Chicken Spaghetti with Rotel is one of my favorite weeknight meals. Both kids and adults love this unapologetically cheesy dish. It is perfect for those nights when you are craving comfort food.
This easy Chicken Spaghetti Recipe with Rotel is one of my weeknight go-tos when I am craving comfort food.
My kids devour it every time, and it's so easy to prepare that it has quickly become a family favorite.
Serve this chicken spaghetti with Bread Machine Garlic Bread, Instant Pot Carrots, Skillet Green Beans, Air Fryer Asparagus, a green salad with Italian Dressing or Roasted Garlic Broccoli.
A Quick Look at Ingredients
Diced chicken breast is my go-to, though thighs add a little more flavor. I’ve tested it with turkey and ground beef too—both work great.
Italian seasoning keeps things simple. When I’m out, I mix basil, thyme, and oregano.
I use all-purpose flour, but a gluten-free blend thickens just as well.
Full-fat cream cheese is a must—it gives the sauce that smooth, rich finish.
Tips and Tricks
- Add veggies: Mix in some chopped bell peppers, onions, mushrooms, or spinach.
- Use different cheeses: Feel free to experiment with different cheese varieties like Monterey Jack or Mozzarella for a unique flavor twist.
- Make it spicier: If you prefer a bit more heat, use hot Rotel tomatoes or add diced jalapeños. Diced green chilies are also a nice addition.
- Make it Easier: You can use cooked chicken (we like to pick up a rotisserie chicken) to make this recipe even easier.
Step by Step Instructions
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Chicken Spaghetti with Rotel
Ingredients
- 16 ounces spaghetti noodles
- 16 ounces chicken breast cut into cubes
- 1 teaspoon Italian seasoning
- 1 teaspoon sea salt
- 2 tablespoons butter
- 2 tablespoons all purpose-flour
- 2 ½ cups whole milk
- 1 (10-ounce) can rotel tomatoes
- 8 ounces american cheese diced
- 8 ounces cheddar cheese shredded, divided
- 8 ounces cream cheese diced
Instructions
- Preheat the oven to 350°F.
- Cook the spaghetti in salted water according to package instructions. Drain, reserving a cup of pasta water.
- Sprinkle the chicken breast with the Italian seasoning and salt
- Melt the butter in a large oven safe skillet over medium high heat. Add the cubed chicken pieces, and saute for 5 to 6 minutes, until it starts to brown.
- Sprinkle the chicken with flour, and cook for another minute. Stir in the milk and rotel.
- Turn the heat to medium, and bring the sauce to a simmer. Add the American cheese, half of the cheddar, and cream cheese.
- Reduce the heat to medium low. Stir until the cheese is melted. Add the reserved pasta water as needed to adjust the sauce consistency.
- Stir the pasta into the sauce and top with the cheddar cheese.
- Bake for 20 minutes.
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