Rotel Chicken Spaghetti: The Unlikely Comfort the Fridge Forgot

Forgotten Snack turned Family Favorite

This is the story of how I found a bag of cooked chicken hiding behind the milk—probably from last week, but let’s be real, who keeps track? I tossed it into a pot with a can of Rotel, some cooked spaghetti, a splash of cream, and hoped for the best. The smell of diced tomatoes, with just a hint of chili heat, filled the kitchen like a secret waiting to be uncovered. That spicy-sour wake-up call is not what you expect from a week-old fridge find. It’s imperfect in the best way, a little messy, a little weird, but somehow exactly what I wanted. No fancy ingredients, no fuss, just a dish that screams, ‘I needed to pull dinner together on a Wednesday and this worked.’ Sometimes, food is just about making do, and end up with something better than the planned idea.

Chili Tomato Spaghetti Skillet

This dish combines cooked chicken, canned Rotel tomatoes, cooked spaghetti, and a splash of cream simmered together in a skillet. The mixture results in a saucy, slightly spicy pasta with a hearty, rustic appearance and a flavorful, tangy aroma. It is quick to assemble with simple ingredients, highlighting a combination of simmering, mixing, and reheating techniques.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups cooked chicken, shredded or chopped preferably from leftovers
• 1 can Rotel diced tomatoes with chiles 14.5 oz can
• 8 oz cooked spaghetti drained
• 0.5 cups heavy cream
• 1 tablespoon oil vegetable or olive oil
• to taste salt and pepper

Equipment

• Large pot
• Skillet or frying pan
• Wooden spoon or spatula

Method

 

1. Heat a large skillet over medium heat and add the oil. Once shimmering, add the cooked chicken to the skillet and cook, stirring occasionally, until slightly browned and heated through, about 3-4 minutes. Transfer chicken to a plate and set aside.
   2 cups cooked chicken, shredded or chopped
2. Pour the can of Rotel diced tomatoes with chiles into the same skillet, stirring to incorporate any browned bits from the bottom. Simmer the mixture over medium heat until it slightly thickens and the tomatoes are hot, about 5 minutes. Listen for a bubbling sound as an indicator of simmering.
   2 cups cooked chicken, shredded or chopped
3. Add the cooked spaghetti to the skillet, stirring well to coat with the tomato mixture. Pour in the heavy cream and stir until the sauce turns creamy and coats the pasta evenly. Continue to cook for another 2-3 minutes until heated through.
   2 cups cooked chicken, shredded or chopped
4. Return the cooked chicken to the skillet, mixing it into the pasta and sauce. Season with salt and pepper to taste, stirring to distribute evenly. Cook for an additional 1-2 minutes until everything is hot and well combined.
   2 cups cooked chicken, shredded or chopped
5. Remove from heat and serve immediately, garnished with optional fresh herbs if desired. The dish should appear saucy with vibrant tomato and chili bits, and have a hearty, rustic look with visible pieces of chicken and pasta coated in the creamy tomato sauce.

Notes

Feel free to add cheese or chopped cilantro for extra flavor. Adjust spiciness by choosing milder or hotter Rotel varieties.

This dish reminds me sometimes food’s magic is in the surprises. No rules. Just leftovers, that kick of spice, and a bowl that somehow feels right. That’s when I think, maybe the best meals are born out of what’s forgotten, not planned.