If you’ve been searching for a dish that strikes just the right balance between comforting and flavorful, look no further than this Easy Chicken Spaghetti with Rotel Recipe. It brings together tender rotisserie chicken, creamy cheeses, and zesty tomatoes in a way that feels like a warm hug on a plate. Perfect for weeknight dinners or whenever you need a crowd-pleaser, this recipe elegantly combines familiar ingredients into something truly special without any fuss. Trust me, once you try this version of chicken spaghetti, it will quickly climb your list of favorite go-to recipes.
Ingredients You’ll Need
This Easy Chicken Spaghetti with Rotel Recipe relies on simple, accessible ingredients that each play a vital role in building the dish’s rich flavor and creamy texture. From the savory soups to the sharp cheddar and vibrant Rotel tomatoes, every component enhances the overall experience in a deliciously harmonious way.
- Spaghetti pasta, 1 pound: Broken into thirds for the perfect bite-sized strands that soak up all the sauce.
- Unsalted butter, 2 tablespoons: Adds richness and helps tenderize the onions and garlic for a flavor base.
- Chopped yellow onion, ½ cup: Provides brightness and subtle sweetness when cooked down.
- Minced garlic, 3 cloves: Infuses the dish with warm, aromatic notes.
- Cream of chicken soup, 1 can (10.5 oz): Brings savory creaminess without overpowering the other flavors.
- Cream of mushroom soup, 1 can (10.5 oz): Enhances the earthiness and moisture in the sauce.
- Cream cheese, 4 ounces cubed: Melts smoothly for added richness and a velvety texture.
- Shredded cheddar cheese, 1½ cups, divided: Provides melty goodness and a bit of a sharp tang, balanced between the sauce and topping.
- Shredded rotisserie chicken, 3 cups: The star protein, tender and ready to blend into the creamy mixture.
- Onion powder, 1 teaspoon: Layers in subtle depth of flavor.
- Garlic powder, ½ teaspoon: Adds a mellow garlic undertone.
- Paprika, ½ teaspoon: Gives a smoky or sweet warmth depending on your choice.
- Dried thyme leaves, ¼ teaspoon: Offers a gentle herbal note.
- Cayenne pepper, ¼ teaspoon (optional): A little kick for those who like some heat.
- Salt and cracked black pepper, to taste: Essential seasoning for balance.
- Rotel tomatoes, 1 can: This is where the dish shines with its trademark zesty, slightly spicy tomato flavor.
- Low-sodium chicken broth, 1 cup: Thins out and smooths the sauce while adding more savory goodness.
How to Make Easy Chicken Spaghetti with Rotel Recipe
Step 1: Prepare Your Oven and Dish
Begin by preheating your oven to 350°F (175°C). While waiting, butter a 9-by-13-inch baking dish thoroughly. This little step ensures your chicken spaghetti doesn’t stick and makes for easier clean-up later — trust me, buttery pans work wonders here.
Step 2: Cook the Spaghetti Pasta
Boil the spaghetti in well-salted water until it reaches that perfect al dente texture, meaning it’s tender but still a little firm in the center. Drain it carefully, then rinse with cold water to stop any further cooking. Setting the pasta aside like this keeps your strands from getting mushy once they mingle with the sauce.
Step 3: Create the Creamy Sauce Mixture
In a Dutch oven or heavy-bottomed pot, melt your butter over medium-high heat. Toss in the chopped onion; cook until it becomes translucent and soft. Add minced garlic next and cook just until fragrant, keeping that flavor golden but not burnt. Now the magic begins — stir in both cream of mushroom and cream of chicken soups alongside the cream cheese cubes, 1 cup of shredded cheddar, the can of Rotel tomatoes, shredded chicken, and all your seasonings: onion powder, garlic powder, paprika, thyme, cayenne (if using), salt, and pepper. Keep stirring the pot until the cheese melts completely and the mixture is smooth and inviting. Finally, pour in the chicken broth to loosen things up just enough to help it all mingle beautifully.
Step 4: Combine Pasta and Sauce, Then Bake
Carefully add the cooked spaghetti into the pot with your creamy sauce. Stir until every strand is thoroughly coated and the chicken is evenly distributed. Pour this mixture into your buttered baking dish, smoothing it out gently. Sprinkle the remaining ½ cup of cheddar cheese over the top for that irresistible golden crust. Pop it into the oven and bake for about 20 to 25 minutes, until the cheese is bubbly and turning a gorgeous golden brown. That oven time lets everything settle together into one harmonious, cheesy delight.
Step 5: Garnish and Cool Slightly
Once out of the oven, consider garnishing with freshly chopped parsley for a pop of color and fresh herbal brightness. Let your chicken spaghetti rest for about 10 minutes before serving; this wait allows the flavors to set, and the dish firms up a bit so it slices beautifully on the plate.
How to Serve Easy Chicken Spaghetti with Rotel Recipe
Garnishes
Simple garnishes can elevate your Easy Chicken Spaghetti with Rotel Recipe even further. Fresh parsley or chives bring a vibrant green freshness, while a sprinkle of extra shredded cheddar right before serving keeps it visually indulgent. If you’re feeling adventurous, a dash of smoked paprika over the top can add a subtle smoky aroma that wiggles its way to every bite.
Side Dishes
This dish is hearty on its own but shines alongside fresh, crisp sides. A simple green salad dressed with a light lemon vinaigrette balances the richness beautifully. Garlic bread or warm dinner rolls make fantastic companions for scooping up every bit of that cheesy sauce. Roasted or steamed veggies like broccoli or green beans add texture and a healthy crunch to round out your meal.
