First published August 4, 2020. Last updated April 24, 2025 for editorial improvements.
Table of Contents
🎥 Video: How to make chicken spaghetti
This cheesy chicken spaghetti with Rotel is a family favorite, loaded with gooey cheese, tender chicken, and Rotel tomatoes for a kick of flavor. It comes together in just 30 minutes so it's perfect for busy weeknights or back-to-school chaos. It even freezes like a dream—just check the storage section for tips.
🧾 Ingredients notes
Cooked, boneless chicken thighs work as well as boneless chicken breasts if you prefer them, or you can shred the meat from a rotisserie chicken. I've even used leftover turkey in place of the chicken during the holidays.
If you don't have cream of chicken soup you can use cream of mushroom soup, cream of celery soup, or cream of asparagus soup - they all work well. Or, make a homemade white sauce.
📖 Recipe
Southern Chicken Spaghetti with RoTel
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 1.5 pounds chicken breast, or more if desired - boneless, cooked and shredded
- 16 ounces spaghetti, broken in 2-inch pieces
- 21.5 ounces cream of chicken soup, 2 10.75-ounce cans condensed soup
- 10 ounces diced tomatoes & green chilies
- 6 ounces cream cheese
- 3 cups Cheddar cheese, shredded - divided use (12 ounces)
- ¼ cup heavy cream, you can use milk if you prefer
- 1 cup frozen peppers and onions mixed, or use diced fresh
Instructions
- Cook the chicken breast, dice or shred it, and set aside.
- If using fresh onions and peppers saute them until soft in a skillet with a little olive oil or butter.
- Break the spaghetti into 2-inch pieces and cook until tender in boiling, salted water.
- Drain and set aside.
- Mix the soup, RoTel, and cream cheese in a microwave safe dish.
- Heat, stirring every minute, until the mixture is smooth and creamy.
- Stir in 2 cups of the shredded cheese.
- Stir until smooth. You may need to add some milk or cream to thin it down if it seems too thick.
- Stir the chicken into the cheese mixture.
- Stir the pasta, onions, and peppers into the chicken and cheese mixture. Make sure all the ingredients are covered with the cheesy sauce.
- Spoon into a greased 13x9-inch casserole dish.
- Top with remaining 1 cup shredded cheese.
- You may stop here, cover with plastic wrap then aluminum foil, and freeze for up to 3 months or refrigerate for 2 days before baking.
- Bake at 350F 20 minutes or until heated through and the cheese has melted.
- Let stand for 5 minutes or so before serving.
Notes
- Put plastic wrap, parchment, or waxed paper over the top before sealing with aluminum foil or the acids from the tomatoes will react with the aluminum and it will taste awful.
- You can skip the baking and just mix it all up in a skillet if you like.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
🍽️ Perfect pairings: what to serve with chicken spaghetti
Keep it easy by choosing a few of these great side dishes for chicken spaghetti and some classic southern fried pies for dessert.
Dinner plans solved!
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🍲 Southern casserole culture
Homemade chicken spaghetti casserole is one of my favorites. It's creamy, rich, gooey, and cheesy - everything the ultimate comfort food should be.
This wasn't one of those things that my mom made, though.
This is a recipe that came from one of my neighbors when my kids were growing up -- I guess she took pity on me and my nightly dinners for 10 people or more.
A large family requires lots of food!
She brought a foil covered pan of this comforting casserole to my door one afternoon when I was SO exhausted, SO ready to quit, and SO full of "woe is me" that I was ready to bust.
It changed my entire day.
It's that simple. One dish of comfort food, one knock at the door at the right time, and someone suddenly has the energy to go on with life. Someone feels cared about.
Isn't that what makes life worth living?
Peggy says
Oh yes, I’m reading this I’m whispering to myself, saying that I would put some artichoke hearts, chopped and some chopped jalapeño for some spice and maybe use a smaller pasta like a radiatore or an orrechetti. I love spicy food and spicy plus chicken, and cheesy plus creamy…I say what’s not to like? Awesome. Thanks! Plus it’s my birthday month, too!! Us Aries love food.
Kathryn Collins says
Wonderful chicken dish for the whole family some like it a little spicy and some like it mild.This recipe covers all bases. DELICIOUS
Deb Lockhart says
This has to be the best, easiest Chicken Spaghetti recipe on the internet. I like the versatility of the basic recipe, often adding meat and/or veggies, or using a different pasta. My hubby, who isn’t a big tomato sauce spaghetti fan, actually requests this. He says it’s got “flava”. Always a winner in my family and perfect for taking to a potluck, a new Mom, a sick friend, or “just because.”
Kathie says
I cannot count the number of times that I've made this recipe. Just writing about it while another snow storm is coming in makes me know I have to make it again. This has so much flavor and texture and is a wonderful dinner. Better yet, it makes a great lunch at work for the next couple of days. My family always loves when they know this is on the menu. Thank you!!
Michelle says
How do you keep your Zucchini noodles from turning mushy? I love chicken spaghetti, but need it healthier due to diabetes.
Marye says
Add them to the casserole raw.
Jody says
This was just so good! I had my doubts about it, but finally tried it and it was wonderful!
