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This chicken spaghetti recipe from scratch is baked to perfection with a Tex-Mex twist! It’s cheesy, creamy, comforting, and uses everyday ingredients. 

Loved chicken and Rotel? Try my Creamy Southwest Chicken recipe next.

close-up of easy chicken spaghetti being lifted by tongs in a casserole dish

Why you’ll love it

This chicken spaghetti with Rotel tomatoes is just really good family-friendly comfort food. It’s got lots of melty cheddar cheese, making it the ideal chicken casserole for those picky eaters in your life. It also feeds a crowd.

This version is made from scratch and has no canned soup, but it’s still totally simple to throw together (and tastes so much better). Rotisserie chicken saves prep time so that you can get this casserole in the oven fast. This is a wonderful make ahead recipe, too.

What you’ll need

  • Spaghetti – the classic pasta variety for this casserole
  • Olive oil and butter – for sautéing
  • Onion and garlic – use any kind of onion, but we like Vidalia (sweet) onion best. For mincing the garlic, this garlic press makes it simple since you don’t need to peel the cloves.
  • Bell pepper – for some crunch! Any color is fine. I chose green.
  • Flour – for thickening the sauce
  • Chicken broth – to infuse more savory taste
  • Heavy cream – to make this casserole extra rich and comforting
  • Tomatoes – a can of Rotel diced tomatoes with green chilies provides the perfect kick! It’s not spicy and just has a slight heat in the original variety.
  • Chili powder – for a little more warmth and flavor (also not spicy)
  • Cheddar – use a good-quality sharp cheddar cheese since it’s a key component. Always grate your own for maximum freshness and quality and since it’ll melt better. I use this grater, and it only takes me a few minutes to grate the 2 cups of it.
  • Chicken – pick up a rotisserie chicken for ease, or use up any leftover or Cooked Chicken you have on hand

How to make chicken spaghetti

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

sauteing onions and bell pepper and making creamy sauce in a skillet for chicken spaghetti

Start by boiling the spaghetti. Meanwhile, in a skillet, sauté the onions and bell pepper until softened, then add in the garlic and flour, followed by the chicken broth and cream. Once the flour has completely dissolved, stir in the Rotel tomatoes and chili powder.

stirring in cheddar and adding cooked chicken to the sauce

Cook for a few minutes until thickened, then stir in the cheddar and cooked chicken along with salt & pepper to taste.

adding spaghetti to a casserole dish and mixing in chicken and sauce

Add the drained spaghetti to a 9×13 baking dish, then toss with the chicken and sauce mixture from the skillet.

cheesy chicken spaghetti before and after baking

Top with the remaining cheddar, and cover with foil and bake for 25 minutes until hot and melty. Broil for a few minutes if desired, and enjoy!

Make ahead tip

You can definitely make chicken spaghetti ahead of time. Prep it until just before the baking step, cover it tightly with aluminum foil or a lid, and refrigerate for up to 2 days. To bake, you may need to give it additional time since it’s starting out cold.

Substitutions and variations

  • I’ve only tested this as written, so substitute any ingredients at your own discretion. For example, subbing the cream for milk may yield a thinner sauce that doesn’t work as well and isn’t as rich.
  • Original Rotel has a touch of heat, so if you don’t want even a little bit of spice, I’d use Mild Rotel. Add a pinch of cayenne pepper or some hot sauce if you do want this to be spicy, however!
  • If you don’t have Rotel, sub with regular diced tomatoes and a 4 ounce can of diced green chilies.

What to serve with chicken spaghetti

Leftovers and storage

  • Leftovers will last 3-5 days in the fridge in an airtight container.
  • Reheat in the microwave, oven, or on the stove over a low heat. Add a splash of cream if it’s a bit dry.
  • This isn’t the type of recipe that freezes well because of the cream since it doesn’t always come out right when thawed, but you’re welcome to try if that’s the only option!
cheesy Rotel chicken spaghetti in a casserole dish

Will you make this for your next spaghetti dinner? Talk to me in the comments below! I’d love to hear from you if you made it in your home or have any questions.

close-up of easy chicken spaghetti being lifted by tongs in a casserole dish
5 from 8 votes

Chicken Spaghetti

This chicken spaghetti recipe from scratch is baked to perfection with a Tex-Mex twist! It's cheesy, creamy, comforting, and uses everyday ingredients.
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 6


