Chicken Spaghetti Recipe

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There’s something undeniably comforting about a warm, bubbling casserole dish filled with creamy, cheesy Chicken Spaghetti. A staple of Southern kitchens and weeknight dinner tables across America, this dish combines the heartiness of tender chicken, the satisfying texture of spaghetti, and the indulgence of a rich, savory sauce in one irresistible bite. While countless variations exist, from ultra-traditional to modern spins, chicken spaghetti remains rooted in the kind of home-cooked comfort that transcends trends and generations.

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Part pasta bake, part creamy casserole, and part memory lane, chicken spaghetti holds a special place in the hearts of those who grew up eating it at potlucks, family reunions, or Sunday dinners. For many, it’s a signature dish passed down from a grandmother’s worn recipe card or scribbled into the margin of a well-loved church cookbook. And yet, for all its traditional roots, chicken spaghetti is far from outdated. It’s a dish that invites creativity — a culinary blank canvas that welcomes a variety of ingredients, flavors, and personal twists while still staying true to its familiar soul.

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At its core, chicken spaghetti is deceptively simple: cooked spaghetti noodles tossed with shredded or diced chicken, then smothered in a creamy, often cheesy sauce and baked until golden and bubbling. But its power lies in its flexibility. It can be made from scratch or thrown together with pantry staples. It can feed a hungry family on a budget or serve as a centerpiece at a casual gathering. It can be mild and kid-friendly, or spiced up with peppers and bold cheeses for a more adventurous palate. From scratch or semi-homemade, this dish is as adaptable as it is satisfying.

One of the great appeals of chicken spaghetti is that it provides a full, balanced meal in one dish — protein, carbs, and sometimes vegetables, all baked into one cohesive and flavorful bite. It’s also a lifesaver for busy households: you can prep it ahead, freeze it for later, or make use of leftover chicken and whatever vegetables you have on hand. Whether you’re cooking for one, a family of five, or a crowd of twenty, it scales beautifully and stores even better.

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This guide isn’t just a recipe — it’s a deep dive into the timeless appeal of chicken spaghetti. We’ll explore its history and evolution, examine the essential ingredients and possible substitutions, and walk through the step-by-step cooking process in great detail. You’ll learn how to customize it to suit your tastes and dietary needs — from creamy and classic to veggie-packed or spicy — and we’ll share expert tips for perfecting the texture, avoiding common pitfalls, and even turning leftovers into something new.

So whether you’re returning to an old favorite or discovering this dish for the first time, prepare to fall in love with a recipe that’s warm, filling, and endlessly versatile. The Chicken Spaghetti we’re about to create is more than just a comfort food classic — it’s a celebration of easy, everyday cooking at its very best.

Chicken Spaghetti: Step-by-Step Instructions

Step 1: Gather Your Ingredients

Before you begin, gather all your ingredients so you can work efficiently and avoid interruptions. Here’s a classic version of chicken spaghetti with optional ingredients and variations included.

Core Ingredients:

• 12 oz spaghetti pasta

• 2 tablespoons olive oil or butter

• 1 medium yellow onion, finely chopped

• 1 green bell pepper, diced

• 3 cloves garlic, minced

• 2 cups cooked chicken, shredded or chopped (use rotisserie or poached chicken breasts/thighs)

• 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 chilies (like Rotel)

• 1 cup chicken broth or reserved pasta water

• 2 cups shredded cheddar cheese, divided

• 1 teaspoon seasoned salt

• 1 teaspoon black pepper

• 1/2 teaspoon paprika (optional)

• 1/2 teaspoon dried oregano or Italian seasoning

• 1/2 cup sour cream or cream cheese (optional for extra creaminess)

Optional Add-Ins:

• 1 cup frozen peas or corn (for veggies and color)

• 1/4 teaspoon cayenne or red pepper flakes (for heat)

• 1/2 cup parmesan cheese (for topping)

• 1 tablespoon chopped parsley (for garnish)

Step 2: Cook the Pasta

1. Boil Water:

2. Cook Spaghetti:

3. Reserve Pasta Water or Drain:

   • Optional but helpful: Before draining, reserve 1 cup of pasta water to loosen the sauce later if needed.

