My sister-in-law first served me this chicken spaghetti recipe at a potluck dinner, and I practically begged her for the recipe before I even finished my plate. The combination of tender chicken, creamy sauce, and perfectly cooked pasta had me hooked from the first bite.
I’ve been making this dish for my family every other week since that dinner five years ago. My kids request it more than any other meal, and I’ve served it at countless gatherings where it’s always the first dish to disappear.
What I love most about this recipe is how it transforms simple ingredients into something that tastes like you’ve spent hours in the kitchen. The secret is in layering the flavors and getting that golden, bubbly cheese topping just right.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Total Time | 55 minutes |
| Servings | 8 servings |
| Difficulty Level | Easy |
Why You’ll Love This Chicken Spaghetti Recipe
This isn’t your average pasta dish. It’s the kind of comfort food that makes everyone at the table go quiet for the first few minutes because they’re too busy savoring every bite.
The creamy, cheesy sauce coats every strand of spaghetti while the chicken adds protein and heartiness. I’ve tried other pasta bakes, but none compare to this creamy tomato basil soup weather comfort.
Here’s why this recipe has earned its spot in my regular rotation:
- Budget-friendly without sacrificing flavor – Uses everyday ingredients that won’t break the bank
- Perfect for meal prep – Makes great leftovers and freezes beautifully for up to 3 months
- Kid-approved and picky-eater friendly – Even my vegetable-avoiding nephew asks for seconds
- Easily customizable – Add your favorite vegetables or adjust the spice level to your liking
- Crowd-pleasing casserole – Ideal for potlucks, family gatherings, or feeding a hungry crowd
- One-dish wonder – Everything bakes together, meaning less cleanup for you
Ingredients
This recipe comes together with simple ingredients you probably already have in your pantry. I always keep these basics on hand because I never know when someone will request this dish.
For the Chicken Spaghetti:
- 1 pound (450g) spaghetti pasta
- 3 cups (420g) cooked chicken, shredded or cubed
- 1 can (10.5 oz/300g) cream of mushroom soup
- 1 can (10.5 oz/300g) cream of chicken soup
- 1 can (10 oz/284g) diced tomatoes with green chilies (like Rotel)
- 2 cups (240g) shredded cheddar cheese, divided
- 1 cup (120g) shredded mozzarella cheese
- 1 medium onion, finely diced
- 1 bell pepper (any color), diced
- 2 cloves garlic, minced
- 1 cup (240ml) chicken broth
- ½ cup (120ml) whole milk
- 2 tablespoons butter
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
- Fresh parsley for garnish (optional)
Kitchen Equipment Needed
Having the right tools makes this recipe come together smoothly. I learned this the hard way after trying to mix everything in a bowl that was too small – what a mess!
- Large stockpot (for boiling pasta)
- 9×13-inch baking dish (I prefer ceramic or glass)
- Large skillet or sauté pan
- Colander (for draining pasta)
- Wooden spoon or spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Large mixing bowl
- Aluminum foil
- Cheese grater (if using block cheese)
Recommended Products for This Recipe
After making this chicken spaghetti countless times, I’ve found a few products that genuinely make a difference in the final result.
1. Le Creuset Stoneware Baking Dish
I switched to this baking dish two years ago, and it’s been a total revelation. The stoneware distributes heat so evenly that you get that perfect golden-brown cheese crust on top without any burnt corners, and it goes straight from oven to table looking gorgeous.
2. Rotisserie Chicken (Pre-Cooked)
On busy weeknights, I grab a rotisserie chicken from the grocery store or use quality canned chicken. It cuts your prep time in half and adds amazing flavor since the chicken is already seasoned.
3. Rotel Original Diced Tomatoes and Green Chilies
This specific brand makes a huge difference in the flavor profile. The balance of tomatoes and chilies is perfect – not too spicy but with just enough kick to keep things interesting.
4. Sharp Cheddar Cheese Block
Pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly. I always buy a block of sharp cheddar and shred it myself – the extra five minutes is absolutely worth it for that creamy, melty texture.
Another favorite: Chicken Parmesan Recipe
Step-by-Step Instructions: How to Make Chicken Spaghetti
I’ve broken this down into simple steps that even my teenage daughter can follow when she’s home alone. Take your time with each step for the best results.
