carb base that soaks up all the saucy goodness.
Shredded chicken: Real protein, juicy and lazy-chef friendly from rotisserie birds.
Rotel tomatoes: Adds spicy brightness and little firecrackers of flavor throughout.
Cream of chicken soup: Thick, creamy binder that makes everything cozy and saucy.
Sour cream or Greek yogurt: Tangy creaminess that keeps the bake rich without heaviness.
Milk: Thins things out when needed, makes the pasta saucier and silkier.
Sharp cheddar: Bold melty punch, great for that golden, slightly salty top.
Monterey Jack: Mild, gooey stretchiness that balances the sharper cheddar.
Yellow onion: Sweet bite and oniony depth after a quick sauté.
Garlic: Little aromatic kick that makes it smell like real dinner.
Butter or olive oil: Starts the sauté, gives a warm, rounded mouthfeel.
Chili powder or taco seasoning: Basically taco vibes; worth adding for easy flavor boost.
Salt and pepper: The quiet duo that actually makes everything taste like you meant it.
Cilantro or parsley: Plus fresh, green brightness to cut through the richness.

Ingredient Quantities

12 ounces spaghetti, broken in half

about 3 cups shredded cooked chicken, rotisserie chicken works great

1 can (10 ounces) Rotel diced tomatoes with green chiles, undrained

1 can (10.5 ounces) condensed cream of chicken soup

1 cup sour cream or plain Greek yogurt, slightly packed

1/2 to 3/4 cup milk, more if you want it saucier

2 cups shredded sharp cheddar cheese, divided

1 cup shredded Monterey Jack or Colby Jack cheese

1 small yellow onion, finely chopped

2 cloves garlic, minced

2 tablespoons butter or olive oil for sautéing

1 teaspoon chili powder or taco seasoning, optional but recommended

salt and freshly ground black pepper to taste

fresh cilantro or parsley for garnish, optional

How to Make this

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1. Preheat oven to 350 F and grease a 9×13 inch baking dish or casserole with a little butter or oil.

2. Bring a large pot of salted water to a boil and cook 12 ounces spaghetti, broken in half, until just al dente (about 1 minute less than package directions). Drain well and set aside.

3. While pasta cooks, heat 2 tablespoons butter or olive oil in a skillet over medium heat. Add 1 finely chopped small yellow onion and 2 minced garlic cloves and sauté until soft and fragrant, about 4 minutes. Don’t let the garlic burn.

4. Stir in 1 teaspoon chili powder or taco seasoning if using, then add 1 can (10 ounces) undrained Rotel diced tomatoes with green chiles and 1 can (
10.5 ounces) condensed cream of chicken soup. Mix and warm through for a minute.

5. Off the heat whisk in 1 cup sour cream or plain Greek yogurt, 1/2 to 3/4 cup milk (use more for a saucier bake), and salt and freshly ground black pepper to taste. Taste and adjust seasoning now.

6. In a large bowl combine the drained spaghetti, about 3 cups shredded cooked chicken, the tomato/soup mixture, and 1 1/2 cups of the shredded sharp cheddar cheese plus 1 cup shredded Monterey Jack or Colby Jack. Toss gently until everything is evenly coated.

7. Transfer the mixture to the prepared baking dish, top with the remaining 1/2 cup shredded sharp cheddar cheese, and cover loosely with foil.

8. Bake for 20 minutes covered, then remove foil and bake another 10 minutes until bubbly and cheese is melted and slightly golden on top. If you like a crustier top, broil 1 to 2 minutes but watch it carefully.

9. Let the casserole rest 5 minutes, then garnish with chopped fresh cilantro or parsley if you want and serve warm. Leftovers reheat well and actually taste better the next day.

Equipment Needed

1. 9×13 inch baking dish (greased)
2. Large pot for boiling pasta
3. Colander or strainer to drain spaghetti
4. Large skillet for sautéing onion and garlic
5. Large mixing bowl to combine pasta, chicken and sauce
6. Whisk for mixing the sour cream, milk and soup
7. Chef knife and cutting board for chopping onion and herbs
8. Measuring cups and spoons plus spatula or wooden spoon for tossing and spreading the mixture

FAQ

Q: Can I use a different pasta if I don't have spaghetti? A: Yes. Any long pasta like linguine or fettuccine works fine, and even short pasta like penne or rotini is ok. Just adjust cook time on the box so it stays al dente because you don't want it mushy when baked.

Q: Can I make this ahead and reheat it later? A: Definitely. Assemble and bake, then cool and store in the fridge up to 3 days. Reheat covered in a 350°F oven until hot, about 20 to 30 minutes, or microwave in portions. If it seems dry add a splash of milk or a little extra sour cream before reheating.

Q: How can I make it spicier or milder? A: To turn up heat add canned green chiles, a few dashes of hot sauce, or a diced jalapeño when sautéing the onion. To mellow it out use mild Rotel or drain some of the Rotel liquid and add more sour cream to cool things off.

Q: Do I have to use rotisserie chicken? A: No. Rotisserie is just fast and tasty. You can use leftover roast chicken, shredded poached chicken, or even shredded rotisserie-style store chicken. For a time saver use a rotisserie, but cooked turkey or canned chicken will work in a pinch.

