Name: Chicken Spaghetti with Rotel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southern
Ingredients: 12 oz spaghetti, cooked al dente and drained (reserve 1 cup pasta water); 2 cups cooked chicken, shredded (rotisserie or poached), warm; 2 tbsp unsalted butter, room temperature; 1 small yellow onion, finely diced; 2 cloves garlic, minced; 1 (10 oz) can Rotel (diced tomatoes with green chiles), undrained; 1 cup chicken broth, low-sodium; 1 cup heavy cream, gently warmed; 1 tsp smoked paprika; Salt and freshly ground black pepper, to taste; 1 cup sharp cheddar, grated; 1/2 cup panko breadcrumbs; 2 tbsp parsley, fresh and finely chopped

Description

A refined Southern classic featuring tender shredded chicken, silky spaghetti, and a creamy tomato-pepper sauce.

Ingredients

Scale

12 oz spaghetti, cooked al dente and drained (reserve 1 cup pasta water)
2 cups cooked chicken, shredded (rotisserie or poached), warm
2 tbsp unsalted butter, room temperature
1 small yellow onion, finely diced
2 cloves garlic, minced
1 (10 oz) can Rotel (diced tomatoes with green chiles), undrained
1 cup chicken broth, low-sodium
1 cup heavy cream, gently warmed
1 tsp smoked paprika
Salt and freshly ground black pepper, to taste
1 cup sharp cheddar, grated
1/2 cup panko breadcrumbs
2 tbsp parsley, fresh and finely chopped

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Instructions

Bring a large pot of salted water to a boil and cook spaghetti until just al dente. Drain, toss with a drizzle of olive oil to prevent clumping, and reserve 1 cup pasta water.
Add diced onion and sweat until translucent and fragrant, about 4–5 minutes. Add garlic and cook until aromatic, 30 seconds. Watch for a soft golden color; do not brown aggressively.
Pour in the Rotel and chicken broth. Stir to combine, scraping the pan to lift any fond. Reduce heat to a gentle simmer.
Stir in the warmed heavy cream and smoked paprika. Taste and season with salt and pepper.
Fold in shredded chicken and cooked spaghetti. Add reserved pasta water until the sauce coats the noodles in a silky, ribbon-like consistency.
Transfer to an ovenproof dish, scatter grated cheddar and panko evenly across the surface, and broil briefly until the top is bubbling and golden, about 2–4 minutes.
Remove, sprinkle with chopped parsley, and let rest for 3 minutes to set. Serve hot.

Notes

For a smoky profile, swap smoked paprika for a touch of chipotle in adobo. Serve individual portions with a drizzle of chili oil and lemon wedges.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 5g
Sodium: 700mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 35g
Cholesterol: 80mg