Rotel Chicken Spaghetti

5 from 1 vote

Make some creamy, cheesy chicken spaghetti for dinner tonight with a can of Rotel and this easy one-pan recipe! It will become your new go-to dinner.

Prep Time10

Cook Time12

Total Time22

Course: Dinner

Cuisine: American

Servings: servings

Calories: 657kcal

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

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.

Recipe FAQs:

Can I make this dish ahead of time? Yes! Assemble the dish up to the broiling step, cover, and refrigerate for up to 24 hours. Broil just before serving.
Can I freeze this recipe? Yes! Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
What can I use instead of Rotel? Substitute with diced tomatoes and a can of green chilies for a similar flavor.

TFN Pro Tip:

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 Variations:

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.
Low-carb option: Use zucchini noodles or spaghetti squash instead of pasta.

Storing Instructions

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.

Make Ahead Instructions

Assemble the dish up to the broiling step, cover, and refrigerate for up to 24 hours. Broil just before serving.