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In this simple dump-and-bake recipe we are making this comforting and deliciously creamy Chicken Spaghetti with Rotel. It’s full of tomatoes, cheese, juicy chicken, and a kick of heat. This crowd-pleasing recipe is easy to make and guaranteed to be a hit.
Be sure to check out my other pasta dishes for easy and delicious family-favorite recipes. You’ll find both decadent and lightened-up pasta recipes that fit any occasion.
Chicken Spaghetti with Rotel
Chicken spaghetti with rotel is quick to make (it takes just 15 minutes to put together) and budget-friendly, with a short and simple list of ingredients.
This is great for a comfy weeknight dinner that’s low-maintenance and quick on time. Whether you’re serving it to hungry teens or a picky five-year-old, it will surely get devoured.
This chicken spaghetti bake is the perfect casserole to bring to a sick friend or expecting parents. It reheats well and even freezes well for later enjoyment.
If you love easy chicken dishes and one-pan meals, be sure to check out my One-Pan Marry Me Chicken Orzo, Garlic Parmesan Chicken Rice Casserole, One-Pan Sun-Dried Tomato Pasta, or Lemon Parmesan One-Pan Pasta.
Key Ingredients
This easy chicken spaghetti with Rotel recipe requires just a few ingredients. They are mixed together in a casserole dish and then baked in the oven.
Rotisserie Chicken – I prefer cooked chicken to avoid any extra steps. The ones from Costco are the best size.
Spaghetti – we’ll use most of the box of spaghetti, just 12 oz.
Chicken Stock – broth works, but stock has more flavor.
Rotel Tomatoes – use the tomatoes and green chilies, and pick whichever heat level you prefer.
Cream of Chicken – two cans of cream of chicken with herbs. This adds so much cozy flavor.
Sour Cream – to freshen up the sauce and add creaminess.
Cheese – I used a Mexican blend of shredded cheese that has both cheddar and Monterey.
Seasonings – fresh garlic, dried red pepper flakes, cajun seasoning, seasoning salt, pepper, and dried parsley for garnish.
How to Make Chicken Spaghetti with Rotel
Preheat oven to 375 degrees.
Bring a large pot of water to boil and cook the spaghetti while preparing the rest of the recipe.
Debone the rotisserie chicken and add chicken to a large bowl. Pour over 1/4 cup chicken broth to moisten the chicken, then sprinkle over cajun seasoning, about 1-2 tablespoons or enough to evenly coat the chicken.
In a large bowl, make the sauce by adding cream of chicken, rotel (undrained), sour cream, garlic, 1 tablespoon cajun seasoning, 1/2 tsp seasoning salt, 1/2 tsp red pepper flakes, 1/2 tsp freshly cracked pepper. Whisk it together until smooth.
Heat 3/4 cup of chicken stock in the microwave for 1 minute (or until warmed through), then pour into the mixture and whisk together.
Into a 9×13 casserole dish, add drained spaghetti, seasoned chicken, sauce mixture, and half the cheese. Mix it all together using tongs to ensure the sauce evenly coats the pasta and that the chicken is distributed evenly.
Top it off with the remaining cheese and sprinkle with dried parsley. Cover with foil (spray with nonstick spray to prevent cheese from sticking to foil). Bake for 25 minutes. Remove foil and bake for an additional 10 minutes or until cheese is melted and edges are browned and bubbly.
Make-Ahead Tips
This recipe is so easy to throw together, there isn’t much you can do to expedite. This chicken spaghetti recipe has three parts: the chicken, the cream sauce and the spaghetti noodles.
You can be sure to debone the chicken and add the seasonings to it. Then store the chicken in the fridge until you’re ready to assemble the casserole.
The cream sauce can also be mixed together ahead of time and then stored in an airtight container in the fridge.
Storing and Freezing FAQ’s
Yes, you can freeze this chicken spaghetti but I recommend you do so before it’s baked in the oven. Here are instructions:
From Uncooked: follow the instructions to prepare the casserole in an oven-safe disposable pan. Top with cheese as directed. Cover the casserole tightly with plastic wrap and foil then freeze for up to three months. To bake, fully defrost first then bake as directed. It may take an additional 10-15 minutes of covered bake time since the casserole will be cold.
