Chicken Spaghetti With Rotel

You’ve found your new favorite dinner recipe — chicken spaghetti with Rotel! This delicious meal is made with a combination of flavorful ingredients like creamy Velveeta, tender chicken breasts, and zesty Rotel tomatoes. The end result is a hearty casserole that’s perfect for family dinners or as a meal prep option for busy weeknights!

Chicken spaghetti recipe

From Oven to Table: Hearty Chicken Spaghetti with Rotel Recipe

Are you tired of making the same old spaghetti with meat sauce for dinner?

Trust me – been there! We all get into a rut with our go-to meals. When I catch myself in that spot, I like to pull out the family cookbook and whip out something new to try.

So far, I’ve tried Grandma’s mac and cheese, white bean chicken chili, and the best pot roast recipe I’ve ever tried.

But one of my new favorites is this baked chicken spaghetti with Rotel recipe. It’s cheesy, creamy, and absolutely delicious. My kids devour it every time I make it! Plus, it’s super easy to make in the oven or on the stovetop.

So, are you ready to take your spaghetti game up a notch? Let’s get cooking!

baked chicken spaghetti

Ingredients needed to make chicken spaghetti casserole

Making a delicious chicken spaghetti casserole is easier than you may think! With just a few simple ingredients, you can create a hearty and flavorful dish that the whole family will love.

Here’s a list of everything you will need to make this recipe…

  • Chicken: To make the best chicken spaghetti recipe, I love to use 2-3 medium chicken breasts, which roughly equals 2 cups of cooked, diced chicken. If you are not a fan of chicken breasts, you can also sub in chicken thighs for added flavor.
  • Butter: To start off the recipe, I melt 4 tablespoons of butter in a skillet. This helps to add flavor and moisture to the dish.
  • Veggies: I like to add some diced red peppers and baby bella mushrooms for additional texture and flavor. However, feel free to switch up the veggies based on what your family likes or what you have on hand.
  • Garlic and Onions: A must in pretty much any savory dish! You’ll need 2 yellow onions and 2 garlic cloves. I like to use yellow onions since they have a milder flavor compared to white onions.
  • Flour: Sprinkle flour over the diced veggies to help thicken the sauce. All-purpose flour works best, but you can also use a 1:1 gluten-free flour mix.
  • Chicken Broth: The base for the sauce is 1 cup of low-sodium chicken broth. Feel free to use vegetable broth if you prefer.
  • Heavy Whipping Cream and Milk: The perfect medley to make a creamy, rich sauce that pairs perfectly with the spicy Rotel tomatoes. If you don’t have heavy whipping cream on hand, half-and-half or whole milk will work, too.
  • Cream Cheese: I add 4 ounces of cream cheese to give the sauce an extra creamy texture. You can also use Neufchatel cheese, which has less fat and calories but still provides the same tangy flavor!
  • White Cheddar Cheese: I love using white cheddar for a sharp, tangy flavor. The trick to getting a smooth sauce is to shred the cheese yourself instead of using pre-shredded cheese.
  • Velveeta: Besides the cream cheese and white cheddar, adding cubed Velveeta is key to making the sauce extra creamy and cheesy.
  • Rotel Tomatoes: This is the key ingredient that gives this dish a nice spicy kick. You can use either the original or mild version, depending on your preference. I like to use the ones with diced chiles in them!
  • Spaghetti Noodles: Of course, we can’t forget the spaghetti noodles! I use a full pound of cooked and drained spaghetti noodles for this recipe.
  • Salt and Pepper: To taste.
  • Parsley: For a garnish, I add some chopped parsley on top before serving. It adds a pop of freshness and color to the dish!
chicken spaghetti ingredients

Kitchen equipment needed

  • Large Pot
  • Oven Safe Skillet
  • 9×13 Pan
  • Grater
  • Spatula

Tips for making cheesy chicken spaghetti

  • Use a rotisserie chicken instead of cooking your own chicken breasts to save time. Just shred the meat and add it to the sauce!
  • For added veggies, you can also mix in some frozen peas or diced carrots with the mushrooms and peppers.
  • To make this dish a bit healthier, substitute whole wheat spaghetti noodles instead of regular ones.
  • Make it vegetarian by omitting the chicken and adding more veggies like broccoli, cauliflower, or zucchini.
  • For an even spicier kick, add some diced jalapenos or crushed red pepper flakes to the sauce.
  • Make sure to shred the cheese yourself for a smoother sauce!
chicken spaghetti with Rotel

How to store leftover spaghetti and chicken casserole

Leftovers? No problem! You can easily store this delicious chicken spaghetti casserole in the fridge or freezer for later. Just pop any leftovers into a sealed container and keep them in the fridge for up to 3 days or in the freezer for up to 3 months.

Enjoy it whenever you’re ready!

To reheat, put the amount of casserole you want in a microwave-safe dish and heat for 2-3 minutes, stirring occasionally. If you prefer, you can also stick it in the oven at 350°F for around 15-20 minutes or until it’s heated through.

Frequently asked questions about easy chicken spaghetti recipe

Whenever I share this recipe, I get some of the same questions. Here are the most popular ones that people ask!

