Chicken Spaghetti with Rotel is an easy weeknight meal your whole family will love! With a creamy homemade cheese sauce, shredded rotisserie chicken, and Rotel tomatoes.
The Best Chicken Spaghetti Recipe
I came across a recipe for chicken spaghetti when I was figuring out what to cook for a large church gathering. Chicken spaghetti recipes are often made with creamed soup mixtures and Velveeta cheese. I love this recipe because it is made with a homemade three-cheese sauce consisting of cream cheese, sharp cheddar, and colby jack cheese. This recipe is made super easy with the use of shredded rotisserie chicken. I love the flavor the Rotel tomatoes bring to this casserole. Everyone at the gathering loved this recipe so I am excited to share it with you!
It is the perfect family recipe that is simple and makes a large quantity of food. Kids will love it too!
Creamy Chicken Spaghetti Ingredients
How to Make Chicken Spaghetti with Rotel
- Cook noodles according to the package directions.
- Make the roux. Heat a dutch oven on medium-low heat. Add butter to melt. Stir in garlic and cook until fragrant. Sprinkle in the flour and stir. Slowly add the chicken broth one splash at a time stirring in between to keep the thickness. Add milk a splash at a time as well. Whisk to combine. Let the sauce simmer for a few minutes.
- Make the sauce and combine. Reduce heat to low, add the cream cheese and stir until melted and smooth. Stir in the shredded cheddar cheese then add the tomatoes and shredded chicken. Lastly, stir in the spaghetti. Stir to combine. If you are not using an oven-safe pot, transfer to a greased 13 by 9 baking dish.
- Bake. Top with colby jack cheese and bake for 20 minutes or until the cheese is melted. Let cool slightly and serve.
What to Serve with Chicken Spaghetti
- Garlic Knots or dinner rolls
- Cucumber Salad or Lettuce Salad
- Vegetables such as steamed broccoli, or green beans
How to Make Chicken Spaghetti Gluten Free
Make the recipe gluten-free by using gluten-free thin spaghetti noodles or gluten-free spaghetti noodles and gluten-free flour.
How to Make Chicken Spaghetti Ahead
You can make the recipe ahead, cover it, and refrigerate it until you are ready to bake. Then top with cheese and bake as directed.
Recipe Tips
- If you can’t find thin spaghetti you can use angel hair pasta or regular spaghetti noodles.
- Don’t overcook the pasta. Cook to al dente because it will continue to cook in the oven.
- You can use a separate pot to cook the noodles while making the sauce if desired or do it all in one pot as I did.
Recipe Variations
- Mix up the recipe with different kinds of cheeses- mozzarella, Mexican cheese, pepper jack, Monterrey jack, etc.
- You can use original, mild, or hot Rotel tomatoes.
- Add a can of diced jalapenos to spice it up.
Can you Freeze Chicken Spaghetti?
Yes, you can freeze chicken spaghetti to enjoy later. I recommend making the recipe but freezing it before putting it in the oven. Place spaghetti in a disposable tin foil tray with a lid or foil over the top. Freeze for up to 3 months. Thaw in the refrigerator before topping with cheese and bake.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
More Chicken Recipes
Chicken Spaghetti with Rotel
Equipment
- dutch oven
Ingredients
- 10 ounces thin spaghetti noodles
- 2 cups shredded rotisserie chicken
- 3 tbsp butter
- 3 tsp minced garlic
- 4 tbsp all-purpose flour
- 1½ cups chicken broth
- ¾ cup milk or evaporated milk
- 4 ounces cream cheese at room temperature, cubed
- 1 cup shredded cheddar cheese
- 10 ounce can rotel tomatoes diced tomatoes with green chilies
- 1 cup shredded colby jack cheese
- dried parsley for topping
Instructions
- Cook the noodles according to the package directions.Preheat the oven to 375°F.
- Heat a dutch oven on medium-low heat. Add butter to melt. Stir in garlic and cook until fragrant. Sprinkle in the flour and stir. Slowly add the chicken broth one splash at a time stirring in between to keep the thickness. Add milk a splash at a time as well stirring in between. Whisk to combine. Let the sauce simmer.
- Reduce heat to low, add the cream cheese and stir until melted and smooth. Stir in the shredded cheddar cheese then add the tomatoes and shredded chicken. Lastly, stir in the spaghetti. Stir to combine. If you are not using an oven-safe pot, transfer to a greased 13 by 9 baking dish.
- Top with colby jack cheese and bake for 20 minutes or until the cheese is melted. Top with parsley and serve.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
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