This Chicken Spaghetti is a cozy, family-friendly comfort food classic. With tender chicken, perfectly cooked spaghetti, and a creamy, cheesy sauce baked to golden perfection, it’s the ultimate one-dish meal for busy weeknights or laid-back Sunday dinners.
Why You’ll Love This Recipe
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Comforting & nostalgic – A Southern classic that feels like home.
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Easy to prep – Especially with rotisserie chicken and pantry staples.
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Crowd-pleasing – Ideal for potlucks, leftovers, or freezer meals.
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Customizable – Spice it up, add veggies, or mix in different cheeses.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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12 oz spaghetti (uncooked)
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2 cups cooked chicken, shredded or chopped
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1 can (10.5 oz) cream of mushroom soup
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1 can (10.5 oz) cream of chicken soup
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1 can (10 oz) diced tomatoes with green chilies, drained slightly
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1/2 cup chicken broth or water
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1/2 cup diced onion (optional)
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2 cups shredded cheddar cheese, divided
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1/2 tsp garlic powder
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1/2 tsp onion powder
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Salt & pepper to taste
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Optional: 1/4 tsp cayenne or paprika for heat
Directions
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Cook the spaghetti: Boil spaghetti in salted water until al dente. Drain and set aside.
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Preheat oven to 350°F (175°C).
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Mix the sauce: In a large bowl, combine both soups, drained Rotel tomatoes, broth, garlic powder, onion powder, half the cheese, and optional onions or spices.
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Add chicken and pasta: Toss cooked spaghetti and chicken into the sauce mixture. Mix until fully coated.
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Transfer to dish: Pour into a greased 9×13-inch baking dish.
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Top with cheese: Sprinkle remaining cheddar on top.
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Bake: Bake uncovered for 25–30 minutes, until bubbly and lightly golden.
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Serve: Rest for 5–10 minutes before serving. Optional: Garnish with parsley.
Servings and timing
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Servings: 6–8
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Prep Time: 15 minutes
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Cook Time: 40 minutes
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Total Time: 55 minutes
Variations
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Swap the cheese: Use Monterey Jack, pepper jack, or Velveeta for different textures.
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Add vegetables: Bell peppers, mushrooms, or spinach work great.
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Make it spicy: Add jalapeños, extra cayenne, or use spicy Rotel.
Storage/Reheating
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Fridge: Store leftovers in an airtight container for up to 4 days.
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Freezer: Freeze in a sealed container for up to 2 months. Thaw overnight before reheating.
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Reheat: Warm in the oven at 350°F or in the microwave until heated through.
FAQs
What is Chicken Spaghetti made of?
It’s a baked pasta dish combining chicken, spaghetti, cream-based soups, cheese, and tomatoes with chilies.
Can I make Chicken Spaghetti ahead of time?
Yes, assemble it in advance and refrigerate (uncooked) for up to 24 hours. Bake when ready.
Can I freeze Chicken Spaghetti?
Absolutely. Freeze before or after baking. Thaw overnight in the fridge before reheating.
What can I use instead of cream of mushroom soup?
Cream of celery or cream of chicken soup makes a great substitute.
How do I keep spaghetti from getting mushy?
Cook until just al dente, as it will finish cooking in the oven.
Can I use different types of pasta?
Yes, short pasta like penne or rotini works too, though spaghetti is classic.
How do I make this spicier?
Use hot Rotel, add cayenne pepper, or stir in chopped jalapeños.
Is this dish gluten-free?
No, but you can substitute gluten-free pasta and soups to make it gluten-free.
What cheese melts best in Chicken Spaghetti?
Cheddar is common, but Velveeta or Monterey Jack makes it extra creamy.
Can I use raw chicken?
If needed, poach raw chicken while the pasta cooks, then shred.
Conclusion
This Chicken Spaghetti recipe is a hearty, satisfying dish full of creamy, cheesy comfort. Whether you stick to the classic version or mix in your favorite variations, it’s sure to become a staple in your meal rotation.
Print
Chicken Spaghetti Recipe
- Total Time: 55 minutes
- Yield: 6 servings
Description
This comforting Chicken Spaghetti casserole combines tender chicken, spaghetti pasta, and a creamy, cheesy sauce baked to perfection. A Southern favorite, this easy dinner recipe is perfect for feeding a family or meal prepping for the week. Ready in under an hour and full of flavor, it’s a classic crowd-pleaser that never goes out of style.
Ingredients
12 oz spaghetti (uncooked)
2 cups cooked chicken, shredded or chopped (rotisserie recommended)
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of chicken soup
1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel), drained slightly
½ cup chicken broth or water
½ cup diced onion (optional)
2 cups shredded cheddar cheese, divided
½ tsp garlic powder
½ tsp onion powder
Salt and pepper to taste
Optional: ¼ tsp cayenne or paprika for added heat
Instructions
Cook the Spaghetti:
Bring salted water to a boil and cook spaghetti until just al dente.
Drain and set aside.
Preheat Oven:
Preheat your oven to 350°F (175°C).
Prepare the Sauce:
In a large bowl, mix together cream of mushroom soup, cream of chicken soup, drained Rotel tomatoes, broth, garlic powder, onion powder, and 1 cup of the cheddar cheese.
Stir in onions (if using), salt, pepper, and cayenne or paprika if desired.
Combine:
Add the cooked spaghetti and chicken to the sauce.
Toss to coat evenly.
Assemble:
Pour the mixture into a greased 9×13-inch casserole dish.
Sprinkle the remaining 1 cup of cheddar cheese over the top.
Bake:
Bake uncovered for 25–30 minutes or until hot and bubbly.
Serve:
Let the casserole rest for 5–10 minutes before serving.
Garnish with fresh parsley if desired.
Notes
Chicken Tip: Use rotisserie chicken or poach chicken while spaghetti cooks.
Cheese Variations: Mix in Monterey Jack, Pepper Jack, or Velveeta for a different flavor or creamier texture.
Vegetables: Add sautéed mushrooms, bell peppers, or spinach for extra nutrients.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
