Cheesy chicken spaghetti with Rotel is classic comfort food. Pasta is tossed with shredded chicken, cheese and Rotel tomatoes, then baked until melted and bubbly.
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Chicken spaghetti is a reliably simple comfort-dish that often shows up at potlucks and family gatherings. It’s inexpensive, easy to prepare, feeds a crowd, and delivers creamy, cheesy satisfaction in every bite.
This version follows a favorite recipe from The Husband’s Aunt J., who claims her chicken spaghetti with Rotel is unbeatable. With tender shredded chicken, melty Velveeta, Rotel tomatoes, and shredded cheddar on top, it’s easy to see why it’s so popular.
How to Make Chicken Spaghetti with Rotel
Boil the chicken
Bone-in chicken works well because it adds flavor to the cooking liquid, but boneless cuts or thighs are fine too. Place the chicken in a large stock pot and add enough water to cover it. Bring the water to a boil, then reduce to medium and simmer for about 20 minutes, or until the chicken is cooked through.
Before cooking, add one teaspoon of salt to the water to lightly season the chicken. Remove the chicken and set it aside to cool, reserving the cooking water. When cool enough to handle, shred the meat into bite-sized pieces.
Cook the spaghetti
Return the reserved cooking water to a boil, add another teaspoon of salt, and cook the spaghetti according to package directions until just tender (about seven minutes, depending on the brand). Before draining, scoop out one cup of the pasta cooking water and set it aside. Drain the spaghetti and set aside.
Sauté the vegetables and melt the cheese
In the same pot, melt ½ cup (one stick) unsalted butter over medium heat. Add one large diced onion and one large diced green bell pepper. Sauté until the vegetables are tender, about 5–7 minutes.
Cut half of a 16-ounce block of Velveeta (about 8 ounces) into cubes and add it to the pot with the vegetables. Pour in one 10– or 15-ounce can of Rotel tomatoes with their juices (mild, original, or hot, depending on your heat preference). Stir until the Velveeta melts and the mixture becomes creamy.
Assemble the casserole
Add the cooked spaghetti and shredded chicken to the pot with the cheese and vegetables. Stir to combine and adjust the consistency with a little of the reserved pasta water if the mixture seems too thick. Transfer the mixture to a 9 x 13 x 2-inch casserole dish (or divide between two 8 x 8-inch dishes). Sprinkle 1 cup of shredded cheddar cheese evenly over the top.
Preheat the oven to 350°F (175°C). Bake the casserole for 20–30 minutes, until heated through and the cheese on top is melted and slightly golden.
How to Reheat Chicken Spaghetti with Rotel
Refrigerate leftovers within two hours in a covered container. Stored properly, the casserole will keep for up to five days. Reheat individual portions in the microwave for about 1–1½ minutes, adjusting for your microwave power. For larger portions, cover the dish with foil and bake at 350°F for 15–20 minutes, or until warmed through.
Can chicken spaghetti be frozen?
This recipe freezes well and is perfect for doubling or tripling and saving meals for later. Use disposable aluminum casserole pans if you prefer not to tie up your regular bakeware. Cover the uncooked assembled casserole tightly with foil, label with cooking instructions, and freeze for up to six months. Thaw before baking for best results.
What to serve with Chicken Spaghetti
- Bacon, Lettuce and Tomato Wedge Salad
- Fried Okra
- Southern Turnip Greens
- Sauteed Green Beans with Ginger and Caramelized Onion
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Chicken Spaghetti with Rotel
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Ingredients
- 2 pounds chicken
- 2 teaspoons salt, divided
- 16 ounces uncooked spaghetti noodles
- ½ cup unsalted butter
- 1 large green bell pepper, diced
- 1 large onion, diced
- 10–15 ounces Rotel tomatoes
- 8 ounces Velveeta cheese
- 1 cup shredded cheddar cheese
Instructions
- Fill a large stock pot two-thirds full with water and bring to a boil.
- Add 1 teaspoon salt to the water.
- Carefully add the chicken. Reduce heat to medium and simmer until cooked through, about 20 minutes. Remove the chicken and set aside to cool, keeping the cooking water.
- Return the water to a boil, add the remaining teaspoon of salt, and cook the spaghetti according to package directions. Before draining, reserve 1 cup of the cooking water. Drain the pasta.
- In the same pot, melt the butter over medium heat. Sauté the bell pepper and onion until tender, about 5–7 minutes.
- Add Velveeta cut into pieces and the Rotel tomatoes with their juices. Stir until the cheese melts and forms a creamy sauce.
- Stir in the cooked spaghetti and shredded chicken. Add reserved pasta water a little at a time if the mixture is too thick.
- Preheat the oven to 350°F (175°C).
- Spread the mixture into a 9 x 13-inch casserole dish or divide between two 8 x 8-inch dishes. Top with shredded cheddar.
- Bake for 20–30 minutes, until the casserole is heated through and the cheese is melted.
Notes
Freezing. Assemble uncooked or fully cooked, cover tightly with foil, label, and freeze up to six months. Thaw before baking if frozen uncooked.
Reheating. Reheat individual portions in the microwave for about 1–1½ minutes. For larger portions, cover with foil and bake at 350°F until heated through.
Nutrition
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Calories: 329 kcal
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Carbohydrates: 25 g
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Protein: 26 g
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Fat: 14 g