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Whenever our family has a get-together or I need to bring a dish to a potluck, my grandma’s recipe notebook always falls open to this page. This Chicken Spaghetti is the ultimate potluck casserole! It’s creamy, it’s cheesy, it serves a crowd, and it’s always the first dish to be scraped clean. It’s the best recipe to share with the people you love.
This recipe is a Pioneer Woman classic featuring creamy cheesy sauce in a baked casserole dish with tender shredded chicken and al dente spaghetti pasta. Add rotel diced tomatoes with green chiles for a make-ahead freezer friendly, freezer-friendly casserole that’s perfect comfort food weeknight dinner. Whether you want simple versions, italian style, or old fashioned recipes, this works perfectly.
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Why You’ll Love This Chicken Spaghetti
1. Ultimate Comfort Food – This casserole is pure comfort food that brings the whole family to the table. The creamy cheesy sauce coating tender pasta is irresistible. It’s one of those homemade recipes that tastes like love in a dish.
2. Perfect for Meal Prep – This is a make-ahead freezer friendly meal that saves busy weeknights. Make a double batch, freeze one for later. The freezer-friendly casserole reheats beautifully for quick comfort food weeknight dinner options all week.
3. Feeds a Crowd – This baked casserole dish serves 8-10 people easily, making it perfect for potlucks, family gatherings, or meal prep. One pan feeds everyone with minimal effort. It’s ideal for recipes that stretch your budget.
Ingredients for Chicken Spaghetti
This recipe uses simple ingredients to create restaurant-quality comfort food. You’re making the best version with pantry staples.
What You’ll Need
For the Casserole:
- 1 lb spaghetti pasta
- 3 cups cooked chicken, shredded (rotisserie works great)
- 1 can (10 oz) Rotel diced tomatoes with green chiles
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup chicken broth
- 8 oz cream cheese, softened
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Optional Additions:
- 1 cup sliced mushrooms
- 1 jalapeño, diced
- 1/2 cup Velveeta for extra creaminess
- Fresh cilantro for garnish
- Crushed crackers or breadcrumbs for topping
Why These Ingredients Matter
Tender Shredded Chicken – Using pre-cooked chicken like rotisserie saves time and adds flavor. The tender chicken breast shreds easily and absorbs the creamy cheesy sauce. This is what makes rotisserie versions so popular for quick dinners.
Rotel Diced Tomatoes with Green Chiles – Rotel adds a slight kick and tomato flavor that brightens the rich sauce. This is a signature ingredient in creamy rotel chicken pasta and makes this chicken spaghetti with rotel so addictive. It’s what separates good from amazing cheesy versions.
Creamy Cheesy Sauce – The combination of cream soups, cream cheese, and melty cheese creates that signature creamy texture. This chicken spaghetti with cream cheese is what makes million dollar chicken spaghetti recipe and million dollar spaghetti with chicken so indulgent. This homemade cheese sauce is the secret to success.
Instructions for Making Chicken Spaghetti
Step-by-Step Directions
Step 1: Preheat oven to 350°F. Grease a 9×13 inch baking dish with butter or cooking spray.
Step 2: Cook al dente spaghetti pasta according to package directions, but reduce cooking time by 2 minutes since it will bake later. Drain and set aside.
Step 3: In a large skillet, melt butter over medium heat. Add diced onion and bell pepper. Cook for 5-6 minutes until softened.
Step 4: Add minced garlic and cook for 30 seconds until fragrant. Season with cumin, chili powder, salt, and pepper.
Step 5: In a large bowl, combine cream of chicken soup, cream of mushroom soup, chicken broth, softened cream cheese, and Rotel. Mix until smooth and the cream cheese is incorporated.
Step 6: Add the cooked vegetables, tender shredded chicken, and cooked spaghetti to the sauce mixture. Stir until everything is well coated with the creamy cheesy sauce.
Step 7: Fold in 1 cup of cheddar cheese and 1/2 cup mozzarella, saving the rest for topping.
Step 8: Pour the mixture into the prepared baking dish. Spread evenly and smooth the top.
Step 9: Sprinkle the remaining cheddar and mozzarella cheese over the top. This creates that beautiful melty cheese layer.
Step 10: Bake uncovered for 25-30 minutes until bubbly and the cheese is melted and golden. Let rest 5 minutes before serving.
