Description
Mexican-inspired creamy chicken spaghetti delivers exceptional comfort with rich, cheesy pasta and tender meat. Families will savor this hearty meal that combines classic ingredients for a satisfying dinner experience you can count on.
Ingredients
Scale
- 1 rotisserie chicken, shredded
- 1 lb (454 g) spaghetti, cooked al dente & reserve a ladle of pasta water
- 6 oz (170 g) velveeta, cubed
- 1 10.5 oz (298 g) can of cream of chicken soup
- 1 10.5 oz (298 g) can of cream of mushroom soup
- 1 10 oz (283 g) can of rotel
- 1.5 cups (170 g) cheddar cheese, hand shredded (divided)
- 1.5 cups (170 g) monterey jack cheese, hand shredded (divided)
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 1 medium onion, chopped
- 2 tbsps garlic powder
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Instructions
- Sauté Vegetables: Caramelize bell peppers and onions in olive oil over medium heat, seasoning with salt and pepper until vegetables turn translucent and develop a tender texture, roughly 5-6 minutes.
- Create Cheese Base: Lower heat and melt Velveeta cheese with cream of chicken and cream of mushroom soups, stirring continuously until a smooth, velvety sauce forms.
- Combine Proteins and Seasonings: Incorporate shredded chicken, half of cheddar and monterey jack cheeses, and Rotel tomatoes, enhancing the mixture with additional garlic powder, salt, and pepper for a robust flavor profile.
- Integrate Pasta: Gently fold cooked spaghetti into the skillet, using reserved pasta water to achieve a luxurious, creamy consistency that coats each strand uniformly.
- Assemble and Bake: Transfer the mixture to a 9 x 13 inch baking dish, sprinkle remaining cheese on top, and bake at 375°F (190°C) for 20-30 minutes until the surface turns golden and edges bubble appetizingly.
- Finish and Serve: Allow the casserole to rest for 5-7 minutes, garnish with fresh parsley if desired, then serve piping hot for a comforting meal.
Notes
- Cheese Melting Tip: Velveeta melts smoothly and creates an ultra-creamy texture, preventing grainy sauce consistency.
- Pasta Water Magic: Reserved pasta water acts as a secret binding agent, helping sauce adhere perfectly to spaghetti and ensuring optimal moisture.
- Vegetable Sauté Technique: Allowing bell peppers and onions to become translucent develops deeper, richer flavor foundations for the entire dish.
- Resting Period Importance: Letting the casserole rest 5-7 minutes after baking helps stabilize the sauce and allows flavors to settle, preventing runny consistency.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing, Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 7
- Calories: 440
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg