Chicken Spaghetti with Rotel and Velveeta

This creamy, cheesy chicken spaghetti is what happens when cozy pasta meets bold Southwestern flavors. It’s the kind of dish that makes everyone at the table suddenly very quiet – because they’re too busy eating!

The magic is in that velvety cheese sauce, where Velveeta meets zesty Rotel tomatoes and green chiles. Each forkful delivers perfectly coated strands of spaghetti, tender chicken, and a rich, smooth sauce that’s got just the right kick of heat. Trust me, this isn’t your average pasta casserole.

Ingredients

For the Base:

• 3 chicken breasts (about 4 cups shredded)
• 8 ounces spaghetti (half of a 16-ounce package)

For the Sauce:

• 1 cup chicken broth
• 1 can cream of mushroom and chicken soup
• 1 (10 ounce) can Rotel diced tomatoes and green chiles
• 1 pound Velveeta cheese, cubed
• 4 ounces cream cheese, softened
• 1 teaspoon pepper

Optional Toppings:

• 2 cups shredded cheddar cheese
• ½ cup diced green onions

Steps

1. Start with the chicken: Either cook 3 chicken breasts until they reach an internal temperature of 165°F (74°C), or use a rotisserie chicken for convenience. Shred into bite-sized pieces until you have 4 cups. The meat should pull apart easily and look moist, not dry.
2. Cook the pasta in a large pot of water at a rolling boil for 10 minutes or until al dente (still has a slight bite). Test by cutting a strand – you should see a tiny white dot in the center. Drain but don’t rinse – the starch helps the sauce stick.
3. For the sauce, combine chicken broth, 1 pound cubed Velveeta, 4 ounces cream cheese, soup, Rotel (undrained), and pepper in a medium saucepan over medium heat (350°F/175°C). Stir constantly to prevent sticking. The sauce is ready when completely smooth with no cheese lumps, about 8-10 minutes.
4. Combine the sauce with pasta and chicken. For stovetop serving: Heat on medium-low until bubbling, about 5 minutes. For baking: Transfer to a greased 13×9 dish, bake at 350°F (175°C) for 30 minutes uncovered until edges are bubbling.
5. If using toppings, sprinkle 2 cups cheddar and ½ cup green onions. For baked version, return to oven for 10 minutes until cheese melts and turns slightly golden at edges. Let rest 5 minutes before serving – sauce will thicken slightly.

Smart Swaps

• Use whole grain spaghetti for extra fiber
• Swap Velveeta for 8 ounces sharp cheddar plus 8 ounces American cheese
• Try Greek yogurt cream cheese for added protein

Make It Diabetes-Friendly

• Use Dreamfields pasta to reduce net carbs by 25%
• Replace half the pasta with spiralized zucchini
• Serve with a large side salad to slow carb absorption
• Portion size: stick to 1 cup servings (45g net carbs)

Pro Tips

• Shred chicken while still warm for easier pulling
• Don’t overcook pasta – it continues cooking in the sauce
• For best melting, cube Velveeta while cold but let cream cheese soften
• Freeze leftovers in individual portions for easy reheating