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My chicken Rotel spaghetti with Velveeta cheese is overflowing with feisty flavors, tender chicken, and rich, cheesy goodness, y'all!! A kid-friendly meal that satisfies the whole family, each bite of this fresh twist on the classic comfort food is jam-packed with distinctive South Louisiana spice kicks. Yep and yay...
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- It's a Complete Meal for a Large Family To Enjoy on Busy Weeknights...
- Chicken Rotel Spaghetti Ingredient Essentials & Substitutions
- How to Make Chicken Rotel Spaghetti with Velveeta
- More Chicken Breast Recipes Featuring South Louisiana Flavors
- Other Pasta Dishes with Regional Flair
- Chicken Rotel Spaghetti
It's a Complete Meal for a Large Family To Enjoy on Busy Weeknights...
Chicken Rotel spaghetti is an easy, delicious dinner recipe that features chopped boneless, skinless chicken breasts in a creamy sauce with cooked pasta. Pops of Rotel tomatoes and green chilies enliven each cheesy bite, making this casserole dish a family favorite that's easy to whip up after a work day yet tasty enough for weekend gatherings.
My version of this chicken spaghetti with Rotel recipe includes browned Cajun trinity veggies and garlic for depth and a slightly smoky finish to each forkful. I also pre-season the pounded, chopped chicken breast pieces with regional spices. These extra steps ensure the chicken remains well-seasoned and juicy, even for the next day's leftovers. Indeed.
Chicken Rotel Spaghetti Ingredient Essentials & Substitutions
- I used pounded chicken cutlets to create this chicken Rotel spaghetti recipe as they are easy to handle and turn out incredibly tender. However, you can also use chicken thighs or tenders if that's what you have in the fridge.
- The Velveeta cheese, cream cheese, cream of chicken soup, and milk create the ultimate creamy sauce for the cooked spaghetti. You can substitute cream of mushroom soup or one of the other cream soups, such as celery. You can also use heavy cream or half and half in place of the milk.
- If you don't have yellow onion, bell pepper, celery, or garlic on hand, add garlic powder and onion powder to the chicken breast seasoning.
How to Make Chicken Rotel Spaghetti with Velveeta
To start the recipe, preheat the oven. Then, fill your pasta pot with water. When it comes to a rolling boil, add the pasta and cook to al dente.
Next, pound the chicken breasts, then chop into bite-sized pieces. Sprinkle the dried seasonings over the pieces.
Stir to combine, then set aside.
Place the chopped yellow onion, bell pepper, and celery into a large, deep cast iron skillet or Dutch oven set over medium-high heat. Add the oil and butter to the pan.
Cook until the vegetables are about halfway browned.
Then, add the seasoned chicken breast pieces to the skillet.
Continue cooking until the chicken pieces are browned lightly. Lower the heat, stir the garlic into the pot, and cook for another minute.
Add the remaining chicken Rotel spaghetti sauce ingredients to the pan, and cook for a few more minutes until the cheese melts.
Stir the sauce until combined.
Finally, add the cooked spaghetti to the sauce in batches. When done, slide the chicken Rotel spaghetti with Velveeta into the oven, and bake until browned and bubbly.
And that's it, y'all!!
This chicken Rotel spaghetti is one BOLD flavor-popping ride of dinnertime deliciousness that you may never want to end! The cheesy creaminess is quite frankly over the top, and the seasoned chicken, feisty tomatoes and green chilies, and perfectly cooked pasta complement the other components to perfection. For sure!!
Share with those who love your youthful playfulness as much as they appreciate your more mature, well-seasoned stance. Much food love, and see y'all on the yum side...
More Chicken Breast Recipes Featuring South Louisiana Flavors
Other Pasta Dishes with Regional Flair
This post was originally published on May 20, 2021, and was updated and republished on May 15, 2025.
Chicken Rotel Spaghetti
Ingredients
For the Seasoned Chicken Breast
- 1 ½ pounds chicken breast cutlets, pounded with a meat mallet and cut into small bite-sized pieces or boneless skinless chicken thighs
- 2 teaspoons dried parsley flakes
- ½ teaspoon paprika
- salt, black pepper and cayenne pepper to taste I used about ½ teaspoon salt, ¼ teaspoon black pepper, and ⅛ teaspoon cayenne
For the Chicken Rotel Spaghetti
- 12 ounces gluten free spaghetti I use this one
- 4 tablespoons butter or oil or a combination of both
- 1 large yellow onion, chopped
- 1 large green bell pepper, chopped
- 2 fresh celery ribs, trimmed and chopped
- 1 tablespoon minced garlic about 4 fresh medium-sized cloves
- ½ cup milk or heavy cream or half and half
- 1 10.5-ounce can of cream of chicken soup I use this brand
- ½ cup chicken broth
- 1 10-ounce can of Rotel tomatoes with green chilis
- 12 ounces Velveeta cheese, cubed
- 4 ounces cream cheese, cubed
Instructions
- Preheat the oven to 350 degrees Fahreinheit.
- Cover the bite-sized chicken breast pieces with the seasoning mixture. Stir until well-incorporated.
- Bring a large pot of water to a rolling boil. Boil the spaghetti noodles to al dente according to the package directions. Drain.
- Pour the Cajun trinity of onion, bell pepper, and celery, and the oil and butter into a large deep cast iron skillet or Dutch oven set over medium-high heat.
- Cook for about 10 minutes, stirring often, until the vegetables are about halfway borwned.
- Add the raw seasoned chicken pieces to the pot, and cook until the meat and veggies are browned.
- Add the minced garlic to the pot, and cook down for 1 additonal minute.
- Reduce the heat to medium-low.
- Stir the milk, chicken broth, cream of chicken soup, cubed Velveeta and cream cheeses, and Rotel into the mixture.
- Cook for 3 to 5 minutes, stirring frequently, until the cheeses melt and the ingredients are well-combined, then remove from heat.
- Stir the cooked spaghetti noodles into the mixture in batches until all the pasta is incorporated into the sauce.
- Transfer the skillet to the oven.
- Bake for about 20 to 30 minutes, or until bubbly and slightly browned.
- Remove from heat. Let stand for 5 minutes before serving.
Video
Notes
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
See our full nutrition disclaimer here.
