Description
This creamy chicken spaghetti with Rotel is a quick, cheesy, and comforting dinner made with shredded chicken, tender pasta, and bold flavor in every bite.
Ingredients
Scale
- 12 oz spaghetti
- 2 tablespoons olive oil
- 3 cups cooked chicken breast, shredded
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 (10.5 oz) can cream of chicken soup
- 1 (10 oz) can Rotel (diced tomatoes with green chilies), drained
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 2 cups Monterey Jack cheese, shredded
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
- Cook spaghetti until al dente. Drain and set aside.
- In a large skillet, sauté onion in olive oil until soft. Add garlic and cook until fragrant.
- Stir in cream of chicken soup, Rotel, sour cream, and chicken broth. Simmer until smooth.
- Add shredded chicken, spices, and half the cheese. Stir until combined.
- Toss in cooked spaghetti. Mix well.
- Transfer to baking dish, top with remaining cheese.
- Bake at 350°F for 20 minutes or until bubbly.
- Garnish with parsley before serving.
Notes
- Use pre-cooked rotisserie chicken for convenience.
- Swap Monterey Jack with cheddar or Colby Jack for a flavor twist.
- Add chopped bell peppers for extra crunch and color.
- Leftovers keep well for up to 3 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 generous portion
- Calories: 480 kcal
- Sugar: 4g
- Sodium: 750mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: creamy chicken spaghetti, rotel chicken pasta, easy pasta dinner, baked chicken spaghetti, cheesy chicken rotel pasta