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.
Servings: 6 servings
- 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