Chicken Spaghetti with Rotel

This Chicken Spaghetti with Rotel recipe is made in the crock pot with chicken breasts or rotisserie chicken, in a soup and cream cheese mixture, topped with shredded cheddar cheese.

This easy crockpot recipe is just as delicious as my Mississippi Crockpot Chicken.

I love a hearty slow-cooker pasta and chicken recipe that delivers flavor, creaminess, and ease.

This is the perfect summer meal to keep the kitchen from getting too hot while you are at the pool, or it will warm you to your core in the winter. It’s hearty and an easy, affordable way to feed hungry bellies.

It’s also a great meal to take to someone when they’ve got a brand-new baby, or even as funeral food for friends with hurting hearts. It reminds me of my Crock Pot Velveeta Mac and Cheese in the way.

Ingredients and Substitutions

• Chicken: I used uncooked chicken breasts, but you can also use boneless, skinless chicken thighs or rotisserie chicken.
• Spaghetti noodles: You could also use angel hair pasta in chicken spaghetti if you prefer pasta that has a more delicate mouthfeel. Angel hair pasta will also cook a tiny bit more quickly than spaghetti. Or make your own Fresh Pasta without a Pasta Machine.
• Rotel: Add the juices along with the tomatoes to the chicken spaghetti. If you find green chilies too spicy, you can substitute petite diced tomatoes.
• Soup: I use Cream of Chicken and Cream of Mushroom, but use what you have on hand.
• Cream cheese
• Shredded cheddar cheese: All these ingredients supply the “creamy” part of chicken spaghetti.
• Italian seasoning: If you don’t have this seasoning blend on hand, you can use equal parts of basil, oregano, and thyme.

For a complete list of ingredients, see the detailed recipe card below.

Step-by-Step Instructions

Step 1: Skip this step if you are using rotisserie chicken. Place the chicken breasts side-by-side across the bottom of a greased slow cooker.

Step 2: Add a swish of olive oil in a large skillet over medium-high heat. When the oil is nicely hot, add the onions, celery, bell pepper, garlic, and Italian seasoning. Sauté the vegetables until softened, 6-8 minutes. Spread the chicken breasts over the slow cooker.

Step 3: Top the vegetables and chicken breasts with the diced tomatoes and both cans of soup. Cover the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours.

We find that this chicken spaghetti is best when cooked on low for a longer cooking time than on high for a shorter cooking time. Cooking it on high will work in a pinch, but the overall eating experience is better when cooked low and slow.

Step 4: Remove the chicken breasts from the slower cooker and place onto a cutting board. Use two forks to shred the chicken, then return it to the crock pot along with the other ingredients.

Step 5: Stir in the cream cheese and grated cheddar cheese. Cover the slow cooker and cook on low for 20-30 minutes until the cream cheese and cheddar cheese have melted. Stir to combine until smooth.

Step 6: Meanwhile, cook the broken spaghetti noodles according to package directions. Cook to al dente. Reserve and keep warm—reserve 2 cups of the hot pasta water.

Step 7: Fold the cooked spaghetti noodles into the crock pot mixture. Adjust as needed by adding some of the reserved pasta water, a little at a time, until you reach the desired consistency.

Serve and enjoy!

Chicken Spaghetti with Rotel FAQs

Chicken Spaghetti in the Oven Variation

In a large, deep skillet, saute the celery, onion, and bell pepper with the garlic and Italian seasonings, just as directed in the recipe.

Meanwhile, shred the rotisserie chicken meat and cook the spaghetti pasta; drain well, reserving 1-2 cups of the hot pasta water.

When the veggies are ready, add the soups, diced tomatoes, cream cheese, and cheddar cheese to the skillet, stirring gently until well combined. Now toss in the shredded chicken and the cooked spaghetti.

Add some of the reserved pasta water, a little at a time, until the desired consistency is reached. Spread the mixture into a greased 9×13 pan.

Bake, uncovered, for 35-45 minutes or until hot and bubbly throughout (165 degrees F. at the center for a safe and hot casserole).

How to reheat cheesy chicken spaghetti

After you serve the chicken spaghetti from the crockpot, you’ll want to place the leftovers into an airtight container and store them in the fridge for up to 3-4 days.

If the chicken spaghetti seems to dry when you reheat the leftovers, add some chicken broth, milk, or half and half as you reheat it in the microwave.

The best way to reheat chicken spaghetti is in the microwave, adding a bit of broth or even milk to reconstitute the mixture a bit to make it creamy once more.

Cheesy chicken spaghetti options:

• When you sauté the onion, bell pepper, and celery, add other veggies to the mix, if preferred. I like to add mushrooms, and sometimes I swap out the green bell pepper for red bell pepper, too.

• If preferred, you could also switch out the spaghetti pasta for cooked white rice or even cauliflower rice.

• You can use different types of cheeses when making cheesy chicken spaghetti, such as Velveeta cheese, Colby jack cheese, or even pepper jack cheese if you prefer a more spicy version of this pasta.
  
• My family prefers spaghetti pasta for chicken spaghetti, but you could also vary which types of pasta you use to change it up a bit. Linguine, penne, shell, or elbow pasta would all work great.

More Favorite Slow Cooker Recipes

If you are looking for another hearty and delicious recipe, try my Slow Cooker Meatloaf and Potatoes. Or this Crock Pot Beef Tips with Gravy with rich gravy and tender beef is another favorite.