Rotel chicken spaghetti is a deliciously creamy, cheesy pasta dish that’s full of bold flavor and perfect for busy weeknights or casual get-togethers. This easy recipe combines tender noodles, shredded chicken, melty cheese, and zesty tomatoes with green chilies into a comforting skillet meal that’s always a hit. It’s a simple way to turn pantry staples into something special—and yes, it’s just as good the next day for leftovers.
One of the best things about making chicken spaghetti with Rotel is its adaptability to your kitchen staples. You can switch up the pasta shapes, use leftover chicken, or even toss in veggies for extra color and texture. The mix of tomatoes and green chilies adds just the right balance of tangy and spicy, which makes this dish anything but ordinary.
If you’re looking for a budget-friendly dinner that comes together fast, this chicken spaghetti recipe with Rotel checks all the boxes. It’s a fantastic make-ahead option, travels well for potlucks, and reheats beautifully—perfect for feeding a crowd or meal prepping for the week ahead.
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Chicken Spaghetti with Rotel Video Tutorial
Why We Love This Chicken Spaghetti with Rotel
- One-pot simplicity
This recipe is the ultimate time-saver! Everything—sauce, pasta, and chicken—comes together in a single skillet or pot, making cleanup simple. No juggling multiple dishes or scrubbing endless pots and pans. With less mess, you’ll have more time to enjoy your meal and spend with your family. - Convenient and time-saving
Using rotisserie chicken takes the prep work out of cooking. Pre-cooked and perfectly seasoned, rotisserie chicken simplifies the process while still delivering tender, flavorful bites in every forkful. This recipe is designed to save you time and effort, getting dinner on the table in under 25 minutes. - Bursting with flavor
This chicken Rotel spaghetti recipe is packed with bold, cheesy goodness that will satisfy everyone at the table. The combination of Rotel tomatoes, Colby Jack cheese, cream cheese, and a blend of seasonings creates a rich and creamy sauce that clings to every strand of pasta. Add in the tender shredded chicken and sautéed veggies, and you’ve got a hearty, flavorful meal, and guaranteed to be a hit with even the pickiest eaters.
Love Rotel? Try out these amazing recipes Rotel Velveeta dip, Tex Mex Bisquick breakfast casserole and beefy Velveeta cheese soup.
Ingredient Notes and Substitutions
- Spaghetti: Classic spaghetti noodles are ideal for this recipe, but you can substitute it with fettuccine, penne, or gluten-free pasta if needed.
- Red bell pepper: Adds a pop of color and sweetness. You can swap with green or yellow bell peppers for a slightly different flavor.
- Yellow onion: Provides a savory base for the dish. White or red onion works as an alternative.
- Avocado oil: Or use your preferred cooking oil as a substitute.
- Garlic: Enhances the flavor with its aromatic punch. Garlic powder can be used if necessary.
- Rotel: Our secret ingredient, adds diced tomatoes and green chilies for a zesty kick. Substitute with diced tomatoes and a can of green chilies if needed.
- Colby Jack cheese: Mild and melty, perfect for this dish. Cheddar or Monterey Jack can be substituted.
- Milk and heavy cream: Combine to create a creamy sauce. For a lighter version, use half-and-half or unsweetened almond milk.
- Seasoning: Adds depth and balance to the dish. Adjust to taste or add chili powder for extra heat.
- Cream cheese: Creates a thick, creamy texture. You can use mascarpone as a substitute.
- Shredded cooked chicken: Rotisserie chicken makes this recipe quick and easy, but leftover cooked chicken or turkey works too. If you want to make it easy, know how to make shredded chicken instant pot!
- Parsley: Adds a fresh garnish and brightens the dish. Substitute with cilantro or chives if preferred.
Recipe Variations
- Spicy rotel chicken spaghetti: Add diced jalapeños or more red pepper flakes for a spicy kick.
- Vegetarian version: Replace chicken with sautéed mushrooms or your favorite roasted veggies.
- Mexican-style chicken spaghetti: Swap Colby Jack cheese with a Mexican cheese blend and add a sprinkle of cumin.
- Creamier sauce: Use Velveeta instead of cream cheese for an ultra-smooth texture. Add more cheese, like cheddar cheese.
- Low-carb option: Use zucchini noodles or spaghetti squash instead of pasta.
We love one-pot dishes and we bet you do too! Here are a few more recipes to make your evening dinners just a little less messy: garlic parmesan pasta and sheet pan chicken thighs.
Equipment Used in this Recipe
- Cutting board
- Knife
- Large skillet
- Measuring spoons and cups
How to Make Chicken Spaghetti Recipe with Rotel
- Preheat and cook pasta.
Preheat your oven to broil on high (500°F). Cook spaghetti according to package instructions. Drain and set aside. - Sauté vegetables.
In a large skillet or large pot, heat avocado oil over medium heat. Add red bell pepper and onion. Sauté for 4 minutes, then add minced garlic and cook for 1 minute. - Create the sauce.
Add Rotel, 1 cup of Colby Jack cheese, milk, heavy cream, and seasonings to the skillet. Stir and cook for 2 minutes until the cheese has melted.
- Thicken with cream cheese.
