There are some meals that just feel like a hug from the inside out. Chicken Spaghetti is one of those meals for me. It’s not fancy, it’s not complicated, but it is pure, unadulterated comfort in a baking dish.
I remember my grandmother making a huge pan of this for family get-togethers. The smell of it baking would fill the whole house, and we’d all be waiting with our plates ready before it was even out of the oven.
It’s a creamy, cheesy, hearty dish that brings everyone to the table. This is the kind of recipe that gets passed down, scribbled on a recipe card with little notes in the margins.
Today, I’m sharing my version with you. It holds onto that classic comfort but has a few little tweaks I’ve picked up over the years to make it extra special. Forget what you think you know and let’s make the best chicken spaghetti you’ve ever had.
What You’ll Need
Gathering your ingredients first makes the whole cooking process feel like a breeze. Here is everything you’ll need to create this comforting classic.
- Spaghetti: 1 pound
- Chicken: 3 cups, cooked and shredded (a rotisserie chicken is a great shortcut!)
- Butter: 4 tablespoons
- Onion: 1 medium, finely chopped
- Green Bell Pepper: 1 medium, finely chopped
- Celery: 2 ribs, finely chopped
- Garlic: 2 cloves, minced
- Cream of Chicken Soup: 1 can (10.5 ounces)
- Cream of Mushroom Soup: 1 can (10.5 ounces)
- Diced Tomatoes with Green Chilies: 1 can (10 ounces), like Ro-Tel, undrained
- Chicken Broth: 1 cup
- Cheddar Cheese: 2 cups, shredded (plus more for topping)
- Salt: 1 teaspoon, or to taste
- Black Pepper: 1/2 teaspoon, or to taste
Required Tools
You don’t need a lot of fancy equipment for this recipe. Here are the kitchen basics you should have on hand.
- Large Pot (for pasta)
- Colander
- Large Skillet or Dutch Oven
- Wooden Spoon or Spatula
- Measuring Cups and Spoons
- 9×13 inch Baking Dish
- Cheese Grater
Pro Tips
After making this dish dozens of times, I’ve learned a few things. These tips will help you get it perfect on your first try.
- Shred Your Own Cheese. I can’t stress this enough. Pre-shredded cheese has additives to prevent caking, which means it won’t melt as smoothly. Grating a block of cheddar will give you a much creamier, dreamier sauce.
- Don’t Overcook the Pasta. Cook your spaghetti until it’s just ‘al dente’ (still has a slight bite). It will continue to cook in the oven, and this prevents it from turning into mush.
- Save That Pasta Water. Before you drain your spaghetti, save about a cup of the starchy water it cooked in. If your sauce seems too thick, a splash of this magic liquid will thin it out while helping it cling to the pasta.
- Taste Before You Bake. Always taste your sauce mixture before you combine it with the pasta and bake. This is your last chance to adjust the salt, pepper, or add a little extra spice.
Step-By-Step Instructions
Alright, let’s get cooking. Follow these simple steps for a perfect casserole.
Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
Step 2: Cook the spaghetti according to package directions until al dente. Drain it, but remember to save about a cup of the pasta water just in case.
Step 3: While the pasta is cooking, melt the butter in a large skillet or Dutch oven over medium heat. Add the chopped onion, bell pepper, and celery. Cook until they are soft, which usually takes about 5-7 minutes.
Step 4: Add the minced garlic to the skillet and cook for another minute until you can smell it. Be careful not to let it burn.
Step 5: Stir in the cream of chicken soup, cream of mushroom soup, the undrained can of diced tomatoes with green chilies, and the chicken broth. Mix it all together until it’s smooth.
Step 6: Bring the sauce to a gentle simmer. Reduce the heat to low and stir in the 2 cups of shredded cheddar cheese. Keep stirring until the cheese is completely melted and the sauce is creamy.
Step 7: Remove the sauce from the heat. Add the cooked, shredded chicken and the drained spaghetti to the skillet. Season with salt and pepper. Toss everything together until the pasta and chicken are fully coated in that glorious sauce.
Step 8: Pour the entire mixture into your prepared baking dish and spread it out evenly. Sprinkle some extra shredded cheese over the top. As much as your heart desires!
Step 9: Bake for 25-30 minutes, or until the casserole is bubbly and the cheese on top is melted and slightly golden. Let it rest for about 10 minutes before serving. This helps it set up a bit.
