This Chicken Spaghetti with Rotel is the creamy, cheesy comfort food your family has been craving! With tender chicken, zesty tomatoes, and a rich Velveeta cheese sauce, this easy dinner recipe is perfect for busy weeknights and feeding a crowd.
Table of Contents
Why You’ll Love This Chicken Spaghetti with Rotel
Let me tell you about the first time I made this chicken spaghetti recipe. It was a chaotic Tuesday evening—one of those nights where everyone needed to be fed quickly, and I had a random collection of ingredients staring back at me from the pantry. A can of Rotel tomatoes, some Velveeta cheese that had been sitting in the fridge, leftover rotisserie chicken, and a box of spaghetti. I thought, “Why not throw it all together?” That experimental dinner became an instant family favorite, requested at least twice a month ever since.
This cheesy chicken spaghetti is the epitome of comfort food done right. It’s creamy, packed with flavor from the Rotel tomatoes and green chilies, and comes together in under an hour. Whether you’re feeding a hungry family, bringing a dish to a potluck, or prepping meals for the week ahead, this recipe delivers every single time.
What makes this dish truly special is its versatility. You can make it on the stovetop, bake it as a casserole, or even prepare it in a crockpot for those ultra-busy days. The combination of tender chicken, perfectly cooked pasta, and that irresistible cheese sauce with a kick of heat from the Rotel creates a meal that’s both sophisticated enough for guests and comforting enough for a regular Tuesday night.
What Makes This Recipe Special
This isn’t just another pasta bake. This Mexican chicken spaghetti brings together the best of both worlds—classic comfort food with a zesty Tex-Mex twist. The Rotel tomatoes add the perfect amount of spice without overwhelming the dish, while the Velveeta creates that smooth, creamy sauce that clings to every strand of pasta.
Unlike recipes that use canned cream soups, this version focuses on real cheese and fresh ingredients, giving you better flavor and texture. The beauty of using Velveeta is that it melts perfectly smooth every time, creating a sauce that’s restaurant-quality with minimal effort.
Ingredients You’ll Need
See the recipe card at the end of this post for exact measurements and full instructions.
For the Chicken Spaghetti:
- Chicken: 3 cups cooked, shredded chicken (rotisserie chicken works perfectly here and saves time!)
- Spaghetti: 12 oz. of regular spaghetti or thin spaghetti
- Velveeta Cheese: 16 oz. block, cubed for easy melting
- Rotel Tomatoes: 2 cans (10 oz. each) of diced tomatoes with green chilies—this is the star ingredient
- Cream of Chicken Soup: 1 can (10.5 oz.) for extra creaminess
- Butter: 3 tablespoons for sautéing
- Onion: 1 medium yellow onion, diced
- Bell Pepper: 1 red or green bell pepper, diced
- Garlic: 3 cloves, minced
- Chicken Broth: 1 cup for added moisture and flavor
- Seasonings: 1 teaspoon cumin, 1 teaspoon chili powder, ½ teaspoon paprika, salt and pepper to taste
- Shredded Cheddar: 1½ cups, divided (for mixing in and topping)
- Fresh Cilantro: For garnish (optional but recommended)
Step-by-Step Instructions
Prepare Your Ingredients:
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente (usually 8-10 minutes). Drain and set aside, reserving 1 cup of pasta water.
- Prep the chicken: If using raw chicken breasts, season them with salt, pepper, and a pinch of cumin. Cook them in a skillet with a tablespoon of oil over medium-high heat for 6-7 minutes per side until fully cooked (internal temperature of 165°F). Let rest for 5 minutes, then shred with two forks. If using rotisserie chicken, simply shred it and set aside.
Make the Sauce:
- Sauté the vegetables: In a large Dutch oven or deep skillet, melt the butter over medium heat. Add the diced onion and bell pepper, cooking for 4-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Build the base: Pour in the chicken broth and bring to a simmer. Add both cans of Rotel tomatoes (undrained) and the cream of chicken soup. Stir well to combine.
