Chicken Spaghetti with Rotel and Velveeta is one of those ultra‑comforting dinners that feels like a warm hug in a bowl. Tender spaghetti is coated in a creamy, cheesy sauce that gets a little kick from Rotel tomatoes and green chiles, then tangled up with juicy shredded chicken. It’s rich, cozy, and perfect for nights when everyone is hungry and you want something that feeds a crowd with minimal effort.
What I love most about this dish is how simple the base is—just spaghetti, cooked chicken, Rotel, and Velveeta—yet it tastes like it simmered all day. Rotel adds tang and gentle heat, while Velveeta melts into a smooth, velvety sauce that clings to every strand of pasta. Leftovers reheat beautifully, and the whole pan can be baked or simply served straight from the pot, depending on how bubbly and browned you like your cheese.
Ingredients for Chicken Spaghetti with Rotel and Velveeta
- 2 cups cooked shredded chicken (rotisserie or leftover works great)
- 12 ounces spaghetti (about 3/4 of a standard 16‑oz box)
- 1 can Rotel (10 ounces), undrained
To get that classic creamy, cheesy texture most versions use, I also add:
- 8 ounces Velveeta cheese, cubed
- 1 can cream of chicken or cream of mushroom soup (10.5 ounces)
- 1/2–1 cup chicken broth or milk to loosen the sauce
- 1 cup shredded cheddar cheese (for mixing in or sprinkling on top)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
These additions follow how traditional Rotel chicken spaghetti recipes build a rich sauce around the basics you listed.
How I Make Chicken Spaghetti with Rotel and Velveeta
1. Cook the spaghetti
I bring a large pot of salted water to a boil and cook the spaghetti until just al dente, usually a minute less than the package suggests. Because the pasta may cook a bit more in the sauce or in the oven, I don’t want it too soft. I reserve about 1 cup of the pasta cooking water, then drain the spaghetti.
2. Melt the Velveeta and build the sauce
In the same pot, I combine the cubed Velveeta, cream soup, Rotel with all its juices, and about 1/2 cup of chicken broth or reserved pasta water. I set the heat to low and stir until the Velveeta melts and the mixture becomes smooth and creamy. Then I season with garlic powder, onion powder, a little salt, and black pepper. If the sauce seems too thick, I splash in more broth or pasta water until it looks loose enough to coat the noodles.
3. Stir in chicken and spaghetti
Once the sauce is silky, I add the shredded chicken and stir to coat it well. Then I add the cooked spaghetti, tossing everything together until every strand is covered in cheesy sauce and the chicken and tomatoes are evenly distributed. At this point, I taste again and adjust the salt, pepper, or spice level to my liking.
4. Serve as‑is or bake until bubbly
For a quick stovetop version, I can serve the Chicken Spaghetti with Rotel and Velveeta straight from the pot, sprinkling the shredded cheddar over the top and letting it melt into the hot pasta.
If I want that baked casserole feel, I preheat the oven to 350°F (175°C), transfer the mixture to a lightly greased 9×13‑inch baking dish, and top it with the cheddar. I bake for about 20 minutes, until the cheese is melted and the edges are bubbling.
Continue to the next page to reveal more tips and tricks