Out-of-this-world Rotel Chicken Spaghetti is a family favorite one-pan meal. Made with tender chicken, tomatoes, and green chilies tossed in a creamy, cheesy sauce, this pasta casserole is taken to a whole new level! This easy-to-make recipe is always a hit at the supper table and potlucks and makes a great freezer meal.
In This Post
Growing up in the heart of the South, this Rotel Chicken Spaghetti was a staple at our family gatherings. Its creamy, cheesy goodness brings back memories of laughter-filled dinners and cherished moments. Whether it’s Baked Spaghetti or this chicken spaghetti, food that makes you feel good is kind of like a warm hug. One of my family’s favorite comfort foods is my version of Rotel Chicken Spaghetti. It’s on my family’s shortlist of out-of-this-world good things in life.
Why I Make It Without Canned Soup
I grew up making this the old-school way—with canned soup—but over time, I wanted a version that felt a little fresher. My version keeps all the creamy, cheesy goodness but skips the processed stuff. With cream cheese, sour cream, and a can of Rotel, it’s just as comforting (if not more!) and still incredibly easy to make.
What Makes This Recipe So Good?
More, more, and more flavor! I don’t stop at just cheese and Rotel tomatoes! I’ve added more tomatoes and green chilies to make this pasta casserole extra flavorful! Last but not least, I decided to go all-in and added a topping of crushed tortillas and more cheese.
Rotel Chicken Spaghetti Ingredients
- Shredded cooked chicken, like rotisserie or leftover baked chicken all work perfectly!
- Spaghetti noodles work best, but feel free to use any other similar pasta.
- Rotel tomatoes and chilies bring flavor and help the sauce come together.
- The creamy sauce is made up of cream cheese, sour cream, and cheddar cheese.
- Cumin, garlic powder, and onion powder are all you need to season the casserole.
- Finish the dip with crushed tortilla chips for a delicious crunch!
Recipe Variations
- Cheese Swaps: Colby Jack cheese or a combination of pepper jack and cheddar cheese works, too!
- Add Veggies: You can add roasted broccoli or mushrooms to power pack this pasta casserole.
- For a lighter version, consider using low-fat cream cheese and sour cream.
Step-by-Step Directions
- 1. Get Set Up – Preheat your oven and line a baking sheet with parchment or foil—makes cleanup a breeze!
- 2. Roast the Chicken + Boil the Pasta – Season your chicken (I like to use my Southern Soul House Seasoning), then roast until fully cooked. While that’s in the oven, boil your pasta and drain it once it’s done.
- 3. Stir Up the Sauce – In a large pot, mix the cooked chicken with cream cheese, sour cream, Rotel, and seasonings. Stir until the cream cheese melts into a smooth, creamy sauce.
- 4. Mix It All Together – Add cheddar cheese and the cooked pasta to the pot, then stir to coat the noodles in that creamy goodness.
- 5. Bake It Off – Transfer everything to a baking dish, top with crushed tortilla chips and more cheese, and bake until golden and bubbly. Serve it up warm and watch it disappear!
How Should The Pasta Be Cooked?
You want the pasta to be cooked al dente since it’ll be cooked more in the oven. Cook according to the package but TEST by tasting before the recommended time is up. You want the pasta to be cooked “al dente, ” meaning it should be chewy and not soggy.
Donya’s Tips For Making This Easy Weeknight Dinner
- Use a large pot. Fill it with 4 quarts of water for every pound of pasta. This way, you won’t crowd the pot.
- Season the water with at least a tablespoon of salt; more is fine. This is crucial to having a flavorful dish.
- Bring the water up to a boil and add the pasta. Stir with tongs or a large spoon so that the pasta does not stick together.
Frequently Asked Questions
This recipe makes a great freezer meal. To make sure it turns out properly, assemble it, leaving off the crushed tortilla chips and cheese. Cover the casserole with foil and freeze.
You can freeze it for up to 3 months. When you’re ready to enjoy it, just thaw it in the fridge, add the crushed chips and cheese, and bake uncovered for about 30 minutes until the top is golden brown and the casserole is hot.
