Hello, beautiful people! It’s Mia here, and today I’m bringing you one of my absolute favorite comfort food recipes that never fails to make my family gather around the table with excitement. This Chicken Spaghetti is pure magic in a casserole dish—tender chicken, perfectly cooked pasta, and a creamy, cheesy sauce that will have everyone asking for seconds (and thirds!).
I first fell in love with this dish at a potluck years ago, and I’ve been perfecting my version ever since. It’s become my go-to for busy weeknights, meal prep, and whenever I need to feed a crowd. The best part? It comes together so easily, and you probably have most of the ingredients in your pantry right now!
Why You’ll Love This Recipe
Let me tell you why this Chicken Spaghetti has earned a permanent spot in my weekly rotation. First, it’s incredibly versatile—you can use rotisserie chicken for a super quick version, or cook your own chicken breasts for that extra home-cooked touch. Either way, it’s delicious!
This recipe is also a fantastic make-ahead meal. I often prepare it the night before, pop it in the fridge, and just bake it when I’m ready to eat. It’s perfect for those hectic evenings when you need dinner on the table fast but don’t want to sacrifice flavor.
The creamy sauce made with cream of mushroom and cream of chicken soup creates such a luscious base, while the Velveeta cheese (yes, I said it!) melts into pure comfort food heaven. I love adding diced tomatoes with green chiles for a little kick—it really elevates the whole dish and keeps it from being too heavy.
And can we talk about how budget-friendly this is? You can easily feed 8-10 people without breaking the bank, which makes it ideal for potlucks, church gatherings, or just batch cooking for the week ahead.
Ingredients
Gathering your ingredients is the first step to success! Here’s what you’ll need for this incredible Chicken Spaghetti:
- 1 pound spaghetti pasta
- 3 cups cooked chicken, shredded or diced
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10 oz) diced tomatoes with green chiles (like Rotel)
- 16 oz Velveeta cheese, cubed
- 1 cup chicken broth
- 1 medium onion, diced
- 1 bell pepper, diced (any color you prefer)
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
- 2 cups shredded cheddar cheese, divided
- Fresh parsley for garnish (optional)
Step-by-Step Instructions
Now let’s get cooking! I promise this is easier than you might think, and your kitchen is about to smell absolutely amazing.
Step 1: Prep Your Oven and Pasta
Preheat your oven to 350°F (175°C). While it’s heating, bring a large pot of salted water to a boil and cook your spaghetti according to package directions until al dente. Drain and set aside. Pro tip: I like to undercook my pasta by about a minute since it’ll continue cooking in the oven.
Step 2: Sauté the Vegetables
In a large skillet over medium heat, melt the butter. Add your diced onion and bell pepper, cooking until they’re soft and fragrant—about 5 minutes. Then add the minced garlic and cook for another minute. There’s something so wonderful about this aromatic base!
Step 3: Create the Creamy Sauce
Here’s where the magic happens! To your skillet with the vegetables, add both cream soups, the diced tomatoes with green chiles (don’t drain them!), and the chicken broth. Stir everything together until well combined. Then add your cubed Velveeta cheese and stir over medium-low heat until it’s completely melted and smooth. Season with garlic powder, onion powder, salt, and pepper.
Step 4: Combine Everything
In a large mixing bowl (or you can use the pot you cooked the pasta in), combine your cooked spaghetti, shredded chicken, the creamy sauce, and 1 cup of the shredded cheddar cheese. Mix everything together until the pasta is evenly coated with that gorgeous, creamy sauce.
Step 5: Assemble and Bake
Grease a 9×13-inch baking dish with cooking spray or butter. Pour your chicken spaghetti mixture into the dish and spread it evenly. Top with the remaining 1 cup of shredded cheddar cheese—don’t be shy with it!
Step 6: Bake to Perfection
Cover your dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is melted, bubbly, and just starting to turn golden brown in spots. This is the moment I always find hardest—waiting while that incredible aroma fills my kitchen!
Step 7: Rest and Serve
Let the casserole rest for about 5 minutes before serving. This helps it set up a bit and makes it easier to serve. Garnish with fresh parsley if you like, and get ready for the compliments!
Tips for the Best Chicken Spaghetti
After making this recipe countless times, I’ve picked up a few tricks that take it from great to absolutely incredible:
Use Rotisserie Chicken: This is my number one time-saver! A store-bought rotisserie chicken gives you perfectly seasoned, moist chicken without any extra work. Just shred it up and you’re good to go.
