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rotel chicken spaghetti recipe

Rotel Chicken Spaghetti

Prep 15 minutes
Cook 30 minutes
Total 45 minutes
With spicy Rotel and cheesy goodness! So creamy, so bold. Comfort food with a kick!
4 stars (1 ratings)
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Ingredients
  

For this mouthwatering rotel chicken spaghetti recipe, you'll need:

  • 1 pound spaghetti noodles
  • 3 cups cooked chicken , shredded (rotisserie chicken works perfectly)
  • 2 cans (10 oz each) Rotel diced tomatoes with green chilies, undrained
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 pound (16 oz) Velveeta cheese, cubed
  • 1 cup sharp cheddar cheese , shredded
  • 1 medium onion , finely diced
  • 1 bell pepper , diced
  • 2 cloves garlic , minced
  • 2 tablespoons butter
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika
  • Ø Salt and pepper to taste

Substitution Options:

  • Ø For a lighter version , use reduced-fat cream soups and cheeses
  • Ø Swap Velveeta for 8 oz cream cheese plus 1 cup shredded American cheese
  • Ø Use gluten-free pasta for a wheat-free alternative
  • Ø Replace chicken with turkey or 1 pound of cooked ground beef

Instructions

  • Step 1: Prepare the Base Components
    Begin by bringing a large pot of salted water to a rolling boil. Cook the spaghetti according to package directions, but reduce the cooking time by 2 minutes (to achieve al dente texture). The pasta will continue cooking in the oven later, so this prevents it from becoming mushy. While the pasta cooks, melt butter in a large skillet over medium heat. Add the diced onion and bell pepper, sautéing until softened (about 4-5 minutes). Add minced garlic and cook for an additional 30 seconds until fragrant.
    Pro Tip: Breaking the spaghetti in half before cooking makes the final dish easier to serve and eat. Also, adding 1 tablespoon of olive oil to the pasta water prevents sticking.
    Step 2: Create the Creamy Sauce Mixture
    Drain the pasta and return it to the pot. Add the shredded chicken, sautéed vegetables, Rotel tomatoes, cream of chicken soup, cream of mushroom soup, and cubed Velveeta cheese. Stir everything together over low heat until the cheese melts completely and creates a smooth, creamy sauce. This should take approximately 5-7 minutes.
    Season the mixture with oregano, paprika, salt, and pepper. The key to a perfectly balanced rotel chicken spaghetti recipe is tasting as you go – the spice level from the Rotel tomatoes can vary, so adjust seasonings accordingly.
    Chef's Secret: Reserve 1/4 cup of pasta cooking water before draining. If your sauce becomes too thick, add a splash of this starchy water to achieve the perfect consistency.
    Step 3: Bake to Perfection
    Preheat your oven to 350°F (175°C). Transfer the spaghetti mixture to a greased 9x13-inch baking dish, spreading it evenly. Sprinkle the shredded cheddar cheese over the top for a golden, bubbly finish. Bake uncovered for 20-25 minutes until the cheese is melted and the edges are bubbling.
    For a crispy top layer, switch to broil for the final 2 minutes, watching carefully to prevent burning. Allow the dish to rest for 5-10 minutes before serving – this helps the sauce thicken and flavors to settle.
    Finishing Touch: Garnish with freshly chopped parsley or green onions for a pop of color and freshness.
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