- Add the seasonings: Sprinkle in the cumin, chili powder, paprika, and season with salt and pepper. Stir and let the mixture simmer for 3-4 minutes to allow the flavors to meld.
- Melt the Velveeta: Reduce heat to low. Add the cubed Velveeta cheese, stirring constantly until completely melted and smooth. This should take about 3-5 minutes. The sauce should be creamy and glossy.
- Add the cheddar: Stir in 1 cup of the shredded cheddar cheese, saving the remaining ½ cup for topping later.
Combine and Bake:
- Mix everything together: Add the cooked spaghetti and shredded chicken to the cheese sauce. Toss everything together until the pasta is well coated. If the mixture seems too thick, add some of the reserved pasta water, a little at a time, until you reach your desired consistency.
- Transfer to baking dish: Pour the chicken spaghetti mixture into a greased 9×13-inch baking dish. Spread it out evenly and sprinkle the remaining ½ cup of shredded cheddar on top.
- Bake: Place in a preheated 350°F oven and bake for 20-25 minutes until the cheese on top is melted and the edges are bubbling. For a golden, crispy top, turn on the broiler for the last 2-3 minutes—watch it closely!
- Garnish and serve: Remove from the oven and let it rest for 5 minutes. Garnish with fresh cilantro, sliced jalapeños, or a dollop of sour cream if desired.
Pro Tips for Perfect Chicken Spaghetti
- Don’t overcook the pasta: Cook it just until al dente since it will continue cooking in the oven. Mushy pasta ruins the texture of the whole dish.
- Use block Velveeta, not pre-shredded: The block version melts smoother and creates a creamier sauce. Pre-shredded cheese often contains anti-caking agents that affect texture.
- Adjust the heat level: Rotel comes in mild, original, and hot varieties. Choose based on your family’s spice tolerance. For extra heat, add diced jalapeños or a pinch of cayenne.
- Save some pasta water: That starchy water is liquid gold for adjusting sauce consistency. It helps the sauce cling better to the pasta.
- Let it rest before serving: Give the casserole 5-10 minutes to set after baking. This makes it easier to serve and helps the flavors settle.
- Fresh is best: While canned chicken works in a pinch, freshly cooked or rotisserie chicken provides much better flavor and texture.
Variations and Substitutions
Protein Swaps:
- Ground beef or turkey: Brown 1 lb. of ground meat and use it in place of chicken for a heartier version
- Shrimp: Add 1 lb. of cooked shrimp for a seafood twist
- Vegetarian option: Skip the meat and add black beans, corn, and extra vegetables
Cheese Variations:
- Pepper Jack: Swap half the cheddar for pepper jack for extra spice
- Mexican blend: Use a pre-shredded Mexican cheese blend instead of plain cheddar
- Cream cheese addition: Add 4 oz. of softened cream cheese for extra richness
Pasta Alternatives:
- Penne or rigatoni: These tube shapes hold the sauce beautifully
- Egg noodles: For a more traditional chicken spaghetti feel
- Low-carb option: Use zucchini noodles or shirataki noodles (add them at the end without boiling)
Add-Ins and Extras:
- Diced green chiles for more heat
- Black beans for extra protein and fiber
- Corn kernels for sweetness and texture
- Mushrooms for added earthiness
- Spinach for extra nutrients (add in the last few minutes of cooking)
Crockpot Chicken Spaghetti with Velveeta
For an even easier version, make this as a crockpot chicken spaghetti:
- Place raw chicken breasts (seasoned with salt, pepper, and cumin) in the bottom of your slow cooker
- Add the diced onion, bell pepper, Rotel tomatoes, cream of chicken soup, and chicken broth
- Cook on low for 4-5 hours or high for 2-3 hours until chicken is tender
- Remove chicken, shred it, and return to the crockpot
- Add the cubed Velveeta and shredded cheddar, stirring until melted
- Cook pasta separately according to package directions
- Add the cooked pasta to the crockpot and stir to combine
- Let it warm through for 10-15 minutes on low, then serve
Make-Ahead Instructions
This chicken spaghetti recipe is perfect for meal prep and make-ahead dinners:
- Assemble in advance: Prepare the entire dish up to the baking step. Cover tightly with plastic wrap and then aluminum foil. Refrigerate for up to 2 days. When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes, then bake as directed, adding 5-10 extra minutes to the baking time.
