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Rotel Chicken Spaghetti

Creamy Rotel Chicken Spaghetti Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 610
Ingredients Method Notes

Ingredients
  

  • 8 oz spaghetti
  • 2 tbsp butter
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 can (10 oz) Rotel Original diced tomatoes with green chilies, undrained
  • 1 ½ cups chicken broth
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • ½ tsp salt
  • ¼ tsp black pepper
  • 4 oz cream cheese, room temperature, cut into small cubes
  • 2 cups shredded cooked chicken
  • 1 cup sharp cheddar cheese, shredded
  • Optional: chopped cilantro, sour cream, or avocado for serving

Method
 

  1. Melt butter in a large skillet over medium heat. Sauté onion for 4 minutes until soft, then add garlic for 30 seconds.
  2. Stir in undrained Rotel, chicken broth, chili powder, cumin, salt, and pepper. Bring to a simmer.
  3. Break spaghetti in half and add to the skillet. Cook for 10-12 minutes, stirring occasionally, until pasta is tender and liquid is mostly absorbed.
  4. Reduce heat to low. Stir in cream cheese until melted, then fold in chicken and cheddar. Heat through for 2-3 minutes.
  5. Spoon into bowls, top with cilantro or sour cream, and serve immediately.

Notes

Use rotisserie chicken for the quickest prep. If your sauce gets too thick, stir in a little more broth to reach the consistency you like. This dish is best right away but saves well for lunches.