Chicken Spaghetti with Rotel

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 you are craving comfort food.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 679kcal

Author Wendy Polisi

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

US Customary - Metric

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.

Notes

Storage

Store leftovers covered in aluminum foil or plastic wrap (or in a sealed container) in the fridge for 2 to 3 days.

You can also keep it in the freezer for up to 2 months. Reheat in the microwave, adding a splash of milk or chicken broth as needed.

Nutrition