Texas Chicken Spaghetti Recipe

This Texas chicken spaghetti recipe has juicy rotisserie chicken, a creamy sauce, and bold Tex-Mex flavors thanks to the peppers and Rotel. It's rich, slightly spicy, and full of meat & veggies with loads of ooey-gooey cheese on top. Not to mention, this Tex-Mex spaghetti is ready in under an hour!

Why I Love This Texas Chicken Spaghetti

This Texas chicken spaghetti is one of those comfort food recipes that always gets rave reviews when I make it. It’s creamy, cheesy, a little zesty from the Rotel tomatoes, and hearty enough to feed a crowd. If you’re looking for a dinner that’s as easy as it is satisfying, this recipe is a true Southern classic worth keeping in your cookbook.

One of the best parts is how simple it is to make. Using rotisserie chicken cuts the prep time way down without sacrificing flavor, so you can have dinner ready in under an hour. The sauce comes together creamy and rich, with just the right amount of spice from the Rotel. It tastes like you spent all day in the kitchen, but it’s really a no-fuss recipe that even a beginner cook can pull off.

I also love how versatile this dish is. You can sneak in extra veggies like bell peppers, mushrooms, or spinach, and the kids won’t even notice. You can adjust the heat level too—keep it mild for picky eaters or add extra chilies for a little kick. And since it bakes into a cheesy pasta casserole, it’s perfect for serving at potlucks, Sunday suppers, or weeknight family dinners.

The best part? This recipe makes a generous batch, so it’s great for feeding a big family or for enjoying leftovers the next day. Pair it with Little Caesars cheese bread or cheesy breadsticks, and you’ve got yourself a complete meal that’s guaranteed to satisfy.

By the way, if you're craving more easy and tasty chicken recipes, try this Ruth Chris stuffed chicken or Texas Roadhouse herb crusted chicken. Just like this recipe, they're guaranteed crowd-pleasers.

Ingredients

Now, this might seem like a long ingredients list but don't worry, this Texas chicken spaghetti casserole recipe is a lot easier than you think! A lot of these ingredients are everyday pantry staples - or should be staples in your kitchen, like the Rotel tomatoes and green chilies. So, all you'll need to pick up is some rotisserie chicken and a handful of fresh veggies.

Anyway, here's what you'll need to make this easy chicken spaghetti recipe:

• 3 tbsp. butter
• 8 oz. package mushrooms (I prefer shitake and button)
• 1 yellow bell pepper, small diced
• 1 Poblano, small diced, seeded
• 1 Jalapeno, small diced, seeded
• ½ onion, small diced
• 1 Teaspoon salt
• ¾ lb. of spaghetti pasta ( ¾ of a box)
• 2 tablespoon flour
• 2 Cup Chicken Stock
• 1 Can Rotel tomatoes and green chiles, (or 1 can petite diced tomatoes)
• 8 oz. Velveeta cheese, cut into cubes
• ½ Cup cream or cream cheese (or cream of mushroom soup)
• 1 Rotisserie chicken, with the juices reserved from the bottom of the container
• 4 oz. shredded cheddar cheese for sprinkling on top

I don't know about you, but spaghetti is always a hit for dinner in our home. So if your family members are pasta fiends like we are, I highly recommend making this fried spaghetti or chicken and shrimp carbonara if you have any leftover pasta.

By the way, you can use almost every single one of these ingredients to make this chicken spaghetti casserole. I can't decide if I like the chicken spaghetti casserole or this recipe better, so you'll have to try them both and see what you think!

How To Make Texas Chicken Spaghetti

Again, this recipe has a lot of ingredients, but the actual recipe steps are super simple.

You can even get a lot of the prep work done while the other components of the dish cook, so everything will get done even faster.

Anyway, let's gather up our ingredients, and I'll show you how to make Texas chicken spaghetti with Rotel.

Step 1: Prep The Chicken

Preheat the oven to 400°F (205°C). Then, bring out an oven-safe casserole dish to use for later. Take out the rotisserie chicken and strip all the meat from the bone. Shred the meat into bite-sized pieces and set aside. Also, take the juices - or jelly if it's still cold - from the bottom of the rotisserie chicken container to reserve for later. You'll be adding this to the sauce for an extra boost of flavor.