Creative Ways to Present
Want to impress guests or mix things up? Serve the Easy Chicken Spaghetti with Rotel Recipe in individual cast iron skillets for a rustic, restaurant-style presentation. Layer it in a trifle dish for a buffet with flair, or plate it elegantly with a sprig of herb and a light drizzle of hot sauce for an extra kick that wakes up the dish’s bold flavors. No matter how you present it, this spaghetti is always a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftovers in an airtight container and store in the refrigerator for up to four days. The flavors tend to meld even more overnight, making your next meal just as delicious. When you’re ready to eat, simply reheat gently to keep the creamy texture.
Freezing
This Easy Chicken Spaghetti with Rotel Recipe freezes well. Portion it into freezer-safe containers or heavy-duty bags, removing as much air as possible before sealing. Freeze for up to two months. When thawed, it retains that wonderful creamy and cheesy comfort that makes it such a standout.
Reheating
Reheat leftovers in the oven at 350°F for about 20 minutes or until “just heated through,” adding a splash of chicken broth if needed to keep everything moist. Alternatively, a microwave works fine on medium power, stirred occasionally to prevent drying out. Either way, you’ll enjoy a dish that tastes like it just came out of the oven.
FAQs
Can I use fresh chicken instead of rotisserie chicken?
Absolutely! If you have leftover cooked chicken or want to poach fresh chicken breasts and shred them, that works perfectly. Rotisserie chicken just adds convenience and a little extra flavor from the seasoning it’s cooked with.
What if I don’t have Rotel tomatoes? Can I substitute something else?
If you don’t have Rotel on hand, diced tomatoes and green chilies mixed together can be a great substitute. Adjust the spice level to your preference by controlling the amount of chilies you add.
Is this recipe very spicy? Can I control the heat?
This recipe’s spice level is adjustable! The cayenne pepper and the choice of original, mild, or hot Rotel are your main heat sources. Feel free to omit the cayenne or go for mild Rotel if you prefer a gentler version.
Can I make this recipe gluten-free?
Yes, simply swap out the regular spaghetti pasta for your favorite gluten-free pasta. Just make sure to follow cooking instructions carefully as gluten-free pasta sometimes cooks differently.
How can I turn this into a lighter version?
To lighten it up, try using reduced-fat cheeses and low-fat cream soups or homemade substitutes. You could also reduce the amount of cheese slightly and increase the chicken broth to keep it creamy without heaviness.
Final Thoughts
This Easy Chicken Spaghetti with Rotel Recipe is a heartfelt, delicious meal that brings comfort and convenience together like best friends reunited. Whether you’re feeding a hungry family or impressing guests with minimal effort, its creamy textures, bold flavors, and simple ingredients never disappoint. Give it a try and watch it become a permanent fixture on your meal rotation—you’re going to love it as much as I do!
Print
Easy Chicken Spaghetti with Rotel Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Easy Chicken Spaghetti with Rotel is a comforting and cheesy casserole perfect for weeknight dinners. It combines tender shredded rotisserie chicken, creamy sauces, and a touch of spice from Rotel tomatoes, all baked together with spaghetti pasta and cheddar cheese for a hearty, flavorful meal that the whole family will love.
Ingredients
Pasta
- 1 pound spaghetti pasta, broken into thirds
Vegetables & Aromatics
- 1/2 cup chopped yellow onion
- 3 cloves garlic, minced
- 1 can Rotel tomatoes (original, mild, or hot)
Dairy
- 2 tablespoons unsalted butter
- 4 ounces cream cheese, cubed
- 1 1/2 cups shredded cheddar cheese, divided
Soups
- 1 (10.5 ounce) can low-sodium cream of chicken soup
- 1 (10.5 ounce) can low-sodium cream of mushroom soup
Protein
- 3 cups shredded rotisserie chicken, skin and bones removed
Liquids & Broth
- 1 cup low-sodium chicken broth
Spices & Seasonings
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika (smoked or sweet)
- 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon cayenne pepper (optional)
- Salt and cracked black pepper, to taste
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C) and butter a 9×13-inch baking dish to prevent sticking and help with easy cleanup.
- Cook Spaghetti: Boil the spaghetti pasta in salted water until al dente. Once cooked, drain the pasta and rinse it with cold water to stop the cooking process and set it aside.
- Make the Sauce and Chicken Mixture: In a Dutch oven over medium-high heat, melt the butter. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the cream of mushroom soup, cream of chicken soup, cream cheese cubes, 1 cup of shredded cheddar cheese, Rotel tomatoes, shredded rotisserie chicken, and all the seasonings including onion powder, garlic powder, paprika, thyme, cayenne pepper (if using), salt, and cracked black pepper. Cook and stir until the cheese has melted and the mixture is smooth. Finally, stir in the chicken broth to achieve a creamy sauce consistency.
- Combine Pasta and Sauce: Add the cooked spaghetti to the Dutch oven and stir well to combine all the ingredients evenly. Transfer the combined mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top.
- Bake the Casserole: Place the baking dish in the preheated oven and bake for 20-25 minutes until the casserole is bubbly and the cheese on top is golden brown.
- Serve and Garnish: Optionally garnish with fresh parsley for a pop of color and freshness. Allow the casserole to cool for about 10 minutes before serving to let it set and cool slightly for the best texture.
Notes
- You can use mild, original, or hot Rotel tomatoes depending on your spice preference.
- For a creamier texture, add a little more chicken broth before baking.
- Leftovers store well in the fridge for up to 3 days and reheat nicely in the oven or microwave.
- Shredded rotisserie chicken is a great time saver, but you can use leftover cooked chicken or cook your own.
- If you prefer, use gluten-free pasta to make this recipe gluten-free.
- Add fresh parsley or green onions as a garnish for extra color and flavor.