Hint: This pairs perfectly with balsamic chicken and veggie orzo for variety, or serve alongside sticky chicken rice bowls for a complete meal.
Top Tip
What All Goes in Chicken Spaghetti? – Traditional ingredients include cooked spaghetti, shredded chicken, cream soups (chicken and mushroom), Rotel tomatoes, onions, bell peppers, cream cheese, and cheddar cheese. Many versions add chicken broth to thin the sauce and Mexican spices for flavor. The dish originated in Texas where it became a potluck staple.
Does Chicken Go Well in Spaghetti? – Yes! Chicken and spaghetti work beautifully together. The mild chicken absorbs the creamy sauce while adding protein and substance. Italian versions use marinara, while Tex-Mex versions use cheese sauce. Both are delicious. The pasta shape holds the sauce perfectly.
Don’t Overcook the Pasta – Cook the al dente spaghetti pasta 2 minutes less than package directions since it continues cooking in the oven. Overcooked pasta gets mushy in the baked casserole dish. Slightly firm pasta maintains texture after baking.
Make it Ahead – This is perfectly make-ahead freezer friendly. Assemble completely, cover tightly, and refrigerate up to 2 days or freeze up to 3 months. Bake from refrigerated, adding 10 extra minutes. From frozen, thaw overnight first.
My Chicken Spaghetti Journey
I discovered this recipe when I needed something comforting that would feed my whole family without spending hours in the kitchen. I wanted that homemade taste without the work.
When I made it for the first time, Grandma watched me and said, “Jazzy, this is smart casserole cooking! Everything bakes together, and that cheese on top gets all golden and bubbly. This is the kind of meal that brings people together around the table.”
She was absolutely right. Now this is my go-to comfort food weeknight dinner when I need to feed a crowd or want leftovers all week. It’s become a staple for potlucks and family gatherings. Every time I make it, I remember that first batch and how everyone asked for seconds. It’s proof that the best comfort food doesn’t have to be complicated.
Substitutions for Chicken Spaghetti
Pasta Options – Use any long pasta like linguine or fettuccine. Try chicken spaghetti squash for low-carb by replacing pasta with roasted spaghetti squash. Penne or rigatoni work too. Each creates different textures for cheese pasta variations.
Cheese Variations – For velveeta versions, replace cream cheese with Velveeta for extra creamy texture. This recipe uses 8 oz softened cream cheese for the perfect richness. Try Monterey Jack for monterey chicken spaghetti or use all cheddar. Add pepper jack for heat. The velveeta version is ultra-smooth.
Sauce Alternatives – Make chicken spaghetti with red sauce by using marinara instead of cream soups for italian versions. Skip Rotel for milder taste. Use all cream of chicken soup if you don’t like mushrooms. Each changes the flavor profile for healthy adaptations.
Protein Swaps – Use rotisserie chicken, leftover turkey, or cooked ground beef. Shredded pork works beautifully. Each protein adapts well to this creamy casserole method, similar to techniques in taco rice bowl.
Variations on Chicken Spaghetti
Rotel Version – This classic rotel chicken spaghetti uses the signature 10 oz can of Rotel diced tomatoes with green chiles. The rotel version is a Texas favorite with that perfect kick. This is what makes creamy rotel chicken spaghetti so addictive and popular at potlucks.
Easy Casserole – For the simplest chicken spaghetti casserole easy version, use rotisserie chicken, skip sautéing vegetables, and mix everything in one bowl. Top with cheese and bake. Done in 15 minutes of prep.
Crock Pot Style – For crock pot chicken spaghetti, cook pasta separately. Add all other ingredients to slow cooker on LOW for 3-4 hours. Stir in cooked pasta the last 30 minutes. Top with cheese.
Pioneer Woman Style – The chicken spaghetti pioneer woman version uses Velveeta and Rotel. Add diced green chiles and use rotisserie chicken for authentic taste.
Baked Version – For traditional baked chicken spaghetti, add a buttery cracker or breadcrumb topping before baking. This creates a crunchy contrast to the creamy interior, similar to maple glazed chicken with sweet potatoes texture play.
Equipment for Chicken Spaghetti
9×13 Inch Baking Dish – The standard size for this baked casserole dish. Glass or ceramic works great. This size feeds 8-10 people perfectly.
Large Pot – For cooking the al dente spaghetti pasta. A 6-quart pot gives you room to stir without boiling over.
