Chicken Spaghetti Recipe
This easy chicken spaghetti recipe delivers a creamy, cheesy casserole that’s perfect for busy weeknights or cozy family gatherings. Ready in under an hour, it’s a crowd-pleasing Southern classic packed with tender pasta, juicy chicken, and bold flavors.
Ingredients
- 12 oz spaghetti or angel hair pasta
- 2 cups cooked shredded chicken (rotisserie or boiled chicken breasts)
- 1 can 10.5 oz cream of chicken soup
- 1 can 10 oz Rotel diced tomatoes with green chiles, drained
- 1 cup shredded cheddar cheese plus 1/2 cup extra for topping
- 1/2 cup cream cheese softened
- 1 cup chicken broth
- 1 small onion diced (about 1/2 cup)
- 1 clove garlic minced
- 1 tsp chili powder
- Salt to taste
- Black pepper to taste
- Optional: 1/2 cup diced bell peppers or mushrooms
Instructions
- Cook the Spaghetti: Pour salted water into a large pot and heat it until boiling. Boil the spaghetti until just firm, about 8–10 minutes, then drain.
- Prepare the Chicken: If not using pre-cooked chicken, boil or bake 2 chicken breasts, then shred to yield 2 cups. Alternatively, use rotisserie chicken for convenience.
- Make the Creamy Sauce: Heat a large skillet over medium heat. Cook the onion and garlic for 3–4 minutes until tender. Mix in the cream of chicken soup, Rotel tomatoes, cream cheese, chicken broth, and chili powder. Stir until smooth, about 5 minutes. Season with salt and pepper.
- Combine Ingredients: In a large mixing bowl, toss the cooked spaghetti, shredded chicken, and creamy sauce. Add 1 cup cheddar cheese and optional bell peppers or mushrooms. Mix until evenly coated.
- Bake the Casserole: Preheat oven to 350°F (175°C). Spread the mixture in a greased 9x13-inch baking dish. Sprinkle 1/2 cup extra cheddar cheese on top. Bake for 20–25 minutes until the cheese is melted and bubbling.
- Serve: Allow the casserole to rest for 5 minutes. Serve with a side salad or garlic bread.
Notes
Tips:
- Avoid Overcooking Pasta: Cook spaghetti al dente to prevent a mushy texture after baking.
- Use Rotisserie Chicken: Saves time and adds extra flavor to the dish.
- Customize Spice: For less heat, use plain diced tomatoes instead of Rotel. For more, add red pepper flakes.
- Add Veggies: Incorporate bell peppers or mushrooms for extra nutrition and texture.
- Freezing: Assemble the unbaked casserole, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking.
- Gluten-Free: Use gluten-free spaghetti and a homemade sauce with gluten-free flour.
- Low-Carb: Swap pasta for zucchini noodles or spaghetti squash, reducing broth for a thicker sauce.
- Vegetarian: Replace chicken with mushrooms or tofu, keeping the creamy sauce and cheese.
- Spicy: Add extra Rotel, jalapeños, or a pinch of cayenne pepper for a fiery kick.
- Calories: 450 kcal
- Protein: 25g
- Fat: 20g
- Carbohydrates: 40g
- Fiber: 2g
- Sugar: 3g
- Sodium: 800mg
Note: Nutrition values are estimates based on standard ingredient data. Values may vary with substitutions or portion sizes.