Creamy Chicken Spaghetti with Rotel: A Simple, Crowd-Pleasing Recipe
This recipe for creamy chicken spaghetti with Rotel is a guaranteed crowd-pleaser! It's easy to make, delicious, and perfect for a weeknight dinner or a casual get-together. The combination of creamy sauce, tender chicken, and spicy Rotel diced tomatoes and green chilies creates a flavor explosion that everyone will love. Let's get cooking!
Ingredients You'll Need:
This recipe is easily adaptable to your spice preferences and pantry staples. Feel free to adjust the quantities based on your needs!
- 1 lb boneless, skinless chicken breasts: Cut into bite-sized pieces for even cooking.
- 1 tbsp olive oil: For sautéing the chicken.
- 1 medium onion, chopped: Adds sweetness and depth of flavor.
- 2 cloves garlic, minced: Essential for aromatic depth.
- 1 (10 oz) can diced tomatoes and green chilies (Rotel), undrained: The star of the show! Use original or your preferred flavor.
- 1 (10.75 oz) can condensed cream of mushroom soup: Provides creaminess. You can substitute cream of chicken or a homemade creamy sauce.
- 1 cup milk: Adds further creaminess and helps thin the sauce.
- 1 cup shredded cheddar cheese: Sharp cheddar is ideal, but you can use Monterey Jack or a Mexican blend.
- 1 tsp chili powder: For an extra kick (optional).
- 1/2 tsp cumin: Adds warmth (optional).
- Salt and pepper to taste: Season to your liking.
- 1 lb spaghetti: Your favorite brand will do.
Instructions: Step-by-Step Guide
This recipe is incredibly straightforward and comes together quickly. Here's a step-by-step guide to make it easy for you:
- Cook the spaghetti: Cook spaghetti according to package directions until al dente. Drain and set aside.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes.
- Sauté the aromatics: Add onion and garlic to the skillet and cook until softened, about 3-5 minutes.
- Combine ingredients: Stir in Rotel, cream of mushroom soup, milk, chili powder (if using), and cumin (if using). Bring to a simmer.
- Simmer and thicken: Reduce heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly.
- Add cheese: Stir in cheddar cheese until melted and smooth.
- Combine with pasta: Add the cooked spaghetti to the skillet and toss to coat everything evenly in the creamy sauce.
- Season and serve: Season with salt and pepper to taste. Serve immediately and enjoy!
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce for extra heat.
- Add vegetables: Include bell peppers, mushrooms, or zucchini for added nutrition and flavor.
- Use different cheese: Experiment with different cheeses like Monterey Jack, pepper jack, or a Mexican cheese blend.
- Make it a one-pot meal: Cook the chicken and sauce in a large pot, then add the cooked spaghetti directly to the pot. This reduces the number of dishes you need to clean!
- Meal prep friendly: This recipe is great for meal prepping. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions:
Serve this creamy chicken spaghetti with Rotel with a side salad or garlic bread for a complete and satisfying meal. It's also delicious as a standalone dish!
This recipe is a fantastic option for a quick and easy weeknight dinner that's both flavorful and comforting. The Rotel adds a delightful kick, and the creamy sauce is incredibly satisfying. Give it a try and let me know what you think in the comments below!
