The best part about this Rotel Chicken Spaghetti is that canned soup makes this cheesy chicken spaghetti super easy for you, and the slow cooker does all the work! It’s mostly hands-off, so it’s perfect for busy weeknights or when having company over for a relaxing dinner. It’s guaranteed to become a family favorite
Why You’ll Want to Make This Easy Chicken Spaghetti Recipe
This chicken spaghetti serves a crowd and is wonderfully cheesy and creamy! It’s always a hit with the kids, and the crockpot makes it easy to whip up.
- Flavor: This dish is rich, creamy, and flavorful, with a hint of spice from the Rotel tomatoes.
- Difficulty: This is a dump-and-go crockpot recipe with a few minor steps toward the end, but it’s still so easy!
- Time-Saving Tip: This recipe requires a mere 10 minutes of prep time, so it’s perfect for hectic days.
- Budget Tip: Using canned soup and tomatoes makes this recipe super cheap, yet still packs in a ton of flavor. You could even use a rotisserie chicken instead of chicken breasts, which is also pretty cheap!
- Ingredient Tip: Cook the spaghetti just until al dente before adding it to the slow cooker so it doesn’t get mushy.
Tips Before You Get Started
Cream cheese: Make sure the cream cheese is at room temperature so it blends easily into the dish.
Prep ahead: You can cook the spaghetti noodles 1-2 days beforehand and store them in the fridge.
Slow cooker: A 4-6qt. crockpot works perfectly for this recipe.
Key Ingredients For Rotel Chicken Spaghetti
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Boneless skinless chicken breasts: Chicken breasts or thighs will work in this recipe!
- Diced tomatoes with green chilies: Use canned tomatoes with liquid to add moisture and a bit of spice. Rotel tomatoes work great, but any brand will do! You can use mild or hot, depending on your preference.
- Cream of chicken soup: This adds a rich, creamy base. You can use store-bought or homemade for a fresher flavor.
- Cream of mushroom soup: Adds depth and umami to the sauce.
- Onion and garlic: Adds flavor to the sauce. You can use fresh garlic or pre-minced garlic to save some time!
- Italian seasoning: A mix of dried herbs like oregano, basil, and thyme brings a balanced flavor.
- Cream cheese: Use full-fat for the creamiest texture. Dice it before adding so it melts evenly into the sauce!
- Shredded cheddar cheese: Sharp cheddar cheese gives the best flavor. You can purchase shredded cheese or shred your own from a block for a super melty finish.
- Spaghetti: Regular or thin spaghetti works well. Cook it just until al dente so it holds up when mixed with the sauce.
Variations and Substitutions
- Add more veggies: You can chop up some bell pepper, zucchini, mushrooms, or broccoli and add it to the slow cooker during the last hour or so of cooking.
- Spices: Feel free to swap out the Italian seasoning for other spices such as garlic powder, onion powder,
- Spicy kick: If you prefer a little more heat, you can add some red pepper flakes, cayenne pepper, or use hot tomatoes with green chilies.
- Swap the cheese: Feel free to use a different kind of cheese for this recipe. Velveeta cheese, mozzarella cheese, pepper jack, or Monterey Jack would work well!
- Low-carb: Instead of spaghetti, try serving this over zucchini noodles, cauliflower rice, or spaghetti squash for a lower-carb version.
- Use pre-cooked chicken: You can swap the raw chicken for Instant Pot Shredded Chicken or Slow Cooker Shredded Chicken and add during the last 30 minutes of cooking time.
- Extra creamy: If you prefer an extra creamy sauce, you can use two cans of cream of chicken soup OR cream of mushroom soup!
Absolutely! Any short or long pasta will work for this recipe as long as it’s cooked al dente.
Here’s a quick breakdown of turning this recipe into a casserole:
Stovetop & Oven Method:
Step 1: Cook the Chicken on the Stovetop
In a large skillet over medium heat, add 1 tablespoon of oil (olive or butter).
Season boneless, skinless chicken breasts with salt, pepper, and any desired seasonings.
Sear the chicken for about 4-5 minutes per side, until golden brown.
Add 1/2 cup chicken broth (or water), cover the skillet, and let the chicken cook for another 10 minutes on low heat, or until fully cooked (internal temp: 165°F).
Remove the chicken, shred it with two forks, and set aside.
Step 2: Cook the Spaghetti
While the chicken is cooking, boil a large pot of water and cook the spaghetti noodles according to package instructions.
Drain and set aside.
Step 3: Make the Cheesy Sauce
In the same skillet, add the Rotel tomatoes, cubed Velveeta cheese, and cream of chicken soup.
Stir over medium-low heat until the cheese is melted and everything is creamy.
Return the shredded chicken to the skillet and stir until combined.
Step 4: Assemble & Bake
Preheat the oven to 375°F (190°C).
In a large greased 9×13 baking dish, mix the cooked spaghetti with the cheesy chicken sauce.
Sprinkle 1/2 to 1 cup of shredded cheddar cheese on top for extra cheesiness (optional).
