If you are craving a comforting, cheesy, and wonderfully flavorful dinner that comes together without any fuss, you are going to adore this Easy Chicken Spaghetti with Rotel Recipe. It combines tender shredded rotisserie chicken, creamy cheeses, and a zesty kick from Rotel tomatoes in a way that makes every forkful satisfying and heartwarming. The blend of spices and creamy sauces creates a dish that feels like a cozy hug on a plate, perfect for family dinners or feeding a crowd. Once you try this recipe, it will quickly become one of your go-to meals for busy weeknights or casual gatherings.
Ingredients You’ll Need
The beauty of this Easy Chicken Spaghetti with Rotel Recipe is in its simplicity and the quality of the ingredients. Each component plays a crucial role, whether it’s adding creaminess, bold flavor, or that irresistible cheesy topping that pulls everything together perfectly.
- Spaghetti pasta: Broken into thirds to make every bite manageable and pasta perfectly tangled with sauce.
- Unsalted butter: Adds richness and helps soften the onions for depth of flavor.
- Chopped yellow onion: Provides a sweet, savory base that dissolves nicely into the sauce.
- Minced garlic: Infuses the dish with an aromatic punch that’s essential for that home-cooked feel.
- Cream of chicken soup: Creates a creamy foundation with comforting flavor.
- Cream of mushroom soup: Adds earthiness and layers to the creamy texture.
- Cream cheese: Melts into the sauce for that ultra-smooth, luscious consistency.
- Shredded cheddar cheese: Used both inside the sauce and as a golden, bubbly topping for melty, savory goodness.
- Shredded rotisserie chicken: Convenient and flavorful, it keeps this recipe quick without sacrificing taste.
- Onion powder, garlic powder, paprika, dried thyme, cayenne pepper (optional): These spices add cozy warmth, mild heat, and subtle complexity.
- Salt and cracked black pepper: Essential for seasoning and balancing the flavors.
- Rotel tomatoes (original, mild, or hot): Brings a vibrant tang and just the right amount of heat to brighten the dish.
- Low-sodium chicken broth: Thins and loosens the sauce perfectly while adding depth.
How to Make Easy Chicken Spaghetti with Rotel Recipe
Step 1: Preheat and Prep
Begin by preheating your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by generously buttering it to prevent sticking and to add a hint of buttery flavor to the crusty edges that will form during baking. This initial step sets you up for success and makes cleanup easier later on.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil, then add the broken spaghetti pieces. Cook until al dente, meaning the pasta is tender but still has a slight bite. Drain the spaghetti, rinse it briefly with cold water to stop the cooking process, and set it aside. This step ensures your pasta won’t become mushy after baking.
Step 3: Make the Sauce
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium-high heat. Add the chopped yellow onions and sauté until translucent, about 3 to 5 minutes. Then stir in the minced garlic, cooking until fragrant, which usually takes about 30 seconds. To the pot, add the cream of mushroom soup, cream of chicken soup, and cubed cream cheese. Stir gently as everything starts to melt and combine. Next, stir in 1 cup of shredded cheddar cheese, the canned Rotel tomatoes (including juices), shredded chicken, and all the spices including onion powder, garlic powder, paprika, dried thyme, cayenne if you want a little heat, plus salt and pepper. Lastly, pour in the chicken broth and stir until the sauce is smooth and creamy. You’ll notice how the mixture thickens slightly and the flavors marry beautifully.
Step 4: Combine Pasta and Sauce, then Bake
Add the cooked spaghetti directly into the sauce and fold it together until the pasta is evenly coated. Pour the whole mixture into your buttered baking dish and spread it out. Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top. Place the dish into the preheated oven and bake for 20 to 25 minutes until the cheese is bubbly and golden brown. That crispy cheesy top is exactly what makes this dish so unforgettable.
Step 5: Let it Cool and Serve
Once your chicken spaghetti is beautifully baked, remove it from the oven and allow it to rest for about 10 minutes. This cooling time lets the sauce thicken slightly and makes serving easier without losing any of the creamy charm.
How to Serve Easy Chicken Spaghetti with Rotel Recipe
Garnishes
A sprinkle of freshly chopped parsley or green onions brightens this dish beautifully. The fresh green color adds contrast and a little herbaceous lift, balancing the richness perfectly. You can even add a little shredded cheddar on top for extra cheesy delight if you like.
Side Dishes
Serve this dish alongside a crisp green salad with a tangy vinaigrette to cut through the creaminess. Garlic bread or warm crusty rolls also pair wonderfully, helping you mop up every last bit of that cheesy, saucy goodness. For a veggie side, consider roasted broccoli or green beans for color and texture.
Creative Ways to Present
For a crowd-pleasing presentation, serve the chicken spaghetti straight from a decorative casserole dish right on the table. Alternatively, portion it into individual ramekins or small skillets for a charming, personal touch. You could even stuff it inside hollowed-out bell peppers and bake again briefly for a fun variation that’s great for kids and adults alike.
Make Ahead and Storage
Storing Leftovers
Leftover Easy Chicken Spaghetti with Rotel Recipe should be stored in an airtight container in the refrigerator. It will stay fresh and tasty for up to 3 to 4 days, making it a fantastic option for next-day lunches or quick dinners.
