Rotel Chicken Spaghetti

Why You’ll Love This Recipe

I love how easy and quick this recipe is to pull together—only 15 minutes of prep, and the oven does the rest. It’s rich and flavorful without being complicated. The Rotel tomatoes add just the right kick, the Velveeta melts into the silkiest sauce, and the shredded cheddar on top gets golden and bubbly in the oven. I also like how flexible it is—I can use rotisserie chicken and any pasta I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound spaghetti
1 tablespoon extra virgin olive oil
½ cup diced onion
½ cup diced bell pepper
1 (10 oz) can Rotel tomatoes with green chilies (do not drain)
2 cups cooked and shredded chicken breast (or rotisserie chicken)
½ teaspoon kosher salt
½ teaspoon chili powder
½ teaspoon cumin (optional)
¼ teaspoon black pepper
2 cups cubed Velveeta cheese
1 (10.5 oz) can cream of chicken soup
¾ cup chicken broth
1 cup shredded cheddar cheese (for topping)
2 teaspoons fresh chopped parsley or cilantro (optional garnish)

Directions

1. I preheat my oven to 350°F and spray a 9×13 baking dish with nonstick spray.

2. I cook the spaghetti according to package instructions, drain it, and set it aside.

3. In a large skillet, I heat the olive oil over medium-high heat, then sauté the diced onion and bell pepper until tender.

4. I add the Rotel (with juice) and let it cook for a few minutes.

5. Next, I stir in the shredded chicken, salt, pepper, chili powder, and cumin. I cook everything for another 2–3 minutes to blend the flavors.

6. I add the Velveeta, cream of chicken soup, and chicken broth. I stir constantly until the cheese is melted and the sauce is smooth.

7. I combine the cooked spaghetti with the sauce mixture and toss until fully coated.

8. I transfer everything to the baking dish and top with shredded cheddar cheese.

9. I bake it for 20–25 minutes until bubbly and the cheese on top is melted. After resting for a few minutes, I sprinkle on chopped parsley or cilantro before serving.

Servings and timing

This recipe serves 8 and takes about 1 hour and 5 minutes total—15 minutes for prep and 50 minutes of cook time. It’s a great option for weeknight meals, potlucks, or even make-ahead dinners.

Variations

• I sometimes swap the spaghetti for penne, rotini, or egg noodles—whatever I have in the pantry.

• If I want more heat, I use spicy Rotel or add chopped jalapeños.

• I’ve tossed in extra vegetables like corn, peas, or broccoli for more texture and nutrition.

• For a smoky twist, I use smoked cheddar in place of regular cheddar.

• I occasionally stir in some sour cream or cream cheese for an even creamier sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 5 days. To reheat, I cover the dish with foil and warm it in the oven at 350°F until heated through. It can also be microwaved in portions. If the pasta has dried out a bit, I stir in a splash of broth before reheating.

To freeze, I let the baked casserole cool completely, then wrap it tightly and freeze for up to 1 month. I thaw it in the fridge overnight before reheating.

FAQs

Can I make this ahead of time?

Yes, I often assemble the casserole ahead of time, cover it, and refrigerate it for up to 24 hours. I bake it just before serving.

What kind of chicken works best?

I usually use cooked, shredded chicken breast or rotisserie chicken for convenience. Any cooked chicken will work as long as it’s not overly seasoned.

Can I skip the Velveeta?

Velveeta gives the sauce its signature creamy texture, but I’ve swapped it with cream cheese and extra shredded cheddar in a pinch—it still works, though the texture is a bit different.

Is this dish spicy?

The Rotel tomatoes with green chilies add mild heat. If I want it milder, I use plain diced tomatoes. For more spice, I go with hot Rotel or add chili flakes.

Can I make it gluten-free?

Yes, I use gluten-free spaghetti and make sure my cream of chicken soup and broth are labeled gluten-free. The rest of the ingredients are naturally gluten-free.

Conclusion

Rotel Chicken Spaghetti is one of those comforting, crowd-pleasing meals that I keep in my regular rotation. It’s creamy, flavorful, filling, and incredibly easy to make with pantry staples. Whether I’m feeding family, bringing a dish to a gathering, or prepping ahead for a busy week, this casserole never lets me down.

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