Bake uncovered for 20 minutes, or until bubbly and golden on top.
Step 5: Serve & Enjoy
Let the dish sit for 5 minutes before serving.
How To Make Rotel Chicken Spaghetti
The slow cooker practically does all the work for this recipe!
Dump and Mix
Place the chicken, diced tomatoes with their juices, both soups, onion, garlic, and Italian seasoning into the slow cooker. Give it a quick stir to mix things up.
Shred the Chicken
Take the cooked chicken out and shred it with two forks, then put it back into the slow cooker. This helps it more evenly distribute throughout the dish.
Add Cheese and Pasta
Add the cream cheese and shredded cheddar, then cover and let it melt into the sauce. Then, add the cooked spaghetti to the slow cooker.
Stir and Serve
Stir until everything is coated in the cheesy sauce. Scoop and serve warm!
Hospitality Tips
Make It A Meal: Pair this cheesy chicken spaghetti with Mexican Cabbage Slaw Recipe With Zesty Dressing and Beer Bread to soak up the creamy sauce!
Make-Ahead and Freezing Tips: Prepare everything up to the point of adding the spaghetti. Let the mixture cool, then transfer it to a freezer-safe dish or bag. When ready to use, thaw overnight in the fridge, then reheat in a slow cooker or on the stovetop before stirring in freshly cooked spaghetti.
For a freezer-to-oven casserole, fully assemble the dish with cooked spaghetti, transfer to a greased baking dish, and top with extra cheese. Cover tightly with foil and freeze. When ready to bake, thaw overnight, then bake at 350°F until hot and bubbly, about 30-40 minutes. If baking straight from frozen, add an extra 15-20 minutes to the bake time.
Storage: Store leftovers in an airtight container in the fridge for up to four days or in the freezer for up to 3 months. Reheat on the stovetop over low heat or in the microwave in short intervals.
Easily Adjust Servings: You can quickly double or triple the number of servings in the recipe card below by tapping the 2X or 3X button. The ingredient measurements will automatically adjust for you!
Biblical Hospitality Reflection
Nothing says comfort like a warm, cheesy plate of Rotel Chicken Spaghetti. This is a dish that everyone will ask for again and again, with its rich, creamy flavors and effortless preparation for you. Much like this recipe requires patience as the flavors meld in the crockpot, our faith journey often requires waiting on God’s timing. Sometimes, we want instant answers to our prayers, but God, in His wisdom, allows things to develop in ways we may not understand at the moment. The result? Something far more beautiful and fulfilling than we could have imagined.
“He has made everything beautiful in its time.” — Ecclesiastes 3:11
Table Talk: When serving this slow cooker recipe, take the opportunity to discuss it with family and friends gathered around your table. When have you seen God’s perfect timing in your life, even when you didn’t understand it at first?
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
Cheesy Rotel Chicken Spaghetti (Slow Cooker)
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 3 boneless skinless chicken breasts
- 10 ounce diced tomatoes with green chiles, can, not drained
- 10 ounce cream of chicken soup, can
- 10 ounce cream of mushroom soup, can
- ½ cup onion, mild yellow, diced
- 2 teaspoon minced garlic
- 2 teaspoon Italian seasoning
- 4 ounces cream cheese, diced
- 2 cups shredded cheddar cheese
- 16 ounces spaghetti, boxed
Instructions
Prepare the Crockpot
- Add the chicken breasts, diced tomatoes (with liquid), cream of chicken soup, cream of mushroom soup, diced onion, minced garlic, and Italian seasoning to the crockpot.3 boneless skinless chicken breasts, 10 ounce diced tomatoes with green chiles, 10 ounce cream of chicken soup, 10 ounce cream of mushroom soup, ½ cup onion, 2 teaspoon minced garlic, 2 teaspoon Italian seasoning
Cover and cook
- High: 3-4 hours
- Low: 6-8 hours
Shred the Chicken
- Once the chicken is cooked through, remove it from the crockpot and shred it using two forks.
- Return the shredded chicken to the crockpot.
Add the Cheese
- Stir in the diced cream cheese and shredded cheddar cheese.4 ounces cream cheese, 2 cups shredded cheddar cheese
- Cover and cook on low for 20-30 minutes, or until the cheese is fully melted and combined.
Cook the Spaghetti
- While the cheese is melting, cook the spaghetti according to package directions until al dente.16 ounces spaghetti
- Drain the spaghetti and stir it into the crockpot mixture until well coated.
Serve & Enjoy
- Serve hot, garnished with extra shredded cheese or fresh parsley if desired.
Notes
Equipment
Loved all the flavors,
How would I prepare this dish cooking the chicken on the stovetop then baking in the oven?
Renee, I’m sure a lot of people would rather make this in the oven so I put your question right above the visual instructions in the post. Tap the + button and step-by-step instructions opens. You can highlight the text then copy and then paste them to a document sheet and print if you would like.
Didn’t care for at all.