  • 8 ounces uncooked spaghetti
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 medium onion chopped finely
  • 1/2 green or red bell pepper chopped small
  • 2-3 cloves garlic minced
  • 2 tablespoons flour
  • 1/2 cup chicken broth
  • 1 cup heavy/whipping cream
  • 1 (10 fluid ounce) can Rotel Diced Tomatoes & Green Chilies with juices
  • 1/2 tablespoon chili powder
  • 2 cups shredded sharp cheddar divided
  • 2 cups shredded cooked chicken (I used rotisserie)
  • Salt & pepper to taste


  • Preheat your oven to 350F and move the rack to the top third of the oven.
  • Boil a salted pot of water for the spaghetti and cook it 1 minute less than the package directions indicate. Meanwhile, prep all the recipe ingredients.
  • Drain the spaghetti then add it to a greased 9×13 casserole dish.
  • Add the oil and butter to a skillet over medium-high heat. Once it's hot, add the onions and peppers and sauté for 5 minutes.
  • Stir in the garlic and cook for 30 seconds.
  • Stir in the flour and cook for 1 minute (keep stirring).
  • Whisk in the chicken broth and cream and ensure there's no flour lumps.
  • Stir in the Rotel and chili powder. Let the sauce cook for 3-4 minutes (it should be slightly thickened, but don't let it get too thick!).
  • Turn the burner off and stir in half of the cheddar.
  • Stir in the chicken and add a bit of salt & pepper.
  • Transfer the skillet contents to the baking dish and toss with the spaghetti.
  • Top with the remaining cheddar and cover the casserole dish with foil. Bake for 25 minutes. Uncover and broil for a few minutes if you wish to brown the cheese.


  • Makes about 6 adult-size portions. It’ll feed more if kids are eating or if you serve it with something like a salad and/or breadsticks on the side.
  • As written it does have a touch of heat, so use Mild Rotel if spice is at all a concern (it really isn’t that spicy, though). 
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.


Calories: 571kcal, Carbohydrates: 36g, Protein: 28g, Fat: 35g, Saturated Fat: 20g, Trans Fat: 1g, Cholesterol: 134mg, Sodium: 391mg, Potassium: 413mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1328IU, Vitamin C: 15mg, Calcium: 335mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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  1. Julia says:

    5 stars
    Really tasty. A great weekday meal that is now in regular rotation. Thanks!

    1. Natasha says:

      You’re very welcome!! 😀

  2. Lauren Moore says:

    5 stars
    This recipe was delicious! I’ve made it twice now. SO good.

    1. Natasha says:

      Thrilled to hear that, Lauren!! 😀 Appreciate your review!

  3. Alan says:

    5 stars
    I used 6 chicken legs that I had in the freezer. I backed the legs , than stripped the meat and used it in this recipe. Come out great.

    1. Natasha says:


  4. Karen says:

    5 stars

    1. Natasha says:

      Wonderful!! 🙂 Thanks for letting me know, Karen!

  5. Sarah says:

    5 stars
    I tried this for the first time tonight and it is delish!! My whole family loved it…it will definitely be in my regular rotation…perfect for a fall night!

    1. Natasha says:

      Woo hoo!! That makes me happy!! Thanks so much for your 5-star review, Sarah! 😀

  6. Cindi Brookes says:

    This is one of our favorite pasta dishes! The Rotel adds a delicious flavor to the creamy, cheesy sauce.

    1. Natasha says:

      I’m so happy you like it, Cindi! Thanks for letting me know! 🙂

  7. M Walker says:

    5 stars
    Quick and easy to make!! Perfect for a busy weeknight dinner!! We used the spicy Rotel based on request from my daughter. Love Saltandlavender recipes. Give this one a try!!

    1. Natasha says:

      I’m so glad you liked it!! Thank you for taking the time to write me a review. 😀

    2. Skim says:

      So excited to have found your website! Do you think I can sub in zucchini noodles for the spaghetti? I’m diabetic but love these comfort recipes!

      1. Natasha says:

        Hi! Thank you!! I’m a bit worried that they will release water when baked and leave it a bit of a watery mess. You may want to bake it for less time than suggested and keep an eye on it. Check out my lower carb category for more ideas:

  8. Ein Dekoherzal in Bergen says:

    5 stars

    bis bald die BIRGIT aus TIROL

    1. Natasha says: