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Chicken Spaghetti With Rotel on a plate

Chicken Spaghetti With Rotel

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 Spaghetti With Rotel, Chicken Spaghetti With Rotel Recipe, How Do I Make Chicken Spaghetti With Rotel, How To Make Chicken Spaghetti With Rotel
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 591kcal
Author kath


  • 16 ounces spaghetti
  • 4 raw chicken breasts, cut into 1 inch pieces
  • salt
  • black pepper
  • vegetable oil
  • 1 1/2 cups yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons oregano
  • 3 teaspoons cumin
  • 3 teaspoons chili powder
  • 1 teaspoon coriander
  • 1 (10-ounce) can Rotel, drained
  • 2 (10.5-ounce) cans cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup milk
  • 2 cups pepper jack cheese, grated


  • Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray; set aside.
  • Cook the pasta, 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 and garlic, over medium-low heat until tender, about 5 minutes. Stir in oregano, cumin, chili powder, and coriander and continue to saute until spices are fragrant about 1 minute.
  • In a medium bowl, stir together Rotel, chicken soup, sour cream, and milk 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. Place in preheated oven and cook until sauce is bubbly and cheese is melted about 30 minutes.


Serving: 1/8 of the recipe | Calories: 591kcal | Carbohydrates: 54g | Protein: 41g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Cholesterol: 114mg | Sodium: 907mg | Potassium: 825mg | Fiber: 4g | Sugar: 6g | Vitamin A: 695IU | Vitamin C: 4mg | Calcium: 304mg | Iron: 2mg