If you have a question that isn’t listed here, please leave them in the comments, and I’ll answer them as soon as possible. Thank you!

Can I use a different type of pasta instead of spaghetti?

Absolutely! While spaghetti is the traditional type of pasta used in this recipe, you can use any pasta shape you have on hand.

Penne, fusilli, or even macaroni works well! Just make sure to cook the pasta according to package instructions and drain it before adding it to the casserole.

Do I have to use Velveeta cheese?

If you’re not a fan of Velveeta cheese, you can leave it out or substitute it with more cream cheese or white cheddar. However, I highly recommend using the Velveeta as it adds a unique flavor and texture to the sauce.

Can I make this chicken spaghetti recipe on the stovetop instead of baking it?

Yes, you can definitely make this chicken spaghetti on the stovetop. Simply cook the sauce in a large skillet or pot and mix in cooked spaghetti noodles before serving. This is a great option for those who don’t have access to an oven or prefer not to use it.

Can I make this chicken spaghetti recipe ahead of time?

Yes! This chicken spaghetti casserole is perfect for meal prepping. You can make the sauce and cook the pasta ahead of time, then assemble everything in a 9×13 pan and bake it whenever you’re ready. It will keep well in the fridge for up to 3 days after baking as well.

What can I serve as a side dish with baked chicken spaghetti?

This hearty and flavorful dish pairs well with a simple side salad or some homemade cheesy garlic bread! These fluffy yeast rolls would also be delicious on the side to soak up any leftover sauce on your plate.

Add a side of oven-roasted broccoli for some extra veggies.

For dessert, enjoy a slice of this Southern chocolate delight. It’s the perfect sweet ending to this savory meal!

More Grandma-Approved Recipes To Try

If you enjoyed this recipe for chicken spaghetti with Rotel, take a look at some of these other yummy recipes:

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chicken spaghetti with Rotel

Chicken Spaghetti

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You’ve found your new favorite dinner recipe — chicken spaghetti with Rotel! This delicious meal is made with a combination of flavorful ingredients like creamy Velveeta, tender chicken breasts, and zesty Rotel tomatoes. The end result is a hearty casserole that’s perfect for family dinners or as a meal prep option for busy weeknights!

  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x


  • 23 medium chicken breasts – roughly 2 cups of cooked, diced chicken
  • 4 Tablespoons butter
  • 1 small white or yellow onion, diced
  • 2 garlic cloves, minced
  • 1 red pepper, diced
  • 1 yellow onion, diced
  • 1 cup sliced baby bella mushrooms
  • 4 Tablespoons of flour
  • 1 cup chicken broth
  • 1/4 cup heavy whipping cream
  • 3/4 cup milk
  • 4 ounces cream cheese, cubed
  • 1 1/2 cups white cheddar cheese, grated & divided – about 3 ounces
  • 4 oz. Velveeta cheese, cubed
  • 10-ounce can Rotel diced tomatoes and green chiles
  • 16 ounces spaghetti noodles
  • salt and pepper to taste
  • fresh parsley, for garnish


  1. Preheat the oven to 350 degrees.
  2. Cook and dice chicken. Stovetop method: slice the chicken breasts longwise and cook in olive oil on the stove for 5-6 minutes per side, until the internal temperature is 165 degrees. Oven method: follow these instructions. Once the chicken is cooked and cooled, dice into small pieces and set aside.
  3. While chicken is cooking, bring a large pot of salted water to boil. Cook the spaghetti noodles according to the package. Drain and set aside.
  4. Meanwhile, in an oven safe skillet or pot, melt butter on high heat. Then add the onion, garlic and peppers. Cook until soft, about 6 minutes. Then add the mushrooms to the dish and saute for another 2-3 minutes, until they are cooked.
  5. Reduce heat to medium, and sprinkle the flour over the vegtables and stir for about 2 minutes until browned and bubbly.
  6. Slowly add the chicken broth to the skillet, stirring constantly.
  7. Then add the milk and cream slowly to the mixture, stirring constantly.
  8. Allow the sauce to simmer for 4-5 minutes, until thickened.
  9. Reduce the heat to low. Stir in the Velveeta, cream cheese and 1 cup of cheddar cheese until they are melted. Add salt and pepper, if needed.
  10.  Remove from heat, and add the chicken to the sauce. Then add the noodles and stir until combined.
  11. Sprinkle the rest of the cheddar cheese on top.
  12. Place the oven-safe dish (or if you don’t have an oven-safe pan, transfer everything to a greased 9×13 pan) in the oven on 350 dgerees and bake for 30 minutes, until lightly browned and bubbly.
  13. Turn on the broiler for the last 5-6 minutes of cooking to get a crispy top layer. Watch carefully so it doesn’t burn.
  14. Sprinkle fresh parsley on top before serving.


  • You could use store-bought rotisserie chicken for this recipe.
  • Use block cheddar cheese and grate with a box grater for better melting. Pre-shredded cheese has a coating that keeps the cheese from melting well.
  • Author: Laura
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Mexican

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