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rotel chicken spaghetti in blue bowl with white napkin and fork

Easy Rotel Chicken Spaghetti

Creamy chicken spaghetti made with Rotel tomatoes and Velveeta Cheese.  This easy chicken spaghetti recipe is ready in 30 minutes and packed with magnificent flavor.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 7
Calories 494kcal
Author Anne Clark


  • Large pot for boiling pasta
  • Pasta strainer
  • Large (5-qt) pot
  • measuring cup
  • whisk
  • 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.


(A) Store any leftovers in airtight containers in the refrigerator for up to 3 days. (B) Optional Ingredients:  use leftover turkey instead of chicken; add sliced mushrooms in Step 4 of the recipe card; and/or add sliced jalapenos in Step 4 of the recipe card; and/or add 1 cup green peas. (C) Serve with a side salad, if desired.  (D) Nutritional information is based on using the brands that I used. I did not use any low sodium ingredients and I did not add any salt. To lower the sodium, if you wish, consider using low sodium or no sodium ingredients for the soups, Rotel, butter, and omitting any additional salt added to the recipe. In addition, consider cooking your own chicken instead of using the Rotisserie chicken which is quite salty. (E) Instead of Rotisserie chicken, cook and shred, or chop, 2-3 large boneless skinless chicken breasts.  You can also use about 4-6 boneless skinless chicken thighs.


Serving: 12.5oz | Calories: 494kcal | Carbohydrates: 34g | Protein: 30g | Fat: 26.2g | Saturated Fat: 14.4g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 1503mg | Fiber: 3g | Sugar: 8g