Chicken Spaghetti with Rotel
This Chicken Spaghetti with Rotel is the ultimate comfort food mashup. Tender pasta and flavorful shredded rotisserie chicken is tossed with roasted cherry tomatoes and smothered in a slightly spicy sauce thanks to fiery Rotel. It’s topped with creamy burrata cheese, toasted pine nuts for crunch, and fresh basil!
Make this dish in less than an hour from scratch using pre-cooked rotisserie chicken and undrained Rotel which infuses every bite with tangy heat and no extra chopping. The roasted cherry tomatoes add another layer of flavor complexity while the melty burrata topping with crunchy toasted pine nuts and fresh basil bring it all together for the ultimate Italian comfort food.
Looking for more comforting chicken pasta dishes? Try Saucy Chicken Spinach Pasta, Ground Chicken Pasta, or Marry Me Chicken Pasta.
What is Chicken Spaghetti with Rotel?
This Rotel chicken spaghetti recipe is a vibrant Tex-Mex twist on traditional Italian spaghetti where tender pasta and juicy rotisserie chicken mingle with the bold flavors of undrained Rotel tomatoes (packing just the right amount of heat), sweet roasted cherry tomatoes, and aromatic garlic. The assembled pasta is then topped with creamy burrata that melts into pockets of richness, crunchy toasted pine nuts, and fresh basil.
It’s ready in under an hour with minimal prep – perfect for weeknights but special enough for entertaining. It’s a total crowd-pleaser that balances tangy, smoky, and savory flavors in every forkful!
Ingredients needed to make this Chicken Spaghetti with Rotel
- Fresh tomatoes: Smaller varieties like cherry or grape tomatoes caramelize better than larger ones, deepening the overall flavor of this Rotel chicken spaghetti. They add bright acidity and bursts of sweetness when roasted.
- Olive oil: Extra virgin olive oil coats the tomatoes for even roasting and adds fruity depth to the chicken pasta mixture.
- Garlic: Always use freshly minced garlic cloves for the best depth of flavor. It’s added to the roasted tomatoes and the chicken pasta mixture.
- Salt and pepper: Salt balances the tomatoes’ acidity, while black pepper adds subtle heat. Season the fresh tomatoes before roasting them to draw out moisture and intensify their flavor.
- Rotisserie chicken: Adds tender, ready-to-use protein without having to cook chicken from scratch for this dish. Make sure to shred the chicken into small pieces so that you get an even distribution throughout the completed Rotel chicken spaghetti.
- Smoked paprika: Infuses a smoky, slightly sweet warmth that complements the Rotel’s spice.
- Italian seasoning: Use store-bought or homemade Italian seasoning. It’s typically a blend of oregano, basil, thyme, and rosemary that adds earthy, herby complexity.
- Rotel: These canned diced tomatoes with green chiles provide tangy heat.
- Spaghetti: Cooked only until al dente to prevent it from becoming overly soft. Feel free to use another type of pasta, such as linguine, fettuccine, or gluten-free brown rice pasta.
- Burrata cheese: This is a creamy cheese made from mozzarella with a rich center that melts well. It adds a lovely contrast to the spicy tomatoes. If burrata is unavailable, use fresh mozzarella for a milder melt, or dollop ricotta on top for a creamy contrast.
- Fresh basil: A bright, peppery garnish that cuts through the richness of this dish. Add it as a garnish just before serving to preserve its color and aroma. Parsley (as a milder option) or cilantro (for a citrusy twist) can be used instead.
- Pine nuts: Another delicious garnish to your chicken spaghetti. Lightly toast these pine nuts for a buttery crunch and nutty depth. Watch closely to avoid burning. If the oven is busy, toast the nuts in a dry pan.
How do you make this Rotel chicken spaghetti?
Roast the tomatoes:
- Preheat the oven to 400°F.
- Toss the halved cherry tomatoes with olive oil, minced garlic, salt, and pepper.
- Spread the tomatoes on a parchment-lined baking sheet and roast them for 20 minutes, tossing them halfway.
Toast the pine nuts:
- Meanwhile, toast the pine nuts in the same oven at 350°F for 5 minutes, stirring often to prevent them from burning.
Heat the chicken and Rotel:
- Heat olive oil in a large skillet over medium heat.
- Add the shredded rotisserie chicken, smoked paprika, Italian seasoning, and salt to taste. Toss to coat.
