Rotel Chicken Spaghetti

Rotel chicken spaghetti is what happens when your favorite cheesy dip turns into dinner. The sauce is thick, creamy, and super cheesy, and grabbing mild Rotel keeps the heat low enough for the whole family to enjoy. It all comes together in about 30 minutes, so it’s an easy one for busy nights.

 

Why We Love Rotel Chicken Spaghetti

• Cheesy Pasta Is Usually A Hit – Most kids will go for a cheesy pasta, so this is a good one to try if your family loves creamy mac and cheese.
• Make It In About 30 Minutes – When you need dinner fast, this is one to keep on rotation!
• Tastes Like Rotel Dip – If you made cheesy Rotel dip into a pasta, this is what it would taste like!

I first tried this dish when I was living in Atlanta. One of our friends brought it over as part of a very generous meal train. I had never had it, but was incredibly grateful to have this cheesy pasta dish I could eat with one hand. It also reminds me a little of my church supper spaghetti casserole, which is a little less cheesy, but is another dish I learned about living in the South!

Ingredients For Rotel Chicken Spaghetti

• spaghetti – you can also use another long pasta shape like linguine. Short pasta shapes that hold a hearty sauce well like penne or rigatoni also work great. I wouldn’t recommend more delicate pasta shapes, like angel hair pasta, or tiny pasta shapes like acini di pepe as they tend to break and become mushy in the thick sauce.
• olive oil – you can use your preferred oil for cooking stovetop, I also like avocado oil
• boneless skinless chicken breasts cut into 1-inch cubes, about 1-1 1/2 pounds. Diced boneless chicken thighs can be used. Precooked rotisserie chicken can also be used, just warm it up with the spices then add the sauce.
• garlic powder – you can also swap in fresh or the kind of garlic in a jar. Garlic powder is more concentrated than fresh or the kind in a jar.
• onion powder
• Italian seasoning – use your favorite blend or you can use my homemade blend
• Velveeta cheese – cubed, usually 1 block. You can use your preferred flavor, or use a store brand version also. I’ve also reduced the amount of cheese in this recipe when I didn’t have quite a whole block, and it worked but was less saucy.
• Rotel – don’t drain, also called tomatoes with green chilis if you buy store brand. You need two 10-ounce cans. Watch the heat level, as they often come in a mild and spicy version.
• cream of chicken soup – you need two 10.5-ounce cans, or other similar cream of soup, you can use whatever flavor you prefer. You can also use a homemade cream of chicken soup swap, like my friend Kylee makes.
• milk – add a splash more if the sauce becomes too thick
• salt and pepper – to taste at the end. Several ingredients in this recipe have a lot of sodium in them, so taste at the end before you add. I usually start with 1/4 teaspoon of salt and 1/4 teaspoon of pepper when I’m not sure how much to add.

How To Make Rotel Chicken Spaghetti

Instructions

1. Place a large pot of salted water on the stove and bring to a rolling boil. Add the spaghetti and boil until al dente, usually for 8-10 minutes but follow the package directions. Drain and set to the side.

2. Place oil in a large skillet or Dutch oven over medium heat. Add the diced chicken breasts, garlic powder, onion powder, and Italian seasoning. Cook until the chicken is browned on the outside and no longer pink in the center, about 6-8 minutes.

3. Add the Velveeta, undrained Rotel, cream of chicken, and milk to the chicken and stir well. Continue stirring until all the Velveeta melts and you have a smooth sauce over the chicken.

4. Add the spaghetti to the chicken and sauce, mixing well with tongs. Add salt and pepper to taste. Then serve and enjoy!

Rotel Chicken Spaghetti Variation Ideas

• Add Vegetables – You can easily add more vegetables to this dish. Try sliced mushrooms, carrots, bell pepper, or broccoli. Frozen vegetable mixes can also be added. I recommend setting the chicken to the side after cooking, then cooking the vegetables until soft so they don’t make the sauce too liquidy. Add the chicken back to the pan, then continue making the cheesy sauce.
• Swap The Protein – Chicken is what is usually added to this recipe, but lean ground beef, steak, or ground sausage can also be used. I recommend draining any excess oil from the meat before making the sauce so it doesn’t become greasy.
• Add Heat At The Table – If your family prefers the mild Rotel but you like a little more spice, keep red pepper flakes or sriracha on the table so everyone can add as much as they want to their own plate.

How Long Will Rotel Chicken Spaghetti Last?

Expect this Rotel chicken spaghetti will last about three days if stored in a covered container in the refrigerator. If the sauce becomes too thick, you can add a splash of milk or water to loosen it up. I recommend reheating this pasta in the microwave or in a pan on the stovetop. I don’t recommend freezing leftovers of this recipe, as the dairy tends to split when you reheat it.