1. Prepare and Cook the Pasta
- Fill your large stockpot with water (about 6 quarts/5.7 liters) and add 1 tablespoon of salt
- Bring the water to a rolling boil over high heat
- Add the spaghetti and stir immediately to prevent sticking
- Cook according to package directions until al dente (usually 8-10 minutes) – the pasta should have a slight bite to it since it will continue cooking in the oven
- Reserve 1 cup of pasta water before draining (this is your secret weapon for adjusting sauce consistency later)
- Drain the pasta in a colander and rinse briefly with cold water to stop the cooking process
- Set aside while you prepare the sauce
2. Sauté the Vegetables
- Preheat your oven to 350°F (175°C)
- Heat the butter in your large skillet over medium heat until melted and foamy
- Add the diced onion and bell pepper to the skillet
- Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion becomes translucent
- Add the minced garlic and cook for another 30-60 seconds until fragrant (be careful not to burn the garlic)
- Season with a pinch of salt and pepper to enhance the vegetable flavors
3. Create the Creamy Sauce
- Add both cans of soup (cream of mushroom and cream of chicken) to the skillet with the vegetables
- Pour in the can of diced tomatoes with green chilies, including all the juices
- Add the chicken broth and milk, stirring everything together until well combined
- Sprinkle in the cumin, chili powder, paprika, remaining salt, and black pepper
- Stir the sauce continuously for 2-3 minutes over medium heat until it starts to bubble gently
- Taste and adjust seasonings as needed – I sometimes add an extra pinch of cumin for more depth
- If the sauce seems too thick, add some of that reserved pasta water, a little at a time, until you reach your desired consistency
4. Combine the Chicken and Pasta
- Transfer the cooked spaghetti to a large mixing bowl
- Add the shredded or cubed chicken to the pasta
- Pour the creamy sauce mixture over the pasta and chicken
- Add 1½ cups of the shredded cheddar cheese and all of the mozzarella cheese
- Using clean hands or two large spoons, toss everything together until the pasta is thoroughly coated with sauce and the cheese is evenly distributed
- Make sure every strand of spaghetti gets some love from that creamy sauce
5. Assemble and Bake
- Spray your 9×13-inch baking dish with non-stick cooking spray or butter it generously
- Transfer the pasta mixture to the prepared baking dish, spreading it evenly
- Sprinkle the remaining ½ cup of cheddar cheese across the top of the casserole
- Cover the dish tightly with aluminum foil (spray the underside of the foil with cooking spray to prevent cheese from sticking)
- Bake covered for 25 minutes until the casserole is heated through and bubbling around the edges
- Remove the foil and bake for an additional 10 minutes until the cheese on top is melted and golden brown
- For an extra-crispy cheese topping, turn on the broiler for the last 2-3 minutes (watch it carefully to prevent burning)
6. Rest and Serve
- Remove the baking dish from the oven and let it rest for 5-10 minutes before serving
- This resting time allows the sauce to thicken slightly and makes serving much easier
- Garnish with freshly chopped parsley if desired
- Serve hot with your favorite sides
You might also enjoy: Lasagna Recipe
Tips for The Best Chicken Spaghetti
I’ve made this recipe so many times that I’ve picked up a few tricks along the way. These tips will help you avoid the mistakes I made when I was still perfecting this dish.
- Don’t overcook the pasta – Remember, it will continue cooking in the oven, so slightly undercooked pasta is better than mushy noodles
- Use rotisserie chicken for convenience – The pre-seasoned meat adds extra flavor and saves you 30 minutes of cooking time
- Shred your own cheese – Pre-shredded cheese contains additives that prevent smooth melting; freshly shredded cheese creates a creamier sauce
- Let it rest before serving – Those 5-10 minutes make a huge difference in how well the portions hold together
- Add vegetables strategically – If you’re sneaking in extra veggies for picky eaters, dice them very small and add them when sautéing the onions
- Adjust the spice level – Use mild Rotel for kids or hot Rotel for adults who like more kick; you can also add diced jalapeños
- Make it ahead – Assemble the entire casserole, cover it tightly, and refrigerate for up to 24 hours before baking; add 10-15 minutes to the covered baking time if starting cold
- Prevent dry casserole – If your mixture seems dry before baking, add an extra ½ cup of chicken broth or that reserved pasta water
- Get crispy edges – For those coveted crispy corner pieces, use a metal baking pan instead of glass
- Season in layers – Don’t wait until the end to add all your seasonings; taste and adjust at each step
- Use quality canned soups – The Campbell’s brand soups work best in my experience; store brands can be too watery
Read Also: Best Bacon Mac and Cheese Recipe
Serving Suggestions
This hearty chicken spaghetti is filling enough to stand alone, but I love pairing it with lighter sides that complement the rich, creamy flavors.