   • Drain the pasta well and set aside.

Step 3: Sauté Aromatics and Vegetables

1. Heat Oil:

2. Cook Onion and Bell Pepper:

   • Add diced onions and green bell pepper.

   • Sauté for 4–5 minutes, until softened and lightly golden.

3. Add Garlic:

4. Optional Veggies:

   • If using frozen peas, corn, or mushrooms, you can add them at this point and sauté for an additional 2–3 minutes.

Step 4: Combine Chicken and Sauce Ingredients

1. Add Chicken:

2. Add Soups and Tomatoes:

3. Add Broth and Seasonings:

   • Stir in chicken broth (or reserved pasta water).

   • Add seasoned salt, black pepper, paprika, oregano, and cayenne/red pepper flakes if using.

4. Add Dairy (Optional for Extra Creaminess):

Step 5: Add Pasta and Cheese

1. Fold in Pasta:

2. Add Cheese:

3. Check Consistency:

Step 6: Assemble the Casserole

1. Preheat Oven:

2. Prepare Baking Dish:

3. Transfer Mixture:

4. Top with Remaining Cheese:

Step 7: Bake

1. Bake Until Bubbly:

   • Place the casserole in the oven and bake uncovered for 25–30 minutes, or until the cheese is melted, golden, and the edges are bubbling.

2. Optional Broil:

Step 8: Rest and Serve

1. Cool Briefly:

2. Garnish:

3. Serve:

Optional Variations to Try:

Want to change it up next time? Try these ideas:

• Tex-Mex Style: Add taco seasoning, black beans, and corn; top with pepper jack cheese.

• Healthier Version: Use whole wheat pasta, low-fat soup, reduced-fat cheese, and lots of vegetables.

• Spicy Kick: Stir in chopped jalapeños or a spoonful of hot sauce.

• Cheesy Upgrade: Use a cheese blend — cheddar, Monterey Jack, mozzarella, and parmesan.

• One-Pot Version: If your skillet is oven-safe and large enough, you can bake the whole dish right in the skillet.

Prep Time
15 minutes

Cook Time
40 minutes

Total Time
55 minutes

Ingredients

• 12 oz spaghetti (uncooked)
• 2 cups cooked chicken, shredded or chopped (rotisserie works great)
• 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 chilies (e.g., Rotel), drained slightly
• 1/2 cup chicken broth or water
• 1/2 cup diced onion (optional)
• 2 cups shredded cheddar cheese, divided
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt & pepper to taste
• Optional: 1/4 tsp cayenne or paprika for heat

Instructions

1. Cook the Spaghetti:
   Boil spaghetti in salted water until just al dente. Drain and set aside (don’t overcook—it will finish baking).
   Preheat Oven to 350°F (175°C).
2. Make the Sauce Mixture:
   In a large bowl, mix cream of mushroom soup, cream of chicken soup, Rotel tomatoes, broth, garlic powder, onion powder, and half of the cheddar cheese.
   Stir in chopped onions (if using), salt, pepper, and optional cayenne or paprika.
3. Combine Everything:
   Add the cooked spaghetti and shredded chicken to the sauce mixture.
   Toss everything until well combined.
4. Transfer to a Casserole Dish:
   Pour mixture into a greased 9×13-inch baking dish.
   Top with remaining cheddar cheese.
5. Bake:
   Bake uncovered for 25–30 minutes, until bubbly and golden on top.
6. Serve:
   Let rest for 5–10 minutes before serving. Garnish with fresh parsley if desired.

Notes

• Chicken: Use pre-cooked or rotisserie chicken to save time. You can also poach raw chicken breasts while the spaghetti cooks.
• Cheese: Feel free to mix in Monterey Jack, pepper jack, or Velveeta for a creamier texture.
• Veggies Add-In: Add sautéed bell peppers, mushrooms, or spinach for extra nutrition.

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