Go Back
+ servings
A plate of rotel chicken spaghetti, with a fork scooping some up.

Chicken Spaghetti With Rotel

Course Main Course
Cuisine American
Chicken Spaghetti with Rotel is a pasta dish is covered in a cheesy, creamy sauce, loaded with tender chicken and baked to perfection.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 8 servings


  • 3 chicken breasts boneless, skinless, cut into bite sized pieces
  • 10.75 ounce cream of chicken soup or cream of chicken
  • 10 ounce Rotel diced tomatoes with green chilies do not drain
  • 1 clove garlic minced
  • 1/2 teaspoon onion powder
  • 1 tablespoon utter
  • 8 ounces Velveeta cheese cut into cubes
  • 2 ounces cream cheese
  • 8 ounces spaghetti cooked and drained
  • 1 cup cheddar cheese grated
  • salt and pepper to taste


  • Preheat oven to 350 degrees F.
  • Prepare spaghetti according to package instructions for al dente.
  • Melt butter in a large skillet over medium to medium-high heat, then add in bite size chicken pieces. Sprinkle onion powder over chicken, and add garlic to the pan. Saute chicken for about 7-10 minutes, until chicken is no longer pink.
  • To the skillet, pour in the canned soup, cubed Velveeta, cubed cream cheese, and diced Rotel tomatoes. Reduce the stove to a low heat, and cook the cheese mixture while stirring constantly until the cheese melts. 
  • Once combined, add in drained pasta and stir it into the cheese and chicken mixture until it is fully coated. Season with salt and black pepper to taste.
  • Lightly grease a 2 quart casserole dish and pour in the cheesy chicken spaghetti from the skillet. Sprinkle the sharp cheddar cheese on top. Bake this in the oven for about 25-30 minutes, or until it’s heated thoroughly and the cheese on top is melted. Add the optional garnish of parsley or green onion on top, scoop it out of the dish to serve and enjoy! 


Please read post to get all tips, advice and notes on ingredients and substitutions. 
Storage – Tightly cover this rotel spaghetti chicken and store in the fridge for up to 3 days. You can also freeze it in the freezer for up to 3 months. To reheat leftovers, pop the dish back in the oven and bake at 350° until heated through. 


Calories: 390kcal | Carbohydrates: 30g | Protein: 32g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 816mg | Potassium: 733mg | Fiber: 2g | Sugar: 5g | Vitamin A: 705IU | Vitamin C: 4mg | Calcium: 292mg | Iron: 1mg
Tried this Recipe? Pin it Today!Mention @LoveFromTheOven or tag #LFTORecipes!