Here’s how I typically serve this dish:
- Fresh green salad – A simple mixed greens salad with balsamic vinaigrette cuts through the richness perfectly
- Garlic bread – Because you can never have too much carbs with your carbs, and it’s perfect for soaking up extra sauce
- Steamed broccoli – My go-to vegetable side; the slight bitterness balances the creamy cheese
- Roasted Brussels Sprouts with Bacon – Adds a smoky, caramelized element that pairs beautifully
- Coleslaw – The crunchy, tangy slaw provides a refreshing contrast to the warm pasta
- Grilled Vegetable Skewers – Great for summer dinners when you don’t want a heavy side
- Corn on the cob – Especially good during summer when fresh corn is at its peak
- Caesar salad – The garlicky dressing complements the Italian-inspired flavors
- Deviled Eggs – A Southern potluck classic that rounds out the meal
Variations of Chicken Spaghetti
One of my favorite things about this recipe is how adaptable it is. I’ve experimented with countless variations over the years, and these are the ones that have become regular rotations in our house.
- Mexican-Style Chicken Spaghetti – Add 1 cup of black beans, 1 cup of corn, and substitute Mexican blend cheese; top with crushed tortilla chips before baking
- Buffalo Chicken Spaghetti – Replace the Rotel with ½ cup of buffalo sauce and add an extra ½ cup of ranch dressing; top with blue cheese crumbles
- Italian Chicken Spaghetti – Swap the Rotel for sun-dried tomatoes, add Italian seasoning instead of cumin, and use mozzarella and parmesan cheese
- Greek-Inspired Version – Add spinach, artichoke hearts, and feta cheese; substitute Greek seasoning for the chili powder
- Cajun Chicken Spaghetti – Replace the spice blend with 2 tablespoons of Cajun seasoning and add sliced andouille sausage
- Lighter Version – Use whole wheat pasta, low-fat soups, and reduced-fat cheese; add extra vegetables like zucchini and mushrooms
- Bacon Lovers’ Chicken Spaghetti – Add 6 strips of cooked, crumbled bacon to the mixture and sprinkle more on top before serving
- Creamy Pesto Chicken Spaghetti – Add ¼ cup of basil pesto to the sauce mixture for an herby twist
- Mushroom and Swiss Chicken Spaghetti – Add 2 cups of sautéed mushrooms and substitute Swiss cheese for half the cheddar
- King Ranch Chicken Spaghetti – Layer in crushed tortilla chips and add a can of cream of celery soup
- Gluten-Free Version – Use your favorite gluten-free pasta and substitute cream soups with homemade white sauce
For a lighter option, try: Healthy Alfredo Sauce Recipe
Storage and Reheating
This is one of those magical dishes that actually tastes even better the next day after all the flavors have had time to meld together. Here’s how I store and reheat leftovers for the best results.
Refrigerator Storage:
- Let the casserole cool completely to room temperature (but don’t leave it out for more than 2 hours)
- Transfer leftovers to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil
- Store in the refrigerator for up to 4 days
- The sauce will thicken as it sits, so add a splash of milk or chicken broth when reheating
- Individual portions can be stored in meal prep containers for easy grab-and-go lunches
Freezer Storage:
- This casserole freezes beautifully for up to 3 months
- Cool completely before freezing to prevent ice crystals from forming
- Wrap the entire baking dish in plastic wrap, then cover with aluminum foil, or transfer to a freezer-safe container
- Label with the date and reheating instructions
- For easier portioning, freeze individual servings in freezer-safe containers
- Thaw overnight in the refrigerator before reheating for best results
Reheating Instructions:
- Oven method (best for maintaining texture): Preheat oven to 350°F (175°C), cover with foil, and bake for 20-25 minutes until heated through; remove foil for the last 5 minutes to crisp up the cheese
- Microwave method (fastest): Place a portion in a microwave-safe dish, add a tablespoon of milk, cover with a damp paper towel, and heat in 1-minute intervals, stirring between each interval
- Stovetop method: Add leftovers to a skillet with a splash of milk or broth over medium-low heat, stirring frequently until warmed through
- From frozen: Thaw overnight in the refrigerator, then reheat using the oven method; alternatively, bake from frozen at 350°F (175°C) for 60-75 minutes, covered
Read Also: Velveeta Mac and Cheese Recipe
Nutritional Facts
Here’s the approximate nutritional information per serving (based on 8 servings):
- Calories: 485
- Total Fat: 22g
- Saturated Fat: 11g
- Cholesterol: 95mg
- Sodium: 890mg
- Total Carbohydrates: 42g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 32g
- Calcium: 280mg
- Iron: 2.5mg
Note: Nutritional values are estimates and will vary based on specific ingredients and brands used.
