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Rotel Chicken Spaghetti

Rotel Chicken Spaghetti is a creamy pasta dish that combines cooked spaghetti with tender chunks of chicken, melted cheese, and diced tomatoes with green chilies. The dish is assembled with sautéed ingredients and baked until bubbling and golden, resulting in a cheesy, slightly spicy casserole with a smooth, hearty texture.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 12 ounces spaghetti uncooked
  • 2 cups cooked chicken breast diced
  • 1 can (10 oz) Rotel diced tomatoes with green chilies
  • 2 cups shredded cheddar cheese divided
  • 1/2 cup sour cream
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon cumin
  • to taste salt and pepper
  • 1 tablespoon olive oil

Equipment

  • Large pot for boiling pasta
  • Skillet or frying pan
  • Mixing Bowl
  • Baking dish
  • Wooden spoon or spatula

Method
 

  1. Cook the spaghetti in a large pot of boiling salted water until al dente, following package instructions. Drain and set aside.
  2. Heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic; sauté until translucent and fragrant, about 3-4 minutes. Watch for the onion to become tender and slightly golden.
    12 ounces spaghetti
  3. Add the cooked diced chicken to the skillet with the sautéed vegetables, and cook for another 2-3 minutes until warmed through and lightly browned. Look for the chicken to develop a slight color and aroma of cooked meat.
    12 ounces spaghetti
  4. Pour in the can of Rotel diced tomatoes with green chilies, stirring to combine. Let the mixture simmer for 5 minutes, allowing flavors to meld and the liquid to slightly reduce, creating a fragrant, slightly thickened sauce.
    12 ounces spaghetti
  5. In a large mixing bowl, combine the cooked pasta, sautéed chicken and vegetables mixture, sour cream, 1 cup of shredded cheddar, and cumin. Mix thoroughly until everything is evenly coated and well combined.
    12 ounces spaghetti
  6. Transfer the mixture into a greased baking dish. Spread the remaining 1 cup of shredded cheddar cheese evenly over the top.
    12 ounces spaghetti
  7. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted, bubbling, and slightly golden around the edges. The final dish should be hot and bubbly with a cheesy crust on top.