I’m sharing my Cheesy Chicken Spaghetti recipe because it combines just a few simple ingredients and loads of cheese into a one-dish casserole you can make on a busy night.

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I can’t stop bragging about my Rotel Chicken Spaghetti, it’s the kind of thing you hide a bowl of until company arrives. This Easy Chicken Spaghetti Recipe became my lazy weeknight flex, cause shredded chicken and RoTel diced tomatoes and green chiles do all the heavy lifting and somehow make every bite a little more interesting.

Weirdly, it teases you with bold flavor but never overplays it, so you keep going back for more. Try it once and you’ll be curious what made it so good, I promise you’ll be eyeing the leftovers like it’s a secret.

Ingredients

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Dry spaghetti adds carbs for energy, it fills you up but has little fiber.
Cooked shredded chicken is lean protein, helps muscles and makes the dish hearty.
RoTel tomatoes and green chiles bring vitamin C, acidity and a spicy kick.
Sharp cheddar brings fat and umami, melts creamy and adds a salty tang.
Cream of chicken soup makes the sauce rich and smooth, not the healthiest.
Onion and garlic add sweetness, savory depth and an aromatic punch to it.
Crushed chips give crunch and extra salt, cilantro or green onions brighten.

Ingredient Quantities

12 ounces dry spaghetti

3 cups cooked, shredded chicken (about 1.5 pounds cooked or 2 to 3 large boneless skinless breasts)

1 (10 ounce) can RoTel diced tomatoes and green chiles, undrained

1 (10.5 ounce) can cream of chicken soup

1 cup milk

2 cups shredded sharp cheddar cheese, divided

1/2 cup shredded Monterey Jack or pepper jack cheese, optional

1 small yellow onion, finely chopped

2 cloves garlic, minced

2 tablespoons butter

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon chili powder or 1/4 teaspoon cayenne, optional

1/2 cup crushed tortilla chips or breadcrumbs for topping, optional

1/4 cup chopped fresh cilantro or sliced green onions 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 with butter or nonstick spray, cause nothing sticks like the worst surprise.

2. Bring a big pot of salted water to a boil and cook 12 ounces dry spaghetti until just al dente, about 8 to 9 minutes, drain and set aside but save about 1/2 cup of the pasta water in case the sauce needs loosening later.

3. In a large skillet melt 2 tablespoons butter over medium heat, add 1 small finely chopped yellow onion and cook until soft and translucent, 4 to 5 minutes, then add 2 minced garlic cloves and cook 30 to 45 seconds until fragrant.

4. Stir in 1 (
10.5 oz) can cream of chicken soup, 1 cup milk and 1 (10 oz) can RoTel with juices, bring to a gentle simmer and season with 1 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon chili powder or 1/4 teaspoon cayenne if you want heat; if the sauce looks too thick add a splash of the reserved pasta water.

5. Add 3 cups cooked shredded chicken to the sauce and stir, then mix in about 1 cup of the 2 cups shredded sharp cheddar and the 1/2 cup Monterey Jack or pepper jack if using, let cheese melt into a smooth cheesy sauce.

6. Toss the drained spaghetti into the skillet with the sauce until well coated, taste and adjust seasoning, add more salt or pepper if needed; don’t overmix or the pasta will get mushy.

7. Transfer everything into the prepared baking dish, spread evenly, then sprinkle the remaining 1 cup shredded sharp cheddar over the top.

8. If you like a crunchy topping sprinkle 1/2 cup crushed tortilla chips or breadcrumbs over the cheese, they get golden and add great texture.

9. Bake at 350 F for 20 to 25 minutes until bubbly and the top is melted and lightly browned, tent with foil if the topping browns too fast.

10. Let casserole rest 5 to 10 minutes before serving so it sets up, then garnish with 1/4 cup chopped fresh cilantro or sliced green onions if you want a fresh pop, and enjoy — comfort food done right.

