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    Texas Chicken Spaghetti Recipe

    by Joe Duff 23 Comments

    Jump to Recipe

    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!

    Texas chicken spaghetti in a glass casserole dish on a white tablecloth. Next to it is a fork, knives, and a plate.
    Table of Contents
    • The Best Texas Chicken Spaghetti
      • Ingredients
      • How to Make Texas Chicken Spaghetti
        • Step 1: Prep the Chicken
        • Step 2: Cook the Pasta
        • Step 3: Cook Down the Vegetables
        • Step 4: Make the Sauce
        • Step 5: Baking and Serving
      • Storing & Reheating Texas Chicken Spaghetti
      • Wrapping It Up
      • More Dinner Recipes

     

    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 flavor and cuts the cook 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.

    Texas chicken spaghetti in a glass casserole dish.

    Ingredients

    Now, this might seem like a long ingredients list but don't worry, this Texas chicken spaghetti 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 Texas chicken spaghetti:

    • 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

    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.

    Oh, and if you're picking up a rotisserie chicken, grab an extra one, and you can use it to make these BBQ chicken sliders!

    Spaghetti noodles and other chicken spaghetti ingredients in a glass casserole dish.

    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.

    A bowl of rotisserie chicken and a bowl of the chicken juice on a white counter.

    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.

    A skillet with button mush rooms in it. Behind the skillet is a bowl with rotisserie chicken in it.

    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.

    Mushrooms, diced yellow and green peppers, jalapenos, onions, and diced tomatoes in a skillet.

    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.

    Texas chicken spaghetti ingredients bubbling in a skillet. Behind it is a bowl with rotisserie chicken in it.

    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.

    Shredded cheese on top of Texas chicken spaghetti.

    Step 5: Baking and Serving

    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!

    Part of a glass casserole dish with Texas chicken spaghetti in it.

    Storing & Reheating Texas Chicken Spaghetti

    This chicken spaghetti recipe makes more than enough to feed the family and still have lots of delicious leftovers for later.

    You can keep your leftovers in an airtight container in the fridge for up to 3-4 days.

    To heat it up, you can pop it in the microwave for a few minutes or warm it up in an oven-safe dish in the oven until warm.

    Two hands holding utensils with spaghetti between them, hovering over a glass casserole dish with the Texas chicken spaghetti in it.

    Wrapping It Up

    Welll, that's how to make chicken spaghetti with Rotel and rotisserie chicken!

    This Texas chicken spaghetti recipe is a hearty, flavorful, and unbelievably creamy dinner that everyone will go nuts for. Between the ultra tasty sauce and the meaty bites of chicken, you'll find yourself craving more in no time.

    Anyway, I hope you enjoy this Texas chicken spaghetti recipe as much as I enjoyed making it.

    More Dinner Recipes

    If you're cooking for a big family or looking for more dinner recipes to feed a crowd, check out these recipes from the blog:

    • Bourbon Street Chicken & Shrimp
    • Egg Fried Rice
    • Lamb Vindaloo
    • Fried Tacos
    • Doritos Taco Casserole
    • Mississippi chicken

    And, as always, don't forget to check out our YouTube Channel for even more delicious recipes like this one.

    Print

    Texas Chicken Spaghetti Recipe | Chicken Spaghetti with Rotel

    Part of a glass casserole dish with Texas chicken spaghetti in it.
    Print Recipe

    ★★★★★

    5 from 23 reviews

    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!

    • Author: Joe Duff
    • Prep Time: 25 minutes
    • Cook Time: 15 minutes
    • Total Time: 45 minutes
    • Yield: 6 servings 1x
    • Category: Dinner
    • Method: Oven
    • Cuisine: American

    Ingredients

    Scale

    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

    Instructions

    1. Preheat the oven to 400°F and set aside an oven-safe casserole dish to bake in. 
    2. 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.
    3. Boil a large pot of water for cooking the spaghetti in. Salt the water well and cover the pot so it boils faster!
    4. Cook spaghetti to al dente, or just a little firmer than usual. Drain and reserve.
    5. 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!
    6. 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. 
    7. Sprinkle in 2 tablespoons of flour, and stir into the mixture. Cook for 1 minute.
    8. 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.
    9. 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. 
    10. 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.
    11. 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!

    Nutrition

    • Serving Size: 1 serving
    • Calories: 553
    • Fat: 21
    • Carbohydrates: 46
    • Protein: 43

    Keywords: Texas chicken spaghetti recipe, Chicken Spaghetti with rotel, Chicken spaghetti recipe, How to make chicken spaghetti with rotel, Texas chicken spaghetti, east Texas chicken spaghetti, best recipe for Texas chicken spaghetti,

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    Reader Interactions

    Comments

    1. Mark

      March 30, 2022 at 9:41 am

      Many delicious parts in this recipe.

      ★★★★★

      Reply
    2. Henry

      March 31, 2022 at 8:47 am

      Great chicken spaghetti. I will make it again.

      ★★★★★

      Reply
    3. Jerry

      March 31, 2022 at 8:43 pm

      The best TCS I’ve made.

      ★★★★★

      Reply
    4. Dean

      April 01, 2022 at 12:59 pm

      I like everything in this. It was a very good loaded dish.

      ★★★★★

      Reply
    5. RJ

      April 03, 2022 at 9:34 am

      It is a mash up of delicious.

      ★★★★★

      Reply
    6. Mac

      April 03, 2022 at 3:15 pm

      👍🏻👍🏻

      ★★★★★

      Reply
    7. Butch

      April 04, 2022 at 9:33 am

      This was darn good. I will surely make it again.

      ★★★★★

      Reply
    8. Daryl

      April 04, 2022 at 6:54 pm

      Added extra cheese cause I love it and the recipe was fantastic.

      ★★★★★

      Reply
    9. Pat

      April 05, 2022 at 10:48 am

      So good!

      ★★★★★

      Reply
    10. Aaron

      April 05, 2022 at 1:25 pm

      Super good.

      ★★★★★

      Reply
    11. Janie

      April 06, 2022 at 3:07 pm

      My whole family loved this and it fed all of them!!

      ★★★★★

      Reply
    12. Tom

      April 07, 2022 at 7:47 am

      Excellent.

      ★★★★★

      Reply
    13. Cody

      April 07, 2022 at 12:14 pm

      This was a grand slam at our house.

      ★★★★★

      Reply
    14. Gregory

      April 08, 2022 at 8:31 am

      Damn this is some good stuff right here.

      ★★★★★

      Reply
    15. TJ

      April 10, 2022 at 2:10 pm

      It was great.

      ★★★★★

      Reply
    16. Edward

      April 10, 2022 at 8:25 pm

      Man this spaghetti was bangin’.

      ★★★★★

      Reply
    17. Mikayla

      April 11, 2022 at 7:27 pm

      Holy yum!!

      ★★★★★

      Reply
    18. Daisy

      April 12, 2022 at 11:36 am

      My favorite spaghetti recipe ever!!

      ★★★★★

      Reply
    19. Bobo

      April 13, 2022 at 8:51 am

      Gee this was good

      ★★★★★

      Reply
    20. Toby

      April 15, 2022 at 10:59 pm

      The reviews don't lie this was great.

      ★★★★★

      Reply
    21. Terrell

      April 16, 2022 at 3:06 pm

      Hands down the best chicken spaghetti I’ve made yet.

      ★★★★★

      Reply
    22. Randy

      April 28, 2022 at 5:18 pm

      This was super duper good

      ★★★★★

      Reply
    23. Norton

      June 04, 2022 at 6:52 pm

      My new favorite pasta recipe

      ★★★★★

      Reply

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