This indulgent chicken spaghetti with Rotel and Velveeta is pure comfort food magic! Combining tender pasta, juicy chicken, and a velvety cheese sauce with just the right kick of heat, it’s a family favorite that comes together easily. Whether baked until golden or served straight from the stovetop, this cheesy pasta dish delivers incredible flavor in every forkful.
Why You’ll Love This Chicken Spaghetti
- Creamy, dreamy cheese sauce that’s perfectly smooth
- Customizable heat level with different Rotel varieties
- Two cooking methods – stovetop or baked until bubbly
- Make-ahead friendly and freezer-ready
- Perfect for using leftover chicken or pasta
- No fancy ingredients or complicated steps
- Crowd-pleasing comfort food that feeds a group
While I love serving up homemade meatballs for Sunday dinner, this cheesy chicken spaghetti is my go-to when craving pure comfort food. The sauce is what makes it special – melty Velveeta creates the silkiest texture while Rotel tomatoes add the perfect pop of flavor and heat. You can keep it mild for little ones or crank up the spice for heat lovers!
Key Ingredients
- Velveeta cheese – Creates an unbelievably smooth, creamy sauce
- Rotel tomatoes – Adds zesty flavor and customizable heat
- Cream cheese – Brings extra richness and tang
- Cream of chicken soup – Provides body and savory depth
- Al dente spaghetti – The perfect canvas for our cheese sauce
- Cooked chicken – Makes it a complete meal
The beauty of this recipe is how forgiving it is. Need it extra creamy? Add another can of soup. Want more heat? Choose hot Rotel. The cheese sauce hugs every strand of pasta, while the chicken makes it satisfying enough for dinner. It’s comfort food that makes everyone at the table happy!
Essential Ingredients Guide
Let me walk you through each ingredient that makes this chicken spaghetti incredibly delicious and why they work so well together!
- Spaghetti: The star pasta here! While you can substitute other shapes, spaghetti’s long strands are perfect for holding onto our creamy sauce. Cook it just until al dente – about 8-9 minutes – since it’ll continue softening in the sauce.
- Velveeta (1 pound): Trust me on this one! While I’m usually all about traditional cheese, Velveeta creates the silkiest, smoothest sauce imaginable. Its consistent melting properties prevent the grainy texture you sometimes get with regular cheese.
- Rotel Tomatoes: These canned diced tomatoes with green chilies are a game-changer! Just like in my homestyle chicken noodle soup, they add the perfect pop of flavor and heat.
- Cream Cheese (4 oz): This adds richness and tanginess that balances the Velveeta perfectly. Make sure it’s room temperature for the smoothest melting.
- Cream of Chicken/Mushroom Soup: This provides body to our sauce and adds savory depth. Just like in my marry me chicken soup, it creates that cozy, comforting base.
Pro Tips for Perfect Results
- Master the Pasta: Don’t overcook your spaghetti! Test it 1-2 minutes before the package time suggests. It should have a slight bite – we want al dente pasta that’ll hold up in our creamy sauce.
- Cheese Sauce Success: Cut your Velveeta into 1-inch cubes before melting. This ensures even melting and prevents scorching. Keep your heat medium-low and stir frequently.
- Texture Control: For a thicker sauce, let it simmer an extra 2-3 minutes. If it’s too thick, gradually stir in warm chicken broth until you reach your desired consistency. The sauce will naturally thicken as it cools.
- Storage Smarts: Any leftover Velveeta stays fresh for up to 8 weeks when properly wrapped and refrigerated. Double-wrap it in plastic wrap or foil, then pop it in a zip-top bag to prevent it from drying out.
Step-by-Step Instructions
Let me walk you through making this creamy, cheesy comfort dish! I’ve made this countless times and perfected every step for you.
Making the Perfect Cheese Sauce
Start with a large saucepan over medium-low heat. Here’s exactly what goes in:
- Cut 1 pound of Velveeta into 1-inch cubes (this helps it melt evenly)
- Add 1 can cream of chicken soup
- Pour in 1 cup chicken broth
- Add your chosen Rotel tomatoes
- Drop in 4 ounces cream cheese, softened
- Season with 1 teaspoon pepper
Pro Tip: Stir frequently while the cheese melts – this prevents any sticking and ensures a silky-smooth sauce.
Two Ways to Cook
Quick Stovetop Method:
- Once your sauce is smooth, add cooked spaghetti and shredded chicken
- Stir gently until everything is coated and heated through
- Top with shredded cheddar and green onions
Baked Version (my personal favorite!):
- Preheat oven to 350°F
- Transfer mixture to a greased 13×9 baking dish
- Top with extra cheese if desired
- Bake uncovered for 40 minutes until bubbly
Recipe Variations
Just like my million dollar chicken casserole, this recipe is wonderfully adaptable! Here are some of my favorite ways to mix it up:
Veggie Add-ins
- Sautéed mushrooms and bell peppers
- Steamed broccoli florets
- Roasted asparagus pieces
- Diced carrots (par-boiled)
For a different spin, try making this like my Ritz cracker chicken casserole by adding a crushed cracker topping before baking!
