Go Back
–+ servings
chicken spaghetti with Rotel and Velveeta

Chicken Spaghetti with Rotel and Velveeta

Delicious, crowd-pleasing comfort food. This recipe combines tender chicken, al dente spaghetti, and a mouthwatering blend of creamy, cheesy and spicy flavors. Love meat and cheese together? Here are 10 Dinner Recipes with Meat and Cheese! Serve with Mixed Bean Salad for a delicious meal or choose from some of my favorite potluck side dishes.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6 people
Pin Recipe Print Recipe

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

Cook time in the recipe card was calculated for the baking option. The cooking time will vary depending on whether the spaghetti is leftover or if the cooked chicken is prepped a day ahead.
Cooking time will be less if served from the stovetop.

Nutrition

Serving: 1g | Calories: 675kcal | Carbohydrates: 44g | Protein: 60g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 150mg | Sodium: 2147mg | Potassium: 707mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1326IU | Vitamin C: 2mg | Calcium: 804mg | Iron: 2mg