When it comes to comforting weeknight meals, few dishes hit the spot like Chicken Spaghetti with Rotel. This creamy, cheesy pasta dish with a zesty kick from Rotel tomatoes is sure to become a regular in your dinner rotation. Let’s explore why this recipe works so well for families and how you can make it your own!
Why You’ll Love Chicken Spaghetti with Rotel
Family-Friendly and Quick
Ready in under 30 minutes, this dish is perfect for busy nights. The combination of tender chicken, creamy cheese sauce, and slightly spicy tomatoes appeals to both kids and adults alike. It’s hearty enough to satisfy hungry appetites but simple enough for novice cooks to master.
Nutritional Benefits and Simple Ingredients
Packed with protein from chicken and calcium from cheese, this meal offers balanced nutrition. The Rotel tomatoes add vitamin C, while the pasta provides energy-boosting carbohydrates. Most ingredients are pantry staples, making it an economical choice.
Flexibility in Preparation
This recipe adapts easily to different tastes and dietary needs. Swap proteins, adjust spice levels, or add extra veggies – the basic formula works with countless variations. It’s also great for using up leftovers!
Essential Ingredients for the Recipe
Ingredients
- 12 oz spaghetti, broken into thirds
- 2 cups cooked chicken, shredded or diced
- 1 can (10 oz) Rotel tomatoes with green chilies, undrained
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup chicken broth
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 8 oz Velveeta cheese, cubed
- 2 cups shredded cheddar cheese, divided
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 1 tbsp olive oil
Main Ingredient 1: Chicken
Chicken breast keeps this dish lean, but thighs add more flavor. For a shortcut, use rotisserie chicken or leftover cooked chicken. Vegetarian? Try chickpeas or white beans instead.
Main Ingredient 2: Rotel
The signature zing comes from Rotel’s tomatoes and green chilies. For milder flavor, use regular diced tomatoes. Want more heat? Try the “Hot” variety of Rotel or add diced jalapeños.
Main Ingredient 3: Cheese
The combination of Velveeta and Colby Jack creates ultimate creaminess. Substitute cheddar, Monterey Jack, or pepper jack based on your preferences. For a lighter version, reduce the cheese by half.
Ingredient Preparation
Step 1 – Cook the Spaghetti
- Bring a large pot of salted water to boil
- Cook spaghetti according to package directions until al dente
- Drain and set aside, reserving 1/2 cup pasta water
Step 2 – Prepare the Chicken
- Heat olive oil in large skillet over medium heat
- Season chicken pieces with salt and pepper
- Cook 5-7 minutes until no longer pink, stirring occasionally
- Remove chicken and set aside
Step 3 – Create the Sauce
- In same skillet, melt butter over medium heat
- Add onion and garlic, sauté until soft (about 3 minutes)
- Sprinkle flour over vegetables and stir to combine
- Gradually whisk in chicken broth until smooth
- Stir in Rotel tomatoes and bring to simmer
Step-by-Step Cooking Instructions
Step 1 – Initial Preparation
- Keep cooked spaghetti and chicken nearby
- Have all cheese measured and ready
- Preheat oven to 350°F if making baked version
Step 2 – Ingredient Assembly
- Reduce heat to low and stir Velveeta into sauce until melted
- Add sour cream and mix until smooth
- Return chicken to skillet and stir to coat
- Add cooked spaghetti and toss to combine
- If mixture seems thick, add reserved pasta water 1/4 cup at a time
Step 3 – Cooking and Finishing Touches
- Sprinkle Colby Jack cheese over top
- Cover and let sit 5 minutes until cheese melts
- For baked version: transfer to oven-safe dish, top with cheese, and bake 15-20 minutes until bubbly
- Garnish with chopped parsley or green onions if desired
Tips for an Even Tastier Version
Adding Extra Ingredients
- Stir in 1 cup frozen peas or corn with the chicken
- Add 1/2 pound sautéed mushrooms for earthy flavor
- Mix in 2 cups fresh spinach at the end for color and nutrients
Techniques to Enhance Flavor
- Toast spaghetti in dry skillet before boiling for nutty flavor
- Deglaze pan with white wine after cooking chicken
- Finish with squeeze of lime juice for brightness
Adjustments for Preferences
- Low-carb: Use zucchini noodles or spaghetti squash
- Dairy-free: Substitute nutritional yeast and coconut milk
- Extra creamy: Add 1/4 cup cream cheese with Velveeta
Recipe Variations and Adaptations
Vegetarian Option
Replace chicken with:
- 2 cans white beans, drained
- 1 pound sautéed mushrooms
- 2 cups cooked lentils
Gluten-Free Option
- Use gluten-free pasta
- Substitute cornstarch for flour (1 1/2 tablespoons)
- Ensure chicken broth is gluten-free
Other Adaptations
- Mexican style: Add cumin, chili powder, and top with avocado
- Italian twist: Use Italian seasoning and mozzarella cheese
- Buffalo version: Mix in 1/4 cup hot sauce with the broth
Serving Suggestions
Salad or Soup Ideas
