Here’s what you’ll need to make chicken spaghetti
Ingredients you might need to pick up
- Rotel – Feel free to use any spice level that you want or even an generic brand with be just fine.
- Flour – You can substitute cornstarch, you will need to use 2 tablespoons instead.
- Heavy cream
- Chicken broth
- Green onion – This is used for garnish. You can either skip it, or try it with cilantro or parsley instead.
- Ritz crackers – This is optional. You can also use bread crumbs if that’s what you have on hand.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
How to make chicken spaghetti with rotel
Cook the chicken. Melt a couple tablespoons of butter in a cast iron skillet on medium high heat. Brown the chicken and remove from the pan. Then, chop chicken when cooled enough to handle.
Deglaze the pan. Add ¼ cup of chicken broth to skillet, and stir to loosen chicken drippings.
Make the sauce. Melt the remaining butter in the cast iron skillet. Add the onions and garlic. Sauté until onions are translucent.
Pour the broth slurry (flour + chicken broth), heavy cream and Velveeta, whisking as the cheese melts. Then, add the Rotel and whisk again until smooth.
Stir in pasta. Add the pasta to the cast iron skillet, stirring to coat the pasta in the sauce. Return chicken to the skillet, stirring to combine.
Sprinkle with crackers and bake. After topping, place the skillet at 350˚F, in a preheated oven, for 15-20 minutes. The crackers should be golden brown with bubbling edges.
Garnish and serve. Top the pasta with chopped green onions and serve.
Everything you need to know about chicken spaghetti with rotel
It will depend on the size of the chicken breast and the heat on the chicken – usually about 4-5 minutes per side. You should always check the internal temperature with a meat thermometer. Chicken needs to be at 165˚F to be safe to eat.
This chicken spaghetti recipe reheats very well. You can reheat in the oven or in the microwave, and this dish will still taste just as great!
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- 2–3 boneless skinless chicken breasts
- ½ cup diced onions
- 2 tsp minced garlic
- 4 tbsp butter
- 1 ½ cups chicken broth + ¼ cup flour, slurry
- 1 cup heavy cream
- 1 lb spaghetti
- 8 oz velveeta, cubed
- 1 can rotel
- Green onions, chopped
- 6–10 Ritz crackers, crushed
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Spaghetti
- Method: Stovetop
- Cuisine: American
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