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A creamy, baked chicken spaghetti dish with melted cheddar cheese and Rotel tomatoes in a casserole dish.

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.
Prep Time 20 minutes
Cook Time 10 minutes
Serving Size 6 people

Equipment

  • 1 9x13 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!