Creamy Chicken Pasta

This velvety chicken pasta dish blends soft noodles with plump shredded chicken in a thick, cheesy mixture that's got just the right kick from those Rotel tomatoes. I always turn to this family-pleasing comfort food when I need something that'll make everyone happy but won't keep me stuck in the kitchen all evening.

I came up with this dish when my daughter trudged home feeling down after a rough school day. The mix of smooth, cozy sauce and gentle heat instantly turned her mood around, and now it's our unofficial "crummy day fix" in our house.

What You'll Need

• Spaghetti: Makes up the filling base that soaks up all that tasty sauce just right
• Shredded chicken: Packs in the protein; grab a grocery store rotisserie chicken to cut down on prep
• Unsalted butter: Sets up a tasty start for our sauce and lets you add salt to your liking
• Garlic: Gives that must-have flavor kick; crush it fresh for the strongest taste
• Rotel tomatoes with green chilies: Add just enough zing and tangy flavor
• Cream of chicken soup: Makes things instantly smooth and flavorful
• Chicken broth: Gets the sauce flowing nicely; try homemade for extra tastiness
• Cream cheese: Brings that smooth, rich feel and holds everything together
• Cheddar cheese: Adds that bold taste and gooey stretch; grate it yourself for better melting
• Smoked paprika: Brings in that faint smoky touch that makes everything pop
• Fresh parsley: Adds color and a fresh pop to break up the richness

How To Make It

Get The Pasta Ready:

Fill a big pot with water, add plenty of salt, and bring it to a bubbling boil. Toss in your spaghetti and cook it until it's almost done but still a bit firm, about a minute shy of what the box says. Don't forget to save half a cup of that starchy cooking water before you drain the pasta. Skip rinsing the noodles so they'll grab onto our sauce better.

Start The Flavor Base:

Get a big, deep pan hot over medium heat and melt your butter until it's bubbly but not brown. Toss in your chopped garlic and stir it around for just one minute, making sure it doesn't burn. You'll know it's ready when it smells amazing and turns slightly golden. This sets up all the good flavors to come.

Mix Up The Sauce:

Pour in the Rotel tomatoes with all their juice, the cream of chicken soup, and chicken broth into your pan. Keep stirring until everything's smooth and blended. Let it bubble gently for 2-3 minutes so the flavors can mingle and the sauce gets a bit thicker.

Make It Creamy:

Turn the heat down a bit and add little chunks of your softened cream cheese. Keep stirring until all the cream cheese melts in completely and there aren't any lumps left. Sprinkle in your smoked paprika, some salt, and fresh pepper. Give it a taste and add more of whatever it needs.

Throw It All Together:

Add your cooked spaghetti and shredded chicken to the pan. Use tongs to toss everything around until all the noodles and chicken bits are coated in sauce. If it's looking too thick, splash in some of that pasta water you saved until it's just how you like it.

Get Cheesy:

Scatter your shredded cheddar over everything and gently mix it in until it's all melty and smooth. You should see those lovely cheese pulls when you lift your spoon. Take the pan off the heat once the cheese melts to keep the sauce from breaking apart.

Dish It Up:

Scoop your creamy chicken spaghetti onto plates or into a big serving dish. Finish with extra shredded cheddar and a good sprinkle of chopped fresh parsley to make it look pretty and add some fresh flavor. Serve it right away while it's hot and at its creamiest.

Pin it

What I love most about this dish is those Rotel tomatoes with green chilies. I found them by mistake when I grabbed the wrong can one evening instead of regular diced tomatoes. That mild spiciness they bring balances out all the rich cheese and cream so perfectly. Now my family complains if I try to make it any other way!

Prep Ahead Tips

You can keep this pasta dish in the fridge for up to three days if you store it right in a sealed container. The flavors actually get better overnight, making this perfect for cooking ahead when you know you'll have a crazy week. When you warm it up, add a little splash of milk or chicken broth and stir it often to bring back that creamy texture. I find it works best to heat it slowly on the stove instead of in the microwave so the sauce stays nice and smooth.

Swap It Your Way

This dish works with all kinds of changes based on what you've got handy. Want something lighter? Try Greek yogurt instead of cream cheese and grab some low-fat cheddar. Got gluten issues? No problem, gluten free pasta works just fine. Love veggies? Throw in some cooked bell peppers, mushrooms, or spinach at the end. Turkey works great in place of chicken, especially after Thanksgiving, or try Italian sausage for a completely different taste.

Pin it

What To Serve With It

This creamy chicken pasta goes great with a basic green salad topped with a tangy dressing to cut through all that richness. Some buttery garlic bread on the side lets you mop up every bit of that yummy sauce. For fancy dinner nights, serve smaller amounts as a starter before a simple main like grilled fish. This dish tastes amazing with a cold glass of Pinot Grigio or a light Chardonnay that balances out the creaminess.

Frequently Asked Questions

→ Can I switch out the pasta type?

Absolutely! Spaghetti is great, but you can swap it with other pastas like linguine, fettuccine, or shorter ones such as penne or rotini.

→ What works instead of Rotel tomatoes?

If Rotel isn’t available, try canned diced tomatoes with a bit of green chilies for similar flavor notes.

→ How do I make the sauce super smooth?

To get the sauce creamier, let the cream cheese warm to room temperature before using. Whisking can also help smooth things out.

→ Is this meal good to prep in advance?

Yes, you can make it ahead and reheat it later. Just know the pasta may soak up more sauce, so add a splash of chicken broth when warming it up.

→ What sides go well with this pasta?

This creamy dish tastes amazing with garlic bread, a crisp green salad, or roasted veggies like broccoli or asparagus.