Freezing
This dish freezes beautifully, too. Simply transfer cooled leftovers into freezer-safe containers or heavy-duty freezer bags. Label and date them, and they will be good for up to 3 months. This makes it an excellent meal prep option if you want to have something homemade and hearty ready to go on busy nights.
Reheating
Reheat the chicken spaghetti gently in the microwave or in a covered skillet over medium-low heat. If it seems too thick, add a splash of chicken broth or milk to loosen the sauce back up. Stir occasionally until warmed through and enjoy as if freshly made.
FAQs
Can I use a different type of pasta?
Absolutely! While spaghetti works great broken into thirds, you can swap in penne, rotini, or elbow macaroni if that’s what you have on hand. Just be sure to adjust cooking times to keep your pasta al dente.
Is rotisserie chicken necessary, or can I cook my own chicken?
Rotisserie chicken is a time-saver and adds great flavor, but cooked shredded chicken breast or thigh works perfectly fine. You can poach, bake, or even grill chicken beforehand to customize the taste.
What if I want it less spicy?
If you prefer milder flavors, choose the mild original Rotel tomatoes and omit the cayenne pepper. The dish will still be packed with flavor but with a gentler heat level.
Can I make this recipe vegetarian?
For a vegetarian version, substitute the chicken with sautéed mushrooms or a plant-based protein and use vegetable broth in place of chicken broth. Also, choose vegetarian-friendly soup options if available.
How can I make this dish more creamy?
If you love it extra creamy, adding a bit more cream cheese or a splash of heavy cream to the sauce before baking will give you that rich, silky texture. Just be mindful not to overdo it and risk ending up with a sauce that’s too runny.
Final Thoughts
This Easy Chicken Spaghetti with Rotel Recipe has everything you could want in a home-cooked meal — ease, comfort, and incredible flavor. It’s a perfect example of how simple ingredients can come together to create something truly special. I can’t recommend it enough for your next dinner, whether you’re cooking for the family or looking to impress friends with minimal effort. Give it a try and discover a new favorite that warms your heart and delights your taste buds every single time.
Print
Easy Chicken Spaghetti with Rotel Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Easy Chicken Spaghetti with Rotel is a creamy, cheesy, and comforting casserole perfect for weeknight dinners. Tender shredded rotisserie chicken is combined with gooey cheeses, Rotel tomatoes, and seasonings, then baked with spaghetti for a flavorful and satisfying meal the whole family will enjoy.
Ingredients
Pasta
- 1 pound spaghetti pasta, broken into thirds
Sauce
- 2 tablespoons unsalted butter
- 1/2 cup chopped yellow onion
- 3 cloves garlic, minced
- 1 (10.5 ounce) can low-sodium cream of chicken soup
- 1 (10.5 ounce) can low-sodium cream of mushroom soup
- 4 ounces cream cheese, cubed
- 1 1/2 cups shredded cheddar cheese, divided
- 3 cups shredded rotisserie chicken, skin and bones removed
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika (smoked or sweet)
- 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon cayenne pepper (optional)
- Salt and cracked black pepper, to taste
- 1 can Rotel tomatoes (original, mild, or hot)
- 1 cup low-sodium chicken broth
Instructions
- Preheat and prep: Preheat the oven to 350°F (175°C). Butter a 9×13-inch baking dish to prevent sticking and set aside.
- Cook pasta: Bring a large pot of salted water to a boil. Add the broken spaghetti pieces and cook until al dente, about 8-10 minutes. Drain the pasta and rinse briefly with cold water to stop cooking. Set aside.
- Make sauce: In a Dutch oven over medium-high heat, melt butter. Add the chopped onion and sauté until translucent, about 3-5 minutes. Add minced garlic and cook until fragrant, about 30 seconds. Stir in the cream of mushroom soup, cream of chicken soup, cream cheese cubes, 1 cup shredded cheddar cheese, Rotel tomatoes with their juice, shredded rotisserie chicken, onion powder, garlic powder, paprika, dried thyme, cayenne pepper if using, salt, and cracked black pepper. Cook and stir until the cheeses melt and the mixture is well combined. Gradually add chicken broth while stirring to create a smooth sauce.
- Combine and bake: Add the cooked spaghetti directly into the sauce in the pot and stir well to combine all ingredients evenly. Transfer the mixture into the prepared buttered baking dish. Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top. Bake uncovered for 20-25 minutes until bubbly and the cheese on top is golden brown.
- Serve: Remove from oven and let the casserole cool for about 10 minutes before serving. Garnish with fresh parsley if desired to add a pop of color and freshness.
Notes
- For added heat, use the hot variety of Rotel tomatoes or increase the cayenne pepper slightly.
- You can substitute rotisserie chicken with cooked shredded chicken breast for a leaner option.
- Use low-sodium canned soups and broth to control the salt content.
- To make this recipe vegetarian, substitute chicken with cooked mushrooms or a plant-based chicken alternative and use vegetarian soup options.
- Leftovers keep well covered in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