It’s best to allow the chicken spaghetti bake to fully cook before packing it up and storing it in the fridge. You can store the leftovers in individual meal prep containers for work lunches or store it in an airtight container in the fridge. Leftovers are good for about 4 days.
The best way to reheat any pasta is to add a few splashes of chicken stock into each portion you are reheating. This helps to rehydrate the moisture that has been absorbed into the pasta. You can also add a splash of heavy cream or half & half in instead of chicken stock for creaminess. Then just heat in a microwave-safe bowl until warmed through.
Looking for More Chicken Pasta Recipes?
- Lemon Parmesan One-Pan Pasta
- Sausage Alfredo Ravioli Lasagna
- Lemon Pepper Chicken Alfredo (one-pan)
- Garlic Butter Steak with Parmesan Alfredo
- Chicken Bacon Ranch Pasta Salad
- TikTok Million Dollar Spaghetti
- Creamy Sausage Alfredo Bake
- Chicken Scampi Stuffed Pasta Shells
- Cheesy Broccoli Chicken Pasta Bake
I hope you enjoyed this recipe for Chicken Spaghetti with Rotel. Be sure to comment below with any questions or feedback!
If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Chicken Spaghetti with Rotel
Ingredients
- 4 cups rotisserie chicken shredded or chunked
- 12 oz dry spaghetti
- 1 cup chicken stock divided
- 10 oz can Rotel tomatoes with green chilies
- 2 – 10.5 cans cream of chicken with herbs condensed soup
- 1 cup sour cream
- 4 garlic cloves minced
- 3 cups shredded cheese Mexican blend or similar
- 3 tablespoons cajun seasoning divided (see my homemade recipe in the notes)
- 1/2 tsp red pepper flakes
- 1/2 tsp seasoning salt
- 1/2 tsp freshly ground pepper
- dried parsley for garnish
Instructions
- Preheat oven to 375 degrees.
- Bring a large pot of water to boil and cook the spaghetti while preparing the rest of the recipe.
- Debone the rotisserie chicken and add chicken to a large bowl. Pour over 1/4 cup chicken broth to moisten the chicken, then sprinkle over cajun seasoning, about 2 tablespoons or enough to evenly coat the chicken.
- In a large bowl, make the sauce by adding cream of chicken, rotel (undrained), sour cream, garlic, 1 tablespoon cajun seasoning, 1/2 tsp seasoning salt, 1/2 tsp red pepper flakes, 1/2 tsp freshly cracked pepper. Whisk it together until smooth.
- Heat 3/4 cup of chicken stock in the microwave for 1 minute (or until warmed through), then pour into the mixture and whisk together.
- Into a 9×13 casserole dish, add drained spaghetti, seasoned chicken, sauce mixture, and half the cheese. Mix it all together using tongs to ensure the sauce evenly coats the pasta and that the chicken is distributed evenly.
- Top it off with the remaining cheese and sprinkle with dried parsley. Cover with foil (spray with nonstick spray to prevent cheese from sticking to foil). Bake for 25 minutes. Remove foil and bake for an additional 10 minutes or until cheese is melted and edges are browned and bubbly.
Notes
- 2 tablespoons smoked paprika, regular paprika works too
- 1 tablespoon cayenne pepper
- 1 tablespoon onion powder
- 2 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Here are some additional photos for your Pinterest boards:
I meant * gluten free) cream of chicken soup!
Made this tonight and it was delicious! I liked that it uses basic pantry ingredients, yet tastes like a restaurant made it. Substitutions I did- only used 1 can of (gluten free) cream of chicken noodle soup, plain Greek yogurt instead of sour cream, and half the amount of water. I also used 2 T. total of Cajun seasoning and a can of regular diced tomatoes as my kids don’t like much spice. My son has a wheat allergy and so for his I made gf spaghetti pasta!
We LOVED this recipe. It’s extremely comforting and just tastes like a childhood homemade meal. The prep work was super easy too so this is a keeper recipe for us. Next time I may try this was shrimp