Easy Rotel Chicken Spaghetti – Just 6 Ingredients!
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Looking for an easy, cheesy, comforting dinner? This Rotel Chicken Spaghetti is a must-try! Made with shredded chicken, creamy sauce, and just the right kick from Rotel tomatoes with green chilies, this baked spaghetti is perfect for busy weeknights.
There’s nothing quite like a warm, cheesy, comforting pasta dish to bring everyone around the table. And if you’re looking for a meal that’s quick, easy, and packed with flavor, Rotel Chicken Spaghetti is the way to go. This dish is a Southern favorite that combines shredded chicken, creamy sauces, and just the right amount of spice from Rotel tomatoes with green chilies.
If you love our classic King Ranch Chicken Casserole then you’re going to love this pasta version. It has that same creamy, Tex-Mex-inspired goodness but with a spaghetti twist. So, let’s get cooking!
Why You’ll Love This Recipe
I’ve made a lot of cheesy pasta dishes in my day, but this easy chicken spaghetti with Rotel is always a winner. It’s creamy, a little spicy, and ridiculously easy to throw together. Here’s why I think you’ll love it:
- Simple Ingredients – Nothing fancy here! Just pantry staples like canned soups, cheese, and pasta.
- Crowd-Pleaser – This is one of those dishes that even picky eaters love.
- Perfect for Leftovers – It tastes just as good (if not better!) the next day.
If you’re already a fan of creamy, baked Tex-Mex dishes, you’ll see why this Southern chicken spaghetti deserves a spot in your dinner rotation.
Ingredients You’ll Need
This dish comes together in just a few steps, and before you know it, you’ll have a bubbly, cheesy pasta bake on your hands. Here’s what you need:
- Spaghetti – The base of the dish.
- Shredded Chicken – I usually use rotisserie chicken to save time and add even more flavor but you can also make your own. Try our recipe for Crock Pot Shredded Chicken, Instant Pot Shredded Chicken, and instructions for How to Boil Frozen Chicken
- Cream of Chicken & Cream of Mushroom Soups – These simple staples make the dish extra creamy.
- Diced Tomatoes & Chilies (Rotel) – This adds a little spice and Tex-Mex flair.
- Bell Peppers & Onions – For extra flavor and texture.
- Cheddar Cheese – Because what’s a baked pasta without a cheesy top?
How to Make Rotel Chicken Spaghetti
Step-by-Step Instructions
- Cook the Spaghetti – Start by boiling salted water and cooking your spaghetti until al dente. Drain and set aside.
- Sauté the Veggies – In the same pot, melt some butter and cook the bell peppers and onions until they soften.
- Mix Everything Together – Stir in the cream soups, Rotel tomatoes with green chilies, shredded chicken, 2.5 cups of cheddar cheese, and the cooked spaghetti. Mix it all up until it’s well combined.
- Assemble the Casserole – Transfer everything to a greased 13×9-inch casserole dish and sprinkle the remaining cheese on top.
- Bake Until Bubbly – Pop it in the oven at 325°F for about 15-20 minutes until the cheese is melted and the dish is heated through.
- Let It Rest & Enjoy! – Give it about 10 minutes to set before digging in.
Tips for the Best Chicken Spaghetti
- Make it ahead of time – You can assemble everything, cover it, and refrigerate it until you’re ready to bake.
- Use freshly shredded cheese – It melts better than the pre-packaged kind.
- Want a little more spice? Add a dash of chili powder or some diced jalapeños.
What to Serve with Rotel Chicken Spaghetti
This dish is rich and creamy, so I like to keep the sides simple. Some delicious Texas Toast Garlic Bread and a mixed green salad or some roasted vegetables balance it out nicely. And if you’re in the mood for some classic Southern comfort switch out the garlic bread for some homemade cornbread!
Storing & Reheating
Got leftovers? Lucky you! This easy chicken spaghetti with Rotel reheats beautifully. Store it in an airtight container in the fridge for up to 3 days. When reheating, pop it in the microwave or warm it up in the oven at 300°F until heated through.
If you’re a fan of creamy, cheesy casseroles, this Rotel Chicken Spaghetti is a must-try. It’s simple, satisfying, and full of bold flavors. Whether you’re feeding a crowd or just want a cozy meal for the family, this dish never disappoints.
Try it out and let me know what you think! Do you like your chicken spaghetti extra cheesy or with a little more spice? I’d love to hear how you make it your own.
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Rotel Chicken Spaghetti
Ingredients
- 1 pound Spaghetti
- 2 tablespoon Salt
- 2 tablespoons Butter
- 1/2 cup Bell Peppers, any color, chopped
- 1/2 cup Onion, chopped
- 10.75 ounces Condensed Cream of Chicken Soup
- 10.75 ounces Condensed Cream of Mushroom Soup
- 14.5 ounces Diced Tomatoes and Chilies, undrained (traditionally Rotel is what is used)
- 8 ounces Shredded chicken
- 3 cups Cheddar Cheese, shredded
Instructions
- Preheat oven to 325°F.
- Fill a large pot with approximately 16 cups of water and add 2 tablespoons of salt. Bring to a boil.
- Once boiling add the spaghetti and cook for 10 minutes. Remove from heat and carefully pour into a strainer over the sink to remove the water.
- Place the pot back on the stove and turn heat to medium. Add butter and let it melt.
- Add the peppers and onions and cook for 2-3 minutes or until they begin to soften.
- Add Cream of Mushroom soup, Cream of Chicken soup, diced tomatoes & chilies, shredded chicken, 2.5 cups of cheddar cheese, and cooked spaghetti to the peppers and onions and mix together.
- Spray 13 x 9 inch casserole dish with cooking spray.
- Pour the spaghetti mixture into the casserole dish and top with the remaining cheese.
- Place in the oven and bake uncovered for 15-20 minutes or until hot and bubbly.
- Remove from the oven and let stand for 10 minutes before serving.
Nutrition
