September 17th, 2010

Rotel Chicken Spaghetti

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This Rotel Chicken Spaghetti is seriously yummy comfort food.  Think macaroni and cheese with a bit of a spicy kick!

Rotel Chicken Spaghetti

This is one of the first recipes I shared here at Let’s Dish, and let me tell you, it was high time for a new photo and a few recipe tweaks. 

But even though I first shared this crowd-pleasing pasta dish back in 2010, it’s still one of the most popular recipes on the blog. Which goes to show you how good it is!

Even better, it’s so easy, even my kids can make it! I always keep the ingredients on hand because it’s such a great meal for busy week nights.

Rotel Chicken Spaghetti

I try to refrain from second helpings most of the time.  Otherwise having a food blog would seriously affect what the bathroom scale tells me every morning, but I just couldn’t resist a second helping of this.

Normally, I’m not a huge fan of processed cheese, but trust me, this is no time to be a food snob. The whole family loved it, and so did the extra boys that were eating dinner with us when I made it. 

This makes for great leftovers too. I may or may not have had two helpings the next day for lunch. It does, however, make enough to feed a small army.

So unless you’re going to a potluck or have a lot of hungry teenage boys to feed, feel free to half the recipe.

Be sure to save this Rotel Chicken Spaghetti recipe to your favorite Pinterest board for later.


Rotel Chicken Spaghetti

Rotel Chicken Spaghetti

Spaghetti gets a spicy kick with the addition of cheese and diced tomatoes and green chilies!


  • 16 ounces spaghetti
  • 1 tablespoon butter
  • 1 pound boneless, skinless chicken breasts (or rotisserie chicken)
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 can (10.75 oz.) cream of chicken soup
  • 1 (16 oz.) brick Velveeta cheese, cubed
  • 2 cans (10 oz.) diced tomatoes with green chilis
  • 1 cup chicken broth
  • 1 cup grated cheddar cheese
  • Salt and pepper, to taste


  1. Preheat oven to 350 degrees. Cook spaghetti according to package directions; drain.
  2. While spaghetti cooks, cut chicken into bite size pieces.
  3. In a large saute pan, melt butter over medium heat. Add cubed chicken, garlic & onion powder. Cook over medium-high heat until chicken is no longer pink.
  4. Stir in soup, cubed Velveeta, diced tomatoes with green chilies, chicken broth and shredded cheddar. Reduce heat to medium-low, and cook until the cheese melts, stirring constantly.
  5. Stir in cooked spaghetti. Season with salt and pepper, to taste.
  6. Pour into a lightly greased 9x13 inch baking dish and cook for 20-30 minutes or until bubbly.

Recipe Notes

Equipment you'll need to make this recipe:

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2 reviews

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Who Dished It Up First: I found this recipe over at Plain Chicken.  Thanks Steph!



  1. There is nothing like a bit of comfort food from time to time, and your recipe looks delicious!

  2. This one works for me big time! Great recipe!!!

  3. You really have a great blog here, so many wonderful recipes. Your comment re the Velveeta (no time to be a food snob) made me laugh. This does look like an utterly delicious, wonderfully creamy and cheesy dish.

  4. I am so glad you liked it. I know what you mean about not going back for seconds. I ate leftover of this twice in one day!

  5. I make one almost just like this I just add sauted green peppers and onions! This is one of my favorite recipes! Makes me want to make some this weekend!

  6. I love the flavors in this one!! Can’t wait to give it a try!

  7. Sounds delicious and easy- always a good combination!

  8. Ahh I love this chicken spaghetti! This was a staple in my house growing up. Totally easy, but warm and comforting.

  9. Um yes, I definitely have to make this yummy looking chicken spaghetti dish! I too feel the same way about Velvetta but sometimes I just have to trust in good taste – like yours – and go for it! 🙂

  10. That looks so good! Adding it to my ‘gotta try’ list. 🙂

  11. This does look comforting. I’ve never had chicken spaghetti but I’ll have to change that.

  12. That looks so creamy and wonderful. I’d love some for breakfast right about now 🙂

  13. I love chicken spaghetti and this recipe is a keeper

  14. This sounds really good! Can you make it with shredded cheddar cheese instead of Velveeta?

  15. Alison M says:

    Hi! I’m just wondering when the cream of chicken is added? It’s in the ingredient list but not in the instructions. Thanks!

  16. do you drain the can of rotel?

  17. Can I double this recipe?

  18. Added some garlic salt to taste before adding the noodles. It made a difference and really brought the flavors together. Great recipe

  19. Melissa Thomas says:

    Loved this recipe it was fast simple and my family loved it thanks for all the good recipes!


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