Happy Birthday month Marye!
Betty says
I would never have thought of cooking the spaghetti in the chicken broth from cooking the chicken! Thanks for that tip. I'm going to assume the diced tomatoes and green chilies are the Rotel? I know the chilies are a major point for this recipe, but we're kind of bland around here when it comes to hot peppers. Would diced tomatoes and and diced peppericini work? I would use canned diced tomatoes and dice whole peppericini from a jar. Any thoughts on if just the peppericini, or should I add them with some of the liquid in the jar? Ratio? I'm sorry for all the questions. I just want to give your recipe a try, with the taste profile I know my family prefer. Love your site!!!
Marye says
Plain diced tomatoes or diced tomatoes and chopped pepproncinni would be fine. 🙂 No need for any extra juice from the peppers.
Toby Blevins says
I love hot (lots of heat) do you think adding peppers would be good?I don’t want to ruin it!!
Marye says
Add to your own taste!
Mealnie says
I had chicken spaghetti for the first time in East Texas in the ‘80s. I had it a few times, but failed to get the recipe from other sweet little old church lady who made it. 40 years of not-quite-right, and almost-but-not-the-same when I find it here. Thank you end a life quest the very same one! Woot! The search Is over!! Thank you!!!
Becky Crocker says
Love this chicken recipe. Very cheesy. And yes comfort is wonderful.I like it best with spicy 🌶️ tomato’s. And your expert tip about cooking the chicken makes it so easy, thanks. Happy Birthday.🥳
Lynda B says
Hi Marye!
I'm on my way to the grocery store to buy cream cheese and Rotel! There is only 2 of us, but now I know what to do with the excess! I'll share it! (my husband doesn't like leftovers) Love your recipes!!
Susie A Hartley says
How can I make this so it would be low carb? Can I use Alfredo sauce for the sauce?
Marye says
You could use spiralized zucchini. That's what I used to do. I would't use alfredo because of the parmesan.
Terrie says
I'm going to make this tomorrow but I'm going to substitute my homemade salsa for the Rotel since that's what I have on hand! Tks for the recipe!
Adella Lear says
OK, Marye--as I write this, my husband and I are finishing up a huge vat of your Taco Spaghetti recipe. Delicious!!! This chicken spaghetti will be the next recipe on our pasta roll (which seems to be happening more frequently!!!).
Would using whole wheat pasta in any of your pasta recipes make it less caloric? My knees don't like to exercise!!!
I've been drooling over all of your bread recipes, too...but get so disappointed when the recipe calls for the paddle blade on a mixer. You guessed it!!! We don't have one, and newly onset hand arthritis make no-knead breads sound even better, for sure!!!
We are in the heart of the Hill Country here in Texas, and if you haven't seen the wildflowers lately, this year's abundant crop are absolutely gorgeous!!!
Love following your posts and recipes--and have shared many with my sister who only does easy and good recipes for her family. Keep up the good work!!!
Adella Lear in Marble Falls, TX
Marye says
Oh you live in one of my favorite areas! You could use whole grain pastas but it does change the texture and you really don't save calories - you do add a little fiber. You could try using healthy choice soups or reduced calorie products. Personally I only make it once in awhile and I only eat a little.
Amanda K says
The best thing regarding this recipe is all of the ingredients are staples in my kitchen, I always have these around. And not being a fan of traditional spaghetti sauce this is on repeat a couple times a month, it's THAT good.
Thanks Marye, I didn't know I can make this two days ahead of time.
Maureen says
Rotel is a main staple in southern cooking and of course Marye you had to add it to this amazing chicken spaghetti. This is a dish everyone can get into. I know because my family inhales it. I keep it on regular rotation and of course past is always a game changer. Definitely loved by all.
Marye, you have never let us down and this is just another way of grabbing our attention to another great recipe.
Thanks Restless Chipotle.
Sherri Rochester says
Every time I take one of your 'spaghetti' recipes to our Church potlucks, I have to take printed copies of the recipe, too! This one sounds amazing. I am a huge fan of creamy sauces. My hubby loves Tex-Mex food more than any other option. I am happy that you included other protein options for this recipe . Pitluck is next Sunday. Guess what I am taking???
Linda Fox says
I've had chicken spaghetti before but this recipe is the best.i like the Rotel it gives just the right amount of spice
Michelle Gosser says
The first time I tried chicken spaghetti was at a church potluck, it was so good! But I was unable to get a good recipe for it. I remember the first time I seen this in an email from you, and my first thought was finally! I immediately made plans to make it the following day, so easy and so good, even better than the one from the potluck! Best of all? Even my son the (picky eater), couldn't get enough it!!
Sue Turcsany says
I usually make this when I have store bought rotisserie chickens because it's easy to assemble. I can make it earlier in the day or even the day before and just reheat. The next time we have a spur of the moment family get together with my children, spouses, grandkids I am going to triple the recipe (but I am going to buy a few store bought rotisserie chickens and shred the white meat) so I don't have to do much preparation. I'll have a lot of dark meat left so maybe I'll use it to make a family sized chicken potpie (using ready made piecrust and frozen vegetables to bring along as well.