This Texas chicken spaghetti recipe has juicy rotisserie chicken, a creamy sauce, and bold Tex-Mex flavors thanks to some peppers and Rotel. It's rich, slightly spicy, and full of meat & veggies. Not to mention, this Texas chicken spaghetti is ready in under an hour!
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The Best Texas Chicken Spaghetti
When it comes to family-friendly recipes, pasta is definitely one of those dishes that can please everyone at the table - young or old.
It's made with rotisserie chicken, which packs a lot of flavors and cuts the cooking time down to just 45 minutes. Flavorful, quick, and easy, what more could you ask for?
Also, this is a great recipe to add in some veggies, since they're hidden throughout the super creamy and cheesy sauce!
And to make it even more convenient, this chicken spaghetti with Rotel eliminates having to prep tomatoes and chilies.
Plus, this Texas chicken spaghetti recipe makes a good amount of hearty servings, so you can feed the entire family and still have leftovers.
Serve it up with this Little Caesars cheese bread, and you've got yourself one heck of a meal!
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.
Why You'll Love This Recipe
The flavor. This Southern comfort food is packed with a depth of flavor that you just can't get in any other dish.
Great for a group. This recipe makes a couple of hearty servings, so it's perfect to serve for a big family dinner or if you're hosting.
It's versatile. You can easily add in or take out anything from this recipe depending on your taste preference, and it's guaranteed to turn out delicious no matter what.
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
Before you start, preheat the oven to 400°F (205°C). Then, bring out an oven-safe casserole dish to use for later.
Now, 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
Next, 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.
Anyway, once the water has come to a boil, 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
Ok, now it's veggie time!
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.
And while those caramelize and develop a deep flavor, I like to use the waiting time to prep the rest of the vegetables.
By the way, 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.
Anyway, 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
Now it's time to transform all this goodness into a creamy, savory sauce.
Sprinkle some flour into the pan. Stir to coat the veggies and cook out the raw flour taste.
Then, 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.
Now, 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.
Anyway, next, 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.
Next, pour the prepared sauce over the chicken and spaghetti, give everything another mix, and sprinkle the cheddar cheese on top.
Then, 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 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.
What goes with Texas chicken spaghetti?
- Bourbon Street Chicken & Shrimp
- Texas Roadhouse Country Fried Chicken
- Texas Chili
- Wendy's Chili
- Chili Cornbread Casserole
Texas Chicken Spaghetti Recipe | Chicken Spaghetti with Rotel
This Texas chicken spaghetti recipe has juicy rotisserie chicken, a creamy sauce, and bold Tex-Mex flavors from the peppers and Rotel. It's rich, slightly spicy, and full of meat and veggies. And it's ready in under an hour!
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
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 Tbsp 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
1 Rotisserie chicken, with the juices reserved from the bottom of the container
4 Oz. cheddar cheese for sprinkling on top
- Preheat the oven to 400°F and set aside an oven-safe casserole dish to bake in.
- Remove the chicken from the bone and shred into bite-sized pieces. Reserve the juices (or jelly if it's still cold) from the bottom of the rotisserie chicken container. We will add it to the sauce later for extra flavor.
- Boil a large pot of water for cooking the spaghetti in. Salt the water well and cover the pot so it boils faster!
- Cook spaghetti to al dente, or just a little firmer than usual. Drain and reserve.
- Meanwhile, in a skillet or cast iron pan, melt the butter on medium-high heat and add the mushrooms. I like to cut up the rest of the vegetables while the mushrooms brown and caramelize so they have plenty of time to develop a deep, rich flavor. Please be advised that if you use shitakes as I do, that the hard stems must be removed. They are woody and won't cook down. I use a combination of shitakes and button mushrooms!
- Add in the small diced yellow bell pepper, poblano, jalapeno, and onion. Stir to incorporate and add 1 teaspoon of salt. Cook the vegetables until they begin to soften and wilt at a medium heat, about 4-6 minutes.
- Sprinkle in 2 tablespoons of flour, and stir into the mixture. Cook for 1 minute.
- Add in 2 cups of chicken stock, and 1 can of Rotel. Stir or whisk well and increase the heat, stirring well, until the mixture begins to thicken. It will thicken as it approaches a simmer. After it has thickened add in the cream.
- Add the juice from the rotisserie chicken and the cubed Velveeta. (Cut where the lines are on the package for easy measuring). Turn the heat down to low-medium and allow the Velveeta to melt. This takes 6-8 minutes. Simmer a couple more minutes, then taste for seasoning.
- Add the spaghetti and the shredded chicken, to casserole dish and mix it together. Pour the sauce on top. Give it another mix and sprinkle the cheddar cheese on top.
- Bake at 400°F for about 10-15 minutes until the cheese starts to bubble and melt. Garnish with cilantro if desired then serve and enjoy!
- Serving Size: 1 serving
- Calories: 553
- Fat: 21
- Carbohydrates: 46
- Protein: 43
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