Step 2: Cook The Pasta

Bring a big pot filled with well-salted water to a boil. And if you want to reach a rolling boil sooner, you can cover the pot with a lid to trap the heat and speed up the process. Add the pasta and cook to al dente. Drain the noodles in a colander and set them aside for later.

Step 3: Cook Down The Vegetables

In a large cast-iron pan over medium-high heat, melt the butter. Also, you can throw in the mushrooms now because they'll need some time to cook down. While those caramelize and develop a deep flavor, I like to use the waiting time to prep the rest of the vegetables. I used a mix of shiitake mushrooms and button mushrooms for this recipe. And if you're using shiitake mushrooms, take note that you'll need to remove their woody stems first because those don't cook down very well.

Once the mushrooms are nice and caramelized, add the diced yellow bell pepper, poblano, jalapeno, and onion to the pan and stir. Then, add a teaspoon of salt and cook down the veggies until they start to soften. This should take about 4-6 minutes.

Step 4: Make The Sauce

Sprinkle some flour into the pan. Stir to coat the veggies and cook out the raw flour taste. Add the chicken stock and can of Rotel and stir continuously to bring everything together. Bring the heat up a little and keep on mixing as the sauce starts to reduce. It'll start thickening quicker as it starts to reach a simmer.

Once the sauce has thickened, add the cream, the juice from the chicken, and the cubed Velveeta. By the way, I find the best way to portion out the Velveeta is by cutting where the lines are on the packaging. 

Turn the heat down to medium-low and let the Velveeta melt slowly; this will take about 6-8 minutes. Simmer for a couple more minutes, then season with salt and pepper to taste.

Step 5: Bake and Serve

Now that all the components are ready, you can assemble them in your casserole dish. Add the spaghetti and the shredded chicken to the dish and mix them together. Pour the prepared sauce over the chicken and spaghetti, mix everything again, and sprinkle the cheddar cheese on top.

Bake at 400°F (205°F) for about 10-15 minutes until the cheese starts to bubble and melt. Finally, garnish it with some optional cilantro, serve, and enjoy!

How To Store Texas Chicken Spaghetti

• In the fridge: You can keep your leftovers in an airtight container in the fridge for up to 3-4 days.
• In the freezer: Transfer the creamy chicken spaghetti to a freezer-safe bag or container and freeze for up to 3 months.
• Reheating: Pop it in the microwave for a few minutes or warm it up in an oven-safe dish in the oven at 350°F for about 10 minutes or until warmed through.

FAQS About This Texas Chicken Spaghetti 

Can I make this recipe ahead of time?

Yes! If you want to make this Texas chicken spaghetti ahead of time, simply prepare it up until you bake it, then cover the casserole dish with a lid or plastic wrap and refrigerate for up to 24 hours. When you're ready to eat it, just bake it as directed above. 

Can I make this less spicy (or spicier)?

Yes! If you want a milder flavor, use mild Rotel or substitute it with regular diced tomatoes. To make it spicier, add an extra can of green chilies, a pinch of cayenne pepper, or even a dash of hot sauce to the sauce mixture.

Can I use cream of mushroom soup?

Yes, if you want to use cream of mushroom soup, simply substitute it with the half cup or cream in this recipe.

Can I use a different protein instead of chicken?

Absolutely! While rotisserie chicken keeps things quick and flavorful, you can also use cooked turkey, ground chicken, or even shredded pork. Leftover holiday turkey works especially well in this recipe, and it soaks up the creamy, cheesy sauce beautifully. If you want a veggie dish, you can leave out the meat altogether.

What goes with Texas chicken spaghetti?

It goes great with a side of bread, like garlic bread, Texas Roadhouse rolls, Olive Garden breadsticks, or even grit cakes. The bread is delicious dipped in the creamy chicken spaghetti sauce.

More Hearty Recipes To Try

• Bourbon Street Chicken & Shrimp
• Texas Roadhouse Country Fried Chicken
• Texas Chili
• Wendy's Chili
  
• Chili Cornbread Casserole

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