Substitutions and Variations
This recipe is very forgiving. Feel free to play around with it to use what you have or to suit your taste.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Chicken | Cooked ground turkey or beef | A different but delicious flavor. |
| Cheddar Cheese | Colby, Monterey Jack, or a blend | Changes the flavor profile slightly. |
| Green Bell Pepper | Red or yellow bell pepper, mushrooms | Adds a different sweetness or earthiness. |
| Cream of Chicken | Cream of celery or another can of mushroom | Keeps it creamy with a new taste. |
For a spicier kick, add a chopped jalapeño with the onions or a dash of red pepper flakes to the sauce. You can also stir in a cup of frozen peas or corn at the end for extra veggies.
Make-Ahead Tips
This is a fantastic dish to prepare ahead of time, which is perfect for busy weeknights or potlucks.
You can assemble the entire casserole, but don’t bake it. Cover the dish tightly with foil and refrigerate it for up to two days. When you’re ready to eat, you may need to add about 10-15 minutes to the baking time since it’s starting from cold.
It also freezes beautifully. Assemble as directed, cover tightly with both plastic wrap and foil, and freeze for up to 3 months. Thaw it in the refrigerator overnight before baking.
Nutrition, Pairings, and More
Let’s break down some of the other details you might be curious about.
| Category | Details |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Total Time | 50 minutes |
| Servings | 8 |
Nutritional Breakdown: Please note that these are estimates. A single serving has approximately 550-650 calories, depending on the specific ingredients you use.
Dietary Swaps: For a gluten-free version, simply use your favorite gluten-free spaghetti. For a dairy-free option, you’d need to use dairy-free butter, dairy-free cheese alternatives, and find a substitute for the cream soups, such as a homemade cashew cream sauce.
Meal Pairing Suggestions: Because this dish is so rich and hearty, it pairs best with something light and fresh. A simple green salad with a vinaigrette dressing is perfect. Steamed green beans or roasted broccoli also work wonderfully. And of course, you can never go wrong with a side of buttery garlic bread for soaking up any extra sauce.
Time-Saving Tip: The biggest time-saver is using a pre-cooked rotisserie chicken from the grocery store. It’s flavorful, moist, and all you have to do is shred it.
Leftovers and Storage
Chicken spaghetti makes for amazing leftovers, sometimes it’s even better the next day!
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, the oven is your best friend. Place a serving in an oven-safe dish, cover with foil, and heat at 350°F until warmed through. This prevents it from drying out. You can use the microwave in a pinch, but the texture is better from the oven.
Frequently Asked Questions
Q1. Can I use a different type of pasta?
Ans: Absolutely. While spaghetti is the classic choice, this casserole is also delicious with fettuccine, penne, or rotini. Use what you have on hand!
Q2. My casserole came out a little dry. What did I do wrong?
Ans: This usually happens for one of two reasons: the pasta was overcooked initially, or there wasn’t quite enough sauce. Make sure to cook the pasta only to al dente. If your sauce looks very thick before baking, stir in a splash of that reserved pasta water or a little extra chicken broth.
Q3. Is it possible to freeze the entire baked casserole?
Ans: Yes! Let the baked casserole cool completely, then cover it tightly and freeze. To reheat, let it thaw in the fridge overnight and then bake, covered, at 350°F until hot and bubbly.
Q4. I don’t have diced tomatoes with green chilies. What else can I use?
Ans: You can substitute a can of regular diced tomatoes (undrained) and add a small, 4-ounce can of chopped green chilies. If you don’t like spice, just use the plain diced tomatoes.
| Problem | Quick Fix |
|---|---|
| Sauce is too thick | Add saved pasta water or chicken broth |
| Not cheesy enough | Stir more cheese into the sauce |
| Too bland | Add more salt, pepper, or a pinch of cayenne |
Wrapping Up
This Chicken Spaghetti recipe is more than just a meal; it’s a dish that creates memories. It’s perfect for a weeknight dinner, a potluck star, or a comforting meal to bring to a friend in need.
The beauty of it lies in its simplicity and its rich, satisfying flavor. It’s a true crowd-pleaser that I hope finds a regular spot in your recipe rotation.
Now it’s your turn. Give this recipe a try and see how it brings a little extra warmth to your dinner table. I’d love to hear how it turns out for you, so please leave a comment below with your experience or any questions you might have!