- Freeze for later: This recipe freezes beautifully! Assemble completely (unbaked), wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake as directed.
- Freeze individual portions: Divide the cooked chicken spaghetti into meal-prep containers and freeze for up to 3 months. Reheat individual portions in the microwave for 2-3 minutes, stirring halfway through.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days. The flavors actually develop and improve on day two!
- Freezer: Properly wrapped, this dish keeps for up to 3 months in the freezer.
- Reheating: For best results, reheat in a covered baking dish at 350°F for 15-20 minutes until warmed through. You can also microwave individual portions for 2-3 minutes. Add a splash of chicken broth or milk if the sauce has thickened too much.
Serving Suggestions
This Rotel chicken pasta is hearty enough to serve on its own, but these sides take it to the next level:
- Garlic bread: Perfect for soaking up that creamy cheese sauce
- Simple green salad: A fresh salad with lime vinaigrette cuts through the richness
- Mexican street corn: Complements the Tex-Mex flavors beautifully
- Tortilla chips and salsa: For extra crunch and freshness
- Roasted vegetables: Broccoli, green beans, or asparagus add color and nutrition
Frequently Asked Questions
Can I make this without Velveeta?
Yes! While Velveeta creates the smoothest sauce, you can substitute with 2 cups of shredded American cheese or a combination of cream cheese (8 oz.) and sharp cheddar (2 cups). The texture won’t be quite as smooth, but it will still be delicious.
What’s the difference between Rotel and regular diced tomatoes?
Rotel tomatoes are diced tomatoes mixed with green chilies and special seasonings. They add a zesty, slightly spicy kick that regular tomatoes don’t provide. If you can’t find Rotel, use regular diced tomatoes and add a 4 oz. can of diced green chiles plus ½ teaspoon of cumin.
Can I make this ahead for a potluck?
Absolutely! This is one of the best potluck dishes because it travels well and everyone loves it. Assemble it the night before, refrigerate, and bake it right before you leave. It will stay hot in a casserole carrier for at least an hour.
How do I prevent the pasta from getting mushy?
The key is to cook your spaghetti just until al dente (still slightly firm). It will continue cooking in the oven and while sitting in the hot sauce. Slightly undercooked pasta is better than overcooked when making casseroles.
Can I use a different type of pasta?
Yes! Penne, rotini, rigatoni, or even egg noodles work great. Just adjust the cooking time according to the package directions. Smaller pastas like penne work especially well because they capture more of the cheese sauce.
Is there a way to make this lower in calories?
Yes! Use reduced-fat Velveeta and light cream of chicken soup. You can also use low-fat cheddar cheese and add extra vegetables like zucchini, bell peppers, and mushrooms to increase volume without adding many calories.
Why is my cheese sauce grainy?
This happens when cheese is added to a sauce that’s too hot or when it’s cooked at too high a temperature. Always reduce the heat to low before adding cheese and stir constantly. If it does become grainy, add a tablespoon of milk and whisk vigorously off the heat.
Can I double this recipe?
Yes! This recipe doubles beautifully. You’ll need two 9×13-inch baking dishes or one very large roasting pan. Keep in mind that baking time may increase by 5-10 minutes when doubling.
