If you’ve never had chicken spaghetti with Rotel, it’s one of those easy, cheesy dinners that magically disappears from plates fast. It’s creamy, a little spicy (Minnesota spicy—so yes, Rotel counts), and tastes like the love child of a classic hotdish and your favorite comfort food. Just toss a few simple ingredients together and call it a night.
Easy dinner recipes are lifesavers on busy weeknights, and this chicken spaghetti casserole fits right in. It’s warm, comforting, and full of flavor—all without any high-FODMAP ingredients. This gluten-free chicken spaghetti casserole also happens to be a great option if you’re eating low lactose or following a FODMAP friendly lifestyle.
Some of our other weeknight go-tos include Low FODMAP Taco Soup, Oven Baked Glazed Ham Steaks, and our hearty Gluten Free Tater Tot Hotdish. Whether you’re feeding picky kids or trying to avoid another drive-thru dinner, these meals make it easy to get a cozy, IBS friendly dinner on the table fast.
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Why You'll Love This Recipe
- Cozy, cheesy, and totally comforting
- Low FODMAP and gluten-free. No flavor sacrificed!
- A creamy chicken casserole made with simple ingredients
- Perfect for using up leftover chicken or meal-prepped staples
- Great make-ahead or freezer-friendly option
Reader Love
"This is a new family favorite! It takes a lot of our favorites and combines them into a delicious dish. The recipe is very easy and was easy to put together. I'm guessing it would be just as good for leftovers, but I wouldn't know because we ate it all. It is a must try!"
-Sarah
⭐⭐⭐⭐⭐
Featured Ingredients
- Gluten Free Spaghetti Noodles – Use your favorite gluten-free pasta (I love the Barilla brand!).
- Shredded Cooked Chicken - Use leftover chicken, Dutch oven meal prepped chicken, crockpot meal prep chicken, or grab a rotisserie chicken.
- Rotel (diced tomatoes with green chiles) - Canned tomatoes with green chilies add flavor, a touch of spice, and one of my favorite ways to add Low FODMAP flavor.
- Queso - Use homemade queso or opt for a low FODMAP alternative. I have enjoyed Tostitos brand as a great low FODMAP option.
- Cheddar and Pepper Jack Cheese – Naturally low in lactose. Monterey Jack works great for less heat. If you have time, shredding the cheese yourself creates a creamier sauce, and it is budget-friendly. However, if you need dinner on the table, using pre-shredded cheese will work.
- Sour Cream - Use lactose-free sour cream to keep this pasta bake gentle on digestion.
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
Step 1: Break the spaghetti noodles into thirds. Boil according to package instructions, drain, and set aside.
Step 2: Using the same pot used to cook the noodles - because nobody wants to do MORE dishes - make the cheesy sauce.
Add queso, undrained Rotel tomatoes, and half of the shredded cheese. Cook over low heat until cheese is melted.
Next, add the chicken and sour cream. Stir until combined.
Step 3: Transfer everything to a greased 9×13-inch baking dish. Stir in the remaining cheese.
Step 4: Bake uncovered in a 350 degrees F oven for 20–25 minutes, or until bubbly.
Tips and Tricks
Cannot Find Rotel? Use canned diced tomatoes and canned green chiles! Do not drain these either.
Worried about spice levels? Because spicy food can sometimes trigger IBS symptoms, it is important to control the spice level. Use mild Rotel, mild queso, and Monterey jack cheese instead of pepper jack cheese. The flavor will still be there, just not the spice.
Ingredient Swaps
- Use up leftover turkey - Swap out the shredded chicken for cooked turkey! Use up that leftover Thanksgiving turkey.
- Cheese Swaps - Need to use up sharp cheddar cheese, it will work great. Monterey Jack, Cheddar Cheese, and Havarti - all options will work.
FAQs
Yes! Assemble this cheesy pasta bake the day before and bake when ready. While preheating the oven, remove the pan from the refrigerator to take off the chill off.
It can be! Just use your favorite gluten-free spaghetti noodles and double-check that your queso is gluten free too.
Definitely. Let it cool, then freeze in an airtight container for up to 2 months. Defrost overnight in the fridge before reheating.
Queso and sour cream create a rich, flavorful base without the soup. For a dairy-free version, use a plant-based queso that’s free of garlic, onion, and cashews.