- Stir in the Rotel and cook until heated through.
- Remove from heat.
Cook the pasta:
- Boil the spaghetti in salted water until al dente.
- Drain and set aside.
Assemble and serve:
- Add the drained pasta to the skillet with the chicken mixture. Toss well.
- Top the pasta with roasted tomatoes, torn burrata, fresh basil, and toasted pine nuts.
- Serve while still warm!
Serving
This chicken spaghetti made with Rotel is a hearty and complete meal as it is. Enjoy it alongside crusty garlic bread to soak up any excess sauce, this refreshing Watermelon Burrata Salad, a light Greenhouse Salad with citrus dressing to cut through the richness, or a side of roasted asparagus.
To celebrate this Tex-Mex and Italian fusion, complete this meal with a scoop of this delicious Mexican Vanilla Ice Cream!
Sandy’s tips and substitutions:
- Storage: Store leftover Rotel chicken spaghetti in an airtight container in the fridge for up to 3 days. Warm it in a skillet over medium-low heat with a splash of chicken broth or water to loosen the sauce.
- Al dente pasta: Only cook the pasta until al dente. Since it will continue to soften when mixed with the other heated ingredients, subtract about 2 minutes from the package’s suggested cook time to avoid mushiness.
- Uniform pieces of chicken: Shredding the rotisserie chicken into small, uniform pieces ensures an even distribution of chicken with every bite. The two-fork method works best for even shredding.
- Don’t drain the Rotel: Make sure that you use the entire can of Rotel. The tangy, spiced juices are the secret to building a flavorful sauce that clings to the pasta.
- Reserve pasta water: Save about a cup of the starchy pasta water before draining the pasta. A splash can loosen the sauce or thicken it slightly without watering down the dish’s bold flavors.
- Add the pasta at the end: Only stir the pasta into the skillet at the very end to prevent it from overcooking.
- Gluten-free: Swap regular spaghetti for a sturdy GF variety like brown rice or chickpea pasta, which holds up well to the sauce.
- Use a large skillet: Choose a skillet large enough to comfortably toss all of the ingredients together. Crowding the pan makes even heating difficult.
- Use leftover chicken: Leftover cooked chicken breasts work beautifully. Simply shred them as you would rotisserie chicken for an equally tasty shortcut.
- Extra smokey twist: Try fire-roasted diced tomatoes in place of Rotel, or add a pinch of cayenne if you prefer extra heat.
More spaghetti recipes you may want to try:
- Spaghetti Tacos
- Summer Italian Spaghetti Salad
- Spaghetti and Meatballs
- Cheesy Baked Spaghetti
- Sticky Asian Spaghetti
Get the Recipe:
Chicken Spaghetti with Rotel
Ingredients
For the Roasted Tomatoes
- 10 oz cherry tomatoes or grape tomatoes, halved
- 2 tablespoons olive oil
- 3 cloves garlic minced
- salt and pepper
For the Chicken Pasta
- 3 cups Rotisserie chicken, shredded into small pieces
- 2 tablespoons olive oil
- 4 cloves garlic
- 2 teaspoons smoked paprika
- 1 teaspoon Italian seasoning
- 1 10 oz can Rotel
- 8 oz spaghetti
- 8 oz Burrata cheese
For Garnish
- ½ cup fresh basil chopped
- ⅓ cup pine nuts lightly toasted
Instructions
- Preheat oven to 400 F. Toss halved cherry tomatoes with 2 tablespoons of olive oil, garlic, salt and pepper. Spread on a baking sheet lined with parchment paper (or you can use foil) an roast for 20 minutes. You may need to toss around, halfway through.
- Toast the pine nuts in the preheated oven at 350 F for 5 minutes, stirring often. DO not burn!
- Heat 2 tablespoons of olive oil on medium heat in a large skillet until hot. Add shredded small pieces of Rotisserie chicken (already cooked), and season with salt, smoked paprika, and Italian seasoning. Toss until mixed together and then add the can of Rotel. Stir together and cook until heated through; turn off the heat.
- Bring a pot of water to boil. Cook spaghetti according to package instructions. Drain.
- To the large skillet with chicken, add the drained pasta and mix everything well.
- Top the pasta with roasted tomatoes. Add in the burrata cheese, fresh chopped basil, and toasted pine nuts.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
