rotel chicken spaghetti recipe

Written ByJenny Smyth Posted on
rotel chicken spaghetti recipe
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The Best rotel chicken spaghetti recipe

I have to say, I’m a big fan of Rotel chicken spaghetti recipe. It’s one of those classic comfort foods that never fails to hit the spot. I remember my mom making it for me when I was a kid, and now I make it for my own family.

The best part is that it’s incredibly easy to prepare, which is perfect for those busy weeknights when we’re all scrambling to get dinner on the table. The dish itself is a staple of Southern cuisine, with a rich history that spans generations. It’s believed to have originated in the 1950s or 60s, when canned Rotel tomatoes became widely available.

The original recipe called for ground beef, but over time, chicken became a popular substitute. One of the things I love about this recipe is the way the flavors meld together. The tangy taste of the Rotel tomatoes pairs perfectly with the savory flavor of the chicken and the creaminess of the spaghetti sauce.

And let’s not forget the cheese – oh, the glorious melted cheese that brings it all together! As a home cook, I appreciate how versatile this recipe is. You can make it in large quantities for a crowd-pleasing main dish at a family gathering, or scale it down for a cozy night in with just a few people.

Either way, it’s sure to be a hit. But what really sets this recipe apart is its health benefits. By using lean protein like chicken and whole wheat spaghetti, you’re getting a meal that’s both satisfying and nutritious.

And with all those veggies from the Rotel tomatoes, you’re getting a boost of fiber and antioxidants to boot!

Rotel Chicken Spaghetti

Rotel Chicken Spaghetti

4.9 from 1035 votes

This creamy and spicy Rotel chicken spaghetti combines tender chicken, pasta, and a zesty tomato sauce with melted cheese. It is a quick one-pot meal perfect for busy weeknights.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pasta and Chicken

12 ounces spaghetti
1 pound boneless skinless chicken breasts
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper

For the Sauce

1 can (10 ounces) Rotel tomatoes and green chilies, undrained
1 can (10.5 ounces) cream of chicken soup
1 cup chicken broth
1 cup shredded cheddar cheese
1/2 cup sour cream
1/2 cup diced onion
2 cloves garlic, minced

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the spaghetti and cook until al dente, about 8 to 10 minutes, then drain and set aside.
3While the pasta cooks, season the chicken breasts with salt and pepper.
4Heat olive oil in a large skillet over medium-high heat and cook the chicken for 5 to 7 minutes per side until golden brown and the internal temperature reaches 165 degrees F.
5Transfer to a cutting board and let rest for 5 minutes before dicing into bite-sized pieces.
6In the same skillet over medium heat, add the diced onion and minced garlic.
7Saute for 2 to 3 minutes until the onion is translucent and fragrant.
8Pour in the undrained Rotel tomatoes, cream of chicken soup, and chicken broth.
9Stir well to combine and bring the mixture to a gentle simmer over medium heat.
10Reduce the heat to low and stir in the shredded cheddar cheese until fully melted and smooth.
11Then mix in the sour cream until the sauce is creamy and uniform.
12Add the cooked spaghetti and diced chicken to the skillet.
13Toss everything together until the pasta and chicken are evenly coated with the sauce.
14Cook for 2 to 3 minutes over low heat until heated through, then serve immediately.

🔧Equipment

Large pot
Large skillet
Colander
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 75mg🧂Sodium: 980mg🌾Total Carbs: 42g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 28g

📝Notes

For extra heat, use hot Rotel tomatoes or add a pinch of cayenne pepper. You can substitute the chicken with cooked ground beef or turkey. Leftovers keep well in the refrigerator for up to 3 days.

Watch Video Of How Rotel Chicken Spaghetti Works

This Rotel chicken spaghetti recipe is always a good idea for any occasion – whether it’s a quick weeknight dinner or a special gathering with friends and family.

One great idea is to store leftovers in individual portions for easy reheating later in the week.

You can also serve it at room temperature or chilled, making it perfect for potlucks or picnics.

❓ Frequently Asked Questions About Rotel Chicken Spaghetti

Q: What is Rotel?

Rotel is a brand of canned tomatoes that originated in Louisiana in the 1940s. They’re known for their distinctive flavor and are often used in Southern cuisine.

Q: Can I use ground beef instead of chicken?

Yes, you can definitely use ground beef instead of chicken if you prefer. Just be sure to brown it thoroughly before adding the other ingredients.

Q: What type of cheese works best in this recipe?

Cheddar is a popular choice for this recipe because its mild flavor complements the other ingredients nicely.

Q: Can I make this recipe ahead of time?

You can prep most of the ingredients ahead of time, but it’s best to assemble and bake the casserole just before serving.

Q: Is this recipe gluten-free?

No, traditional spaghetti contains gluten. However, you can easily substitute gluten-free pasta for a gluten-free version.

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