If you’re looking for a dish that brings together creamy, cheesy goodness with a little spicy flair, the Rotel Chicken Spaghetti Recipe is an absolute winner. This comforting casserole blends tender chunks of seasoned chicken with Velveeta cheese, zesty Rotel tomatoes, and perfectly cooked spaghetti, creating a meal that’s both hearty and full of flavor. It’s the kind of recipe that feels like a warm hug on a plate and is sure to become a beloved staple in your dinner rotation.
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients is key for this recipe. Each element, from the seasoned chicken to the creamy soups, plays an essential role in creating the dish’s signature texture and taste. The Velveeta brings that luscious cheese pull everyone loves, and the Rotel adds a perfect hint of brightness and heat.
- 3 large boneless chicken breasts (about 2 pounds): Provides tender, lean protein that’s the heart of the dish.
- 1 Tbsp taco seasoning: Adds a burst of warm, southwestern flavor to the chicken.
- 1 Tbsp butter: Helps cook the chicken and infuses richness into the base.
- 1 (10.5-oz) can Unsalted Cream of Chicken Soup: For creamy depth without overpowering the other flavors.
- 1 (10-oz) can Rotel Diced Tomatoes with Green Chilies (undrained): Offers a mild kick and vibrant color that brightens up the dish.
- ½ tsp garlic powder: A gentle garlic undertone without the intense bite of fresh cloves.
- ½ tsp onion powder: Adds subtle savory notes that round out the seasoning.
- 1 (8-oz) package Velveeta cheese (cubed): Melts smoothly to create that creamy, cheesy sauce everyone craves.
- 8-oz spaghetti (cooked and drained): The perfect pasta base to absorb the luscious sauce.
- 1 cup shredded cheddar cheese: Sprinkled on top for a golden, bubbly finish.
How to Make Rotel Chicken Spaghetti Recipe
Step 1: Prepare Your Oven and Spaghetti
Start by preheating your oven to 350ºF and greasing a 9-inch square baking dish with nonstick spray. While the oven warms up, bring a large pot of water to a boil and cook your spaghetti according to package directions until it’s perfectly al dente. This little bite of firmness is key to holding up under the creamy sauce without turning mushy after baking.
Step 2: Season and Cook the Chicken
Cut the chicken breasts into small, bite-size pieces and season them generously with the taco seasoning. This step is where the flavor foundation begins—think warm, slightly smoky spices infusing every morsel. Melt butter in a large skillet over medium-high heat, then add the chicken along with garlic and onion powders. Cook the pieces until they are cooked through with no pink left and all the moisture has evaporated, ensuring a nice sear that locks in moisture.
Step 3: Make the Creamy Sauce
Reduce the heat to low and stir in the cream of chicken soup, undrained Rotel tomatoes, and cubed Velveeta cheese. Keep stirring constantly as the cheese melts completely, transforming the mixture into a velvety, rich sauce that clings to every bit of chicken and pasta. The combination of the creamy soup and spicy tomatoes really defines this dish.
Step 4: Combine with Spaghetti and Bake
Take the cooked spaghetti and stir it into the sauce, making sure every strand gets coated with that irresistible cheesy tomato blend. Pour everything into your prepared baking dish and spread it evenly. Finally, sprinkle the shredded cheddar cheese over the top. Pop it into the oven and bake for 25 to 30 minutes, until it’s bubbly and golden on top, sending the whole kitchen fragrant with warm, inviting aromas.
How to Serve Rotel Chicken Spaghetti Recipe
Garnishes
Serving this casserole with a sprinkle of freshly chopped cilantro or green onions adds just the right fresh touch to cut through the richness. If you like a bit of crunch, a few crushed tortilla chips on top before serving adds unexpected texture and a fun Southwest vibe.
Side Dishes
Pair the Rotel Chicken Spaghetti Recipe with a crisp, green salad dressed lightly with lemon vinaigrette. Roasted vegetables, like asparagus or broccoli, also complement the creamy pasta nicely, balancing out the meal with vibrant colors and fresh flavors.
Creative Ways to Present
If you want to impress your guests, consider serving this cheesy delight in individual ramekins or mini cast-iron skillets. Not only does it look charming, but it also lets everyone enjoy their own perfectly portioned cheesy goodness right out of the oven!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and store in the refrigerator for up to 3 days. The flavors tend to deepen, making for even tastier meals the next day.
