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Chicken Spaghetti with Rotel

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Chicken spaghetti with Rotel dinner has a creamy, cheesy sauce with tender bites of chicken and spicy Rotel tomatoes, all with a ranch flavor over al dente spaghetti. It’s sure to be a hit with your family and friends!

Chicken-Spaghetti-with-Rotel

This is a recipe that we regularly make because we love this recipe. Who wouldn’t? With the creamy sauce and the chicken, the flavor is sure to win over the pickiest eaters.

More Chicken Dishes that your family will love Air Fryer Parmesan Crusted Chicken, Tuscan Chicken Pasta, The Famous KFC Bowl, Or even Slow Cooker Buffalo Wild Wings Chicken Pasta

Chicken-Spaghetti

Ingredients for Chicken Spaghetti

  • Butter: I use real butter, not margarine.
  • Chicken Breast: Cut Into 1 Inch bite-size pieces (about 1.5lbs) Can substitute with chicken thighs or rotisserie chicken.
  • Ranch Seasoning Packet: Or homemade ranch seasonings.
  • Heavy Cream: You can use whole milk or half and half.
  • Rotel: For a spicier meal use Rotel with chilis, but you can also use diced tomatoes.
  • Cream Cheese: Cubed
  • Velveeta Cheese: Cubed
  • Spaghetti: Cooked According To Directions On Box
  • Cheddar Cheese: Shredded
    Chicken-spaghetti-with-rotel-ingredients

    Step by Step Directions for Chicken Spaghetti with Rotel

    Step 1:

    • Preheat the oven to 350℉℉ and prepare a baking or casserole dish with non-stick cooking spray.
    • In a large skillet, melt the butter over medium-high heat.
    • Add the chicken and ranch seasoning and cook until the chicken is no longer pink about 6 minutes.
    Melt-butter-in-pan

    Step 2:

    • In the skillet, pour in the heavy cream and mix.
    • Add the Rotel, cream cheese, and Velveeta cheese.
    • Reduce the heat to medium and constantly cook, stirring until the cheeses have completely melted and everything is mixed thoroughly. About 8 Minutes
    Add-heavy-cream-to-pan

    Step 3:

    • Remove the cheese mixture from the heat and mix in the cooked spaghetti noodles. (I found that tongs worked best to mix in the spaghetti)
    • Pour the spaghetti mixture into the prepared baking dish and spread evenly. Sprinkle on the shredded cheese.
    
Remove-from-heat-and-add-spaghetti

    Step 4:

    • Cover with aluminum foil and bake for 20-25 minutes or until the cheese is completely melted.
    • Let cool for 3-5 minutes before serving. Enjoy!
    Melted-cheese-on-chicken-spaghetti
    Chicken-Spaghetti-on-a-fork

    Tips and Tricks

    • Other cheeses to sprinkle on top: Monterey jack, pepper jack, and Colby jack.
    • Optional garnishes: Parsley, Cilantro, Chives.
    • Half&Half can be used in place of heavy cream.
    • Use Shredded Rotisserie Chicken instead of chicken breast.
    Chicken-Spaghetti-with-Rotel-in-pan

    Frequently Asked Questions

    How to store leftover Chicken Spaghetti.

    Store in an air-tight container in the fridge for 4 days.

    Can Chicken Spaghetti with Rotel be frozen?

    No, I would not freeze this recipe because the cheese would separate.

    Do I have to use Velveeta in chicken spaghtti with rotel?

    No, you do not have to use velveeta make sure you shred your cheese and use either American, Colby, or provalone.

    Can I use leftover chicken for chicken spaghetti?

    Yes, you can use leftover rotisserie chicken or shredded chicken.

    More Recipes

    Chicken-Spaghetti
    Chicken-Spaghetti-on-a-fork

    Chicken Spaghetti with Rotel

    Yield: 6
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes

    Chicken spaghetti with Rotel dinner has a creamy, cheesy sauce with tender bites of chicken and spicy Rotel tomatoes, all with a ranch flavor over al dente spaghetti. It’s sure to be a hit with your family and friends!

    Ingredients

    • 2 Tbsp Butter
    • 3 Chicken Breast, Cut Into 1 Inch Pieces (about 1.5lbs)
    • 1 oz Ranch Seasoning Packet
    • 1 Cup Heavy Cream
    • 10 oz Can Rotel
    • 4 oz Cream Cheese, Cubed
    • 8 oz Velveeta Cheese, Cubed
    • 8 oz Spaghetti, Cooked According To Directions On Box
    • 1 Cup Cheddar Cheese, Shredded

    Instructions

    1. Preheat the oven to 350℉℉ and prepare a baking or casserole dish with non-stick cooking spray.
    2. In a large skillet, melt the butter over medium-high heat.Melt-butter-in-pan
    3. Add the chicken and ranch seasoning and cook until the chicken is no longer pink about 6 minutes.Add-Ranch-Seasonings
    4. In the skillet, pour in the heavy cream and mix.Add-heavy-cream-to-pan
    5. Add the Rotel, cream cheese, and Velveeta cheese.Add-Rotel-to-pan
    6. Reduce the heat to medium and constantly cook, stirring until the cheeses have completely melted and everything is mixed thoroughly. About 8 MinutesCook-until-creamy-and-smooth
    7. Remove the cheese mixture from the heat and mix in the cooked spaghetti noodles. (I found that tongs worked best to mix in the spaghetti)Remove-from-heat-and-add-spaghetti
    8. Pour the spaghetti mixture into the prepared baking dish and spread evenly. Sprinkle on the shredded cheese.Top-with-shredded-cheese
    9. Cover with aluminum foil and bake for 20-25 minutes or until the cheese is completely melted.
    10. Let cool for 3-5 minutes before serving. Enjoy!
    Nutrition Information:
    Yield: 6 Serving Size: 1
    Amount Per Serving: Calories: 600Total Fat: 42gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 174mgSodium: 1384mgCarbohydrates: 22gFiber: 1gSugar: 6gProtein: 35g

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