I knew I had a winner the minute the Velveeta and soups melted into a velvet, dangerously gooey Rotel Chicken Spaghetti that disappeared off the table in under 30 minutes.
I’m borderline obsessed with this Rotel Chicken Spaghetti. I ruined dinner once, burned the pan and grabbed a rotisserie chicken, a can of Rotel, Velveeta cheese and whatever pasta was sitting in the pantry, and boom, my whole week changed.
It’s the kind of Easy Chicken Spaghetti Recipe that gets texted to friends at midnight. Creamy, a little spicy, stupidly comforting.
I don’t pretend it’s fancy. It’s melted Velveeta and chunky chicken and saucy noodles that fix a messed-up night.
Try it when you’re tired, drunk, or both. You’ll understand.
Ingredients
- Spaghetti, broken: basic pasta canvas, chewy and comforting.
- Rotisserie chicken: real protein, juicy bits that feel homemade.
- Rotel tomatoes: spicy pop and bright, tangy zing.
- Velveeta cheese: ultra melty creaminess, makes it silky.
- Cream of mushroom: savory base, adds warm umami notes.
- Cream of chicken: extra creaminess with mild savory flavor.
- Milk: thins or thickens the sauce, your call.
- Yellow onion: sweet bite, softens into mellow flavor.
- Garlic: punchy aroma that wakes the whole dish.
- Butter: rich coating, adds smooth, indulgent mouthfeel.
- Cheddar: melty sharpness, golden topping if you want.
- Salt and pepper: tiny tweaks that make everything sing.
- Parsley or green onions: fresh pop and bright color.
Ingredient Quantities
- 12 ounces spaghetti, broken in half before cooking
- about 3 cups cooked rotisserie chicken, shredded or chopped
- 10 ounce can Rotel diced tomatoes with green chiles, undrained
- 8 ounces Velveeta cheese, cubed
- 1 can (10.5 ounces) cream of mushroom soup
- 1 can (10.5 ounces) cream of chicken soup
- 1/2 to 1 cup milk, depending on how saucy you want it
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 to 1 1/2 cups shredded cheddar cheese, divided (optional but tasty)
- salt and black pepper to taste
-
How to Make this
1. Preheat oven to 350 F if you want a bubbly baked top, otherwise you can finish on the stove; bring a large pot of salted water to a boil and add 12 ounces spaghetti broken in half, cook until just al dente (usually 8 to 10 minutes), drain and set aside.
2. While pasta cooks, melt 2 tablespoons butter in a large skillet or saucepan over medium heat; add 1 small finely chopped yellow onion and cook until soft and translucent, about 4 minutes, then stir in 2 cloves minced garlic and cook 30 seconds more.
3. Lower heat to medium low and add 1 can (
10.5 oz) cream of mushroom soup and 1 can (
10.5 oz) cream of chicken soup to the pan, stir to combine and loosen with 1/2 to 1 cup milk depending on how saucy you want it.
4. Add 8 ounces Velveeta cheese cubed to the warm soup mixture and stir until melted and smooth; if the sauce seems thick add a splash more milk, you want it creamy but not soupy.
5. Stir in 10 ounce can Rotel diced tomatoes with green chiles undrained, about 3 cups cooked rotisserie chicken shredded or chopped, salt and black pepper to taste, mix until everything is evenly coated.
6. Fold the drained spaghetti into the skillet so the noodles are well covered with sauce and chicken; taste and adjust seasoning, add more pepper or a pinch of salt if needed.
7. If baking: transfer mixture to a 9×13 baking dish, sprinkle 1 to 1 1/2 cups shredded cheddar cheese evenly over the top, bake 12 to 15 minutes until bubbly and cheese is melted and golden at the edges. If not baking: top with cheddar in the skillet, cover until cheese melts, about 3 to 5 minutes.
8. Let rest 5 minutes before serving so it sets up a bit, garnish with chopped fresh parsley or sliced green onions if you like, and serve warm. Enjoy, this is serious comfort food and it comes together quick.
Equipment Needed
1. Large pot for boiling spaghetti
2. Colander for draining pasta
3. Large skillet or saucepan (ovenproof if you plan to bake)
4. 9×13 baking dish (if not using an ovenproof skillet)
5. Chef knife and cutting board (for onion, garlic, chicken, garnish)
6. Wooden spoon or heatproof spatula for stirring
7. Measuring cups and spoons
8. Oven mitts or pot holders
FAQ
Easy Rotel Chicken Spaghetti Recipe Substitutions and Variations
- Spaghetti: swap with 12 ounces penne, 12 ounces rotini, 12 ounces egg noodles, or 12 ounces whole wheat pasta — cooks similarly and holds sauce well
- Rotel (diced tomatoes with green chiles): use a 10 ounce can diced tomatoes plus a chopped jalapeno for heat, a can of fire roasted tomatoes for smoky flavor, or a mild diced tomato if you want less spice
- Velveeta cheese: replace with 8 ounces cream cheese plus 1 cup shredded cheddar, 8 ounces processed cheese like American, or 10 ounces shredded Monterey Jack melted smooth
- Cream of mushroom or cream of chicken soup: use 2 cups homemade white sauce (butter, flour, milk) plus 1 tsp chicken bouillon for depth, 1 can of cream of celery, or plain Greek yogurt thinned with a little milk for a tangy lighter option
Pro Tips
1. Don’t overcook the spaghetti — cook it a minute or two less than the package says so it stays a little firm when you bake it. If it gets too soft it turns mushy after it sits.
