Preheat your oven to 350 degrees Fahrenheit. While it heats up, grab a 9×9 baking pan and spray it generously with nonstick cooking spray to ensure nothing sticks.
Next, cook your spaghetti. Boil a pot of salted water and add the spaghetti once it’s bubbling. Cook according to the package instructions until it’s al dente. Once done, drain the pasta thoroughly and set it aside.
Now, let’s focus on the chicken. If you haven’t already, make sure your chicken is cooked and shredded. You can use leftover rotisserie chicken or boil your own. Either way, it should be tender and easy to pull apart.
In a large saucepan, combine the cubed Velveeta cheese, cubed cream cheese, Rotel tomatoes, cream of chicken soup, minced garlic, and Italian seasoning. Stir everything together over medium heat, allowing the cheeses to melt and the mixture to become smooth.
Keep stirring the mixture; you want it to be creamy without any lumps. This process usually takes about 5 to 7 minutes. Look for the cheese to be fully melted and the mixture to be well combined.
Once the cheese is smooth, stir in your shredded chicken and the drained spaghetti. Mix well, ensuring that every strand of spaghetti is coated in the creamy mixture.
Pour the complete mixture into your prepared baking dish. Spread it evenly, and then sprinkle the shredded mozzarella cheese on top. This will create a beautiful, cheesy crust.
Place the dish in the preheated oven and bake for 20 to 25 minutes. You’ll know it’s done when it’s heated through and the top is bubbly and golden.
Once baked, remove it from the oven and let it cool for a few minutes. This step will help the spaghetti set a bit, making it easier to serve.
Serve warm, and feel free to add a sprinkle of red pepper flakes for an extra kick! Pair it with some garlic bread for a complete meal.