Equipment Needed

1. Large pot for boiling the spaghetti, big so it wont boil over and pasta has room
2. Colander to drain the pasta and catch that half cup of pasta water you might save
3. 9×13 inch baking dish, greased, this is where the casserole bakes up nice and even
4. Large skillet or sauté pan to make the sauce and toss the pasta, a nonstick one helps
5. Wooden spoon or silicone spatula for stirring the sauce and melting the cheese
6. Measuring cups and spoons for milk, cheese and seasonings, dont skip the salt mesure
7. Can opener for the RoTel and cream of chicken soup cans
8. Oven mitts and a serving spatula, youll need both to pull the hot dish out and dish it up

FAQ

Can I use rotisserie or leftover chicken instead of cooking breasts? Yes, absolutely. You need about 3 cups shredded cooked chicken (roughly 1.5 pounds), rotisserie is perfect and saves time. Pro tip: toss hot chicken with two forks or pop it in a stand mixer for 30 seconds to shred fast.

How do I keep the spaghetti from getting soggy after baking? Cook the pasta just to al dente, undercooking by a minute helps since it will finish in the oven. Also drain it well and if the sauce looks too thin stir in a little reserved pasta water or an extra 1/4 cup cheddar before baking, that helps bind things so they dont go mushy.

Can I make this ahead or freeze it? Yes. Assemble and refrigerate up to 24 hours before baking, or freeze unbaked in an airtight dish up to 2 months. If frozen, thaw overnight in the fridge then bake at 350 F until bubbly, about 25 to 35 minutes. Add crunchy topping like crushed tortilla chips right before serving so it stays crisp.

How do I control the spice level? The RoTel adds heat, so use mild RoTel if you want less spice. You can swap the optional cayenne for chili powder for a milder smoky flavor, or omit both for kids. For more kick use pepper jack cheese and a pinch more cayenne, trust me it wakes the dish up.

What can I use instead of cream of chicken soup? You can make a quick substitute: whisk 1 cup milk into 1 tablespoon butter plus 1 tablespoon flour cooked briefly, then add 1/2 cup chicken stock and a pinch of salt until thickened. Or use 1 cup plain Greek yogurt or sour cream mixed with 1/2 cup chicken stock for a tangier version.

How should I reheat leftovers so they stay creamy? Oven is best: cover and bake at 325 F until heated through about 15 to 20 minutes, stir halfway if possible. Microwave works for single servings but do it in short bursts and stir to prevent dry spots, add a splash of milk if it seems dry.

Chicken Spaghetti With Rotel Recipe Substitutions and Variations

Spaghetti: swap for rotini or penne (they hold the sauce better), or wide egg noodles for a creamier bite; cook times are similar but watch doneness.
Cooked, shredded chicken: use one rotisserie chicken (shred to get about 3 cups), or two 12 oz cans of canned chicken, or shredded cooked turkey; rotisserie can be salty so taste before adding salt.
RoTel diced tomatoes and green chiles: use one 10 oz can diced tomatoes plus 2 to 3 tbsp chopped green chiles, or a mild jarred salsa, or fire roasted tomatoes for a smokier edge; reduce chiles if you dont want heat.
Cream of chicken soup: substitute cream of mushroom or cream of celery (same can size), or make a quick roux: 2 tbsp butter, 2 tbsp flour, 1 cup chicken broth plus 1/2 cup milk, whisk till thick and season to taste.

Pro Tips

1) Undercook the spaghetti by about a minute and save 1/2 cup of the pasta water. If the sauce gets too thick just stir in a splash of that hot water, it loosens the sauce and helps it cling to the noodles — oops, sorry dont use that mark; use “it” instead.

2) Shred your own cheddar and Monterey Jack if you can, don’t grab the pre-shredded bag stuff. Freshly grated cheese melts way smoother and the sauce will be silkier, trust me.