More Family-Favorite Recipes
- Creamy Chicken Enchiladas
- One-Pot Taco Pasta
- Baked Cream Cheese Spaghetti
- Chicken Fajita Pasta Bake
- Cheesy Chicken and Rice Casserole
- Million Dollar Spaghetti
Chicken Spaghetti with Rotel
Ingredients
Method
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray and set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente, usually 8-10 minutes. Drain well, reserving 1 cup of the pasta water, and set aside.
- Sauté the Vegetables: In a large Dutch oven or deep skillet, melt the butter over medium heat. Add the diced onion and bell pepper, cooking for 4-5 minutes until softened and fragrant. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
- Build the Sauce Base: Pour in the chicken broth and bring to a gentle simmer. Add both cans of Rotel tomatoes (with their juice) and the cream of chicken soup. Stir well to combine all ingredients.
- Season the Sauce: Sprinkle in the cumin, chili powder, and paprika. Season with salt and pepper to taste. Stir and let the mixture simmer for 3-4 minutes to allow the flavors to meld together.
- Melt the Velveeta: Reduce heat to low. Add the cubed Velveeta cheese to the sauce, stirring constantly until it’s completely melted and the sauce is smooth and creamy. This should take about 3-5 minutes. The sauce should be glossy and silky.
- Add the Cheddar: Stir in 1 cup of the shredded cheddar cheese (reserving the remaining ½ cup for topping), stirring until melted and fully incorporated into the sauce.
- Combine Everything: Add the cooked, drained spaghetti and shredded chicken to the cheese sauce. Toss everything together gently but thoroughly until the pasta and chicken are well coated with the creamy sauce. If the mixture seems too thick, add some of the reserved pasta water, a few tablespoons at a time, until you reach your desired consistency.
- Transfer and Top: Pour the chicken spaghetti mixture into the prepared 9×13-inch baking dish, spreading it out evenly. Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top.
- Bake: Place the dish in the preheated oven and bake for 20-25 minutes, until the cheese on top is melted and the edges are bubbling. For a golden, crispy top, turn on the broiler for the last 2-3 minutes—watch it closely to prevent burning!
- Rest and Serve: Remove from the oven and let the casserole rest for 5 minutes before serving. This helps it set and makes it easier to serve. Garnish with fresh cilantro, sliced jalapeños, or a dollop of sour cream if desired. Enjoy!
Notes
- Rotisserie Chicken Shortcut: Use a store-bought rotisserie chicken to save time. You’ll need about 3 cups of shredded meat.
- Don’t Overcook the Pasta: Cook spaghetti just until al dente since it will continue cooking in the oven. Overcooked pasta results in a mushy casserole.
- Adjust Heat Level: Rotel comes in mild, original, and hot varieties. Choose based on your family’s spice tolerance. For extra heat, add diced fresh jalapeños.
- Block Cheese is Best: Use block Velveeta rather than slices for the smoothest, creamiest sauce.
- Reserve Pasta Water: The starchy pasta water is perfect for adjusting sauce consistency and helps the sauce cling better to the noodles.
- Assemble the entire dish up to the baking step. Cover tightly with plastic wrap and then aluminum foil. Refrigerate for up to 2 days. When ready to bake, let it sit at room temperature for 30 minutes, then bake as directed, adding 5-10 extra minutes.
- To freeze: Assemble completely (unbaked), wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Properly wrapped, this dish keeps for up to 3 months.
- Reheating: Reheat in a covered baking dish at 350°F for 15-20 minutes, or microwave individual portions for 2-3 minutes. Add a splash of chicken broth if the sauce has thickened.
- Crockpot Version: Place raw seasoned chicken breasts in slow cooker with onions, peppers, Rotel, soup, and broth. Cook on low 4-5 hours. Shred chicken, add cheeses until melted, then stir in separately cooked pasta.
- Protein Swaps: Try ground beef, turkey, or shrimp instead of chicken.
- Vegetarian: Skip the meat and add black beans, corn, and extra vegetables.
- Pasta Alternatives: Penne, rotini, or egg noodles work great too.
