Chicken Spaghetti

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Description

Chicken Spaghetti is a classic comfort food dish that combines tender shredded chicken, spaghetti pasta, and a creamy, cheesy sauce with a hint of spice. It’s baked to perfection for a rich, hearty meal the whole family will love. Perfect for weeknight dinners, potlucks, or when you need a satisfying make-ahead casserole.

Ingredients for Chicken Spaghetti

  • 2 cups cooked chicken, shredded (rotisserie or boiled)

  • 8 oz (about half a box) spaghetti, broken in half

  • 1 can (10.5 oz) cream of chicken soup

  • 1 can (10.5 oz) cream of mushroom soup

  • 1 can (10 oz) Rotel diced tomatoes with green chilies (mild or spicy)

  • 1 cup chicken broth (or pasta water)

  • 2 cups shredded cheddar cheese (divided)

  • ½ cup onion, finely chopped

  • ½ cup green bell pepper, chopped (optional)

  • 1 tsp garlic powder

  • ½ tsp paprika

  • Salt and pepper, to taste

  • 2 tbsp butter or olive oil

Instructions

  1. Cook Pasta – Boil spaghetti in salted water until al dente, then drain.

  2. Prepare Sauce – In a large skillet, melt butter. Add onion and bell pepper, sauté until softened. Stir in soups, Rotel, broth, garlic powder, paprika, salt, and pepper.

  3. Combine – Mix in chicken and half of the cheese. Add the cooked spaghetti and toss until well coated.

  4. Bake – Transfer to a greased 9×13 casserole dish. Top with remaining cheese.

  5. Cook – Bake at 350°F (175°C) for 25–30 minutes, until hot and bubbly.

  6. Serve – Let cool for 5 minutes before serving. Garnish with parsley if desired.

Notes

  • Rotisserie chicken works perfectly and saves time.

  • You can swap cream soups for homemade white sauce if you prefer.

  • For a lighter version, use whole wheat spaghetti and reduced-fat cheese.

  • Add mushrooms, peas, or broccoli for extra veggies.

Tips

  • Don’t overcook the pasta before baking—it will continue cooking in the oven.

  • For a spicy kick, use hot Rotel or add red pepper flakes.

  • If making ahead, assemble and refrigerate (without baking). Bake 10–15 minutes longer when ready.

  • Freezer-friendly: wrap tightly in foil before baking and freeze for up to 3 months.

Servings

  • Makes 6 servings (main dish portions).

Nutritional Info (per serving, approx.)

  • Calories: 420

  • Protein: 26g

  • Carbohydrates: 32g

  • Fat: 20g

  • Fiber: 2g

  • Sodium: 880mg

Benefits

  • High in protein from chicken and cheese.

  • Comforting & family-friendly, easy to customize.

  • Make-ahead & freezer-friendly, great for meal prep.

  • Balanced meal when paired with a fresh side salad or roasted vegetables.

Q & A

Q: Can I make Chicken Spaghetti without baking it?
A: Yes! You can serve it straight from the skillet after mixing, but baking adds a golden cheesy top and melds flavors.

Q: Can I use other pasta shapes?
A: Absolutely—penne, rotini, or linguine all work well.

Q: How can I make it less creamy?
A: Reduce the soup mixture slightly and add more chicken broth for a lighter texture.

Q: Can I make it ahead for a party?
A: Yes—prepare the casserole, cover, refrigerate, then bake before serving.

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