3) Use hot shredded chicken and fold it into the hot sauce so it soaks up flavor, if your chicken seems dry toss it with a little warm chicken broth or a spoon of the sauce before you mix everything together.

4) For crunch mix crushed tortilla chips or panko with a tablespoon or two of melted butter so they brown evenly on top, and let the casserole rest 5 to 10 minutes out of the oven so it firms up before you scoop it, otherwise it’ll run everywhere.

Chicken Spaghetti With Rotel Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I’m sharing my Cheesy Chicken Spaghetti recipe because it combines just a few simple ingredients and loads of cheese into a one-dish casserole you can make on a busy night.

Servings

servings

Calories

685

kcal

Equipment: 1. Large pot for boiling the spaghetti, big so it wont boil over and pasta has room
2. Colander to drain the pasta and catch that half cup of pasta water you might save
3. 9×13 inch baking dish, greased, this is where the casserole bakes up nice and even
4. Large skillet or sauté pan to make the sauce and toss the pasta, a nonstick one helps
5. Wooden spoon or silicone spatula for stirring the sauce and melting the cheese
6. Measuring cups and spoons for milk, cheese and seasonings, dont skip the salt mesure
7. Can opener for the RoTel and cream of chicken soup cans
8. Oven mitts and a serving spatula, youll need both to pull the hot dish out and dish it up

Ingredients

12 ounces dry spaghetti
3 cups cooked, shredded chicken (about 1.5 pounds cooked or 2 to 3 large boneless skinless breasts)
1 (10 ounce) can RoTel diced tomatoes and green chiles, undrained
1 (10.5 ounce) can cream of chicken soup
1 cup milk
2 cups shredded sharp cheddar cheese, divided
1/2 cup shredded Monterey Jack or pepper jack cheese, optional
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon chili powder or 1/4 teaspoon cayenne, optional
1/2 cup crushed tortilla chips or breadcrumbs for topping, optional
1/4 cup chopped fresh cilantro or sliced green onions for garnish, optional

Directions

Preheat oven to 350 F and grease a 9×13 inch baking dish with butter or nonstick spray, cause nothing sticks like the worst surprise.
Bring a big pot of salted water to a boil and cook 12 ounces dry spaghetti until just al dente, about 8 to 9 minutes, drain and set aside but save about 1/2 cup of the pasta water in case the sauce needs loosening later.
In a large skillet melt 2 tablespoons butter over medium heat, add 1 small finely chopped yellow onion and cook until soft and translucent, 4 to 5 minutes, then add 2 minced garlic cloves and cook 30 to 45 seconds until fragrant.
Stir in 1 (
5 oz) can cream of chicken soup, 1 cup milk and 1 (10 oz) can RoTel with juices, bring to a gentle simmer and season with 1 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon chili powder or 1/4 teaspoon cayenne if you want heat; if the sauce looks too thick add a splash of the reserved pasta water.
Add 3 cups cooked shredded chicken to the sauce and stir, then mix in about 1 cup of the 2 cups shredded sharp cheddar and the 1/2 cup Monterey Jack or pepper jack if using, let cheese melt into a smooth cheesy sauce.
Toss the drained spaghetti into the skillet with the sauce until well coated, taste and adjust seasoning, add more salt or pepper if needed; don't overmix or the pasta will get mushy.
Transfer everything into the prepared baking dish, spread evenly, then sprinkle the remaining 1 cup shredded sharp cheddar over the top.
If you like a crunchy topping sprinkle 1/2 cup crushed tortilla chips or breadcrumbs over the cheese, they get golden and add great texture.
Bake at 350 F for 20 to 25 minutes until bubbly and the top is melted and lightly browned, tent with foil if the topping browns too fast.
Let casserole rest 5 to 10 minutes before serving so it sets up, then garnish with 1/4 cup chopped fresh cilantro or sliced green onions if you want a fresh pop, and enjoy — comfort food done right.

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.