Description

Looking for a comforting and easy dinner? This Chicken Spaghetti recipe is creamy, cheesy, and packed with flavor. Tender shredded chicken is mixed with a rich sauce, Rotel tomatoes, and perfectly cooked spaghetti, then baked to perfection. It’s a family favorite that’s perfect for busy weeknights, meal prep, or feeding a crowd!

Ingredients

Scale

Main Ingredients

8 ounces spaghetti noodles
2 cups cooked, shredded chicken (boiled or rotisserie)
1 can (10 oz) Rotel tomatoes (diced tomatoes with green chilies)
1 cup chicken broth
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of chicken soup
1 cup half and half
2 cups sharp cheddar cheese, shredded
½ cup Parmesan cheese, shredded

Vegetables & Seasonings

1 medium onion, chopped
½ green bell pepper, chopped
1 clove garlic, minced
1 teaspoon Italian seasoning
½ teaspoon Lawry’s Seasoned Salt
¼ teaspoon cayenne pepper (optional)
Salt and black pepper, to taste

Optional Add-Ins

½ cup sour cream (for extra creaminess)
1 cup mixed vegetables (mushrooms, zucchini, or spinach)
½ teaspoon red pepper flakes (for heat)

Instructions

Preheat Oven: Set your oven to 375°F (190°C).
Cook the Spaghetti: Boil spaghetti according to package instructions. Drain and set aside.
Sauté Vegetables: In a large skillet over medium heat, sauté the onion, bell pepper, and garlic until softened (about 3-4 minutes).
Make the Sauce: Stir in cream of mushroom soup, cream of chicken soup, Rotel tomatoes, chicken broth, and half and half. Mix well and simmer for 3-5 minutes.
Combine Everything: Add the shredded chicken, cooked spaghetti, and 1 cup of cheddar cheese into the sauce. Stir to combine.
Transfer to Baking Dish: Pour the mixture into a 9×13-inch baking dish.
Add Cheese & Bake: Sprinkle with the remaining 1 cup of cheddar cheese and Parmesan. Bake uncovered for 25-30 minutes or until the cheese is bubbly and slightly golden.
Rest & Serve: Let the dish sit for 5 minutes before serving. Garnish with fresh parsley if desired.

Pro Tip: Letting the dish rest allows the flavors to meld and makes serving easier!

Notes

Make-Ahead: Assemble the dish up to 2 days in advance and store in the fridge until ready to bake.
Freezer-Friendly: Freeze in an airtight container for up to 3 months. Thaw overnight before baking.
Low-Carb Option: Swap spaghetti for spaghetti squash or zucchini noodles.
Protein Variations: Try this recipe with turkey, shrimp, or plant-based chicken substitutes for a twist.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 portion (1/6 of the dish)
Calories: 686 kcal
Sugar: 7g
Sodium: 980mg
Fat: 34g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 57g
Fiber: 8g
Protein: 39g
Cholesterol: 115mg

Keywords: Chicken spaghetti, creamy pasta, cheesy spaghetti, baked chicken spaghetti, easy dinner