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    Home » Recipes » Pasta

    Chicken Spaghetti with Rotel (easy & cheesy)

    Published: Aug 12, 2020 · Modified: Mar 2, 2021 by Sally · This post may contain affiliate links · 2 Comments

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    I believe you will love this chicken spaghetti with Rotel recipe as much as my family did!

    Comfort food at its finest with pasta, creamy cheese, chicken pieces, and tomatoes with a bit of spicy bite.

    Creamy Chicken Spaghetti on a white plate

    If you can't find Rotel brand, it's perfectly okay to buy a generic off-shoot (I did!). It's called diced tomatoes and red chilis (if I remember correctly).

    I saw the Rotel right next to it, but the store brand was half the price (and tasted just as fabulous).

    If you like easy, creamy, flavorful, and quick - this is the recipe for you! In 30 minutes you will have a delicious, hearty meal to serve your family.

    What You'll Need

    1 large chicken breast, boneless and skinless, 2 cups (about 1 pound), cut into small pieces

    1 pound uncooked spaghetti or linguini

    2 cans Rotel or store brand equivalent (diced tomatoes and chilis), 10 ounces each, drained

    1 Tablespoon garlic, minced

    8 ounces cream cheese

    1 cup shredded cheddar cheese

    1 teaspoon dry marjoram (or 1 Tablespoon fresh)

    1 Tablespoon oil

    2 Tablespoons butter, divided

    1 cup cream or whole milk

    ½ teaspoon black pepper

    salt to taste

    Rotel spaghetti with chicken in Dutch oven

    How to Make

    Heat a large Dutch oven or other heavy pot to medium heat. Add 1 tablespoon butter and 1 tablespoon oil of choice to the pan. Add your cut up chicken pieces and cook 5 minutes, stirring often.

    Before the chicken is done, you will add the garlic and marjoram and cook 5 minutes more or until the chicken is done. Ideally, the chicken will be browned, but cook it the way you like it.

    Turn heat off.

    While chicken is cooking, cook pasta according to package directions.

    Once chicken is done, add 1 more tablespoon butter, cream cheese, cream, and cheddar cheese to chicken, breaking up cream cheese a bit.

    Cover and let sit for 5-10 minutes (with heat off) to soften cheeses, stirring after 5 minutes.

    Meanwhile, drain water from cooked spaghetti.

    Uncover chicken mixtures and add tomatoes and cooked spaghetti.

    Heat to low (2-3) for 10 minutes to heat through, stirring occasionally.

    Serve right away while hot with crusty bread and salad of choice.

    Chicken Rotel spaghetti served on white plate

    What to Serve with Chicken Spaghetti

    Try my delicious Savory Zucchini bread with cheddar, Cheddar Biscuits, this Cheese Toast recipe, or Plain Butter Biscuits with this creamy chicken spaghetti with Rotel.

    For a salad, you can't go wrong with my simple Mediterranean Salad recipe, Shaved Brussels Sprouts Salad, or any side salad of your choice.

    FAQ's

    Can I use leftover chicken in this?

    Yes, you absolutely can! If you do, just skip the step where you cook the chicken. Just heat and brown the cooked chicken while sauteeing the garlic and oregano.

    What's the difference in using cream or milk?

    If you use cream, the sauce will tend to be thicker and creamier. If you use milk, it's best if you use whole milk instead of skim. If you only have low-fat milk on hand, however, you may want to add some extra butter to make it creamier.

    What if I don't have Rotel or can't find it?

    The store brands call it "diced tomatoes with chilis" or something to that affect. If you can't find it or don't want any spice, you can substitute canned petite diced tomatoes.

    Can I substitute anything else for the marjoram?

    If you don't have marjoram, you can substitute oregano or basil if you'd like. Thyme would also be a good option, although it tends to be tougher in a quick-cook dish like this (unless you use fresh).

    📋 Recipe

    Creamy Chicken Spaghetti on a white plate

    Chicken Spaghetti with Rotel (easy & cheesy)

    I believe you will love this chicken spaghetti with Rotel recipe as much as our family did! Comfort food at its finest with pasta, creamy cheese, chicken pieces, and tomatoes with a bit of spicy bite.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course, pasta
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 6 servings
    Calories: 490kcal
    Author: Sally

    Ingredients

    • 2 cups chicken breast uncooked, from 1 large boneless, skinless breast, cut in small pieces
    • 1 pound pasta spaghetti or linguini, uncooked
    • 1 tablespoon garlic minced
    • 20 ounces Rotel 2 cans, or canned diced tomates with chilis, drained
    • 8 ounces cream cheese
    • 1 cup cheddar cheese shredded (I like to use sharp)
    • 1 teaspoon marjoram dry (or 1 Tablespoon fresh)
    • 1 tablespoon oil
    • 2 tablespoon butter divided
    • 1 cup cream or whole milk
    US Customary - Metric

    Instructions

    • Heat a large Dutch oven to medium heat. Add 1 tablespoon butter and 1 tablespoon oil of choice to the pan. Add cut up chicken pieces and cook 5 minutes, stirring often.
    • Add garlic and marjoram and cook 5 minutes more or until chicken is done.
    • Turn heat off.
    • While chicken is cooking, cook pasta according to package directions.
    • Once chicken is done, add 1 more tablespoon butter, cream cheese, cream, and cheddar cheese to chicken, breaking up cream cheese a bit.
    • Cover and let sit for 5-10 minutes (with heat off) to soften cheeses, stirring after 5 minutes.
    • Meanwhile, drain water from cooked spaghetti.
    • Uncover chicken mixtures and add tomatoes and cooked spaghetti.
    • Heat to low (2-3) for 10 minutes to heat through, stirring occasionally.
    • Serve right away while hot.

    Nutrition

    Calories: 490kcal | Carbohydrates: 11g | Protein: 20g | Fat: 42g | Saturated Fat: 23g | Cholesterol: 158mg | Sodium: 751mg | Potassium: 713mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1851IU | Vitamin C: 15mg | Calcium: 245mg | Iron: 2mg
    Tried this Recipe? Share it Today!Mention @SavoryWithSoul or tag #savorywithsoul!

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    Comments

    1. Estelle Shaw says

      March 04, 2021 at 8:23 pm

      This looks awesome going to try this for sure.What can I use in place of marjoram?

      Reply
      • Sally says

        March 04, 2021 at 8:36 pm

        Thanks Estelle! You can use oregano in place of marjoram. Let me know how it turns out!

        Reply
    5 from 2 votes (2 ratings without comment)

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    Recipe Rating




    I'm Sally, and I love great food! Whole foods, specifically, and savory, yummy eats! I love using spices and trying new combinations - in fact, I consider it an art form, as I smell and taste my way through each dish.

    More about me →

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