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

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.
Course Main Course
Cuisine American, Tex-Mex
Keyword baked chicken spaghetti recipe, chicken spaghetti bake, chicken spaghetti casserole, rotel chicken spaghetti
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 571kcal


  • 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 9x13 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