Protein Swaps
While I love this with chicken (similar to my chicken piccata), you can use:
- Leftover rotisserie chicken
- Cooked turkey
- Grilled chicken breast
Make-Ahead Tip: Prepare everything up to the baking step, cover tightly with foil, and refrigerate for up to 24 hours. When ready to serve, let it sit at room temperature for 30 minutes before baking.
FAQs & Final Thoughts
Frequently Asked Questions
Absolutely! You can prepare this dish up to 24 hours in advance. Just assemble everything, cover tightly with foil, and refrigerate. When you’re ready, let it sit at room temperature for 30 minutes before baking.
For best results, reheat in the oven at 325°F covered with foil until heated through (about 20 minutes). If you’re in a hurry, microwave individual portions with a damp paper towel over top to keep the pasta from drying out.
Yes! This freezes beautifully for up to 2 months. Just wrap it well in foil and freeze before baking. Thaw overnight in the refrigerator before cooking.
Final Thoughts
Friends, this chicken spaghetti recipe has become such a staple in my kitchen! It’s right up there with my baked chicken tacos for family-friendly comfort food. What I love most is how versatile it is – perfect for busy weeknights, potlucks, or when you need to feed a crowd.
The combination of creamy cheese sauce, tender chicken, and perfectly cooked pasta creates something truly special. Whether you choose to spice it up with hot Rotel or keep it mild for the kids, this dish never disappoints. I’d love to hear which version becomes your family’s favorite!
Baker’s Tips:
- Don’t skip letting the dish rest for 5-10 minutes after baking – it helps the sauce thicken perfectly
- Keep an eye on your pasta cooking time – al dente is key!
- If you love extra cheese (who doesn’t?), sprinkle some more on top during the last 5 minutes of baking
Happy cooking, everyone! Remember, cooking is all about making it your own, so feel free to adjust the ingredients to suit your taste. I can’t wait to hear how this recipe turns out in your kitchen!
Chicken Spaghetti with Rotel and Velveeta
Equipment (affiliate links)
- 1 13″ x 9″ baking dish
- 1 Saucepan
Ingredients
- 3 chicken breasts cooked and shredded about 4 cups of chicken, a fully cooked rotisserie chicken from the grocery store is a great option
- 8 ounces spaghetti half of a 16 ounce package, cooked
Sauce Ingredients
- 1 cup chicken broth
- 1 can cream of mushroom and chicken soup Or use one can of either cream of mushroom or cream of chicken soup
- 1 10 ounce can diced tomatoes and green chiles, Rotel use whichever variety has a spice level you prefer: mild, original or hot
- 1 pound Velveeta cheese cubed about 2 cups
- 4 ounces cream cheese softened
- 1 teaspoon pepper
Topping
- 2 cups cheddar cheese shredded optional
- 1/2 cup diced green onions optional
Instructions
- Cook chicken or purchase a rotisserie chicken from the grocery store. Remove skin and bones and chop meat. You’ll need about 4 cups of cooked chicken.
- Cook spaghetti according to the package directions, approximately 10 minutes in boiling water. Drain the pasta set it aside.
- Using the same saucepan, combine the chicken broth, Velveeta cheese, cream cheese, 1 can of creamed soup (cream of chicken, cream of mushroom or creamy of mushroom chicken) Rotel tomatoes and pepper in a medium-sized saucepan on the stove.
- Over medium heat, stir gently until the sauce ingredients melt and blend together to create a creamy sauce. Add the cooked spaghetti and the diced or shredded cooked chicken.
- After the ingredients melt and create the cheese sauce, stir in the cooked pasta and chicken and heat over medium-low heat until the pasta is hot and the cheese sauce is bubbly. Top with shredded cheese and diced onions before serving. Scoop up right from the saucepan.
- Preheat oven to 350° F. Spray a 13″ x 9″ baking dish with Pam, or grease with shortening. Spread the ingredients from the saucepan (cheese sauce, spaghetti and chicken) into the dish and bake, uncovered for 30 minutes. If you’d like to add the optional toppings, remove the baking dish from the oven and sprinkle the grated cheese and diced green onions on top. Return the baking dish to the oven and bake for another 10 minutes or until the shredded cheese is melted and the spaghetti and cheese sauce is hot and bubbly.
Notes
Cooking time will be less if served from the stovetop.
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