Dinner oven bakes just got a whole lot ZESTIER! Chicken Spaghetti with Rotel is quick, easy, & deeply delicious, from the spicy Rotel to the creamy sauce!
Course Chicken Dinner, Main Course
Cuisine American
Keyword Chicken Pasta Recipes, chicken spaghetti recipes, rotel recipes
Prep Time 10 minutesminutes
Cook Time 55 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 8servings
Calories 591kcal
Author Kathleen
Ingredients
16ouncesspaghetti
4raw chicken breasts,cut into 1 inch pieces
salt
black pepper
vegetable oil
1 1/2cups yellow onion, chopped
4clovesgarlic, minced
2teaspoonsoregano
3teaspoonscumin
3teaspoonschili powder
1teaspooncoriander
1(10-ounce) canRotel,drained
2(10.5-ounce) canscream of chicken soup
1cupsour cream
1/2cupmilk
2cupspepper jack cheese,grated
Instructions
Preheat oven to 350ºF (177ºC). Spray a 9X13 inch baking dish with nonstick cooking spray; set aside.
Cook the pasta (16 ounces), in well-salted water according to package instructions. Drain pasta and dry out the pasta pot. Return pasta to pot.
In a medium mixing bowl, toss chicken with 1 ½ teaspoons salt and 1/2 teaspoon black pepper until pieces are evenly coated.
In a large skillet, heat 2 tablespoons oil. When hot, add chicken in batches, allowing pan bottom to be visible between pieces, and brown on all sides. Remove chicken to a plate; set aside. Repeat with the remaining chicken and add more oil if needed.
Add 2 tablespoons of oil to skillet and saute onions (1 1/2 cups) and garlic (4 cloves), over medium-low heat until tender, about 5 minutes. Stir in oregano (2 teaspoons), cumin (3 teaspoons), chili powder (3 teaspoons), and coriander (1 teaspoon), and continue to saute until spices are fragrant about 1 minute.
In a medium bowl, stir together Rotel (1 can), chicken soup (2 cans), sour cream (1 cup), and milk (1/2 cup) until evenly combined.
Add chicken, onion mixture and soup mixture to pasta and toss well to combine. Pour into the prepared baking dish and sprinkle the top with Pepper Jack (2 cups). Place in preheated oven and cook until sauce is bubbly and cheese is melted about 30 minutes.