The Best Chicken Spaghetti Recipe
If you’re searching for the ultimate comfort food, The Best Chicken Spaghetti is your answer! Imagine tender shredded chicken, perfectly cooked pasta, and a luscious, creamy, cheese-laden sauce—every bite delivers the kind of homey satisfaction that brings people together. This simple, crowd-pleasing casserole is loaded with savory flavor, a gentle kick of spice from Rotel tomatoes and green chilies, and a gooey cheddar topping that will melt your heart right alongside the cheese. Whether you’re feeding a family, meal-prepping, or hosting friends, The Best Chicken Spaghetti is bound to become a beloved staple in your kitchen.
Ingredients You’ll Need
Every ingredient in this recipe brings something important to the table, whether it’s creamy texture, punchy flavor, or that irresistible cheesy finish. The lineup is short and sweet—just a handful of staples and a couple of flavor boosters make all the magic happen!
- Spaghetti (12 oz): The perfect pasta for holding onto creamy sauce and adding satisfying texture to each forkful.
- Cooked shredded chicken (2 cups): Rotisserie chicken works wonders, adding flavor and saving time—just shred and toss right in.
- Cream of mushroom soup (1 can, 10.5 oz): Makes the base irresistibly creamy and savory, balancing chicken with a subtle earthiness.
- Cream of chicken soup (1 can, 10.5 oz): Adds luscious, classic chicken flavor to anchor the sauce.
- Rotel diced tomatoes with green chilies (1 can, 10 oz): The secret to a gentle heat and tangy brightness—don’t skip this!
- Sour cream (1/2 cup): Cuts through the richness with a little tang, making the sauce extra silky.
- Shredded cheddar cheese (2 cups, divided): Bold, melty cheese is key for that signature bubbly golden topping.
- Chicken broth or reserved pasta water (1/2 cup): Loosens the sauce to keep things luscious but never soupy—use whatever’s handy!
- Garlic powder (1/2 teaspoon): Boosts savory depth and rounds out the overall aroma.
- Onion powder (1/2 teaspoon): Subtle but essential for that irresistible home-cooked flavor.
- Black pepper (1/4 teaspoon): Adds a mild warming note that wakes everything up.
- Salt (1/4 teaspoon): Essential for bringing all the flavors together—taste and adjust as needed.
- Chopped parsley for garnish (optional): A handful of green freshness for a pop of color and flavor.
How to Make The Best Chicken Spaghetti
Step 1: Cook the Spaghetti
Start by bringing a large pot of salted water to a boil. Add your spaghetti and cook according to the package directions until it’s just al dente—remember, it will keep cooking as the casserole bakes. Reserve about half a cup of the pasta water before draining to use later in the sauce.
Step 2: Prepare the Creamy Sauce
In a spacious mixing bowl, combine both cans of soup, the entire can of Rotel (undrained for extra flavor!), the sour cream, 1 1/2 cups of shredded cheddar, garlic and onion powders, salt, and black pepper. Stir everything together until smooth—this is where the magic starts and that unmistakably cozy aroma forms.
Step 3: Assemble the Casserole
Add your shredded chicken to the bowl of sauce and gently fold in the cooked spaghetti. Pour in the reserved pasta water, or swap in chicken broth if you want an even richer flavor. Stir gently to coat every strand of pasta and morsel of chicken, making sure everything’s evenly mixed and luscious.
Step 4: Transfer and Top
Spread the entire mixture into a greased 9×13-inch baking dish. Sprinkle the remaining half-cup of cheddar cheese over the top—this is your ticket to that irresistible, bubbly golden crust once baked.
Step 5: Bake to Perfection
Pop the dish into your preheated 350°F oven and bake for 25 to 30 minutes, until the casserole is bubbling around the edges and the cheese has melted into a gorgeous, slightly crisp topping. Let it settle for a few minutes before garnishing with parsley and serving warm. That’s The Best Chicken Spaghetti, ready to wow!
How to Serve The Best Chicken Spaghetti
Garnishes
Finish your Chicken Spaghetti with a flourish! A sprinkling of fresh chopped parsley adds color and a hint of herbal brightness. For an extra punch, try a dash of paprika or even thinly sliced green onions over the top. These simple additions make every serving look and taste restaurant-ready.
