Ultimate Chicken Spaghetti
Creamy, cheesy, and loaded with flavor, this Ultimate Chicken Spaghetti is a cozy Southern comfort food classic made even better. Featuring tender chicken, melty cheddar, and a perfectly seasoned creamy sauce, it’s baked to bubbly perfection and ideal for family dinners, potlucks, or make-ahead meals.
Equipment
- Large pot (for boiling spaghetti)
- Large skillet (for sautéing vegetables & mixing sauce)
- 9x13-inch casserole dish
- Cheese grater (for fresh shredded cheese)
- Mixing bowls & spatula
- Measuring Cups and Spoons
- Optional: Food processor (for finely chopping veggies)
Ingredients
Main Ingredients:
- 3 cups cooked chicken, shredded (rotisserie, baked, or poached)
- 12 oz spaghetti (or angel hair, broken in half)
- 2 tbsp olive oil or butter
- 1 small onion, diced
- 1 green bell pepper, diced
- 1 can (10 oz) Rotel tomatoes with green chilies, drained
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 4 oz cream cheese, softened
- 1½ cups shredded cheddar cheese (plus more for topping)
- 1 cup shredded Monterey Jack cheese
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp crushed red pepper flakes (optional)
- Salt and black pepper to taste
- ½ cup reserved pasta water (optional, to loosen sauce)
Optional Add-ins:
- ½ cup cooked bacon bits
- 1 cup mushrooms, sautéed
- 1 diced jalapeño (for heat)
- ¼ cup chopped parsley (for garnish)
Instructions
Step 1 – Preheat & Prepare
- Preheat oven to 350°F (175°C). Grease a 9x13-inch casserole dish with butter or cooking spray.
Step 2 – Cook Pasta
- Boil spaghetti in salted water until just al dente (about 1 minute less than package directions). Drain and reserve ½ cup pasta water.
Step 3 – Sauté Veggies
- In a large skillet, heat olive oil over medium heat. Add onion and bell pepper, sauté until softened (about 5 minutes). Stir in Rotel tomatoes and cook for another 2 minutes.
Step 4 – Make the Sauce
- Add cream of mushroom soup, cream of chicken soup, and cream cheese to the skillet. Stir until melted and combined. Add cheddar, Monterey Jack, and seasonings (garlic powder, paprika, red pepper flakes, salt, pepper). Mix until smooth. If too thick, stir in some reserved pasta water.
Step 5 – Combine Everything
- Add cooked spaghetti and shredded chicken to the sauce. Mix thoroughly to coat everything evenly.
Step 6 – Transfer & Top
- Pour mixture into the prepared casserole dish. Top with additional shredded cheddar or Monterey Jack.
Step 7 – Bake
- Bake uncovered for 20–25 minutes, until hot and bubbly. Broil for 2–3 minutes at the end for a golden cheesy crust if desired.
Step 8 – Rest & Serve
- Let it sit for 5–10 minutes before serving. Garnish with fresh parsley, if using.
Notes
- Make-ahead: Assemble fully, cover, and refrigerate for up to 2 days before baking. Bake covered with foil for the first 15 minutes if cold from the fridge.
- Freezer-friendly: Freeze before baking. Wrap tightly and freeze for up to 3 months. Bake from frozen at 350°F for 60–70 minutes.
- Chicken Options: Rotisserie chicken is quick, but poached or leftover roast chicken works well too.
- Creamy Adjustment: Add extra pasta water, sour cream, or a splash of milk for a looser sauce if needed.
- Spice Level: Adjust Rotel and chili flakes for more or less heat.
- Cheese Tip: Always shred your own cheese for best melt and texture.