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Texas Chicken Spaghetti Recipe | Chicken Spaghetti with Rotel

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

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!

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

1/2 onion, small diced

1 Teaspoon salt

3/4 lb. of spaghetti pasta ( 3/4 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

1/2 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

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