Chicken Spaghetti with Rotel is an easy, cheesy casserole made with tender chicken, spaghetti, Rotel tomatoes, and a creamy, flavorful sauce. This recipe comes together with everyday ingredients and bakes until hot and bubbly with plenty of melted cheese.
The Rotel tomatoes give this cheesy chicken spaghetti a bold, savory flavor with just a hint of heat, making every bite even more delicious. Perfect for busy weeknights or feeding a crowd, this cheesy chicken spaghetti casserole is easy to prepare, made with simple ingredients, and always a hit at the dinner table.
Why You Will Love This Recipe
Ingredient Notes
- Butter – Real butter adds richness and helps create a flavorful base for the sauce.
- Chicken Breast – Cut into 1-inch pieces for even cooking. Rotisserie chicken or boneless, skinless chicken thighs also work well.
- Ranch Seasoning – Adds savory flavor throughout the casserole. Homemade ranch seasoning can be used if you prefer.
- Heavy Cream – Creates a rich, creamy sauce. Half-and-half or whole milk can be substituted, although the sauce won’t be quite as rich.
- Rotel Tomatoes – Rotel combines diced tomatoes and green chilies for extra flavor and a mild kick. Use plain diced tomatoes if you prefer a milder casserole.
- Cream Cheese – Cube it before adding so it melts more easily into the sauce.
- Velveeta Cheese – Melts smoothly for an extra creamy, cheesy texture.
- Spaghetti – Cook just until al dente so it doesn’t become overcooked in the casserole.
- Cheddar Cheese – Freshly shredded cheddar melts best and creates a delicious golden topping.
Be sure to check out the full Printable recipe and ingredient list below
How to Make Chicken Spaghetti with Rotel
1 – Prep: Preheat the oven to 350°F and lightly grease a casserole dish.
2 – Cook Chicken: Melt the butter in a large skillet. Add the chicken and ranch seasoning and cook for about 6 minutes, or until the chicken is cooked through.
3 – Make the Sauce: Add the heavy cream, Rotel, cream cheese, and Velveeta. Cook over medium heat, stirring until the cheese is completely melted and the sauce is creamy.
4 – Add Spaghetti: Remove from the heat and toss in the cooked spaghetti until evenly coated.
5 – Assemble: Transfer the chicken spaghetti to the prepared casserole dish and top with shredded cheddar cheese.
6 – Bake: Cover with foil and bake for 20–25 minutes, or until hot and the cheese is melted.
7 – Rest: Let it rest for 3–5 minutes before serving. 💙
Tips I Found Helpful 💙
- Cook the pasta al dente: It will continue cooking in the oven, so avoid overcooking it first.
- Soften the cream cheese: This helps it melt smoothly into the sauce.
- Don’t drain the Rotel: The liquid adds flavor and helps keep the chicken spaghetti creamy.
- Let it rest: Give the casserole 3–5 minutes after baking so the sauce can thicken slightly.
Questions Readers Ask Most
What To Serve With Chicken Spaghetti
Chicken Spaghetti with Rotel
This Chicken Spaghetti with Rotel is a creamy, cheesy casserole made with tender chicken, spaghetti, Rotel tomatoes, ranch seasoning, and plenty of melted cheese. It's an easy family dinner that's perfect for busy weeknights, potlucks, meal prep, and comforting family meals.
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
- 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.
- 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
- 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.
- 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!
Notes
Cook the spaghetti just until al dente so it doesn't become overcooked while baking. Cube the cream cheese and Velveeta before adding them to the sauce so they melt quickly and evenly. Rotisserie chicken is a great shortcut if you already have cooked chicken on hand. For a spicier casserole, use Hot Rotel or add a pinch of crushed red pepper flakes. Let the casserole rest for 5 to 10 minutes after baking to make serving easier. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 600Total Fat: 42gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 174mgSodium: 1384mgCarbohydrates: 22gFiber: 1gSugar: 6gProtein: 35g
I made this and it’s delicious. Very addictive.
This is yet another of your recipes that I would like to print, but cannot justify 15 pages of mostly just large photos. Is there any way to print them without the photos? I have been enjoying your recipes for a long time and have found this relatively recent development to make them unusable.
If you go to the very bottom of the post there’s a printable version
Or else you can just click “jump to recipe” and it takes you right to the printable
This was really delicious!!!
I used 1/2 heavy cream and low-fat milk I like my spaghetti a little more creamy. Also adding double chicken next time.
So Easy
crowder pleaser and there was left overs! Even better the next day
What can I use to substitute the Velveeta cheese?