Large Mixing Bowl – For combining all ingredients before baking. A 5-quart bowl gives you room to mix without spilling.
Skillet – For sautéing the vegetables. A 10-12 inch skillet works perfectly for the onions and peppers.
Storage Tips for Chicken Spaghetti
Refrigerator Storage – Store leftovers covered in the fridge for 3-4 days. The flavors actually improve overnight as everything melds together. This makes great meal prep.
Reheating Tips – Reheat individual portions in the microwave for 2-3 minutes. For the whole dish, cover with foil and reheat at 350°F for 20-25 minutes. Add a splash of chicken broth if it seems dry.
Freezer Storage – This is perfectly freezer-friendly casserole material! Freeze assembled but unbaked for up to 3 months. Or freeze leftovers in portions. Thaw overnight in the fridge before reheating. The make-ahead freezer friendly nature makes it ideal for busy weeks.
Make-Ahead Strategy – Assemble up to 2 days ahead, cover, and refrigerate. When ready to eat, let it sit at room temperature for 30 minutes, then bake as directed. This comfort food weeknight dinner becomes even easier with planning.
Grandma’s Secret for Chicken Spaghetti
Grandma taught me the most important trick for making this casserole taste restaurant-quality. “Jazzy,” she said while watching me make it one evening, “the secret to really good casserole is to not make the sauce too thick. Some people forget to add enough liquid, and it gets dry when it bakes. That chicken broth you add is crucial – it keeps everything moist and helps the flavors blend.”
“And here’s another secret: use rotisserie chicken instead of cooking your own. The seasoning from the rotisserie adds so much flavor. Plus it saves you time, which means you’re more likely to actually make this on a busy night.”
“One more thing: don’t skip letting it rest after baking. Give it at least 5 minutes. The sauce thickens as it cools slightly, and it cuts into nice portions instead of being soupy.”
She was absolutely right. Now I always add plenty of liquid, use rotisserie chicken for flavor and convenience, and exercise patience at the end. These simple tricks turn good casserole into amazing, perfectly creamy comfort food that everyone loves.
FAQ about Chicken Spaghetti
What all goes in chicken spaghetti?
Traditional chicken spaghetti includes cooked spaghetti, shredded chicken, cream of chicken soup, cream of mushroom soup, Rotel tomatoes with green chiles, onions, bell peppers, cream cheese, cheddar cheese, and chicken broth. Seasonings typically include cumin, chili powder, garlic, salt, and pepper.
Some versions add Velveeta, mushrooms, or jalapeños. The dish originated in Texas and became popular at church potlucks and family gatherings.
Does chicken go well in spaghetti?
Yes, chicken pairs excellently with spaghetti! The mild chicken absorbs sauces beautifully while adding protein and substance. Italian versions use marinara or Alfredo sauce with chicken and spaghetti. Tex-Mex versions feature creamy cheese sauce with Rotel.
The pasta shape holds sauce in every bite, and the chicken adds satisfying texture. It’s a versatile combination that works with almost any flavor profile.
Is spaghetti and chicken healthy?
Spaghetti and chicken can be healthy depending on how it’s prepared. Chicken provides lean protein, and pasta offers carbohydrates for energy. For healthier versions like chicken spaghetti healthy, use whole wheat pasta, grilled chicken breast, lots of vegetables, and lighter sauces.
Traditional casserole versions with cream soups and cheese are higher in calories and fat but can be enjoyed in moderation. Adding vegetables and using Greek yogurt instead of cream cheese lightens it up.
What is the secret to a creamy chicken pasta?
The secret to creamy chicken pasta is using enough liquid and fat. Combine cream cheese, cream soups, and chicken broth for the right consistency. Cook pasta al dente so it doesn’t absorb too much sauce. Use full-fat dairy for richness.
Don’t overbake – the sauce thickens as it cools. Reserve some pasta cooking water to thin sauce if needed. The starch helps emulsify the sauce for extra creaminess.
Conclusion
This Chicken Spaghetti is the ultimate potluck winner! So get ready to bring the star of the show! It’s such a joy to share a dish that you know will bring smiles to everyone’s faces. Just be prepared to have everyone ask you for the recipe!
If you love chicken pasta, check out this Chicken Spaghetti II from Allrecipes for another delicious variation.
