Easy Rotel Chicken Spaghetti Recipe
If you’ve been searching for an easy rotel chicken spaghetti recipe that’s creamy, cheesy, and packed with flavor—but without Velveeta cheese, cream of chicken soup, or cream of mushroom soup—you’ve come to the right place.
This easy Rotel chicken spaghetti is made with tender chicken, spaghetti noodles, a rich and creamy sauce, and just the right amount of spice from Rotel tomatoes and green chilies. It’s perfect for picky eaters, large families, and anyone who loves classic comfort food. Plus, it’s great for leftovers—this dish tastes even better the next day.
Whether you’re making this for a weeknight dinner, meal prepping for the week, or bringing it to a potluck, this cheesy chicken spaghetti casserole is guaranteed to be a hit.
Why You’ll Love This Recipe
- No Can Soup: Many spaghetti recipes rely on canned soup like cream of chicken or cream of mushroom, but this version uses a homemade creamy sauce that’s so much better and made with real ingredients.
- Made Without Velveeta: This recipe uses cream cheese and freshly grated cheddar cheese instead of processed cheese for rich, creamy goodness.
- Big Recipe: This Rotel chicken spaghetti recipe is perfect for feeding a large family, but if you don’t need a big batch, divide it into two pans and freeze one for later to enjoy an easy meal another day.
- Packed with Flavor. The combination of garlic, onion, Italian seasoning, salt, and black pepper gives this dish a perfect balance of spice and comfort.
- Great for Meal Prep: Store leftovers in an airtight container, and you’ll have a delicious meal ready to enjoy for three to four days.
- Picky Eater Approved: This dish has the cheesy goodness that the whole family will love, especially the kids!
Ingredients for Chicken Spaghetti with Rotel Recipe
- Chicken: I use 2-3 large boneless, skinless chicken breasts, diced into small pieces.
- Butter: Used to cook the chicken and build the base of the creamy sauce.
- Seasonings: A mix of garlic, onion, Italian seasoning, salt, and black pepper gives this dish the perfect balance of flavor. You can also add a pinch of red pepper flakes for a little heat.
- Flour: A small amount of flour helps thicken the sauce, giving it a rich and creamy consistency.
- Chicken Broth: Adds richness and depth to the homemade sauce, making it smooth and flavorful.
- Heavy Cream: A key ingredient for creating a thick, creamy sauce without using canned soup.
- Cream Cheese: Makes the sauce extra creamy and adds a slight tangy richness.
- Cheese: Freshly grated cheddar cheese melts beautifully, adding a rich cheesy flavor. Parmesan cheese is another great option if you want a sharper taste.
- Rotel: A must-have ingredient! Made with diced tomatoes and green chilies, it adds a mild, zesty kick to the dish.
- Spaghetti: Thin spaghetti works best, and it’s important to cook it just until al dente so it doesn’t get mushy when baked.
How to Make Chicken Spaghetti with Rotel
- Cook the Chicken: Dice 2 large chicken breasts into bite-sized pieces. Melt 6 tablespoons of butter in a large skillet over medium heat. Add chicken, season with 1 tablespoon of Italian seasoning, and cook until fully done. Remove chicken but leave the pan drippings.
- Cook the Pasta: Bring a pot of water to a boil and cook spaghetti noodles until al dente. Drain but do not rinse!
- Make the Sauce: Reduce heat to low. Add 1 tablespoon minced garlic and 1 tablespoon minced onion to the pan. Sauté for about 1 minute, but don’t let them burn. Stir in ¼ cup flour and cook for 1 minute to remove the raw flour taste. Gradually add 1 ½ cups chicken broth, stirring until smooth. Pour in 1 1/2 cup heavy cream and let the sauce simmer on low for 5-6 minutes until it thickens.
- Blend Cream Cheese: Blend 8 ounces cream cheese with 1 ½ cups of the sauce in a blender for a super smooth, creamy texture. (Alternatively, melt the cream cheese slowly in the skillet, but this takes longer.) Return the blended cream cheese mixture to the pan.
- Add Rotel: Stir in 2 undrained cans of Rotel and 1 ½ cups freshly grated cheddar cheese. Let the cheese melt into the sauce.
- Assemble: In a 9×13 casserole dish, add the cooked spaghetti. Toss with 1 tablespoon of olive oil to prevent sticking. Add the cooked chicken and pour the cheese sauce over everything—season with salt and pepper. Mix well.
- Bake: Place the casserole dish in the oven and bake at 400°F for 10 minutes to meld the flavors.
- Serve: Garnish with fresh parmesan cheese and parsley. Enjoy!
What to Serve with Chicken Spaghetti with Rotel
Here are some delicious sides to serve with this creamy chicken spaghetti for an easy dinner:
- Green Beans – Tender and flavorful, green beans are a classic side that pairs well with chicken spaghetti.