Sure! Make it as directed, and then cover it with foil until you’re ready to serve. Keep it cold and pop it in the oven to reheat it before serving.
Yes! Season the water with at least a tablespoon of salt; more is fine. This is crucial to having a flavorful dish, and it helps keep the pasta from losing its flavor.
Leftover chicken spaghetti can be kept in the fridge for up to 4 days in an airtight container. Reheat it in the microwave or oven.
Serving Suggestions
This is a great one-pan dish that only needs a couple of things to make a complete meal. I like to serve a cool salad alongside it. My favorites are Super Simple Caprese Salad and Tomato Cucumber Salad. Add some warm bread like Garlic Knots or Parmesan Garlic Skillet Rolls for the final touch.
If you need more recipes for a potluck, try these Pineapple BBQ Baked Beans, Bacon Ranch Pasta Salad, and my Best Salad For A Crowd.
More Easy Pasta Recipes
If you tried this Rotel Chicken Spaghetti Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 3 chicken breasts – cooked and shredded
- 1 pound spaghetti
- 2 10 ounce cans Rotel tomatoes and chilies
- 8 ounces cream cheese (1 block)
- 1 cup sour cream
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 2 ½ cups shredded cheddar cheese
- 1 cup crushed tortilla chips
Instructions
- Heat oven to 450 degrees. Prepare a baking pan with parchment paper or foil. Season chicken with salt and pepper and place on the pan. Roast in the oven for 15 to 20 minutes until done and chicken is no longer pink. To check that chicken is done, use a meat thermometer that registers 160-170 degrees. Remove from oven, and shred using 2 forks.
- While chicken is baking, cook pasta according to package directions. When done, drain and set aside.
- Heat oven to 350 degrees. Lightly coat an 11×17 inch baking dish with cooking spray. Set aside.
- To a large pot, over medium-low heat, add cooked chicken, cream cheese, sour cream, both cans of Rotel tomatoes and chilies, cumin, salt, garlic and, onion powder. Stir together until cream cheese is melted. Add-in 2 cups of cheddar cheese and stir. Add cooked pasta and stir together until noodles are coated. Pour into prepared baking dish. Sprinkle top of casserole with crushed tortilla chips and remaining ½ cup of cheddar cheese.
- Bake in the oven for 20 – 25 minutes until heated through and top of casserole is golden brown and cheese is melted.
- Remove from oven and serve.
Notes
- Cheese Swaps: Colby Jack cheese or a combination of pepper jack and cheddar cheese works, too!
- Add Veggies: You can add roasted broccoli or mushrooms to power pack this pasta casserole.
Nutrition
Timeless Traditions: Southern Recipes to Make, Share, and Love
FREE EMAIL Bonus
Steal these tried-and-true recipes for comfort & flavor in every bite.
Wendy
My family really loved this casserole. It was easy to make and delicious! Everyone has requested that we have it again very soon! I must say that unlike the commenter who didn’t want to make this with the “plastic cheese” (Velvetta) I tried it both ways and I actually found the Velvetta version very good. The creamy melty texture went really well with the noodles. I will make it both ways or maybe even a combination of the two. Thank you for the recipe. Now I am looking forward to making your air fryer pecan recipe this afternoon!
Thank you so much, Wendy! I’m so glad your family enjoyed the pasta and I appreciate the great rating.
~Donya
Stewball
Could you please tell me what velveta cheese is. I’m not an American. Is it the cheese that is wrapped in silver paper and triangular in a round box? Please help 🙏.
Yes, it’s the processed cheese that comes in a box.
~Donya
Barbara Waddell
I kept the pasta separate because of my diabetes. Cooked the chicken mixture in the crockpot. Very good meal.
Roger
Has anyone tried it with ground beef instead of chicken?
Sherry
We loved this! Did not change anything and it was a great comfort food meal. Servered with some garlic bread it was perfect.
Carolyn
This REALLY good and you can choose the heat level with the Rigel tomato’s and green chilies. Great new twist to chicken and so easy to prepare and cook when ready!