Give this chicken spaghetti recipe a try and let me know what you think. Grandma and I love hearing about your comfort food successes!
Grandma’s Ultimate Chicken Spaghetti
Equipment
- 1 9×13-inch baking dish Glass or ceramic works perfectly
- 1 Large pot For boiling the spaghetti.
- 1 Large skillet For sautéing the vegetables.
- 1 Large mixing bowl You'll need room to stir everything together!
Ingredients
- 1 lb spaghetti pasta
- 3 cups cooked chicken, shredded Grandma's secret: use a rotisserie chicken to save time!
- 1 can10 oz Rotel diced tomatoes with green chiles Don't drain it! You want all that flavor.
- 1 can10.5 oz cream of chicken soup
- 1 can10.5 oz cream of mushroom soup
- 1 cup chicken broth This keeps the casserole moist and creamy.
- 8 oz cream cheese Set it out on the counter so it's nice and soft.
- 1 medium onion Diced.
- 1 green bell pepper Diced.
- 2 cups shredded cheddar cheese Divided.
- 1 cup shredded mozzarella cheese Divided.
- 2 tablespoons butter
- 2 cloves garlic Minced.
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper To taste.
Instructions
- First, preheat your oven to 350°F (175°C). Grab your trusty [9×13 inch baking dish] and grease it. Grandma always said a little butter now saves a lot of scrubbing later!
- Cook the [spaghetti pasta] according to the package directions, but pull it 2 minutes early. It needs to be 'al dente,' as Grandma would say, so it doesn't get mushy when it bakes in that creamy sauce. Drain and set it aside.
- In a [large skillet], melt the [butter] over medium heat. Add the diced [onion] and [green bell pepper]. Cook them for about 5-6 minutes until they get soft and smell amazing. This is the flavor base Grandma insisted on!
- Add the minced [garlic] and cook for just 30 seconds until you can smell it, don't let it burn! Stir in the [cumin], [chili powder], [salt], and [pepper]. Letting them 'wake up' in the hot pan was Grandma's trick for the best flavor.
- In a [large mixing bowl], combine the [cream of chicken soup], [cream of mushroom soup], [chicken broth], softened [cream cheese], and the entire can of [Rotel]. Mix it with a whisk until the cream cheese is mostly smooth. A few little lumps are just fine; they'll melt into the casserole beautifully.
- Now for the best part! Add the cooked vegetables from your skillet, the [shredded chicken], and the drained [spaghetti pasta] right into that big bowl of sauce. Stir everything gently with a big spoon until it's all coated. This is where you see it all come to life!
- Gently fold in 1 cup of the [shredded cheddar cheese] and 1/2 cup of the [shredded mozzarella cheese]. You've got to have cheese inside the casserole, not just on top. That's non-negotiable in Grandma's book.
- Pour the entire mixture into your prepared [9×13 inch baking dish]. Spread it out in an even layer. My favorite part is smoothing the top, getting it ready for that cheesy blanket.
- Sprinkle the remaining 1 cup of [cheddar cheese] and 1/2 cup of [mozzarella cheese] all over the top. Be generous! Grandma always said, "Don't be shy with the cheese, Jazzy. It's what makes people smile."
- Bake uncovered for 25-30 minutes. You'll know it's done when it's hot, bubbly all around the edges, and that cheese on top is melted and just starting to turn golden brown. The whole kitchen will smell like home.
- This is the hardest part! Let it rest on the counter for 5-10 minutes before serving. This is Grandma's final secret: it lets the sauce thicken up just right, so every scoop is perfectly creamy, not soupy.
Notes
- Grandma’s Rotisserie Secret: Grandma always said the key to the best-tasting and easiest chicken spaghetti was using a pre-cooked rotisserie chicken. It adds so much more flavor than plain boiled chicken, and it saves you an entire step!
- Pasta Tip: I promise, pulling the pasta 2 minutes early is the most important trick! The spaghetti will finish cooking in the oven, and this keeps it from turning into mush.
- Make-Ahead: This is the perfect make-ahead dish. Assemble it completely (but don’t bake), cover tightly, and refrigerate for up to 2 days. Let it sit at room temperature for 30 minutes before baking, then add about 10-15 extra minutes to the cook time.
- Freezer-Friendly: You can also freeze the unbaked casserole. Cover it tightly with foil and freeze for up to 3 months. Thaw it overnight in the fridge before baking as directed.
