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Creamy Chicken Spaghetti on a white plate
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5 from 1 vote

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course, pasta
Cuisine: American
Servings: 6 servings
Calories: 490kcal
Author: Savory With Soul


  • 2 cups chicken breast uncooked, from 1 large boneless, skinless breast, cut in small pieces
  • 1 pound pasta spaghetti or linguini, uncooked
  • 1 Tbsp 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 tsp marjoram dry (or 1 Tablespoon fresh)
  • 1 Tbsp oil
  • 2 Tbsp butter divided
  • 1 cup cream or whole milk


  • 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.


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