Health Benefits of Key Ingredients
While this isn’t exactly a health food, it does contain some ingredients that offer nutritional benefits. I like to focus on the positives while still enjoying this comfort food in moderation.
Chicken:
- High-quality lean protein that supports muscle growth and repair
- Contains B vitamins, especially niacin and B6, which support energy metabolism
- Provides selenium, an important mineral for thyroid function and immune health
- Rich in phosphorus, which is essential for strong bones and teeth
Bell Peppers:
- Excellent source of vitamin C, even more than oranges when eaten raw
- Contains vitamin A and various antioxidants that support eye health
- Low in calories but high in fiber, helping you feel fuller longer
- Provides vitamin B6, which supports brain health and mood regulation
Tomatoes (from Rotel):
- Rich in lycopene, a powerful antioxidant linked to reduced risk of heart disease
- Good source of vitamin C, potassium, and folate
- Contains beneficial compounds that may have anti-inflammatory properties
Garlic:
- Known for its immune-boosting properties and potential to fight illness
- May help reduce blood pressure and cholesterol levels
- Contains compounds with powerful medicinal properties
- Adds flavor without adding significant calories or sodium
Cheese:
- Provides calcium for strong bones and teeth
- Good source of protein and vitamin B12
- Contains phosphorus, zinc, and vitamin A
- The probiotics in cheese can support gut health
Another favorite: Best Sausage Tortellini Soup Recipe
FAQs About Chicken Spaghetti
1. Can I use a different type of pasta?
Absolutely! While spaghetti is traditional, you can substitute with any pasta shape you prefer. I’ve successfully made this with penne, rotini, fettuccine, and even egg noodles.
Just keep in mind that different pasta shapes may absorb sauce differently, so you might need to adjust the liquid slightly. Shorter pasta shapes like penne tend to hold the sauce better and are easier to serve, especially at potlucks.
2. How do I prevent my chicken spaghetti from being dry?
The key to avoiding dry chicken spaghetti is ensuring you have enough sauce and not overbaking. Always reserve some pasta water when draining your spaghetti – it’s a lifesaver for adjusting consistency.
If your mixture looks dry before baking, add an extra ½ cup of chicken broth or milk. Also, make sure to cover the dish with foil for the first 25 minutes of baking to trap moisture.
3. Can I make this recipe without canned soups?
Yes, though it changes the convenience factor. To replace each can of cream soup, whisk together 1¼ cups of milk with 3 tablespoons of flour and 3 tablespoons of butter in a saucepan until thickened.
For cream of mushroom, add sautéed mushrooms; for cream of chicken, add chicken bouillon. I’ve done this when I’m out of canned soups, and while it takes a bit longer, the flavor is just as good.
4. Why is my cheese topping not browning?
This usually happens when the oven temperature is too low or the cheese is still covered with foil. Make sure to remove the foil for the last 10 minutes of baking and position your oven rack in the upper third of the oven.
If it’s still not browning to your liking, turn on the broiler for 2-3 minutes at the end, but watch it carefully to prevent burning. Using freshly shredded cheese instead of pre-shredded also helps achieve better browning.
5. How can I make this recipe spicier?
There are several ways to amp up the heat! Use hot Rotel instead of the original version, add diced jalapeños or serrano peppers when sautéing the vegetables, or sprinkle in some cayenne pepper or red pepper flakes to the sauce.
My brother-in-law likes to add a few dashes of hot sauce directly to the mixture. You can also serve it with hot sauce on the side so everyone can customize their spice level.
Final Thoughts
This chicken spaghetti has been my go-to comfort food recipe for years, and I genuinely hope it becomes a favorite in your home too. There’s something so satisfying about pulling a bubbling, golden casserole out of the oven and watching everyone’s faces light up.
The beauty of this dish is that it works for busy weeknights when you need something quick and filling, but it’s also special enough to serve at gatherings where you want to impress. I’ve served this at church potlucks, taken it to new neighbors, and made it countless times for my own family’s Sunday dinners.
Don’t be afraid to make this recipe your own by trying different variations or adjusting the seasonings to suit your family’s tastes. That’s how I developed my favorite version over the years.
I’d love to hear how your chicken spaghetti turns out! Leave a comment below and let me know if you tried any of the variations or if you have your own twist to share. Happy cooking!
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