Few things are as comforting and satisfying as a homemade meal, especially when it involves a delicious chicken spaghetti recipe with Rotel. This easy yet flavorful dish combines tender chicken, perfectly cooked spaghetti, and the zesty kick of Rotel tomatoes for a weeknight dinner that everyone will love.
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Growing up, my family would gather around the kitchen table on Sunday evenings to share this meal. My mom would prepare it with love, and the aroma would fill the house, calling us all to dinner. I remember the joy of helping her in the kitchen, opening the can of Rotel, and sneaking a taste when she wasn’t looking. This dish remains a tradition that I now share with my own family, creating new, cherished memories.
Why You’ll Love This Recipe
This recipe’s uniqueness lies in its simplicity and bold flavors. The tangy Rotel tomatoes add a delightful zing that elevates the classic chicken spaghetti. It’s a practical choice for busy nights because it uses easy-to-find ingredients and can be prepped and cooked in just under an hour. Plus, the dish is versatile, making it perfect for potlucks or family gatherings.
Ingredients Notes
Rotel tomatoes are the heart of this recipe, providing just the right amount of spice. You can find them in most supermarkets, but if unavailable, a combination of canned tomatoes and chopped green chilies works as a substitute. For the chicken, leftover roast or rotisserie chicken is perfect, saving time and adding flavor. The spaghetti should be cooked al dente, as it will continue to cook while baking.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). In a large pot, bring salted water to a boil and cook the spaghetti until al dente. Drain and set aside.
Step 2
In a large skillet, heat some olive oil over medium heat. Add the Rotel tomatoes and cook until the liquid has reduced slightly, about 5 minutes. This helps concentrate the flavors.
Step 3
Add shredded chicken to the skillet, stirring to combine with the tomato mixture. Season with salt, pepper, and your choice of herbs, like oregano or basil, to taste.
Step 4
Transfer the cooked spaghetti to the skillet, mixing well to ensure all strands are coated with the sauce. Pour everything into a greased baking dish.
Step 5
Top with generous amounts of shredded cheese. Bake in the oven for 20-25 minutes, or until the cheese is bubbly and golden. Serve hot and enjoy!
Storage Options
Leftovers can be stored in an airtight container and refrigerated for up to 3 days. For longer storage, freeze individual portions in freezer-safe containers. To reheat, allow thawing in the fridge overnight, then bake in the oven at 350°F until warmed through. Ensure the dish is covered with foil to retain moisture.
Variations & Substitutions
For a spicy kick, add diced jalapeños or a dash of hot sauce. If you prefer a creamier texture, stir in a cup of sour cream or cream cheese before baking. For those avoiding gluten, substitute the spaghetti with a gluten-free pasta option.
Serving Suggestions
This dish is perfect for a casual dinner party, family meal, or even a lunchbox delight. Pair it with a fresh green salad and garlic bread to complement the rich flavors. It’s also excellent for a potluck, where its hearty texture makes it a crowd-pleaser.
Frequently Asked Questions
Can I use canned chicken for this recipe? Yes, canned chicken can be a convenient substitute if you’re short on time. However, fresh or rotisserie chicken will provide the best flavor and texture.
Is this dish suitable for vegetarians? To make this recipe vegetarian, omit the chicken and add vegetables like bell peppers, mushrooms, or zucchini. You can also use a meat substitute like tofu or tempeh for added protein.
What type of cheese works best for this dish? Cheddar is a popular choice due to its meltability and flavor, but mozzarella or Monterey Jack can also be used. For a sharp flavor, try a mix of cheddar and Parmesan.
Creamy Herbed Chicken Pasta Bake
Ingredients
Main Ingredients
- 5 cups cooked chicken shredded or diced
- 1 pound penne pasta
- 1.5 cups chicken broth divided
- 2 cans diced tomatoes with basil and oregano
- 2 cans cream of mushroom soup with garlic
- 1 cup Greek yogurt
- 3 tablespoons Italian seasoning divided
- 3 cloves garlic minced
- 4 cups mozzarella cheese shredded
- 0.5 teaspoon crushed red pepper flakes
- 0.25 teaspoon sea salt
- 0.25 teaspoon black pepper freshly ground
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C). Cook the penne pasta in a large pot of salted boiling water until al dente. Drain and set aside.
- In a medium bowl, mix the shredded chicken with 1/2 cup chicken broth and 2 tablespoons Italian seasoning. Set aside.
- To make the sauce, combine the cream of mushroom soup, diced tomatoes (with juice), Greek yogurt, minced garlic, and the remaining Italian seasoning, sea salt, crushed red pepper flakes, and black pepper in a large bowl.
- Warm the remaining 1 cup chicken broth in the microwave for about 40 seconds. Gradually whisk this into the sauce mixture until smooth.
- In a large 9x13 inch baking dish, combine the cooked pasta, seasoned chicken, sauce mixture, and half of the shredded mozzarella cheese. Mix thoroughly to ensure even distribution.
- Sprinkle the rest of the mozzarella cheese evenly over the top. Garnish with chopped parsley. Cover the dish with aluminum foil sprayed with nonstick spray to prevent sticking.
- Bake the casserole covered for 20 minutes, then remove the foil and bake an additional 15 minutes or until cheese is melted and bubbling.
- Let the dish cool for 5 minutes before serving.
