Chicken Spaghetti with Rotel and Velveeta

My Tips for the Best Chicken Spaghetti

• Cook the spaghetti just to al dente so it doesn’t turn mushy once mixed with the hot sauce or baked.​
• Use flavorful cooked chicken—rotisserie chicken adds a lot of depth with almost no extra work.​
• Keep the heat low when melting Velveeta to prevent scorching; slow melting gives the smoothest sauce.​
• If you like more heat, choose a “Hot” Rotel or add a pinch of cayenne or red pepper flakes to the sauce.​

Variations and Serving Ideas

• Stir in sautéed onions and bell peppers for extra flavor and texture before adding the cheese and Rotel.​
• Swap part of the cheddar for pepper jack to turn up the spice.
• Add a handful of frozen peas or corn to the sauce for color and sweetness.
• Serve with a simple green salad and garlic bread to round out the meal.

Storing and Reheating

Leftover Chicken Spaghetti with Rotel and Velveeta keeps well covered in the refrigerator for 3–4 days. To reheat, I add a splash of milk or broth and warm it gently on the stove or in the microwave, stirring halfway so the sauce loosens back up and turns creamy again. It also freezes nicely in a tightly wrapped baking dish; I thaw overnight in the fridge and reheat, covered, until hot and bubbly.