Creamy Rotel Chicken Spaghetti: Your New Comfort Classic

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Hey there, kitchen buddy!

Ready to whip up something warm, cheesy, and downright delicious? This Rotel Chicken Spaghetti is your new go-to for a quick dinner that tastes like it’s been simmering all day. Made with simple pantry staples—think tender chicken, creamy cheese, and a punch of zesty Rotel tomatoes—this dish is a flavor explosion without the fuss.

Best part? It’s a total time-saver, so you can get dinner on the table in less than 30 minutes. Plus, the creamy and slightly spicy notes make every bite irresistible—like a comforting hug from your favorite cozy blanket. And hey, if you’re feeling adventurous, try swapping in some pesto or salsa for a fun twist next time! (Because why not keep the flavor party going?)

So, grab your skillet and let’s get cooking—your taste buds will thank you!

Rotel Chicken Spaghetti

This Rotel Chicken Spaghetti combines tender shredded chicken with cooked spaghetti noodles coated in a creamy cheese and Rotel tomato sauce. The dish is finished with melted cheese and a slightly spicy, bubbly appearance, resulting in a comforting pasta casserole with a smooth and saucy texture.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Course: Main Course
Cuisine: Southern
Calories: 550
Ingredients Equipment Method

Ingredients
  

  • 2 cups uncooked spaghetti
  • 2 cups shredded cooked chicken rotisserie or boiled chicken
  • 1 can (10 oz) Rotel diced tomatoes with green chilies
  • 1 cup shredded cheddar cheese
  • 1/2 cup cream cheese softened
  • 1 tbsp olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • to taste salt and pepper

Equipment

  • Large pot
  • Skillet or frying pan
  • Shredding utensils
  • Mixing spoon
  • Baking Dish

Method
 

  1. Bring a large pot of water to a boil, add the spaghetti, and cook until al dente according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium heat, add diced onion and minced garlic, and sauté until translucent and fragrant, about 3 minutes. Add shredded chicken to the skillet and cook for another 2 minutes to heat through. Pour in the Rotel tomatoes with their juices and stir to combine. When the mixture starts to simmer, add cream cheese and shredded cheddar, stirring until melted and the sauce is smooth. Mix in the cooked spaghetti, ensuring it is well coated with the sauce. Transfer the mixture to a baking dish, top with additional cheese if desired, and bake at 375°F (190°C) until bubbly and golden on top, about 10 minutes.
    1 small onion, 2 cloves garlic
  2. Once the mixture is bubbling and the cheese is melted, check for seasoning and adjust with salt and pepper as needed. The sauce should be thick with a glossy appearance, coating each strand of spaghetti evenly. Remove from oven and let sit for a few minutes before serving to allow the flavors to set and the dish to cool slightly.

Now, isn’t this Rotel Chicken Spaghetti just the tastiest way to make weeknights special? Serving it with a sprinkle of fresh herbs or a side salad makes it even better. Don’t forget—feel free to customize with your favorites and share your creations! Happy eating, and let me know how it turns out—your kitchen buddy’s always here to cheer you on!

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