- Simple green salad with ranch dressing
- Caesar salad with homemade croutons
- Tomato basil soup for classic pairing
Hearty Sides
- Garlic bread or breadsticks
- Roasted broccoli or green beans
- Cornbread muffins
Drink Recommendations
- Crisp lager or pale ale
- Sparkling water with lemon
- Iced tea with mint
Storage and Reheating Tips
How to Store Leftovers
- Cool completely before storing
- Keep in airtight container up to 4 days
- Freeze portions up to 3 months
Reheating Techniques
- Microwave: Cover and heat 2-3 minutes, stirring halfway
- Stovetop: Reheat on low with splash of milk or broth
- Oven: Cover with foil and bake at 350°F for 20 minutes
Portioning Tips
- Use individual ramekins for single servings
- Freeze in muffin tins for kid-sized portions
- Pack in thermos for hot lunches
Nutritional Information and Benefits
Nutritional Values per Serving
- Calories: 480
- Protein: 30g
- Carbs: 30g
- Fat: 22g
- Fiber: 3g
Ingredient Benefits
- Chicken: Lean protein for muscle health
- Tomatoes: Lycopene for heart health
- Cheese: Calcium for strong bones
- Garlic: Immune-boosting properties
Recommended Portions
- Adults: 1 1/2 cups
- Kids: 3/4 cup
- Pair with vegetable side for balanced meal
Common Mistakes to Avoid
Issue 1 – Overcooking the Pasta
Cook spaghetti al dente as it will continue cooking in sauce. Mushy pasta ruins texture.
Issue 2 – Breaking the Sauce
Add cheese off heat and stir gently. High heat can cause separation.
Issue 3 – Skimping on Seasoning
Taste before serving and adjust:
- Salt and pepper
- Garlic powder if needed
- Pinch of sugar if tomatoes taste acidic
Inspiring Conclusion
Chicken Spaghetti with Rotel proves that comfort food can be both easy and exciting. Whether you stick to the classic recipe or make it your own with creative variations, this dish delivers satisfaction in every bite.
The best part? It brings people together around the table – something we all need more of these days. So grab your skillet, call your family to the kitchen, and get ready for a meal that’s sure to earn a permanent spot in your recipe collection.
FAQ (Frequently Asked Questions)
- Can I use different pasta shapes?
Absolutely! Penne, rotini, or bowties all work well. Adjust cooking time accordingly. - How can I make it less spicy?
Use mild Rotel or plain diced tomatoes. Remove seeds from any added chilies. - Is there a substitute for Velveeta?
Combine 1 cup shredded cheese with 1/4 cup milk and 1 tablespoon cornstarch. - Can I make it ahead for potlucks?
Yes! Prepare up to cheese topping, refrigerate, then bake 30 minutes before serving. - What if my sauce is too thin?
Mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir into simmering sauce. - How do I prevent dry chicken?
Don’t overcook – remove from heat at 165°F. Let rest before cutting. - Can I add other vegetables?
Try diced bell peppers, zucchini, or carrots added with the onions. - Is it freezer-friendly?
Yes, though pasta may soften slightly. Add extra sauce when reheating. - What wine pairs well?
Try Chardonnay or Pinot Grigio to complement the creamy sauce. - How can I make it more colorful?
Add red bell pepper, green onions, or parsley for vibrant presentation.
Feta and Tomato Lentil Pasta: A Delicious, Nutritious Family Meal
PrintChicken Spaghetti with Rotel: A Family Favorite
A creamy, cheesy chicken spaghetti with a Tex-Mex twist featuring Rotel tomatoes, tender chicken, and perfectly cooked pasta – a comforting casserole that’s perfect for weeknight dinners!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Tex-Mex
Ingredients
- 12 oz spaghetti, broken into thirds
- 2 cups cooked chicken, shredded or diced
- 1 can (10 oz) Rotel tomatoes with green chilies, undrained
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup chicken broth
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 8 oz Velveeta cheese, cubed
- 2 cups shredded cheddar cheese, divided
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.
- Cook spaghetti according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté onion, bell pepper, and garlic until softened (about 5 minutes).
- Add Rotel tomatoes, cream soups, chicken broth, Velveeta, 1 cup cheddar cheese, chili powder, and cumin. Stir until cheeses melt and mixture is smooth.
- Combine cooked spaghetti, chicken, and sauce mixture in a large bowl. Mix well.
- Transfer to prepared baking dish. Top with remaining 1 cup cheddar cheese.
- Bake uncovered for 25-30 minutes until bubbly and cheese is melted.
- Let stand 5 minutes before serving.
Notes
- For extra flavor, use rotisserie chicken.
- Make ahead: Assemble up to 24 hours in advance and refrigerate (add 10 minutes baking time).
- Spice it up: Use hot Rotel tomatoes or add diced jalapeños.
- Freezer friendly: Bake then freeze for up to 3 months.
- Substitute: Use cream of celery soup if needed.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 420
- Sugar: 6g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 70mg