Let Me Tell You About Chicken Spaghetti
Okay, I
have to be honest—chicken spaghetti is one of those meals I only started liking as an adult. (Yes, I was that picky kid who wouldn’t touch pasta unless there was red sauce all over the place.) My mom used to make a monster-sized pan of this for church potlucks and, weirdly enough, it’s the leftovers that have stuck with me. The cheesy bits on the edge were always the prize; if you snoozed, you losed. And now? This is one of those recipes I break out on chilly Sundays or, heck, sometimes just random Tuesdays when I need a bit of comfort. I may go overboard on cheese but can you blame me?
Why I Keep Coming Back to This Recipe
I make this when the whole family’s going to be home for dinner (rare, but it happens—like spotting a unicorn in your backyard). It’s easy, hearty, and honestly almost impossible to mess up. My spouse always goes back for seconds, and I once caught my kid eating leftovers cold straight from the fridge (should be weird, but I totally get it). To be fair, I actually used to grumble about how long it takes to shred chicken; but lately, I’ve been lazy and just grabbed a rotisserie chicken. Works a treat—and shaves off a good 20 minutes. So yes, it’s cheesy, saucy, and good for feeding a whole crew without breaking the bank. If you don’t love it, well, maybe try another pasta?
Chicken Spaghetti Ingredients—And a Few Swaps
- 2-3 cups cooked chicken (rotisserie is fine—sometimes I just use up leftover roast; my gran swore by poaching breasts, but honestly, anything goes).
- 12 oz spaghetti (I’ve cheated with linguine, and once tried elbow macaroni—don’t tell my Texas cousins).
- 1 can cream of mushroom soup (Have I swapped in cream of chicken before? Of course. Use what you’ve got).
- 1 can diced tomatoes with green chilies (Rotel is the go-to in my kitchen, but basic canned tomatoes work in a pinch).
- 1/2 cup chopped onion (My sister insists on pre-chopped frozen onions; don’t judge.)
- 1/2 cup diced bell pepper, any color (Red has the most zip, IMO, but green is a classic.)
- 2 cups shredded sharp cheddar (I’ve used pepper jack when feeling wild—or just cleaning out the fridge.)
- 1/2 cup chicken broth (Honestly, water + a bit of bouillon is fine.)
- Salt & pepper (I just go by feel—trust your taste buds.)
- Optional: teaspoon garlic powder, pinch of cayenne, a handful of crushed crackers (for topping, if you’re feeling fancy)
How I Actually Make Chicken Spaghetti
- Preheat your oven to 350 F. (Confession: I’ve forgotten this step more times than I care to admit. So if you’re halfway through and realize, just crank it up now.)
- Cook the spaghetti in a big pot of salted water—2 minutes under the box time is usually perfect. It’ll finish cooking in the oven.
- While that’s bubbling, sauté the onion and bell pepper in a generous dollop of oil or butter until they’re soft. Sometimes I get distracted and let them go a bit too brown—still tastes good.
- In a big mixing bowl, combine cooked chicken, soup, tomatoes, sautéed veg, half the cheese, broth, and your seasonings. Don’t worry if it looks like a science project—the magic happens in the oven.
- Drain spaghetti, then toss it into the bowl. Mix well. (This is usually where I sneak a cheesy bite—chef’s rights!)
- Pour everything into a 9×13 pan, sprinkle the rest of the cheese (and crackers if you’re using). Pop in the oven for 25–30 minutes, or until the top is bubbly and golden. If it’s not browning, I just turn on the broiler for the final two minutes.
And that’s it! Let it sit about 5 minutes before serving, unless you like risking molten cheese burns (not speaking from personal experience, obviously…)
Notes from My Mistakes
- If the mix looks soupy before baking, don’t panic. The pasta soaks it right up.
- I used to overbake this, but it turns a bit gluey if you do. Pull it as soon as it’s bubbly!
- No canned soup? Try this homemade recipe I like over here.
Variations: Some Winners, a Fail
I once added broccoli florets—worked a treat, added color. Jalapeños? Only if you like it spicy (my aunt does). Swapped cheddar for smoked gouda and, not going to lie, the texture was… strange. Probably wouldn’t repeat that. Turkey is a surprisingly decent sub for chicken if that’s what you’ve got handy post-Thanksgiving!
Tools? Don’t Sweat It
I usually use the trusty 9×13 glass pan (my kitchen MVP), but I’ve doubled up with two 8x8s before—one for the freezer. Don’t have a cheese grater? Just break up the cheese with your hands—melts fine enough.
Keeping Leftovers: Real Talk
This stays good in the fridge for up to 3 days—though honestly, in my house it never lasts more than a day! Reheats like a dream in the microwave, just splash a little broth or milk over if it looks dry. Freezes pretty well if you want to stash some for later. (But who ever really has leftovers…)
How I Serve Chicken Spaghetti
Usually with a big messy salad and garlic bread. My brother dips tortilla chips in his—can’t say I blame him. For cold weather, try adding a side of this crazy-good roasted veg over here. Also, when I was a kid, there was an ongoing argument about whether you should serve this with sweet tea or lemonade. I say both—it’s a party.
Pro Tips to Save Your Sanity
- Once I tried rushing the baking step by cranking heat to 400 F. Bad idea—cheese burned, pasta dried out. Stick to 350, trust me.
- Don’t skimp on cheese on top. It’s the law (in my kitchen anyway).
- If you’re out of canned soup, don’t sweat it: just mix some milk with flour and sautéed mushrooms for a quick fix. Or use a recipe you trust. Actually, it’s fairly forgiving.
Questions I Actually Get About Chicken Spaghetti
Can I prep this ahead? Absolutely. Sometimes I assemble it in the morning—cover and chill, then bake while the kids are getting their shoes on (which takes forever, am I right?).
Is it spicy? With the regular Rotel, there’s a bit of pep, but nothing wild. If you’re truly spice-averse, just swap for plain tomatoes.
Gluten-free? Sure, just use a GF pasta and double-check your soup can. Doesn’t taste the same, but still comforting.
What veggies can I sneak in? Carrots, zucchini, corn—go wild. I once tried spinach but it turned the whole thing kinda green and weird-looking. Edible, just…odd.
Why is it looking dry? Probably overbaked it or your pasta soaked up all the sauce—add a splash of broth and reheat gently. Or just smother with hot sauce and move on.
And you know, last week my neighbor asked if you could make this in the slow cooker. My answer: probably, but honestly easier just to bake it. (But hey, try it if you’re feeling adventurous!)
A Little Side Note (Because Why Not)
I swear, every time I make this, I forget at least one thing at the store and end up improvising. Last month it was the bell pepper. Didn’t miss it much, to be honest. Not every recipe has to be overthought—sometimes ‘good enough’ is, well, more than good enough.
Oh, and if you ever need a stronger cheese-melting game, check out this hilarious (and actually super useful) guide to cheese science at Curious Creamery—I learned a thing or two myself.
Ingredients
- 2 cups cooked chicken breast, shredded
- 12 oz spaghetti noodles
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
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1Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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2Cook the spaghetti noodles according to the package instructions. Drain and set aside.
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3In a large skillet over medium heat, sauté onion, bell pepper, and garlic until softened, about 5 minutes.
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4Add the shredded chicken, cream of mushroom soup, diced tomatoes with green chilies, salt, and pepper to the skillet. Stir to combine.
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5Combine the cooked spaghetti with the chicken mixture and 3/4 cup cheddar cheese. Mix well, then pour into the prepared baking dish.
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6Sprinkle the remaining cheddar cheese on top. Bake uncovered for 25 minutes or until bubbly and golden. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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