Chicken Spaghetti with Rotel
Chicken Spaghetti with Rotel is the ultimate comfort mashup. Tender pasta and rotisserie chicken tossed in spicy Rotel is topped with melty burrata, toasted pine nuts, and fresh basil!
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.
Nutrition Facts
Calories: 528kcal, Carbohydrates: 33g, Protein: 46g, Fat: 26g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Cholesterol: 140mg, Sodium: 503mg, Potassium: 274mg, Fiber: 2g, Sugar: 3g, Vitamin A: 959IU, Vitamin C: 12mg, Calcium: 234mg, Iron: 2mg