Creamy Chicken Spaghetti Recipe

If you’re craving comfort food, this Chicken Spaghetti recipe is the perfect choice! Packed with tender chicken, creamy cheese sauce, and a hint of spice, this casserole is a hit with the whole family. Easy to make and bursting with flavor, it’s ideal for weeknight dinners or potlucks.

Why You’ll Love This Chicken Spaghetti

Easy to Make: Simple ingredients and minimal prep.
Family Favorite: A crowd-pleaser for kids and adults alike.
Perfect for Leftovers: Tastes even better the next day!

Ingredients

For the Casserole:

12 oz spaghetti
2 cups cooked chicken, shredded or diced (rotisserie works well)
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 and green chilies, drained
1 cup chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
2 cups shredded cheddar cheese, divided
4 oz cream cheese, softened
2 tablespoons butter

Optional Toppings:

Crushed Ritz crackers or breadcrumbs
Fresh parsley, chopped

Instructions

Step 1: Cook the Spaghetti

Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain and set aside.

Step 2: Make the Sauce

In a large skillet over medium heat, melt the butter. Add the cream of chicken soup, cream of mushroom soup, Rotel, chicken broth, cream cheese, garlic powder, onion powder, and paprika. Stir until smooth and creamy.
Add 1 cup of shredded cheddar cheese to the sauce and stir until melted.

Step 3: Combine Everything

In a large mixing bowl, combine the cooked spaghetti, shredded chicken, and cheese sauce. Mix well to coat everything evenly.

Step 4: Assemble and Bake

Preheat your oven to 350°F (175°C).
Transfer the mixture to a greased 9×13-inch baking dish. Spread evenly and top with the remaining shredded cheddar cheese.
If desired, sprinkle crushed Ritz crackers or breadcrumbs over the top for added crunch.
Bake for 25–30 minutes, or until bubbly and golden on top.

Step 5: Serve

Let the casserole cool for 5 minutes before serving. Garnish with fresh parsley if desired.

Tips for Success

Use Rotisserie Chicken: For convenience and extra flavor, rotisserie chicken is perfect for this recipe.
Spaghetti Substitutes: You can use other pasta like penne, fettuccine, or linguine if you prefer.
Adjust the Spice: If you like it spicier, use hot Rotel or add a dash of cayenne pepper.

Variations

Vegetable Additions

Mix in cooked broccoli, peas, or sautéed bell peppers for extra nutrients.

Low-Carb Option

Swap the spaghetti for spaghetti squash or zucchini noodles.

Cheese Variations

Try mixing in Monterey Jack, mozzarella, or pepper jack for a different flavor profile.

Serving Ideas

With Sides: Pair this chicken spaghetti with a side salad, garlic bread, or roasted vegetables.
For Potlucks: This dish is portable and can be reheated easily, making it perfect for gatherings.

Storage and Reheating

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze: Assemble the casserole without baking, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking.
Reheat: Warm in the oven at 350°F or microwave individual portions until heated through.

FAQs

1. Can I use other types of meat?
Yes! This recipe works well with cooked turkey, ground beef, or even ham.

2. Can I make this ahead of time?
Absolutely. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours. Bake just before serving.

3. Is there a dairy-free version?
To make this recipe dairy-free, use dairy-free cream cheese, shredded cheese, and condensed soups. Replace butter with olive oil.