Add cream cheese and cook for 2-3 minutes, stirring until the sauce mixture is smooth and thick.
- Combine chicken and pasta.
Stir in shredded chicken, followed by the cooked spaghetti. Toss until everything is coated in the creamy sauce. - Add cheese and broil.
Sprinkle the remaining 1 cup of Colby Jack cheese on top. Broil for 2-3 minutes until the cheese is golden and bubbly.
- Garnish and serve:
Top this chicken spaghetti recipe with rotel with parsley and red pepper flakes. Serve warm and enjoy!
Spaghetti-based dinners are so family-friendly! Check out our butter garlic shrimp spaghetti.
Serving Suggestions
This chicken spaghetti with Rotel is a versatile dish that pairs beautifully with a variety of sides and beverages to create a complete meal.
Serve this casserole dish alongside warm garlic bread for soaking up the creamy sauce, and add a crisp salad to balance the richness of the dish. Or bake or roast some vegetables, like carrots, asparagus, and green beans. For beverages, iced tea or a light white wine like Sauvignon Blanc complements the flavors perfectly. End the meal on a sweet note with a simple fruit salad or zesty braided lemon bread for dessert.
🎯 TFN Pro Tip
Here’s a kitchen hack you’ll wish you knew sooner! You can shred poultry in just 15 seconds using a mixer. Add your boneless poultry (like chicken breasts) to your mixing bowl. Then attach the wire or flat beater, set it to low speed, and let the mixer do the work—no more tedious shredding by hand.
Recipe FAQs
Yes! Assemble the dish up to the broiling step, cover with aluminum foil, and refrigerate for up to 24 hours. Broil just before serving.
Yes! Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating in the microwave.
Substitute with diced tomatoes and a can of green chilies for a similar flavor.
Yes! You can replace the cream of chicken soup with cream of mushroom soup for a richer, earthier flavor. If you’d prefer a lighter version, use a mixture of chicken broth and a touch of cream. Just simmer or boil it briefly to thicken before adding it to the dish.
Other Dinner Recipes to Consider…
If you tried this Rotel chicken spaghetti recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Rotel Chicken Spaghetti
Equipment
- cutting board
- knife
- skillet
Ingredients
- 8 ounce spaghetti cooked and drained; substitute it with fettuccine, penne, or gluten-free pasta if needed
- 1 cup red bell pepper chopped; swap with green or yellow bell peppers for a slightly different flavor
- ½ cup chopped yellow onion white or red onion works as an alternative
- 2 tablespoons avocado oil or use your preferred cooking oil as a substitute
- 3 garlic cloves minced garlic powder can be used if necessary
- 10 ounces Rotel / diced tomatoes and green chilies not drained; substitute with diced tomatoes and a can of green chilies if needed
- 2 cups Colby jack cheese divided; cheddar or Monterey Jack can be substituted
- 1 cup milk
- ½ cup heavy cream
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon paprika
- ¼ teaspoon red pepper flakes
- ¼ teaspoon black pepper
- ⅛ teaspoon coarse kosher salt
- 4 ounces cream cheese room temperature
- 1 pound (2 cups) shredded cooked chicken make use of our shredded chicken recipe
- 3 tablespoons parsley chopped
Instructions
- Preheat your oven to broil on high or 500° F.
- Cook your pasta according to the directions. Drain. This will take approximately 10 minutes. While the pasta is cooking, proceed with the recipe.
- In a large skillet or pot add the bell pepper, onion, and oil. Saute over medium heat for 4 minutes. Add the garlic. Saute for 1 minute.
- Stir in the Rotel, 1 cup colby jack cheese, milk, heavy cream, and seasonings. Mix until combined. Cook for 2 minutes or until the cheese has melted.
- Then add the cream cheese. Cook for 2 to 3 minutes or until the sauce is thicker.
- Use tongs to add the chicken back into the skillet. Mix until combined. Then add the cooked pasta and toss to coat. Top with the remainder of the Colby jack cheese.
- Broil in the oven for 2 to 3 minutes or until the top is golden brown.
- Top with parsley and red pepper flakes.
Video
Notes
- You can shred poultry in just 15 seconds using a mixer. Add your boneless poultry (like chicken breasts) to your mixing bowl. Then attach the wire or flat beater, set it to low speed, and let the mixer do the work—no more tedious shredding by hand.
- Spicy Rotel chicken spaghetti: Add diced jalapeños or more red pepper flakes for a kick.
- Vegetarian version: Replace chicken with sautéed mushrooms or your favorite roasted veggies.
- Mexican-style chicken spaghetti: Swap Colby Jack cheese with a Mexican cheese blend and add a sprinkle of cumin.
- Creamier sauce: Use Velveeta instead of cream cheese for an ultra-smooth texture.
- You can keep the leftovers in the fridge for up to 3 days.
- Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
- Assemble the dish up to the broiling step, cover, and refrigerate for up to 24 hours. Broil just before serving.
Nutrition
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Jennifer says
This is very good
Nikka says
I’m so glad I found this recipe! It’s become a regular in our dinner rotation. The Rotel adds the perfect kick, and the creamy, cheesy sauce is just divine. Even my picky eaters devour it. Plus, the one-pan cleanup is a huge bonus! Highly recommend.