This is a classic Southern American creamy spaghetti dish made with a blend of American and Mexican ingredients. Chicken spaghetti with rotel is a delicious recipe packed with flavor!
8ozdry spaghetti, angel hair pasta, fettucini, etc (cooked with very little salt)
2cups cooked and finely chopped chicken
1cancream of chicken soup or cream of mushroom soup
1-2tablespoonyour favorite taco seasoning
10ozcan of your favorite salsa or Rotel
2clovesfresh garlic, grated
1cupwater (pasta water for thicker consistency)
½cupshredded cheddar or Mexican Blend cheese (more or less)
2tablespooncream cheese
red chili powder or chili flakes, for spice
oil
salt (add at the end)
Garnishment
4sprigsgreen onion
½bunchcilantro
fresh chili peppers
Instructions
Cook the pasta according to packaged instructions.
In a pan, add some oil and cook the diced chicken. This step will help remove any "chicken" flavor if the meat is cold.
Add salsa, cream of chicken/mushroom, garlic, taco seasoning, and red chili powder to the chicken and mix well.
Add the pasta AND the pasta water to the pot.
Add in the shredded cheese and cream cheese and gently stir. Taste test and add salt and pepper accordingly.
Combine well and let it cook for a few extra minutes on medium-low heat (or you can place it in an oven safe pan, top with extra cheese, and bake until melted at 350 degrees)
Top with green onions, cilantro, and chili peppers.
Enjoy!
Notes
Option to bake the chicken spaghetti... Pour the combined spaghetti with the sauce into an oven-safe pan, top with cheese, and bake at 350 until melted and heated through.