Creamy, cheesy, and absolutely delicious, this Chicken Spaghetti is a classic comfort food that I always crave. It combines tender shredded chicken, al dente spaghetti, and a rich tomato-cheese sauce that’s perfect for any occasion. Whether it’s a busy weeknight or a family gathering, this dish never fails to impress. It’s easy to make, comforting, and absolutely satisfying.
Ingredients
12 oz spaghetti
2 cups cooked, shredded chicken (rotisserie works great)
1 tablespoon olive oil
1 small onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 (10 oz) can diced tomatoes with green chilies (e.g., Rotel)
1 (10.5 oz) can cream of mushroom soup
1 (10.5 oz) can cream of chicken soup
1/2 cup sour cream
2 cups shredded cheddar cheese, divided
1/2 teaspoon paprika
Salt and pepper to taste
Chopped parsley for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C).
Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing for 4-5 minutes until soft. Add garlic and cook for another minute.
Stir in the diced tomatoes, cream of mushroom soup, cream of chicken soup, and sour cream. Mix everything until smooth and heated through.
Add the shredded chicken and 1 cup of shredded cheddar cheese to the sauce. Stir to combine.
Fold in the cooked spaghetti, making sure it’s well coated in the sauce.
Transfer the mixture to a greased 9×13 inch baking dish. Top with the remaining 1 cup of shredded cheese and sprinkle with paprika.
Bake uncovered for 25-30 minutes, or until the top is bubbly and golden.
Garnish with chopped parsley if desired, and serve warm.
Servings and timing
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Variations
If I want to switch things up, I sometimes add a little heat by using spicy diced tomatoes with green chilies or adding a pinch of cayenne pepper to the sauce. You could also try using a different type of cheese — mozzarella, pepper jack, or even a blend of cheeses work great in this recipe. If I’m looking for a healthier option, I’ve swapped out the cream of mushroom and cream of chicken soups for lighter versions or even homemade cream sauces. For a veggie-packed version, I’ll throw in some spinach or mushrooms for extra flavor and nutrition.
Storage/reheating
This Chicken Spaghetti stores beautifully in the fridge for up to 3-4 days. I always make sure to store it in an airtight container to keep it fresh. When I’m ready to reheat, I usually pop it in the oven at 350°F (175°C) for about 10-15 minutes, or until it’s warmed through. If I’m in a hurry, I’ll heat individual servings in the microwave, but I prefer the oven for keeping the texture intact. It also freezes well for up to 2 months. Just let it cool, cover it tightly, and pop it in the freezer. When ready to eat, I thaw it in the fridge overnight and then bake it as usual.
FAQs
Can I use pre-cooked chicken for this recipe?
Yes, I often use rotisserie chicken for convenience, but you can definitely use any pre-cooked chicken you have on hand. It makes the recipe even quicker to prepare!
Can I make this ahead of time?
I love that this recipe can be made ahead. I can prepare the dish the night before, cover it, and store it in the fridge. Then, I bake it the next day — it’s perfect for busy days!
Can I use a different type of pasta?
While I prefer spaghetti, any pasta works great in this dish. Penne, fusilli, or even bowtie pasta would work wonderfully as a substitute.
Can I make this dish spicier?
Absolutely! If I’m in the mood for a little heat, I add diced jalapeños or use spicy Rotel tomatoes. You can also sprinkle some crushed red pepper flakes on top before baking.
Can I freeze this dish?
Yes, this Chicken Spaghetti freezes really well. I usually bake it first, then allow it to cool completely before freezing in an airtight container. When ready to serve, I let it thaw overnight in the fridge, then bake it until hot and bubbly.
Conclusion
This Chicken Spaghetti is one of my go-to recipes for comfort food. It’s easy, delicious, and full of cheesy goodness that I can’t get enough of. Whether I’m cooking for my family or bringing a dish to a potluck, it’s always a hit. I love how versatile it is, and with just a few simple ingredients, I can create a meal that everyone will love.
📖 Recipe:
Print
The Best Chicken Spaghetti
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
A creamy and cheesy Chicken Spaghetti dish that combines tender shredded chicken, al dente spaghetti, and a rich tomato-cheese sauce. Perfect for any occasion, it’s easy to make and satisfying.
Ingredients
12 oz spaghetti
2 cups cooked, shredded chicken (rotisserie works great)
1 tablespoon olive oil
1 small onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 (10 oz) can diced tomatoes with green chilies (e.g., Rotel)
1 (10.5 oz) can cream of mushroom soup
1 (10.5 oz) can cream of chicken soup
1/2 cup sour cream
2 cups shredded cheddar cheese, divided
1/2 teaspoon paprika
Salt and pepper to taste
Chopped parsley for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing for 4-5 minutes until soft. Add garlic and cook for another minute.
- Stir in the diced tomatoes, cream of mushroom soup, cream of chicken soup, and sour cream. Mix everything until smooth and heated through.
- Add the shredded chicken and 1 cup of shredded cheddar cheese to the sauce. Stir to combine.
- Fold in the cooked spaghetti, making sure it’s well coated in the sauce.
- Transfer the mixture to a greased 9×13 inch baking dish. Top with the remaining 1 cup of shredded cheese and sprinkle with paprika.
- Bake uncovered for 25-30 minutes, or until the top is bubbly and golden.
- Garnish with chopped parsley if desired, and serve warm.
Notes
If you want to add some heat, use spicy diced tomatoes with green chilies or add a pinch of cayenne pepper.
Feel free to swap out the cheese for mozzarella, pepper jack, or a blend of cheeses.
For a healthier version, use lighter soups or a homemade cream sauce.
Adding spinach or mushrooms will give the dish a veggie boost.
This recipe is great for meal prepping or making ahead.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 65mg