Not really—it’s Minnesota spicy (so yes, Rotel counts). If spice is a concern use a mild Rotel and shredded Monterey Jack cheese for less spice.
Rotel does not contain onions and garlic, so it’s low FODMAP. If you cannot find Rotel, use canned diced tomatoes and canned green chiles to keep the flavor.
Yes! This recipe skips the onion and garlic entirely—so it’s gentle on sensitive stomachs and fully FODMAP-friendly.
Storing and Reheating
Storing: Leftovers can be kept in an airtight container in the fridge for up to 4 days. The sauce may thicken slightly, and the noodles will absorb the sauce, but it still tastes great the next day!
Freezing: Let the spaghetti cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. I recommend freezing in individual portions for easier reheating.
Reheating: Warm in the microwave or on the stovetop with a splash of broth or lactose-free milk to loosen the sauce. Stir occasionally until heated through. If frozen, thaw overnight in the fridge first for best results.
Low FODMAP Notes
This is a great low FODMAP chicken casserole to adjust based on your tolerance level. As always, modify and adjust based on your own tolerance and individual needs on a modified low FODMAP diet.
- Rotel - While the specific brand “Rotel” tomatoes has not been tested - yet, I base the ingredient guidance on canned tomatoes while is safe at ½ cup or 100 grams per meal. And canned green chiles (mild) is safe at 2 tablespoons or 28 grams per meal.
- Queso - Make homemade queso without garlic or onions or I have tolerated jarred salsa con queso on a low FODMAP diet. Please test it for yourself. Use a brand that does not have garlic, onion or any triggers for your low FODMAP diet. In the US, I have found great success with Tostitos brand. By no means can I eat the entire jar, but one serving at a time works great!
- Spaghetti Noodles - If wheat is not tolerated use gluten free noodles. Barilla brand is my favorite.
- Cheese - Ah lactose… I can tolerate small amounts of lactose too. However if you cannot use a lactose free cheese, or dairy free cheese. Stay away from cashew based cheese, because cashews can sometimes be an issue for folks on the low FODMAP Diet.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly website. Both have websites and apps for additional guidance and testing results.
What To Serve With Chicken Spaghetti
Due to the fact that chicken spaghetti doesn’t contain a single vegetable - much to my daughter's delight, I added a side of roasted broccoli - which she skips. A crisp lettuce salad with low FODMAP ranch dressing would also be a perfect side dish.
Loveable Low FODMAP Chicken Recipes
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Chicken Spaghetti
Ingredients
- 12 ounces spaghetti noodles broken into thirds (Note 1)
- 2 cups cooked shredded chicken (Note 2)
- 10 ounces Rotel (diced tomatoes and green chilies), undrained
- 15 ounces queso 2 cups (Note 3)
- ½ cup sour cream (Note 4)
- 1 cup cheddar cheese shredded
- ½ cup pepper jack cheese shredded
- optional fresh cilantro for topping
Instructions
- Preheat the oven to 350 degrees F.
- Boil the broken spaghetti noodles according to package instructions in a medium saucepan. Drain and set aside.
- Using the same saucepan that the noodles were cooked in, add undrained Rotel, queso and half of the shredded cheeses. Stir and cook over medium low heat until the shredded cheese melts.
- Once melted, add the shredded chicken. Stir. Remove from the heat and add the sour cream.
- In a greased 9x13 inch baking pan, add the drained noodles, cheesy sauce, and the remaining shredded cheese. Stir until combined.
- Bake in a preheated oven, uncovered for 20-25 minutes.
- Top with optional chopped cilantro leaves.
Venessa Mandelkow says
I left a pan of this in the refrigerator and went to a softball game, when I came back home my teenage son had eaten half of it! He loved it.
Sarah Lexvold says
This is a new family favorite! It takes a lot of our favorites and combines them in to a delicious dish. The recipe is very easy and was easy to put together. Im guessing it would be just as good for leftovers, but I wouldn't know because we ate it all. It is a must try!
Venessa Mandelkow says
Hi Sarah!
I love that this recipe is a new favorite at your house! We love it too. Thanks for taking time to letting me know. I'm thinking you need to double the recipe next time 🙂 - Venessa