Chicken Spaghetti with Rotel

This Old Fashioned Southern Chicken Spaghetti takes me right back to my childhood. It’s easy to make in one-pot and is served creamy, cheesy, and with Rotel or fire-roasted tomatoes. Wanna save time in prep? Grab a rotisserie chicken!

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Why chicken spaghetti? Have you ever had it? Growing up, I always assumed we were eating it this way to balance out the normal version made with ground beef and marinara sauce. But nope, it’s actually a thing! In the South, I have seen it prepared this way (as in the recipe) and as a casserole baked with even more cheese.

One thing I don’t like about most versions is they use Velveeta cheese and cream of chicken or mushroom soups. I simply don’t need those to thicken up pasta and casseroles. You will love this version.

What Type of Pasta to Use

I’m using spaghetti pasta. You can use whatever type of pasta you like including whole wheat (cook in accordance with the instructions on the package) or low carb spiralized vegetables.

Do You Break the Spaghetti in Half

People often break their spaghetti in half so that it will fit in the pot they are using to cook the pasta. I find I don’t need to do this and it’s frowned upon especially in the Italian culture. Some even consider it bad luck. The pasta is meant to be eaten by twirling it around your fork. It’s hard to do that if you have smaller pieces.

It won’t harm the pasta if you do! So if you must, feel free!

Use a pot that is large enough to fill 5-7 quarts of water. Once you add the spaghetti to boiling water it will wilt down quickly and fit the pot.

Add Salt to the Water When Cooking the Pasta

You should always salt your water when cooking pasta. The salt won’t sink into the flavor of the pasta because it doesn’t absorb most of it. The salt will keep the pasta from being sticky and slimy. I usually add a teaspoon.

What Type of Chicken to Use

I use boneless, skinless chicken breasts. You can also use skinless chicken thighs with no change to the cooking time. You can also use a cooked rotisserie chicken. Chop your chicken into cubes and a little time is saved.

Cream Sauce Ingredients

As always, feel free to use a store-bought sauce if that’s your preference and you want to save some time. Do you, boo.

This sauce has a white cream base using butter, cream cheese, and broth, along with cheesy flavor from cheddar cheese and Parmesan. Feel free to use whatever cheese you like. Be sure to buy the cheese in block form and grate it yourself. I do not recommend pre-shredded cheese or processed cheese like Velveeta.

Pre-shredded cheese is coated in potato starch and preservatives to keep it fresh. It does not melt as well as cheese that you buy and grate yourself. It also doesn’t taste as good!

You can substitute cheddar or Parmesan for whatever you like.

For some tomato flavor, I like to use fire-roasted tomatoes. You can omit them if you wish or even substitute them for fresh tomatoes or any canned tomatoes or canned diced tomatoes and chilies like Rotel.

How to Thicken the Sauce

The cream cheese does a great job of thickening the sauce. Be sure to use softened cream cheese. It will take a long time to melt down cold cream cheese if you toss it in straight from the fridge. Soften it at room temperature or in the microwave for 15-20 seconds prior to adding it to your cream sauce.

If you find your sauce is still too thin, combine 1 tablespoon of all-purpose flour along with 1 tablespoon of water in a small bowl to create a slurry. Add the slurry mixture to the cream sauce and stir until it thickens.

If your sauce is too thick, you can thin it out with additional broth.

How to Make Cheesy Chicken Spaghetti

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Cook the spaghetti in accordance with the instructions on the packaging.
2. Place a large pot or Dutch oven on medium-high heat with 1 teaspoon of olive oil. Add the chicken cubes and spices. Cook and set aside.
3. Add green peppers, red peppers, and onions to the pot. Saute and set aside.
4. Add in the butter. Once melted add the garlic.
5. Cook for 2 minutes and then add a few tablespoons of the broth to the pot. Deglaze.
6. Add in the remaining broth, cream cheese, heavy cream, cheddar, Parmesan, fire-roasted tomatoes, 1 teaspoon of Italian Seasoning, salt, and pepper to taste.
7. Stir constantly and cook until the cheese melts.
8. Add the cooked pasta, chicken, and vegetables back to the pot. Stir.
9. Simmer.

What Type of Pot to Use

I’m a huge fan of making this a one-pot recipe. I go for this 7-quart Dutch oven. It’s large enough to cook the pasta in and it can withhold higher heat for sauteeing the vegetables and chicken. If you want to make this using one pot, grab one that’s large enough and retains heat well.

If you use a smaller pot, the pasta has less water to cook in. This results in a higher amount of starch in the pot, which will cause your pasta will to come out sticky after you drain the water. To be safe, always go for a big pot, even if you’re only cooking a small amount of pasta. You can read about more Common Mistakes When Cooking Pasta here.

Additional Toppings and Substitution Ideas

• Crumbled Bacon
• Shrimp
• Fresh Basil
• Fresh Grated Parmesan
• Crushed Red Pepper
• Cajun Seasoning
• Mushrooms
• Spinach
• Broccoli
• Black Olives

How to Store and Reheat

Leftovers can be stored in the fridge tightly sealed for 3-4 days. I reheat in the microwave. It will maintain its consistency and flavor if eaten within 3-4 days. It often tastes even better the next day because the flavors have gotten a chance to really sink in.

Freezer Tips

You can freeze the dish tightly covered and sealed up to 2 months. With pasta, the faster you eat it after freezing, the better the texture and consistency. Since this dish has dairy, when you reheat you will notice separation. This is normal. Defrost overnight in the fridge.

Pair With These Recipes

Air Fryer Garlic Bread
Creamy Cucumber Salad
Southern Green Beans
Southern Collard Greens
Creamy Cucumber Salad
Keto Broccoli Salad
Air Fryer Roasted Broccoli
Air Fryer Green Beans
Air Fryer Parmesan Crusted Chicken
Slow Cooker Crockpot Gumbo

More Pasta Recipes

Spaghetti Salad
Bacon Ranch Pasta Salad
Seafood Stuffed Shells
Cajun Shrimp Pasta
Southern Soul Food Baked Mac and Cheese
Seafood Mac and Cheese
Lobster Mac and Cheese
Homestyle Chicken Noodle Soup
Creamy Lemon Chicken Pasta
Cheesy Taco Pasta
Spaghetti with Sausage
Ground Beef Pasta with Alfredo

You may also enjoy our Mozzarella Stuffed Chicken Breast recipe.