Chicken Spaghetti with Rotel and Cream Cheese

For an easy pasta dish with cheesy sauce, chicken, and a little spicy kick from the tomatoes, this is going to be one of your favorite recipes!

Course dinner

Cuisine American

Keyword chicken spaghetti, chicken spaghetti with rotel and cream cheese, creamy chicken spaghetti

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 669kcal

Cook the pasta according to the instructions, then drain and set aside.
16 oz. thin spaghetti
Preheat the oven to 350-degrees F.
Lightly grease a 9x13 baking dish with butter or cooking spray.
In a large skillet, add the butter and diced onions. Cook until they are tender.
4 tablespoons butter, 1 small yellow onion
Add the garlic and cook 1 minute more.
3 cloves fresh garlic
Sprinkle the flour over the onions and garlic and whisk to combine.
4 tablespoons all-purpose flour
Gently add the chicken stock, whisking the whole time.
1-½ cups chicken broth
Add the cream soup and the milk. Whisk until smooth and creamy.
¾ cup milk, 1 15oz can of cream soup, or 2 cups homemade Cream Soup Substitute
Then add the shredded cheddar cheese and room temperature cream cheese into the cream sauce a little at a time, stirring in between.
4 oz. cream cheese, 1 cup shredded cheddar cheese
Add salt and pepper to taste.
kosher salt and black pepper
Fold the chicken into the sauce.
2 cups shredded chicken
Add the diced tomatoes and chilies into the sauce mixture.
1 10 oz. can diced tomatoes and green chilies
Pour the sauce over thecooked spaghetti noodles and toss to coat.
Add the mixture to the casserole dish and top with shredded mozzarella cheese.
1 cup shredded mozzarella cheese
Sprinkle with a little bit of dried basil, if you like.
1 teaspoon dried basil
Bake for 20 minutes until the cheese is melted and the top is golden brown.