Rotel Chicken Spaghetti without Velveeta (Easy Recipe)

This Rotel Chicken Spaghetti without Velveeta recipe will blow your mind!

Rotel chicken spaghetti is a delicious and comforting dish that is perfect for a weeknight dinner or a gathering with friends and family.

This version of the recipe does not use Velveeta cheese, making it a lighter and healthier option while still maintaining its creamy and cheesy goodness.

Rotel Chicken Spaghetti without Velveeta

Rotel Chicken Spaghetti without Velveeta

This recipe is a twist on the classic Rotel chicken spaghetti, but without the addition of Velveeta cheese.

It still has all the flavors you love, with a creamy and cheesy sauce that coats the spaghetti and tender shredded chicken.

It’s a simple and easy recipe that is sure to become a favorite in your household.

Let’s get cooking!

Ingredients

  • 3 chicken breasts – cooked and shredded
  • 1 pound spaghetti
  • 2 10 ounce cans Rotel tomatoes and chilies
  • 8 ounces cream cheese (1 block)
  • 1 cup sour cream
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • 2 ½ cups shredded cheddar cheese
  • 1 cup crushed tortilla chips

How to Make Rotel Chicken Spaghetti without Velveeta

  1. Cook the spaghetti according to the package instructions. Drain and set aside.
  2. In a large pot or skillet, heat the Rotel tomatoes and chilies over medium heat. Add the cream cheese and stir until melted and well combined.
  3. Add the sour cream, ground cumin, garlic powder, onion powder, and salt to the pot. Stir until everything is well mixed and heated through.
  4. Stir in the shredded chicken and 2 cups of shredded cheddar cheese. Mix until the cheese is melted and the sauce is creamy.
  5. Add the cooked spaghetti to the pot and toss until it is well coated with the sauce.
  6. Preheat your oven to 350°F (175°C).
  7. Transfer the mixture to a 9×13-inch baking dish. Top with the remaining ½ cup of shredded cheddar cheese.
  8. Sprinkle the crushed tortilla chips over the top of the dish.
  9. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
  10. Remove from the oven and let it cool for a few minutes before serving.
  11. Serve hot and enjoy your delicious Velveeta-free Rotel chicken spaghetti!
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Note: For the complete list of ingredients and directions, see the recipe card below.

Tips for the Best Rotel Chicken Spaghetti

  • To save time, you can use pre-cooked chicken. Rotisserie chicken works great for this recipe.
  • For added flavor, consider seasoning the chicken breasts with salt and pepper before cooking.
  • You can adjust the spice level by choosing a mild or hot variety of Rotel tomatoes and chilies.
  • Feel free to add additional vegetables to the dish, such as diced bell peppers or sliced mushrooms. Simply sauté them before adding to the sauce.
  • For an extra kick of flavor, sprinkle some chili powder or cayenne pepper into the sauce.
  • If you prefer a smoother sauce, you can use an immersion blender or transfer the sauce to a blender to achieve a creamy consistency.
  • Don’t overcook the spaghetti. Cook it until it is al dente, as it will continue to cook slightly while baking in the oven.
  • Before baking, make sure to coat the top with the remaining shredded cheddar cheese and crushed tortilla chips for a crispy and cheesy crust.

Variations

  • Vegetarian Option: Skip the chicken and add extra vegetables like bell peppers, onions, and mushrooms. You can also include a meat substitute like tofu or tempeh.
  • Spicy Option: Use a hot variety of Rotel tomatoes and chilies or add some crushed red pepper flakes to the sauce for an extra kick.
  • Gluten-Free Option: Substitute the regular spaghetti with gluten-free spaghetti or any other gluten-free pasta of your choice.
  • Cheesy Option: If you prefer a cheesier dish, you can add some shredded mozzarella or Monterey Jack cheese to the sauce.
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What to Serve With Rotel Chicken Spaghetti

  • Garlic Bread: Serve some warm garlic bread on the side to soak up the delicious sauce.
  • Green Salad: Pair the Rotel chicken spaghetti with a fresh green salad dressed with your favorite vinaigrette.
  • Roasted Vegetables: Roasted vegetables, such as broccoli or carrots, make a great side dish and add some healthy elements to the meal.
  • Cornbread: Enjoy your spaghetti with a side of homemade cornbread for a Southern twist.

Storage Tips

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
  • To reheat, place the desired portion in a microwave-safe dish and heat it in the microwave until heated through.
  • You can also reheat the dish in the oven by preheating it to 350°F (175°C) and baking for about 20 minutes or until heated through.
  • If the dish becomes dry upon reheating, you can add a splash of chicken broth or cream to moisten it.
  • It is not recommended to freeze this dish, as the texture of the pasta may change when thawed and reheated.
Rotel Chicken Spaghetti without Velveeta

Rotel Chicken Spaghetti without Velveeta

Rotel chicken spaghetti without Velveeta is a delicious and creamy pasta dish that is packed with flavor. This recipe uses shredded chicken, Rotel tomatoes and chilies, cream cheese, sour cream, and cheddar cheese to create a rich and indulgent sauce. Tossed with spaghetti and topped with crushed tortilla chips, this dish is sure to be a hit with both kids and adults alike.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 451 kcal

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • Cook the spaghetti according to the package instructions. Drain and set aside.
  • In a large pot or skillet, heat the Rotel tomatoes and chilies over medium heat. Add the cream cheese and stir until melted and well combined.
  • Add the sour cream, ground cumin, garlic powder, onion powder, and salt to the pot. Stir until everything is well mixed and heated through.
  • Stir in the shredded chicken and 2 cups of shredded cheddar cheese. Mix until the cheese is melted and the sauce is creamy.
  • Add the cooked spaghetti to the pot and toss until it is well coated with the sauce.
  • Transfer the mixture to a 9×13-inch baking dish.
  • Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the dish.
  • Sprinkle the crushed tortilla chips evenly over the cheese.
  • Bake for 20-25 minutes, or until the cheese is melted and bubbly.
  • Remove from the oven and let it cool for a few minutes before serving.

Notes

  • You can use pre-cooked chicken, such as rotisserie chicken, to save time.
  • Adjust the spice level by choosing a mild or hot variety of Rotel tomatoes and chilies.
  • Feel free to add additional vegetables like diced bell peppers or sliced mushrooms for extra flavor and texture.
  • For a smoother sauce, you can use an immersion blender or transfer the sauce to a blender to achieve a creamy consistency.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.