Creamy chicken spaghetti made with rotisserie chicken, Rotel tomatoes, Velveeta Cheese, and cream of mushroom and cream of chicken soups. This easy chicken spaghetti recipe is ready in 30 minutes. This is serious comfort food!
Another great recipe on the blog that uses spaghetti noodles, is my Chicken Parmesan with Spaghetti. Tender, crispy chicken breasts, marinara sauce, lots of parmesan cheese, mozzarella cheese, and Italian seasonings. Mmm!
Why This Recipe Works
I'm excited to share with you this easy family dinner recipe. Most everybody loves spaghetti, especially kids since it's fun to eat.
This chicken spaghetti is perfectly versatile! It's a quick and easy skillet dinner, or pour it into a casserole dish, like I do, and enjoy it as a casserole. I've had many people tell me that they top it with bread crumbs and melted butter before baking. How outstanding is that!
The Rotel tomatoes add that classic hint of heat that this recipe is famous for. Thankfully, it comes in various heat levels. Not everybody likes to scorch their tongue, lol. I like the mild but my brother likes the habanero Rotel tomatoes. Ouch!
Most spaghetti recipes are budget-friendly. This particular recipe costs around $20.25 using popular brand names (as of September 2019) and feeds about 6-8 grown people.
You can lower the cost by using generic or store brands. You don't have to use Rotel tomatoes; use the store-brand diced tomatoes with chilis. Substitute the Velveeta Cheese with the store brand version.
Why Make this Crazy Good Comfort Food
This is a favorite quick and easy dinner that everyone loves. It's definitely southern comfort food. I know that "Velveeta" cheese is not a healthy choice so we don't eat it on a regular basis.
However, when we're craving comfort food and we've been eating healthy and working out on a regular basis, we'll splurge and make an exception for this recipe! Velveeta cheese is the best option for this recipe. It's super creamy and blends great with the noodles and other ingredients.
Large pot for boiling pasta
Pasta strainer (if you're in need of a good strainer, I recommend the LiveFresh pasta strainer)
Large pot to make the creamy sauce and mix everything together
Casserole dish (optional)
please scroll down to the printable recipe card for detailed ingredient information
- Rotisserie chicken - I love this easy shortcut! Use 2-3 large, cooked chicken breasts if that's all you have.
- Spaghetti noodles - Use your favorite pasta (spaghetti, penne, linguini).
- Velveeta cheese - This kind of cheese is very creamy and works well for this recipe. Substitute cheddar cheese if desired.
- Cream of mushroom soup and Cream of chicken soup - these add flavor and make the sauce extra creamy.
- Rotel tomatoes - add a nice little kick! Use mild, regular, or extra hot. Substitute salsa if that's all you have.
- Chopped onion, bell pepper, and celery mixture - we call this the "trinity" in our house.
- Butter - for sauteeing the trinity.
- Salt and black pepper to taste - we leave the salt out because the soups and cheese are fairly salty!
Now, back to the main topic of conversation! This can't miss pasta dish is super for a super bowl meal. The recipe makes about 6 generous servings. Serve with rolls or french bread to stretch it even further.
How to Make Rotel Chicken Spaghetti
(1) Preheat the oven to 350F. Remove the meat from the Rotisserie chicken and shred or chop into bite-sized pieces. Set aside.
(2) Cut the velveeta cheese into squares and set aside.
(3) Boil spaghetti noodles per instructions on the package. Add 1-2 teaspoon salt to water, if desired. Use a large pot to boil spaghetti noodles; at least a 5-quart pot and stir frequently while boiling! Drain the noodles when they are cooked.
(4) While the spaghetti is cooking, add the butter to a 5-quart pot (y'all know I pulled out my favorite Calphalon pot for this) and melt over medium heat. Once melted, add the frozen chopped onion, bell peppers, and celery mixture. Simmer for about 5 minutes.
(5) Then add both soups, undrained Rotel tomatoes, cubed cheese, and black pepper. Stir with a whisk until the cheese is completely melted.
(6) Add the cooked, drained spaghetti and the chicken to the pot with the cheesy Rotel mixture. Stir well.
(7) Serve immediately! Alternatively, you could pour the Rotel chicken spaghetti into a large casserole dish and bake uncovered at 350 for 10 minutes to get it nice and hot. However, baking it may thicken it up more. If this happens, add a small amount of milk or chicken broth to create a more creamy texture.
You can watch my Google Web Story for this recipe at Easy Rotel Chicken Spaghetti and Chicken Spaghetti with Rotel.
Frequently Asked Questions
Rotel Chicken Spaghetti freezes very well! Make sure it's completely cooled off before placing it into an airtight container (such as a ziptop plastic bag) to prevent ice crystals from forming. When you're ready to eat, thaw in the refrigerator for 24 hours, then heat in a 350F oven (or heat in the microwave on 50% power) until piping hot. You may need to add a little milk if it seems too thick.
There are many great sides that go well with this dish! My first choice would be something light such as a green salad because the casserole itself is very filling. You can stretch the meal further by serving with toasty garlic bread. Or try these delicious Southern Style Green Beans from Soulfully Made
The leftovers (if you have any leftovers) for this cheesy chicken spaghetti recipe are absolutely fantastic the next day, too. Store any leftovers in airtight containers in the refrigerator for up to 3 days. I prefer to use BPA-free glass containers with locking lids. Check out this 18-piece set of glass food storage containers with locking lids.
I use a couple of shortcuts that help speed up the prep time, which comes in handy on a busy weeknight when hungry people are looking at you and wondering when you'll ring the dinner bell, LOL.
- One short cut is to use rotisserie chicken. Who's the genius that came up with this wonderful, delicious, time-saving ready to eat fully cooked chicken!
- The other short cut is to use the frozen chopped onion, bell pepper, and celery blend. I always have a bag of this stuff in my freezer. I use it in chili, jambalaya, and omelets.
- Cooked ground beef instead of chicken (a reader told me about this option).
- Two-three large, cooked and shredded chicken breasts or thighs instead of rotisserie chicken.
Thanks to my readers, I've received many recipe additions you may also want to consider. I have not tried these, but they do sound really tasty!
- Baby spinach
- Sliced mushrooms
- Green peas
- Sliced jalapenos
- Smoked sausage
- Fried chicken tenders
- Top with parmesan cheese, bread crumbs, and butter
- Top with crushed, buttered Ritz crackers
- Use queso instead of Velveeta or salsa instead of Rotel tomatoes
More Delicious Pasta Recipes
If you tried this Rotel Chicken Spaghetti recipe, please rate and review it below so I know how it turned out. If you'd like a variety of recipes sent straight to your inbox, sign up here on my subscribe page!
Easy Rotel Chicken Spaghetti
- Large pot for boiling pasta
- Pasta strainer
- Large (5-qt) pot
- measuring cup
- Casserole dish (optional)
- 1 Rotisserie chicken, meat removed and shredded or chopped into bite-size pieces See Note (E) for alternatives
- 1 lb Spaghetti noodles
- 1 lb Velvetta cheese (cut into cubes)
- 1 can Cream of chicken soup (10.5-ounce can)
- 1 can Cream of mushroom soup (10.5-ounce can)
- 1 can Ro*Tel tomatoes (10-ounce can) undrained (choose your level of heat)
- 1 cup Frozen, chopped onion, bell pepper, and celery blend (use 2 cups if desired)
- ¼ cup Butter
- Salt and black pepper to taste (we leave the salt out because the soups and cheese are fairly salty).
- Preheat the oven to 350F. Remove the meat from the chicken and rough chop into bite-sized pieces. Set aside.
- Cut the cheese into squares and set aside.
- Boil spaghetti noodles per instructions on the package. Add 1-2 teaspoon salt to water, if desired. Use a large pot to boil spaghetti noodles; at least a 5-quart pot and stir frequently while boiling! Drain the noodles when they are cooked.
- While the spaghetti is cooking, add the butter to a 5-quart pot and melt over medium heat. Once melted, add the chopped onion, bell peppers, and celery. Simmer for about 5 minutes, then add both soups, tomatoes, cubed cheese, and black pepper. Stir with a whisk until the cheese is completely melted.
- Add the cooked, drained spaghetti and the chicken to the pot with the cheesy rotel mixture. Stir well.
- Serve immediately! Alternatively, you could pour the Rotel chicken spaghetti into a large casserole dish and bake uncovered at 350 for 10 minutes to get it nice and hot. However, baking it may thicken it up more. If this happens, add a small amount of milk or chicken broth to create a more creamy texture.
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
This was the closest to what I could remember someone made one time!
I didn’t change anything this time and it was good but it was missing something. I feel like it needed a bit of spice. I’ll figure it out next time. I’m thinking instead of rótele, pico de gallo, with the juice. But other than that it was spot on and I’m glad I found it. Thanks!
Thanks, Ashley! I love the idea of using pico de gallo with lime juice! Thanks for letting me know and please follow up with me on how it turned out 🙂
No where in the instructions does it tell when to add the chicken.
Hi Robin. Within the post, it’s in step 6. Within the recipe card, it’s in step 5.
My husband and I love this recipe!! Do you think this would be a good make ahead and freeze dish? If so, what do you recommend for reheating instructions? Thanks!
Hi Molly. I’m so glad you and your husband like this recipe. Thanks for letting me know!
Rotel Chicken Spaghetti freezes very well! After preparing the recipe (you can skip the baking step), let it cool completely. Then freeze it in an airtight container to prevent ice crystals from forming (I like to use the freezer ziptop bags). The day before you're ready to eat, thaw in the refrigerator for 24 hours, then pour into a casserole dish and heat in a 350F oven (or heat in the microwave) until piping hot. Add a small amount of milk (1/4 cup +/-) to the spaghetti if it seems too thick. Enjoy!
Put a twist on it using elbow macaroni. It was the best mac and cheese ever.
Can it be made with any other cheese(not Velveeta)?
Hi Alina. You could use cheddar or Mexican blend but you’ll need to add sour cream too in order to get the creamy consistency. I suggest 2-3 cups cheese and 1 cup sour cream.
Thanks for visiting my blog and let me know how it turns out.
Molly,I’ve used them all I think. Yours is by far the best ever…. Thank You for sharing.
Thanks, JOJO!! I’m so glad you liked it
A friend brought a plate of this to me one time, one bite and I knew I would have to make it for myself! I did and I love it! Thanks for the recipe!
Thank you for letting me know, Patricia! I'm glad you liked the recipe.