2. Cut the Velveeta into small cubes so it melts faster and more evenly; if the sauce seems grainy, stir in a splash more milk off the heat and whisk until smooth. Also, taste after adding Rotel before salting — the canned stuff and Velveeta can make it saltier than you expect.
3. Use the leftover chicken skins or carcass to make a quick stock before shredding rotisserie meat if you have time — even a short simmer adds extra chicken flavor. If not, sauté the onion and garlic a touch longer (don’t burn) to build more depth.
4. If you want a crispier top, mix half the cheddar into the pasta and save the rest for topping, then broil for the last 1 to 2 minutes watching closely. Let it rest 5 minutes so it firms up, otherwise the sauce will run everywhere.
Easy Rotel Chicken Spaghetti Recipe
I knew I had a winner the minute the Velveeta and soups melted into a velvet, dangerously gooey Rotel Chicken Spaghetti that disappeared off the table in under 30 minutes.
6
servings
661
kcal
Equipment: 1. Large pot for boiling spaghetti
2. Colander for draining pasta
3. Large skillet or saucepan (ovenproof if you plan to bake)
4. 9×13 baking dish (if not using an ovenproof skillet)
5. Chef knife and cutting board (for onion, garlic, chicken, garnish)
6. Wooden spoon or heatproof spatula for stirring
7. Measuring cups and spoons
8. Oven mitts or pot holders
Ingredients
-
12 ounces spaghetti, broken in half before cooking
-
about 3 cups cooked rotisserie chicken, shredded or chopped
-
10 ounce can Rotel diced tomatoes with green chiles, undrained
-
8 ounces Velveeta cheese, cubed
-
1 can (10.5 ounces) cream of mushroom soup
-
1 can (10.5 ounces) cream of chicken soup
-
1/2 to 1 cup milk, depending on how saucy you want it
-
1 small yellow onion, finely chopped
-
2 cloves garlic, minced
-
2 tablespoons butter
-
1 to 1 1/2 cups shredded cheddar cheese, divided (optional but tasty)
-
salt and black pepper to taste
Directions
- Preheat oven to 350 F if you want a bubbly baked top, otherwise you can finish on the stove; bring a large pot of salted water to a boil and add 12 ounces spaghetti broken in half, cook until just al dente (usually 8 to 10 minutes), drain and set aside.
- While pasta cooks, melt 2 tablespoons butter in a large skillet or saucepan over medium heat; add 1 small finely chopped yellow onion and cook until soft and translucent, about 4 minutes, then stir in 2 cloves minced garlic and cook 30 seconds more.
- Lower heat to medium low and add 1 can (
- 5 oz) cream of mushroom soup and 1 can (
- 5 oz) cream of chicken soup to the pan, stir to combine and loosen with 1/2 to 1 cup milk depending on how saucy you want it.
- Add 8 ounces Velveeta cheese cubed to the warm soup mixture and stir until melted and smooth; if the sauce seems thick add a splash more milk, you want it creamy but not soupy.
- Stir in 10 ounce can Rotel diced tomatoes with green chiles undrained, about 3 cups cooked rotisserie chicken shredded or chopped, salt and black pepper to taste, mix until everything is evenly coated.
- Fold the drained spaghetti into the skillet so the noodles are well covered with sauce and chicken; taste and adjust seasoning, add more pepper or a pinch of salt if needed.
- If baking: transfer mixture to a 9×13 baking dish, sprinkle 1 to 1 1/2 cups shredded cheddar cheese evenly over the top, bake 12 to 15 minutes until bubbly and cheese is melted and golden at the edges. If not baking: top with cheddar in the skillet, cover until cheese melts, about 3 to 5 minutes.
- Let rest 5 minutes before serving so it sets up a bit, garnish with chopped fresh parsley or sliced green onions if you like, and serve warm. Enjoy, this is serious comfort food and it comes together quick.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 480g
- Total number of serves: 6
- Calories: 661kcal
- Fat: 31.7g
- Saturated Fat: 13.3g
- Trans Fat: 1.5g
- Polyunsaturated: 1.3g
- Monounsaturated: 5g
- Cholesterol: 124mg
- Sodium: 1118mg
- Potassium: 889mg
- Carbohydrates: 55.5g
- Fiber: 4g
- Sugar: 4.8g
- Protein: 39g
- Vitamin A: 1200IU
- Vitamin C: 5mg
- Calcium: 388mg
- Iron: 1.3mg
