Let’s get this out of the way… chicken spaghetti has a bad reputation.
Somewhere along the line, it got handed over to soupy casseroles and soggy noodles, smothered in mystery cream and topped with orange shreds of cheese that melt like plastic.
You’ve probably had it once, maybe at a potluck or after-church dinner, and thought, “Well, that was… something.”
But not this one.
Nope.
This version?
It’s the kind you actually crave the next day.
I’ve made this more times than I can count.
It started as a way to stretch a leftover roasted bird, and now it’s one of the few pasta dishes my family fights over.
My youngest called dibs on the last scoop once and offered me five bucks to back off.
I accepted. No shame.
This isn’t trying to be fancy.
It’s an easy spaghetti recipe that leans on flavor over fuss.
You get that golden roasted chicken flavor, the tang from Rotel tomatoes, real-deal creaminess from the right kind of soups (yes, we’re using them, but on our terms), and spaghetti that doesn’t turn to mush halfway through dinner.
You’ll need a little patience.
Some chicken-skin confidence.
And you might wanna taste the sauce before you serve it, just to make sure it’s safe.
You know. Chef’s duty.
Also… you’re allowed to tweak it.
That’s the beauty of this dish.
Swap out the cheese, use thighs instead of breast, add a jalapeño if your family doesn’t run for the fire extinguisher when you bring out the heat.
Just don’t skip the simmer step.
Or the crispy bits.
And please don’t use low-sodium anything unless you’re into sad flavors.
Now that you know this ain’t the spaghetti you grew up avoiding… you ready to cook it like you mean it?
The Cast: Ingredients That Actually Show Up for the Role
Here’s what you’ll need… and I’m not just tossing this list out there for fun.
Every single thing pulls its weight.
No fillers. No fluff.
Chicken
Use bone-in, skin-on thighs or a whole roasted bird.
You want that deep, golden flavor.
If you’re using rotisserie, pick one that smells like someone actually cooked it.
No sad supermarket steam-tray chicken.
Skin equals flavor, so don’t toss it, crisp it up and crumble it in if you’re feeling wild.
Spaghetti
Regular, thin, whatever you’ve got, just don’t overcook it.
Pull it off the stove when it’s still got a little bite.
You’re baking this later, and no one wants spaghetti soup.
Rotel tomatoes
This is non-negotiable.
That little hit of green chile tang wakes the whole dish up.
If you’ve never used Rotel in a pasta dish before… welcome to flavor.
Cream of mushroom + cream of chicken soups
Yes. Soups. Not ashamed. They bring that creamy backbone you need, without babysitting a roux or melting a block of cheese on the stovetop. Just use the full-salt ones. Your taste buds will thank you.
Cheese
Sharp cheddar works best.
Shred it yourself.
The pre-bagged stuff melts like wet plastic… and tastes like it too.
Garlic, onion, butter, chicken stock, black pepper
The holy background noise of this dish.
You’ll smell it before you even taste it… and your neighbors might wander in by “accident.”
Step-by-Step: How to Turn Boring Into Holy-What-Is-This
This is where the magic happens.
And by magic, I mean chicken fat meets garlic and makes your kitchen smell like you actually know what you’re doing.
Step 1: Shred the Bird While It’s Still Warm
If you’re starting with a whole chicken or roasted thighs, shred it warm.
Your fingers might curse you, but the meat pulls easier and cleaner this way.
Cold chicken is stubborn chicken.
Get in there with your hands and feel it out, bones, skin, crispy edges, all of it.
Pro tip: Save that skin. Crisp it up in a pan and crumble it over the final dish. You just leveled up without even trying.
Step 2: Boil the Spaghetti, But Don’t Kill It
Bring a big pot of salted water to a boil.
And when I say salted, I mean it should taste like the ocean.
Add the spaghetti and cook it one minute less than the box says.
Trust me on this. You’re not done cooking it yet.
Drain it. Do not rinse it.
You want that starchy coat to help the sauce stick later.
Step 3: Sauté Like You Mean It
In a large skillet or Dutch oven, melt a big spoonful of butter over medium heat.
Add one chopped onion, two cloves of minced garlic, and just stand there.
Stir it, let it brown, let it talk to you.
When the edges start to caramelize, you’re in the right place.
Smell that? That’s the base note of your whole dish.
Step 4: Stir in the Soups and Let Them Simmer
Add one can of cream of chicken and one can of cream of mushroom.
Don’t just plop them in and call it good, stir them into the onion garlic mess like you’re building something.
Next, pour in half a cup of chicken stock to loosen it all up.
Keep it low and let it bubble gently for about five minutes.
Stir it now and then.
It’s gonna smell weird at first.
That’s normal. Trust the process.
This is where the creamy magic begins.
Step 5: Add the Rotel and Let It Wake Up
Toss in a full can of Rotel tomatoes.
Juice and all.
Stir it in and give it a minute to get cozy with the soups.
Everything sharpens here.
That tang from the tomato and chile slices punches through the richness.
You’ll notice the color shift too — from beige to “oh hey now.”
Step 6: Bring in the Chicken and Spaghetti
Add your shredded chicken to the skillet. Fold it in like you’re wrapping it in a blanket.
Let it soak up the sauce for a few minutes on low heat.
Now… bring in the spaghetti.
Add it in batches, and stir like you mean it.
You want every strand coated.
This is where the dish decides if it’s gonna be bland or bold. You want bold.
If it’s too thick, add a splash more stock.
Too loose?
Keep stirring over low heat. It’ll tighten up.
Step 7: Add Cheese, Then Add Some More
Toss in a handful of sharp cheddar, stir it in, then add another right on top.
