Homemade Chicken Spaghetti with Rotel: Better Than the Classic!

This stovetop Easy Chicken Spaghetti recipe is about to become your new weeknight dinner hero! Ready in just 30 minutes, this creamy, cheesy pasta dish delivers maximum flavor with minimal effort. What makes this version special? Unlike traditional recipes, we’re skipping the cream of soups and Velveeta cheese for a more homemade approach that still delivers that comforting, cheesy goodness your family will love. Need a hands-off option?

This recipe makes a generous portion – perfect for larger families or if you’re looking forward to delicious leftovers (which reheat beautifully, by the way). The combination of tender chicken, al dente pasta, and a flavorful cheese sauce studded with the perfect kick from Rotel tomatoes creates a dish that’s both satisfying and crowd-pleasing.

Why I Love This Recipe

There’s something truly special about this Easy Chicken Spaghetti recipe that keeps me coming back to it time and again. First, it’s incredibly versatile – I’ve made it for casual weeknight dinners, potlucks, and even when hosting friends for a relaxed gathering. Every single time, the dish disappears quickly and I’m left with requests for the recipe.

What I appreciate most is how this version strikes the perfect balance between convenience and homemade quality. By skipping the processed ingredients like cream soups and processed cheese product, we get a more natural flavor profile that still delivers that comforting, creamy texture everyone craves. The Rotel tomatoes add just enough kick to make things interesting without overwhelming sensitive palates.

I also love that this recipe is adaptable to what you have on hand. No red bell pepper? Use green or skip it altogether. Want to add mushrooms? Go for it! This dish has become my reliable « clean out the fridge » meal that somehow always tastes amazing, regardless of the small adjustments I might make.

Ingredients You’ll Need

For this Easy Chicken Spaghetti, you’ll need:

• 1 pound spaghetti
• 2 tablespoons olive oil
• 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 medium onion, finely diced
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 3 tablespoons butter
• 2 cups chicken broth
• 1 cup milk
• 3 tablespoons all-purpose flour
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• 1 can (10 oz) Rotel tomatoes with green chilies, not drained
• 2 cups shredded cheddar cheese
• 1 cup shredded monterey jack cheese
• 1/4 cup chopped fresh parsley (optional, for garnish)

How to Make Chicken Spaghetti

Step 1: Prepare the Pasta and Chicken

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package directions (typically 8-10 minutes). Drain and set aside.
2. While the pasta is cooking, heat olive oil in a large, deep skillet or Dutch oven over medium-high heat.
3. Season the chicken pieces with salt and pepper, then add to the hot skillet. Cook for 5-6 minutes until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken to a plate and set aside.

Step 2: Create the Creamy Sauce

4. In the same skillet, add the diced onion and bell pepper. Sauté for 3-4 minutes until softened.
5. Add the minced garlic and cook for another 30 seconds until fragrant.
6. Reduce heat to medium and add the butter. Once melted, sprinkle in the flour and whisk continuously for 1-2 minutes to create a roux.
7. Gradually pour in the chicken broth while whisking constantly to prevent lumps. Then add the milk and continue to whisk.
8. Stir in the salt, pepper, Italian seasoning, and paprika. Allow the sauce to simmer for 2-3 minutes until it begins to thicken.
9. Add the Rotel tomatoes with their juice and stir to combine. Let the sauce simmer for another minute.

Step 3: Combine Everything Together

10. Reduce heat to low and gradually add 1.5 cups of the cheddar cheese and all of the monterey jack cheese, stirring until completely melted and smooth.
11. Add the cooked chicken back to the skillet, along with any accumulated juices. Stir to coat the chicken with the sauce.
12. Add the drained spaghetti to the skillet and gently toss until all the pasta is well coated with the cheesy sauce. If needed, add a splash of pasta water to loosen the sauce.
13. Sprinkle the remaining 1/2 cup of cheddar cheese on top and allow it to melt. Garnish with chopped parsley if desired.

Serving Your Cheesy Chicken Spaghetti

This Easy Chicken Spaghetti is a complete meal on its own, but it pairs beautifully with a simple side salad dressed with a light vinaigrette to balance the richness of the dish. Garlic bread or a crusty baguette makes an excellent accompaniment to soak up every bit of that delicious sauce.

For a more substantial meal, consider serving it alongside steamed broccoli, roasted asparagus, or sautéed green beans to add a pop of color and nutrition to your plate.

Remember, this recipe makes a generous amount, so it’s perfect for family gatherings or when you want leftovers for lunch the next day. The flavors actually develop and improve overnight, making this dish even more delicious when reheated!

Tips and Frequently Asked Questions

Can I use rotisserie chicken instead?

Absolutely! Using pre-cooked rotisserie chicken is a great time-saver. Simply shred about 3-4 cups of chicken and add it when the recipe calls for returning the cooked chicken to the skillet.

What exactly is Rotel?

Rotel is a brand of canned diced tomatoes with green chilies. It adds a nice flavor and slight heat to the dish. If you can’t find Rotel specifically, you can substitute with a can of diced tomatoes plus a small can of diced green chilies.

Can I make this ahead of time?

Yes! You can prepare this dish up to two days ahead. Store it in the refrigerator in an airtight container. When ready to serve, reheat in the oven at 350°F for about 20 minutes or until heated through.

How spicy is this dish?

With regular Rotel, this dish has a mild-to-medium heat level. If you’re sensitive to spice, use mild Rotel. For heat lovers, the hot variety will kick things up a notch!

Can I freeze chicken spaghetti?

Absolutely! This dish freezes well for up to 3 months. Allow it to cool completely, then transfer to freezer-safe containers. Thaw overnight in the refrigerator and reheat in the oven until hot and bubbly.

What if I don’t have both types of cheese?

You can use all cheddar or substitute with other good melting cheeses like Colby jack, pepper jack (for extra heat), or even mozzarella for a milder flavor.

Nutrition Information (Per Serving)

Similar Recipes You’ll Love

If you enjoyed this Easy Chicken Spaghetti, you might also like these delicious pasta dishes from my kitchen:

• Creamy and Easy Mashed Potatoes – A hands-off version that’s perfect for busy days
• Sweet Potato Casserole – Topped with a Marshmallow 
• Chicken Parmesan – For those who like a spicy kick
• Beef and Noodles – A timeless family favorite
• Chicken Alfredo Lasagna
• Chicken Alfredo – Another creamy chicken pasta option

When it comes to comforting pasta dishes that satisfy the whole family, this Easy Chicken Spaghetti truly stands out from the crowd. I developed this recipe after years of trying different versions, including those with condensed soups and processed cheese. While those classics certainly have their place in American cooking history, this from-scratch version brings all the comfort with ingredients you can feel good about serving.

Whether you’re cooking for a busy weeknight dinner, meal prepping for the week ahead, or feeding a crowd on the weekend, this chicken spaghetti recipe has you covered. The generous portion means you’ll likely have leftovers, which is always a win in my book – especially since this dish tastes even better the next day!

I hope this Easy Chicken Spaghetti becomes a regular in your meal rotation just as it has in mine. When you do try it, be sure to let me know in the comments how it turned out and any personal touches you added to make it your own. Happy cooking!