Freezing
You can freeze leftover Rotel Chicken Spaghetti Recipe in a freezer-safe container for up to 2 months. It’s best to freeze before baking or after a first bake and cool, so you can bake again when ready to serve, preserving the texture of the pasta and cheese.
Reheating
Reheat leftovers on the stovetop over low heat, stirring gently until warm, or microwave individual portions covered loosely with a microwave-safe lid. Adding a splash of milk or broth can help restore creaminess that may thicken overnight.
FAQs
Can I use a different type of cheese instead of Velveeta?
Absolutely! While Velveeta melts beautifully for this recipe, you can substitute with cream cheese or a combination of cheddar and Monterey Jack for a different but still luscious texture.
Is Rotel necessary or can I use regular diced tomatoes?
Rotel gives a special flavor with its blend of diced tomatoes and green chilies, bringing heat and zest. If you prefer milder taste, regular diced tomatoes plus a pinch of chili powder can work just fine.
Can I make this recipe vegetarian?
Definitely! Swap the chicken for sautéed mushrooms, tofu, or seasoned beans to keep the savory comfort without meat.
What pasta works best for this dish?
Spaghetti is traditional here, but you can use any long pasta like linguine or fettuccine. Just cook to al dente so it holds up well during baking.
How spicy is this Rotel Chicken Spaghetti Recipe?
The dish has a mild to medium heat level thanks to the Rotel tomatoes and taco seasoning. You can always adjust the spice by using mild Rotel or adding a pinch of cayenne pepper if you want more kick.
Final Thoughts
If you’re craving a simple, satisfying meal that comes together quickly and pleases a crowd, give the Rotel Chicken Spaghetti Recipe a try. It’s one of those dishes that feels like home with every cheesy, flavorful bite. I promise once you make it, it’ll become one of your go-to comfort foods for busy weeknights and special family dinners alike!
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Rotel Chicken Spaghetti Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This Rotel Chicken Spaghetti is a creamy, cheesy, and mildly spicy casserole perfect for a comforting weeknight dinner. Tender bits of seasoned chicken are cooked and combined with Velveeta cheese, Rotel diced tomatoes with green chilies, and classic cream of chicken soup, all tossed with spaghetti and topped with shredded cheddar cheese before baking to bubbly perfection.
Ingredients
Chicken and Seasoning
- 3 large boneless chicken breasts (about 2 pounds)
- 1 Tbsp taco seasoning
- 1 Tbsp butter
- ½ tsp garlic powder
- ½ tsp onion powder
Cheese and Dairy
- 1 (8-oz) package Velveeta cheese, cubed
- 1 cup shredded cheddar cheese
- 1 (10.5-oz) can unsalted cream of chicken soup
Vegetables and Pasta
- 1 (10-oz) can Rotel diced tomatoes with green chilies, undrained
- 8 oz spaghetti, cooked and drained
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) and lightly spray a 9-inch square baking dish with nonstick cooking spray to prevent sticking.
- Cook Spaghetti: Bring a large pot of water to a rolling boil over high heat. Add the spaghetti and cook according to package directions for al dente. Drain well and set aside.
- Prepare Chicken: Cut the chicken breasts into small, bite-sized pieces and season them evenly with the taco seasoning.
- Sauté Chicken: Melt the butter in a large skillet over medium-high heat. Add the cubed chicken along with garlic powder and onion powder. Cook, stirring occasionally, until the chicken is no longer pink inside and all liquid has evaporated from the pan, about 6-8 minutes.
- Add Cheeses and Tomatoes: Reduce the heat to low and stir in the cream of chicken soup, Velveeta cheese cubes, and the undrained Rotel diced tomatoes with green chilies. Stir constantly until the Velveeta melts completely and the mixture is smooth and creamy.
- Combine with Pasta: Add the cooked spaghetti to the skillet and gently stir to fully coat the noodles in the cheesy tomato and chicken sauce.
- Bake: Transfer the spaghetti mixture into the prepared baking dish and evenly sprinkle the shredded cheddar cheese on top. Bake in the preheated oven for 25 to 30 minutes or until the casserole is heated through and the cheese is melted and bubbly.
Notes
- You can substitute Velveeta with processed cheese or another melting cheese if preferred, but Velveeta provides the distinct creamy texture.
- Use mild or hot Rotel tomatoes depending on your spice preference.
- For a lower-fat option, use reduced-fat cheeses and low-sodium cream of chicken soup.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the microwave or oven.
- To speed up prep, you can use rotisserie chicken instead of cooking raw chicken breasts.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