Don’t mix that second one.
Let it melt in the oven and form that gooey, golden, slightly crispy cheese lid you’ve been waiting for.
Use good cheese. Not the waxy bag stuff.
If you can’t pronounce the name on the label, you probably bought the right one.
Step 8: Bake It Just Enough
Preheat your oven to 375°F.
Pour the whole cheesy mess into a baking dish and bake uncovered for 15 to 20 minutes.
You’re not trying to cook it, just give it a golden top and marry the flavors.
Keep an eye on it.
You want bubbles around the edges and a little browning on the top.
Not burnt, not dry. Just enough to look like something you’d gladly eat straight from the pan.
Step 9: Let It Sit. Seriously
Pull it from the oven and just… stop. Give it 5 to 10 minutes to rest.
If you dig in too soon, the sauce runs everywhere and the cheese hasn’t set.
You’ll regret it.
This is the hardest part, but don’t skip it.
Kitchen Honesty Moment
One time I made this whole thing and forgot to salt the pasta water.
It still tasted fine, but it didn’t sing.
Felt like I showed up to a party in socks and sandals.
Still welcome, but just… not right.
So yeah. Salt matters.
Serve It Right: No Sad Noodles Allowed
You’ve made it this far… don’t ruin it with a boring plate.
Scoop that golden, creamy mess straight from the baking dish.
Don’t worry about pretty plating.
Chicken spaghetti is not supposed to be fussy. It’s cozy.
It’s unapologetically rich.
It’s what you serve on a Tuesday when life’s been a lot and you need food that feels like a hug.
Top it with crispy chicken skin if you saved it.
A sprinkle of chopped parsley or green onions never hurts either. It gives the eye something to look at and the tongue a little brightness.
Not essential, but it makes people think you’re a chef.
Now for sides.
I know the usual answer is garlic bread or a sad bag salad, but this isn’t that kind of meal.
Think roasted broccoli with lemon. Or a big pan of sautéed green beans with crispy shallots.
Heck, even a slab of cornbread if you’re feeling bold.
And water? Please.
Pour yourself a glass of something that tastes like a reward.
A cold beer.
A dark red wine.
Or even a sweet tea if that’s your style.
This is comfort food. Treat it like it matters.
Also… serve it hot.
Not “sit-on-the-stove-while-I-answer-this-text” warm.
Hot. Bubbling. Pull-you-in hot.
Leftovers and Little Miracles
Let’s be real.
The leftovers might be better than the first round. S
omething about the way that chicken relaxes overnight in the fridge… it just gets juicier, creamier, deeper.
Like it went to therapy and came back delicious.
Reheating tip, don’t microwave it straight.
Add a splash of chicken stock or milk, stir it around, then warm it low and slow.
Oven or stovetop wins here.
The microwave’s fine in a pinch, but don’t expect fireworks.
Now, for the real miracle…
The chicken spaghetti sandwich. You heard me.
Toast two thick slices of bread, pile some warmed spaghetti in the middle, press it down, and eat it like you’ve lost all shame.
Add pickled jalapeños if you’re living dangerously.
I’ve eaten this over the sink more times than I care to admit.
You can also freeze it, by the way.
Just spoon it into a baking tray, wrap it tight, and label it with something dramatic like “DO NOT EAT UNLESS YOU’RE SAD.”
Because when you are… this creamy, Rotel chicken goodness is what brings you back.
Print
Creamy Chicken Spaghetti with Rotel Tomatoes
A rich, comfort-heavy, flavor-packed twist on the classic chicken spaghetti, using Rotel tomatoes, soups, and crisped-up shredded chicken folded into perfectly cooked pasta and baked to golden, cheesy goodness. This easy spaghetti recipe is weeknight-friendly and weekend-worthy.
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
- 2 cups cooked, shredded chicken (preferably with some crispy skin)
- 8 oz spaghetti
- 1 tablespoon butter
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10 oz) Rotel tomatoes with green chiles (do not drain)
- ½ cup chicken broth (more if needed)
- 2 cups shredded sharp cheddar cheese, divided
- Salt and black pepper to taste
- Optional: chopped parsley or green onions for topping
Instructions
- Cook the spaghetti in well-salted boiling water until al dente (1 minute less than package instructions). Drain and set aside. Do not rinse.
- Shred the cooked chicken while it’s still warm. Set aside.
- In a large pan, sauté the onion and garlic in butter over medium heat until soft and golden.
- Stir in the cream of mushroom and cream of chicken soups, then add chicken broth. Simmer for 5 minutes.
- Add Rotel tomatoes, including juice. Stir and let it simmer for 2 more minutes.
- Mix in the shredded chicken, letting it absorb the sauce.
- Add the cooked spaghetti, folding it into the sauce to coat thoroughly.
- Stir in 1 cup of shredded cheddar.
- Transfer the mixture into a baking dish. Top with the remaining 1 cup of cheddar.
- Bake uncovered at 375°F for 15 to 20 minutes, or until the top is bubbly and golden.
- Let it rest for 5 to 10 minutes before serving. Optional: Top with crispy chicken skin or herbs.
Notes
- Salt your pasta water generously — it’s your first flavor layer.
- Pre-shredded cheese won’t melt the same. Use block cheddar.
- Use leftover or rotisserie chicken for a quicker option.
- For spice lovers, add jalapeños or pepper jack cheese.
- Leftovers can be frozen or made into a sandwich the next day.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American comfort food
Nutrition
- Serving Size: 1 generous serving (¼ of recipe)
- Calories: 620
- Sugar: 5g
- Sodium: 980mg
- Fat: 33g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 125mg
