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Serving a portion of baked chicken spaghetti with bacon from a cast-iron skillet. Chicken Spaghetti with Rotel (Weeknight Dinner)
Tarek Rakhiess

Chicken Spaghetti with Rotel: 7 Tips for a Delicious Dinner

A creamy, cheesy baked pasta dish combining shredded chicken, Rotel tomatoes, and melted cheese for a comforting weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4
Course: casserole, dinner, lunch, Main Course
Cuisine: American, Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz spaghetti
  • 2 cups shredded chicken
  • 1 can Rotel tomatoes
  • 1 can cream of chicken soup
  • 8 oz Velveeta or cream cheese
  • 1 cup shredded cheddar
  • 1/2 cup chicken broth
  • 1 small onion
  • 1 tsp garlic powder
  • Salt and pepper

Equipment

  • Large pot
  • skillet
  • 9x13 baking dish

Method
 

  1. Boil spaghetti slightly under package time.
  2. Sauté onion until soft.
  3. Add chicken, Rotel, soup, and broth. Simmer until thickened.
  4. Melt in Velveeta or cream cheese.
  5. Fold in drained spaghetti.
  6. Transfer to baking dish, top with cheddar.
  7. Bake at 350°F for 20-25 minutes until bubbly.

Notes

Calories: Approximately 420 per serving Notes: Let the dish rest 5-10 minutes before serving for best texture. Recommended for rich results markup.