Chicken Spaghetti is a creamy, cheesy, and comforting pasta casserole that combines tender shredded chicken with spaghetti noodles in a rich tomato and cheese sauce. It’s a family favorite that’s easy to make ahead and perfect for busy weeknights or potluck dinners.
Why You’ll Love This Recipe
This classic dish brings together the heartiness of a chicken dinner with the comfort of a pasta casserole. It’s loaded with flavor, budget-friendly, and easy to customize. Best of all, it’s a great way to use up leftover chicken, and it can be prepped ahead of time for ultimate convenience.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Spaghetti noodles
- Cooked chicken (shredded or diced)
- Cream of mushroom soup
- Diced tomatoes with green chilies (e.g., Rotel)
- Chicken broth
- Cheddar cheese, shredded
- Cream cheese or sour cream (optional, for extra creaminess)
- Onion, finely chopped
- Garlic, minced
- Olive oil or butter
- Salt
- Black pepper
- Paprika or cayenne (optional, for spice)
- Fresh parsley or green onions for garnish (optional)
Directions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook spaghetti according to package instructions until al dente. Drain and set aside.
- In a skillet, heat oil and sauté onions and garlic until soft, about 3 minutes.
- In a large bowl, mix cooked chicken, cream of mushroom soup, diced tomatoes with chilies, sautéed onions, 1½ cups cheddar cheese, and chicken broth. Add sour cream or cream cheese if using.
- Fold in the cooked spaghetti and mix well. Season with salt, pepper, and paprika or cayenne if desired.
- Pour the mixture into the prepared baking dish and top with remaining cheddar cheese.
- Bake for 2530 minutes, or until hot and bubbly.
- Garnish with parsley or green onions before serving.
Servings and timing
Serves: 68
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Variations
- Veggie version: Add bell peppers, mushrooms, or spinach for extra nutrition.
- Spicy twist: Use pepper jack cheese or add diced jalapeños.
- Tomato-based: Add a bit of marinara sauce or tomato paste for a more classic red sauce.
- Mexican-style: Add taco seasoning and top with crushed tortilla chips before baking.
- Low-carb: Swap spaghetti with zucchini noodles or spaghetti squash.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave or reheat the whole dish in the oven at 350°F for 1520 minutes.
To freeze: Assemble the casserole (uncooked or cooked), wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight before baking or reheating.
FAQs
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken is perfect for this dish and makes prep even quicker.
Can I make Chicken Spaghetti ahead of time?
Absolutely. Assemble the casserole and refrigerate for up to 24 hours before baking.
What kind of cheese works best?
Cheddar is traditional, but you can also use mozzarella, Monterey Jack, or a blend for extra creaminess.
Is cream of mushroom soup necessary?
It adds creaminess and flavor, but you can substitute with cream of chicken soup or a homemade white sauce.
Can I make it without baking?
Yes, just heat the mixture on the stovetop and serve once everything is warm and the cheese is melted.
What pasta can I use instead of spaghetti?
You can use linguine, fettuccine, or short pasta like penne or rotini if preferred.
Can I add more vegetables?
Definitely. Try adding peas, corn, mushrooms, or diced tomatoes for extra color and flavor.
How do I keep it from drying out?
Make sure there’s enough liquid from the broth and soup, and don’t overbake it.
Is Chicken Spaghetti spicy?
Not usually, but the diced tomatoes with green chilies can add a mild kick. Adjust based on your preference.
Can I double the recipe?
Yes, it doubles well—just use a larger baking dish or make it in two pans.
Conclusion
Chicken Spaghetti is a creamy, cheesy classic that delivers serious comfort with every bite. It’s easy to make, great for leftovers, and full of customizable options to suit your taste. Whether you’re cooking for your family or feeding a crowd, this cozy casserole is sure to become a favorite in your weekly rotation.
Description
This Chicken Spaghetti is a comforting casserole made with tender shredded chicken, spaghetti noodles, a creamy tomato-cheese sauce, and a flavorful blend of seasonings. It’s cheesy, satisfying, and easy to make ahead perfect for a cozy weeknight meal or a potluck favorite.
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Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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Cook the spaghetti:
Bring a large pot of salted water to a boil. Cook spaghetti until just al dente. Drain and set aside. -
Sauté the vegetables:
In a large skillet, melt butter over medium heat. Add onion and bell pepper. Sauté for 34 minutes until softened. Add garlic and cook another 30 seconds. -
Make the sauce:
Stir in cream of mushroom soup, cream of chicken soup, diced tomatoes with chilies, chicken broth, 1 ½ cups of shredded cheese, and seasonings. Mix until smooth and creamy. -
Combine:
Add the cooked spaghetti and shredded chicken to the sauce. Toss everything together until well coated. -
Bake:
Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup of cheese over the top. Bake uncovered for 2530 minutes, until bubbly and golden. -
Serve:
Let rest for 5 minutes. Garnish with chopped parsley and serve warm.
Notes
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You can use cream of celery soup instead of one of the others.
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Add cooked mushrooms, peas, or chopped spinach for more veggies.
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This freezes well—assemble, cover tightly, and freeze before baking.
