Chicken Spaghetti with Rotel

A creamy and spicy chicken spaghetti dish made with tender chicken, zesty Rotel tomatoes, and a blend of cheeses, perfect for a comforting weeknight dinner.

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Course: Main Course

Cuisine: American

Keyword: chicken, pasta, Rotel, spaghetti

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 550kcal

Ingredients

For the Chicken

1 lb boneless, skinless chicken breasts cut into bite-sized pieces
1 tbsp olive oil for sautéing
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper

For the Spaghetti

8 oz spaghetti or any pasta of your choice

For the Sauce

1 can Rotel diced tomatoes with green chilies 10 oz can
1 cup heavy cream for a rich sauce
1 cup shredded cheddar cheese plus more for topping
1 cup shredded mozzarella cheese for a gooey texture
1 tsp dried oregano for flavor
1 tsp dried basil for flavor
1 tsp red pepper flakes optional, for extra heat

For Garnish

2 tbsp fresh parsley chopped, for garnish

Instructions

Cook the Spaghetti

In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
Once cooked, drain the spaghetti in a colander and set aside. Do not rinse, as you want the starch to help the sauce adhere.

Prepare the Chicken

In a large skillet, heat the olive oil over medium heat. Add the diced chicken pieces and season with garlic powder, onion powder, salt, and black pepper.
Cook the chicken for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center. This ensures that the chicken is tender and flavorful.

Make the Sauce

To the skillet with the cooked chicken, add the can of Rotel tomatoes (with juices), heavy cream, shredded cheddar cheese, shredded mozzarella cheese, oregano, basil, and red pepper flakes if using.
Stir the mixture well and bring it to a gentle simmer over medium heat. Allow the sauce to cook for about 5 minutes, stirring occasionally, until the cheeses are melted and the sauce is creamy.

Combine and Serve

Add the drained spaghetti to the sauce in the skillet. Toss everything together until the spaghetti is well coated with the sauce.
Serve hot, garnished with chopped fresh parsley and additional cheese if desired.

Notes

Feel free to adjust the spice level by using mild or hot Rotel tomatoes. You can also add vegetables like bell peppers or spinach for extra nutrition.

Nutrition