Don’t Overcook the Pasta: Remember, the pasta will continue cooking in the oven, so slightly undercooking it initially prevents it from getting mushy. Nobody likes mushy pasta!
Customize the Heat: I love the mild kick from Rotel tomatoes, but you can use regular diced tomatoes for a milder version, or spicy Rotel if you like things hot. You could even add some jalapeños!
Make It Ahead: This dish is perfect for meal prep. Assemble everything up to the baking step, cover tightly with foil, and refrigerate for up to 24 hours. Just add about 10 extra minutes to the covered baking time if you’re starting from cold.
Freeze for Later: Chicken Spaghetti freezes beautifully! I often make two batches—one to eat now and one to freeze. Wrap tightly in plastic wrap and then foil, and it’ll keep for up to 3 months. Thaw overnight in the fridge before baking.
Mix Up the Cheese: While I love the combination of Velveeta and cheddar, you can experiment with pepper jack for more spice, or add some cream cheese for extra richness.
Add Vegetables: Sneak in some extra nutrition by adding mushrooms, diced carrots, or even some spinach. Your family won’t even notice the added veggies!
Kitchen Gear for This Recipe
- Instant-Read Meat Thermometer
- Enameled Cast Iron Dutch Oven
- Heavy-Duty Sheet Pan Set
- Glass Mixing Bowl Set
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Frequently Asked Questions
Can I use a different type of pasta?
Absolutely! While spaghetti is traditional, I’ve made this with penne, rotini, and even egg noodles with great success. Just stick to the same quantity and cook according to package directions.
Can I make this without the canned soups?
Yes! If you prefer to skip the canned soups, you can make a simple white sauce (béchamel) with butter, flour, and milk. Use about 3 cups of white sauce to replace the two cans of cream soup.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. It reheats beautifully in the microwave! Just add a splash of chicken broth or milk when reheating to keep it creamy.
Can I make this in a slow cooker?
You can! Cook your pasta separately, then combine all ingredients in the slow cooker and cook on low for 2-3 hours. The texture will be slightly different, but it’s still delicious.
Is this spicy?
With Rotel tomatoes, there’s a very mild kick, but I wouldn’t call it spicy. It’s more flavorful than hot. If you’re sensitive to spice, just use regular diced tomatoes instead.
Can I add more vegetables?
Definitely! This recipe is very forgiving. I’ve added everything from mushrooms to zucchini to frozen mixed vegetables. Just make sure to sauté any fresh vegetables with the onions and peppers.
There you have it, friends—my tried-and-true Chicken Spaghetti that has brought smiles to countless dinner tables. This is the kind of recipe that brings people together, warms hearts, and creates those cozy moments we all treasure. Whether you’re cooking for your family on a Tuesday night or bringing a dish to share with friends, this Chicken Spaghetti delivers every single time.
I hope you love this recipe as much as my family does! If you make it, I’d absolutely love to hear about it. Snap a picture, share it on Instagram, and tag me @thekitchensaid so I can see your delicious creation. Happy cooking, and remember—the best meals are made with love!
If a bubbling dish of pasta is your idea of a good week, our crockpot mac and cheese belongs on the same rotation. More like it in our 18 best casserole recipes.
Chicken Spaghetti
American · Main Dish
Creamy, cheesy chicken spaghetti casserole with tender pasta, shredded chicken, and a rich sauce. Perfect comfort food for family dinners!
Ingredients
- 1 pound spaghetti pasta
- 3 cups cooked chicken, shredded or diced
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10 oz) diced tomatoes with green chiles
- 16 oz Velveeta cheese, cubed
- 1 cup chicken broth
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 cups shredded cheddar cheese, divided
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Cook spaghetti according to package directions until al dente, drain and set aside.
- In a large skillet over medium heat, melt butter. Add diced onion and bell pepper, cooking until soft, about 5 minutes. Add minced garlic and cook for 1 minute more.
- Add cream of mushroom soup, cream of chicken soup, diced tomatoes with green chiles, and chicken broth to the skillet. Stir to combine.
- Add cubed Velveeta cheese and stir over medium-low heat until completely melted and smooth. Season with garlic powder, onion powder, salt, and pepper.
- In a large bowl, combine cooked spaghetti, shredded chicken, the creamy sauce, and 1 cup of shredded cheddar cheese. Mix until evenly combined.
- Pour mixture into a greased 9x13-inch baking dish and spread evenly. Top with remaining 1 cup of shredded cheddar cheese.
- Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes, until cheese is melted and bubbly.
- Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Nutrition: 485 calories
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