I think you and your family will love this creamy chicken spaghetti with Rotel. It’s classic comfort food: tender chicken, melted cheeses, pasta, and diced tomatoes with a mild spicy kick. Quick to prepare and full of flavor, this dish comes together in about 30–40 minutes and makes a hearty weeknight meal.
If you can’t find the Rotel brand, a store-brand can of diced tomatoes with chilis works just as well — I often choose the store brand and it tastes fantastic while costing less. If you prefer no heat, substitute plain diced tomatoes instead.
What You’ll Need
1 large boneless, skinless chicken breast (about 2 cups or 1 pound), cut into small pieces
1 pound spaghetti or linguini, uncooked
2 cans Rotel or diced tomatoes with chilis, 10 ounces each, drained
1 tablespoon minced garlic
8 ounces cream cheese, softened a bit
1 cup shredded cheddar cheese (sharp works nicely)
1 teaspoon dried marjoram (or 1 tablespoon fresh, chopped)
1 tablespoon oil (vegetable, avocado, or olive oil)
2 tablespoons butter, divided
1 cup heavy cream or whole milk
½ teaspoon black pepper
Salt to taste
How to Make
1. Heat a large Dutch oven or heavy pot over medium heat. Add 1 tablespoon butter and 1 tablespoon oil. Add the chopped chicken and cook for about 5 minutes, stirring frequently so the pieces brown evenly.
2. Add the minced garlic and marjoram to the pan and cook about 5 more minutes, or until the chicken is cooked through. If you prefer, brown the chicken more for extra flavor; otherwise cook until no pink remains.
3. Turn the heat off. While the chicken cooks, bring a pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain the pasta when done.
4. To the chicken, add the remaining 1 tablespoon butter, cream cheese, cream (or milk), and shredded cheddar. Break up the cream cheese a little so it melts more quickly. Cover the pot and let it sit with the heat off for 5–10 minutes to allow the cheeses to soften and begin to meld with the cream; stir once after 5 minutes to incorporate.
5. Uncover the pot and stir in the drained diced tomatoes with chilis and the cooked spaghetti. Return the pot to low heat (a low simmer) and warm gently for about 8–10 minutes, stirring occasionally, until everything is hot and the sauce is evenly combined. Taste and adjust salt and pepper as needed.
6. Serve immediately while hot. This dish pairs well with a simple green salad, crusty bread, or warm biscuits for a complete dinner.
What to Serve with Chicken Spaghetti
This creamy chicken spaghetti is versatile and pairs well with many sides. Try a simple green or Mediterranean-style salad for freshness. Garlic bread or cheesy toast are great for soaking up extra sauce. For a heartier spread, serve with flaky biscuits or savory quick breads. Steamed or roasted vegetables such as broccoli, green beans, or a medley of summer vegetables also complement the creamy pasta and add color to the plate.
FAQ’s
Yes. If using pre-cooked chicken, skip the primary chicken cooking step and simply heat the chicken briefly with the garlic and marjoram so it warms through before adding the cheeses.
Cream yields a richer, thicker sauce; whole milk makes a lighter sauce. If you only have lower-fat milk, add a bit more butter or cream cheese to increase richness.
Look for canned “diced tomatoes with chilis” in the store brand section. If you prefer no heat, use plain diced tomatoes or petite diced tomatoes instead.
Yes. Oregano or basil are good substitutes. Thyme is another option, though it can be more assertive; fresh thyme works best if you choose it.
📋 Recipe
Chicken Spaghetti with Rotel (easy & cheesy)
Comforting, cheesy pasta with tender chicken and diced tomatoes with chilis. Ready in under an hour and perfect for family dinners.
Ingredients
- 2 cups chicken breast, uncooked (from 1 large boneless, skinless breast), cut into small pieces
- 1 pound pasta (spaghetti or linguini), uncooked
- 20 ounces Rotel (2 cans) or diced tomatoes with chilis, drained
- 1 tablespoon minced garlic
- 8 ounces cream cheese
- 1 cup shredded cheddar cheese
- 1 teaspoon dried marjoram (or 1 tablespoon fresh)
- 1 tablespoon oil
- 2 tablespoons butter, divided
- 1 cup cream or whole milk
- ½ teaspoon black pepper, and salt to taste
Instructions
- Heat a large Dutch oven over medium. Add 1 tablespoon butter and 1 tablespoon oil. Cook the chicken pieces for about 5 minutes, stirring frequently.
- Add garlic and marjoram and cook about 5 more minutes or until chicken is fully cooked.
- Turn heat off. While the chicken cooks, prepare pasta according to package directions and drain.
- Add remaining butter, cream cheese, cream, and cheddar to the chicken, breaking up the cream cheese. Cover and let sit 5–10 minutes to soften the cheeses, stirring after 5 minutes.
- Drain the pasta, uncover the chicken, and stir in the drained tomatoes and cooked spaghetti.
- Return to low heat and warm for 8–10 minutes, stirring occasionally. Serve immediately while hot.
Nutrition (approx.)
Calories: 490 kcal | Carbohydrates: 11 g | Protein: 20 g | Fat: 42 g | Saturated Fat: 23 g | Sodium: 751 mg