Chicken Spaghetti is the ultimate comfort food—a rich, creamy pasta dish brimming with tender chicken, flavorful sauce, and a gooey layer of cheese. Whether you’re feeding a family, hosting a potluck, or simply craving something hearty and satisfying, this recipe is a guaranteed crowd-pleaser.
Why You’ll Love This Chicken Spaghetti Recipe
This recipe combines the best of two worlds: the creaminess of a cheesy casserole and the heartiness of a classic spaghetti dish. It’s easy to make, budget-friendly, and endlessly customizable, making it a staple for weeknight dinners and special occasions alike.
Ingredients You’ll Need
Seasonings: Garlic powder, onion powder, paprika, salt, and pepper.
Chicken: Boneless, skinless chicken breasts or thighs work best. You can also use rotisserie chicken for convenience.
Spaghetti: Traditional spaghetti noodles are ideal, but you can swap them for gluten-free or whole wheat pasta.
Cheese: A blend of cheddar, mozzarella, and Parmesan for optimal flavor and meltiness.
Cream of Chicken Soup: The base of the creamy sauce. Cream of mushroom or celery soup also works.
Rotel Tomatoes: Adds a touch of spice and tang. Substitute with diced tomatoes for a milder version.
Chicken Broth: To thin the sauce and add depth of flavor.
Tips and Tricks for the Perfect Chicken Spaghetti
- Shredding Shortcut: Use a hand mixer to quickly shred cooked chicken.
- Prevent Overcooking: Cook the spaghetti until just al dente; it will continue to cook in the oven.
- Layer for Flavor: Sprinkle a bit of cheese between layers of spaghetti and sauce for extra cheesiness.
- Make It Spicier: Add diced jalapeños or a dash of cayenne pepper to the sauce.
Variations to Try
- Mexican-Inspired Chicken Spaghetti: Add black beans, corn, and taco seasoning to the sauce. Top with crushed tortilla chips.
- Healthier Version: Use whole-grain spaghetti, low-fat cheese, and a homemade sauce with Greek yogurt instead of canned soup.
- Vegetarian Option: Replace chicken with sautéed mushrooms, zucchini, or plant-based chicken substitutes.
- One-Pot Chicken Spaghetti: Skip the baking step and cook everything in a large skillet for a faster, stovetop version.
How to Serve Chicken Spaghetti
- Garnish It Right: A sprinkle of fresh parsley or chopped green onions adds a pop of color and freshness.
- Pairing Ideas: Serve alongside a crisp green salad, garlic bread, or roasted vegetables for a complete meal.
- For Potlucks: Double the recipe and bake in a larger dish. Keep warm in an insulated carrier.
How to Store and Reheat Chicken Spaghetti
Reheat: Warm in the oven at 350°F (175°C) until heated through, or microwave in individual servings. Add a splash of chicken broth if the pasta seems dry.
Refrigerate: Store leftovers in an airtight container for up to 3-4 days.
Freeze: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Recipe FAQs
1. Can I make Chicken Spaghetti ahead of time?
Absolutely! Assemble the casserole up to the baking step, cover tightly, and refrigerate for up to 24 hours. Bake just before serving.
2. What’s the best cheese for this recipe?
A mix of cheddar and mozzarella provides the best balance of flavor and melt. Parmesan adds a touch of sharpness.
3. Can I use other types of pasta?
Yes! Penne, fettuccine, or even spiral pasta like rotini work well.
4. Is Chicken Spaghetti spicy?
It depends on your choice of ingredients. Rotel tomatoes add a mild kick, but you can omit them or use plain diced tomatoes for a milder dish.
5. What protein substitutes work well?
Turkey, ham, or even shrimp are great alternatives to chicken. For vegetarians, tofu or tempeh can be used.
Chicken Spaghetti Casserole
Chicken Spaghetti is the ultimate comfort food—a rich, creamy pasta dish brimming with tender chicken, flavorful sauce, and a gooey layer of cheese.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 16 oz package spaghetti
- 1 (10 oz) can Ro*Tel tomatoes
- 2 (10.5 oz) cans cream of mushroom soup
- 16 oz Velveeta cheese
- 4 oz cream cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup shredded sharp cheddar cheese
Instructions
- Place chicken in a large pot, cover with water, and cook over medium-low heat until done (avoid boiling to keep it tender). Let cool and shred with two forks.
- Cook spaghetti to al dente according to the package directions. Drain and set aside.
- In a large pot, combine Ro*Tel (with juice), cream of mushroom soup, Velveeta, and cream cheese. Heat on low, stirring until smooth. Mix in garlic powder and onion powder.
- Add shredded chicken and cooked spaghetti to the sauce. Stir well and pour into a greased 13×9-inch baking dish.
- Top with shredded cheddar cheese and bake at 350°F for 20–30 minutes, until the cheese is melted and bubbly.
Nutrition Information
Yield
8Serving Size
6Amount Per Serving Calories 664Total Fat 34gSaturated Fat 19gTrans Fat 0gUnsaturated Fat 9gCholesterol 187mgSodium 1436mgCarbohydrates 30gFiber 1gSugar 8gProtein 57g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
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Final Thoughts
Chicken Spaghetti is more than just a meal—it’s a nostalgic dish that brings people together. Its rich, creamy flavors and versatility make it a timeless favorite for home cooks everywhere. Whether you stick to the classic recipe or experiment with variations, this dish promises comfort and satisfaction every time.