- Rosemary Garlic Dinner Rolls – A warm, delicious dinner roll that pairs perfectly with creamy pasta.
- Salad – A fresh, crisp salad with a tangy vinaigrette balances out the richness of the spaghetti.
- Roasted Vegetables – Carrots, zucchini, or broccoli add color and nutrition to the meal.
- Corn on the Cob – Sweet corn is a classic and adds a satisfying crunch.
- Coleslaw – A light, tangy coleslaw can provide a nice contrast to the creamy pasta.
How to Store Leftovers
Properly storing Rotel chicken spaghetti ensures it stays fresh and delicious for the next few days. Here’s how to do it:
- Refrigerating Leftovers: Allow the casserole to cool completely before storing. Transfer leftovers into an airtight container or leave them in the baking dish, covered tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 3-4 days.
- Reheating: Preheat oven to 350°F, cover the dish with foil, and bake for 15-20 minutes or until heated through. If using the stovetop, reheat on medium-low heat in a skillet with a splash of chicken broth or milk to keep the sauce creamy.
Recipe Tips
- Add red pepper flakes or a pinch of cayenne pepper for an extra spicy kick to this easy chicken spaghetti recipe!
- If you don’t have dried minced onion or garlic, substitute with garlic powder or onion powder.
- Use freshly grated cheese instead of pre-shredded cheese for a smoother, creamier sauce.
- You can substitute cheddar cheese for freshly grated parmesan cheese. Both options are delicious!
- Make it ahead of time! Assemble everything, cover, and refrigerate overnight. Just bake when ready.
Can I Make This Ahead
To make this ahead, assemble the casserole as directed, then cover it tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 2 days or freeze for up to 3 months. When ready to bake, remove from the fridge while the oven preheats to 375°F, then bake for 20-25 minutes. If frozen, thaw overnight or bake covered for 50-60 minutes, removing the foil for the last 10 minutes.
More Delicious Recipes You Will Love
- One Pot Marry Me Chicken Pasta
- Easy Chicken Burrito Casserole Recipe
- Creamy Tuscan Chicken Pasta with Sun Dried Tomatoes
- Cheese Tortellini with Sausage, Spinach, Tomatoes and a Cream Sauce
Easy Rotel Chicken Spaghetti Recipe
This Easy Rotel Chicken Spaghetti is a creamy, cheesy casserole dish that’s packed with flavor, but without the need for Velveeta cheese, cream of chicken soup, or cream of mushroom soup.
Equipment
- 1 9×13 casserole dish
- 1 Large Skillet
- 1 large pot
Ingredients
- 2-3 large boneless skinless chicken breast
- 1 tablespoon Italian Seasoning
- 6 tablespoons butter
- 8 ounces spaghetti noodles
- 1 tablespoon olive oil
- 1 tablespoon dried minced garlic
- 1 tablespoon dried minced onion
- ¼ cup all purpose flour
- 1 ½ cup chicken broth
- 1 ½ cup heavy cream
- 8 ounces cream cheese softened
- 1 ½ cup freshly grated cheddar cheese
- 2 cans undrained rotel diced tomatoes and green chilies
Instructions
- Dice 2 large chicken breasts into bite-sized pieces. Melt 6 tablespoons of butter in a large skillet over medium heat. Add chicken, season with 1 tablespoon of Italian seasoning, and cook until fully done. Remove chicken but leave the pan drippings.
- Bring a pot of water to a boil and cook spaghetti noodles until al dente. Drain but do not rinse!
- Reduce heat to low. Add 1 tablespoon minced garlic and 1 tablespoon minced onion to the pan. Sauté for about 1 minute, but don’t let them burn. Stir in ¼ cup flour and cook for 1 minute to remove the raw flour taste. Gradually add 1 ½ cups chicken broth, stirring until smooth. Pour in 1 1/2 cup heavy cream and let the sauce simmer on low for 5-6 minutes until it thickens.
- Blend 8 ounces cream cheese with 1 ½ cups of the sauce in a blender for a super smooth, creamy texture. (Alternatively, melt the cream cheese slowly in the skillet, but this takes longer.) Return the blended cream cheese mixture to the pan.
- Stir in 2 undrained cans of Rotel and 1 ½ cups freshly grated cheddar cheese. Let the cheese melt into the sauce.
- In a 9×13 casserole dish, add the cooked spaghetti. Toss with 1 tablespoon of olive oil to prevent sticking. Add the cooked chicken and pour the cheese sauce over everything – season with salt and pepper. Mix well.
- Place the casserole dish in the oven and bake at 400°F for 10 minutes to meld the flavors.
- Garnish with fresh parmesan cheese and parsley. Enjoy!
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About Sarah
Wife. Mother. From-Scratch Cook. Homemaker.
I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.