Side Dishes
The Best Chicken Spaghetti is hearty enough to stand alone, but it also shines alongside fresh side dishes. Try pairing it with a crisp green salad, some garlic bread for scooping up extra sauce, or simple steamed vegetables like broccoli or green beans. A light, crunchy side balances the richness and rounds out the meal perfectly.
Creative Ways to Present
Bring a little flair to your table by spooning portions into individual ramekins before baking—great for dinner parties or kids who love having their own mini casserole. For a rustic touch, bake and serve straight from a cast iron skillet. Or, let guests build their own bowls, offering toppings like extra cheese, jalapeños, or hot sauce for a fun customizable twist on The Best Chicken Spaghetti.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Lucky you! Store any extra Chicken Spaghetti in an airtight container in the fridge. It’ll stay delicious for up to 4 days, making it perfect for next-day lunches or quick weeknight dinners. The flavors develop even more overnight, so each bite is as satisfying as the first.
Freezing
This recipe is ideal for meal prep—just assemble the casserole up to the baking step, wrap it tightly in foil, and freeze. It’ll keep well for up to 3 months. When you’re ready to enjoy, bake straight from the freezer (add an extra 10–15 minutes to the usual bake time) and you’ve got The Best Chicken Spaghetti ready at a moment’s notice!
Reheating
When reheating, either microwave portions for a couple of minutes until hot, or cover the casserole with foil and warm in a 350°F oven until bubbly. Add a splash of broth or milk if it looks a little dry—this brings back that original creaminess so nothing’s lost in the reheating game.
FAQs
Can I use a different type Main Course
Absolutely! While spaghetti is the classic choice, you can easily swap in penne, fettuccine, or even rotini. Just make sure to cook whatever pasta you choose al dente so it holds up during baking.
Do I have to use rotisserie chicken?
Nope—any cooked, shredded chicken works well! You can use leftover baked or grilled chicken breasts, poached chicken, or even pre-cooked chicken from meal prep. Just make sure the chicken is well seasoned for best results.
Is The Best Chicken Spaghetti spicy?
It has a gentle warmth thanks to the Rotel with green chilies, but it’s not very spicy. For more heat, you can add a pinch of cayenne or use hot Rotel. For less spice, substitute regular diced tomatoes for the Rotel.
Can I add vegetables to this casserole?
Definitely! Sautéed bell peppers, mushrooms, peas, or even baby spinach can be mixed in before baking. They add extra color, nutrients, and delicious variety to The Best Chicken Spaghetti.
What’s the best way to transport this dish for a potluck?
Bake in a disposable foil pan and cover tightly with foil for easy travel. If you’re reheating at your destination, keep the cheese topping separate to add and melt just before serving for maximum gooeyness.
Final Thoughts
There’s a reason The Best Chicken Spaghetti is a classic—every bite is pure satisfaction, simple to make and endlessly crowd-pleasing. If you haven’t tried this comforting casserole yet, make it your next family meal. Once you taste that luscious, cheesy sauce wrapped around twirls of pasta and savory chicken, you’ll be hooked. Give it a go and enjoy plenty of leftovers—if you’re lucky!
Print
The Best Chicken Spaghetti Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the ultimate comfort food with this creamy and cheesy Chicken Spaghetti. A crowd-pleasing dish that’s perfect for family dinners or potlucks.
Ingredients
Spaghetti:
- 12 oz spaghetti
Chicken Mixture:
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10 oz) Rotel diced tomatoes with green chilies
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese (divided)
- 1/2 cup chicken broth or pasta water
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- Chopped parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F.
- Cook the spaghetti: Cook the spaghetti according to package directions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water (or use chicken broth).
- Prepare the chicken mixture: In a large bowl, combine the cream of mushroom soup, cream of chicken soup, Rotel, sour cream, 1 1/2 cups of shredded cheddar, garlic powder, onion powder, salt, and pepper. Stir in the shredded chicken and cooked spaghetti. Add the reserved pasta water or broth and mix well to combine.
- Bake: Transfer the mixture to a greased 9×13-inch baking dish and top with the remaining 1/2 cup of cheese. Bake for 25–30 minutes or until hot and bubbly.
- Serve: Garnish with chopped parsley and serve warm.
Notes
- You can add sautéed bell peppers, mushrooms, or a pinch of cayenne for extra flavor.
- This dish freezes well — assemble ahead and bake from frozen with an extra 10–15 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg
