Easy Cheesy Chicken Spaghetti With Rotel Tomatoes

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If you’re craving something warm, cheesy, and guaranteed to bring everyone to the table, this easy chicken spaghetti with Rotel is it. Tender chicken, pasta, and a creamy, melty cheese sauce come together with zesty tomatoes for just the right kick.

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• Prep time: 20 minutes
• Bake time: 30-40 minutes
• Servings: 8-10
• Prep level: Beginner +

Ingredient Notes & Variations

This easy cheesy chicken spaghetti is super flexible, so you can tweak it based on what you have on hand or your flavor preferences.

• Chicken: Shredded chicken works best here. Use rotisserie chicken for convenience, or cook and shred boneless skinless chicken breasts or thighs. 
• Spaghetti: Classic spaghetti noodles give this dish its signature texture, but you can swap in linguine, fettuccine, or even short pasta like penne if that’s what you have.
• Cheese: Instead of Velveeta, I like to use shredded sharp cheddar cheese for a bolder, more traditional cheesy flavor. For extra cheesy sauce, mix in a little bit of Monterey Jack or mozzarella.
• Cream cheese: Adds a rich, creamy base and helps create that smooth, velvety sauce without processed cheese.
• Chicken broth:  Thins the sauce and adds extra flavor. You can substitute with pasta water in a pinch, but broth gives a deeper, savory taste.
• Cream soups: Both cream of chicken and mushroom work great! Cream of chicken keeps the flavor classic and mild, while cream of mushroom soup adds a slightly deeper, earthy taste.
• Rotel tomatoes: A can of Rotel (diced tomatoes with green chilies) adds a subtle kick and extra flavor. Use mild, original, or hot depending on your heat preference.
• Seasonings: Onion powder, garlic powder, salt, black pepper, and Italian seasoning keep things simple but flavorful. You can add a pinch of smoked paprika for a little extra depth.

Easy Variations

• Add a little heat: Use hot Rotel tomatoes, add an extra can of green chiles, or add a small amount of red pepper flakes.
• Add veggies: Stir in sautéed bell peppers, onions, or even broccoli for a boost of color and nutrition.
• Lighter option: Use reduced-fat cream cheese and condensed soup without sacrificing too much creaminess.
• Crunch topping: Top with buttered breadcrumbs, or crushed buttery Ritz crackers before baking for a golden, crispy finish.

Step-by-Step Instructions

Preheat your oven and lightly grease a large casserole dish. Cook the spaghetti until al dente according to the package directions. Drain and set aside.

While the pasta cooks, make the sauce. In a large pot or Dutch oven, stir together the broth, condensed soup, and cream cheese. Cook until smooth.

Gradually add in half of the shredded cheddar cheese, stirring until it’s fully melted. Add the Rotel tomatoes (do not drain), dry seasonings.

Next add the shredded chicken. Stir to combine. Add the cooked pasta and toss until evenly coated with the creamy sauce.

Pour the mixture into the prepared baking dish. Cover with aluminum foil and bake until hot and bubbly. 

Remove the foil, sprinkle the top of the entire casserole with additional cheese, if desired, and bake for 5-10 minutes. Let the casserole rest for a few minutes before serving.

Serve warm with garlic bread, mixed veggies, or a green salad. Enjoy!

See the recipe card below for complete measurements and cooking times.

Laura Belle’s Tips

1. Cook pasta just to al dente – It will continue cooking in the oven, so slightly firm noodles keep the cheesy casserole from getting mushy.
2. Soften the cream cheese first – Let it sit at room temperature or microwave it briefly so it melts smoothly into the sauce.
3. Shred your own cheese – Pre-shredded cheese doesn’t melt as smoothly. Fresh shredded cheese gives you the creamiest result.
4. Don’t skip the broth – Chicken broth adds depth and keeps the sauce from becoming too heavy or thick.
5. Let it rest before serving – Give it 5-10 minutes after baking so the sauce slightly sets and holds together better.

What to Serve with Cheesy Chicken Spaghetti

This chicken spaghetti with Rotel is a hearty, comforting main dish, so simple sides are all you need to round out the meal:

• A crisp green salad with a vinaigrette adds a fresh, refreshing contrast.
• Steamed broccoli, green beans, or roasted asparagus add color and balance the plate.
• Roasted Brussels sprouts or corn on the cob bring a delicious touch of sweetness.
• For dessert, keep it easy with no-bake banana cheesecake, chocolate Texas sheet cake, or blueberry cobbler for the perfect ending to a comforting meal.

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Yield: 8-10

Easy Cheesy Chicken Spaghetti With Rotel Tomatoes

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Creamy, cheesy chicken spaghetti with Rotel tomatoes, tender chicken, and pasta for an easy family-friendly comfort food dinner,

Prep Time 20 minutes

Cook Time 25 minutes

Additional Time 10 minutes

Total Time 55 minutes

Ingredients

• 8 ounces of spaghetti noodles (see notes)
• 4-5 cups shredded chicken (or bite-sized pieces)
• 1 cup chicken broth (regular or low sodium)
• 1 can of cream of chicken soup (or cream of mushroom)
• 4 ounces of cream cheese – softened
• 1 can of Rotel tomatoes – 10-ounce can (undrained)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and black pepper to taste
• 2 cups shredded cheddar cheese – 1 cup mixed in, 1 cup sprinkled on top (I use a combination of white and yellow cheddar)
• Nonstick cooking spray

Instructions

1. Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
2. Cook the spaghetti in a large pot of salted water according to the package directions until it’s just al dente. Drain and set aside.
3. While the pasta is cooking, make the sauce. In a large skillet or Dutch oven over medium heat, stir together the chicken broth, cream of chicken soup, and softened cream cheese. Keep stirring until the cream cheese is fully melted and the sauce is smooth.
4. Add 1 cup of the cheddar cheese, a handful at a time, stirring until it’s melted into the sauce.
5. Stir in the can of Rotel tomatoes (juice and all).
6. Sprinkle in the onion powder, garlic powder, and Italian seasoning.
7. Mix in the cooked chicken. Mix everything until well combined.
8. Add the cooked spaghetti to the sauce and gently toss until the spaghetti is completely coated. 
9. Pour the mixture into the prepared baking dish and spread it into an even layer. 
10. Optional: Sprinkle the remaining cheese (about a cup) over the top.
11. Cover with aluminum foil and bake for 20-25 minutes, until hot and bubbly.
12. Uncover and sprinkle the remaining cheese (about a cup) over the top, if desired. Bake for an additional 5-10 minutes, until the cheese has melted.
13. Let it rest for 5 to 10 minutes before serving. This gives the sauce a chance to thicken slightly and makes it easier to serve.

Notes

Equipment Needed:

Large pot

9×13-inch baking dish

Tips

• Cook pasta just to al dente 
• Soften the cream cheese first
• Shred your own cheese 
• Don't skip the broth
• Let it rest before serving

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 300Total Fat: 22gSaturated Fat: 12gUnsaturated Fat: 10gCholesterol: 63mgSodium: 548mgCarbohydrates: 12gFiber: 1gSugar: 1gProtein: 14g

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