Q: Can I make this lighter or swap the dairy? A: Yes. Use plain Greek yogurt instead of sour cream, low fat milk, and reduced fat cheese to cut calories. The texture will be a bit tangier with yogurt but still creamy. Just pack the yogurt slightly so it's not too loose.

Q: Any tips to keep the casserole from getting watery? A: Cook the pasta until just shy of al dente since it will absorb sauce while baking. Drain any excess Rotel juice if you want less liquid, and don't add too much milk. Also let the casserole rest 10 minutes after baking so the sauce firms up and it's easier to serve.

Rotel Chicken Spaghetti Recipe Substitutions and Variations

Chicken: Use cooked shredded turkey (same volume), canned chicken (drained, same amount), or browned ground beef or turkey for a meatier, taco-style version.
Rotel (diced tomatoes with chiles): Swap in a 10-ounce can of fire-roasted diced tomatoes plus 1 to 2 teaspoons chopped canned green chiles, or use a regular can of diced tomatoes and a few dashes of hot sauce to taste.
Condensed cream of chicken soup: Mix 1 cup plain Greek yogurt or sour cream with 1 cup low-sodium chicken broth and 1 tablespoon cornstarch to thicken, or use 1 can condensed cream of mushroom soup for a slightly different flavor.
Shrp cheddar / Monterey Jack cheeses: Use Colby, Colby-Jack, or a Mexican blend in the same amounts; for a lighter option, mix half the cheese amount with reduced-fat cheddar or use pepper jack for extra kick.

Pro Tips

1. Drain the pasta really well and let it sit a minute to steam off extra moisture before mixing, otherwise the bake can come out soupy. Toss it while still warm so it soaks up the sauce better.

2. Use a mix of cheeses and reserve some for the top so you get gooeyness inside and a nice melty golden top. If you want a little crisp, broil for just 30 to 90 seconds and watch it like a hawk or it’ll burn.

3. Taste and adjust seasoning after you add the sour cream or yogurt. Those dairy ingredients mute heat and salt, so add a pinch more salt, chili powder, or a squeeze of lime if it feels flat.

4. Make ahead: assemble, cover tightly, and refrigerate up to 24 hours. Add 5 to 10 extra minutes to the covered bake time if you put it in the oven straight from the fridge. Leftovers reheat well and the flavors actually meld better overnight.

Rotel Chicken Spaghetti Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I just pulled off a Rotel Chicken Spaghetti Recipe that piles on ridiculous creaminess, melty cheese, and tomato zip you won't believe until you scroll.

Servings

servings

Calories

748

kcal

Equipment: 1. 9×13 inch baking dish (greased)
2. Large pot for boiling pasta
3. Colander or strainer to drain spaghetti
4. Large skillet for sautéing onion and garlic
5. Large mixing bowl to combine pasta, chicken and sauce
6. Whisk for mixing the sour cream, milk and soup
7. Chef knife and cutting board for chopping onion and herbs
8. Measuring cups and spoons plus spatula or wooden spoon for tossing and spreading the mixture

Ingredients

12 ounces spaghetti, broken in half
about 3 cups shredded cooked chicken, rotisserie chicken works great
1 can (10 ounces) Rotel diced tomatoes with green chiles, undrained
1 can (10.5 ounces) condensed cream of chicken soup
1 cup sour cream or plain Greek yogurt, slightly packed
1/2 to 3/4 cup milk, more if you want it saucier
2 cups shredded sharp cheddar cheese, divided
1 cup shredded Monterey Jack or Colby Jack cheese
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 tablespoons butter or olive oil for sautéing
1 teaspoon chili powder or taco seasoning, optional but recommended
salt and freshly ground black pepper to taste
fresh cilantro or parsley for garnish, optional

Directions

Preheat oven to 350 F and grease a 9×13 inch baking dish or casserole with a little butter or oil.
Bring a large pot of salted water to a boil and cook 12 ounces spaghetti, broken in half, until just al dente (about 1 minute less than package directions). Drain well and set aside.
While pasta cooks, heat 2 tablespoons butter or olive oil in a skillet over medium heat. Add 1 finely chopped small yellow onion and 2 minced garlic cloves and sauté until soft and fragrant, about 4 minutes. Don’t let the garlic burn.
Stir in 1 teaspoon chili powder or taco seasoning if using, then add 1 can (10 ounces) undrained Rotel diced tomatoes with green chiles and 1 can (
5 ounces) condensed cream of chicken soup. Mix and warm through for a minute.
Off the heat whisk in 1 cup sour cream or plain Greek yogurt, 1/2 to 3/4 cup milk (use more for a saucier bake), and salt and freshly ground black pepper to taste. Taste and adjust seasoning now.
In a large bowl combine the drained spaghetti, about 3 cups shredded cooked chicken, the tomato/soup mixture, and 1 1/2 cups of the shredded sharp cheddar cheese plus 1 cup shredded Monterey Jack or Colby Jack. Toss gently until everything is evenly coated.
Transfer the mixture to the prepared baking dish, top with the remaining 1/2 cup shredded sharp cheddar cheese, and cover loosely with foil.
Bake for 20 minutes covered, then remove foil and bake another 10 minutes until bubbly and cheese is melted and slightly golden on top. If you like a crustier top, broil 1 to 2 minutes but watch it carefully.
Let the casserole rest 5 minutes, then garnish with chopped fresh cilantro or parsley if you want and serve warm. Leftovers reheat well and actually taste better the next day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.