Go Back
Chicken Spaghetti – A Comforting & Delicious Dish

chicken spaghetti recipe

The Prestons
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
  

For the Chicken & Pasta:

  • 2 –3 cups cooked shredded chicken (boiled, baked, or rotisserie)
  • 12 ounces spaghetti cooked and drained
  • 1 cup chicken broth

For the Sauce:

  • 1 can 10.5 oz cream of chicken soup
  • 1 can 10.5 oz cream of mushroom soup
  • 1 can 10 oz diced tomatoes with green chilies (Rotel)
  • 2 cups shredded cheddar cheese
  • 1 cup Velveeta cheese cubed (optional for extra creaminess)
  • ½ cup sour cream optional
  • 1 small onion finely chopped
  • 1 small bell pepper diced (red or green)
  • 2 cloves garlic minced
  • 2 tbsp butter
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika or cayenne pepper optional, for heat

For Topping (Optional):

  •  
  • ½ –1 cup shredded cheddar cheese
  • Chopped fresh parsley

Instructions
 

  • Step 1: Cook the Chicken & Spaghetti
  • If using raw chicken, boil it in salted water for 15–20 minutes, then shred it with two forks. Alternatively, use rotisserie chicken for convenience.
  • Cook spaghetti according to package instructions until al dente. Drain and set aside.
  • Step 2: Make the Creamy Sauce
  • In a large skillet, melt butter over medium heat. Sauté onion, bell pepper, and garlic until softened (about 3–4 minutes).
  • Stir in cream of chicken soup, cream of mushroom soup, and chicken broth until well combined.
  • Add diced tomatoes with green chilies and mix thoroughly.
  • Stir in shredded cheddar cheese and Velveeta cheese, stirring continuously until melted and creamy.
  • Add sour cream (if using), salt, black pepper, and paprika/cayenne pepper for seasoning.
  • Step 3: Combine Everything & Bake
  • In a large bowl or the same pot used for spaghetti, mix the cooked spaghetti, shredded chicken, and cheese sauce until fully coated.
  • Transfer to a greased 9x13 inch baking dish and spread evenly.
  • Top with extra shredded cheddar cheese for a golden, cheesy crust.
  • Step 4: Bake & Serve
  •  
  • Preheat oven to 350°F (175°C) and bake for 25–30 minutes until bubbly and golden brown.
  • Let it rest for 5 minutes before serving. Garnish with chopped parsley if desired.

Notes

  • For Extra Creaminess: Add ½ cup heavy cream or extra cheese to the sauce.
  • For a Spicy Kick: Use hot Rotel, diced jalapeños, or a pinch of cayenne pepper.
  • For a Healthier Option: Use whole wheat pasta, low fat cheese, and homemade cream sauce instead of canned soups.
  • Make Ahead Tip: Assemble the dish and store it in the fridge for up to 24 hours before baking.
 
  • Storage: Refrigerate leftovers for 3–4 days or freeze for up to 3 months.
QR Code linking back to recipe