Easy Chicken Spaghetti with Rotel Recipe
Looking for a comforting and satisfying dinner option that’s sure to please the whole family? This easy chicken spaghetti with Rotel offers a flavorful twist on the classic pasta dish, combining juicy chicken and spicy tomatoes packed with vibrant flavors that everyone will love. Prepare to impress your guests and loved ones with this delightful yet simple recipe.
Growing up in a bustling household, weekday dinners often meant a quick and delicious meal that could bring everyone to the table. This recipe was a staple in our family, serving as a simple yet indulgent dish that accommodated the busy schedules we all had. Using leftovers creatively and with minimal prep, it soon became a beloved weeknight tradition.
Why You’ll Love This Recipe
This recipe stands out for its ease and versatility. Whether you’re cooking for a crowd or simply making a midweek meal, its simplicity speaks volumes. The mixture of chicken, spaghetti, and the tangy hit from Rotel elevates the taste while needing minimal ingredients and effort. Perfect for meal prep, this dish perfectly balances comfort and convenience.
Ingredients Notes
Each component of this dish plays a unique role. The key here is selecting quality chicken for optimum flavor. Freshness in the chicken guarantees tenderness—consider halving chicken breasts for quicker cooking. Rotel pairs beautifully, offering spicy notes that are delightful but can be substituted with mild options if preferred. Opt for whole wheat spaghetti for a healthier twist without altering the flavor.
Recipe Steps
Step 1
Boil a large pot of salted water. Add the spaghetti and cook until al dente, following package instructions. Drain and set aside.
Step 2
In a large skillet over medium heat, cook diced chicken until browned and cooked through. Season with salt and pepper as desired.
Step 3
Reduce the heat, add minced garlic, and cook until fragrant. Stir in a can of Rotel, ensuring the mixture is evenly combined with the chicken.
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Step 4
Reintroduce the cooked spaghetti into the skillet. Toss until the pasta is thoroughly coated in the tomato mixture.
Step 5
Finish with a sprinkle of grated parmesan and fresh basil before serving warm.
Storage Options
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For freezing, cool the dish before placing it in a sturdy container, allowing up to 2 months of preservation. Reheat in a microwave or skillet, adding a splash of water or broth to maintain moisture.
Variations & Substitutions
For a vegetarian twist, replace chicken with firm tofu or mushrooms. Experiment with various cheese types for additional flavor dimensions, including shredded cheddar or mozzarella. To accommodate a low-carb diet, substitute spaghetti with zucchini noodles or spaghetti squash.
Serving Suggestions
This dish pairs perfectly with a side of garlic bread and a fresh green salad for a complete meal. It’s ideal for sharing on a cozy family night or entertaining guests at a casual dinner party.
Frequently Asked Questions
Can I make this dish in advance? Yes, this recipe can be prepared ahead and stored in the fridge. Reheat just before serving to keep its flavors and textures intact. Perfect for busy weeknights when time is of the essence!
Is there an alternative to Rotel? If Rotel isn’t available, try using canned diced tomatoes with green chilies, or simply mix diced tomatoes with a pinch of chili flakes for spice.
How can I make this recipe spicier? Add some chopped jalapeños or a pinch of cayenne pepper to the tomato and chicken mixture for a fiery punch that spice lovers will appreciate.
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Easy Chicken Spaghetti with Rotel Recipe
Ingredients
Main Ingredients
- 16 oz spaghetti uncooked
- 1 lb chicken breast cooked and shredded
- 2 cups cheddar cheese shredded
- 10 oz Rotel tomatoes drained
- 1 can cream of chicken soup 10.5 oz can
- 0.5 cup sour cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp butter
- 1 tsp salt or to taste
- 0.5 tsp black pepper or to taste
Instructions
Preparation Steps
- Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat and add cooked, shredded chicken.
- Add the Rotel tomatoes, cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper. Stir to combine.
- Fold in the cooked spaghetti and half of the shredded cheddar cheese. Mix well.
- Transfer the mixture to a greased 9x13 inch baking dish. Sprinkle the remaining cheddar cheese on top.
- Bake in a preheated oven at 350°F (175°C) for 25 minutes or until the cheese is melted and bubbly.
- Remove from the oven and let cool slightly before serving.
Notes
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