Classic Chicken Spaghetti Recipe – Easy & Cheesy!

Ever craved something warm, cheesy, and ready in a flash? I sure have—and that’s how this chicken spaghetti recipe was born. The first time I threw together shredded rotisserie chicken, a can of cream soups, and cooked spaghetti, I couldn’t believe how creamy and comforting it turned out.

If you’re after a quick, family‑friendly meal that hits all the nostalgic comfort‑food notes, this is it. In this post, we’ll cover everything: ingredients, step‑by‑step instructions, smart swaps, cooking tips, tasty variations, nutrition info, FAQs, and of course, how to get that cheesy layer on top golden‑brown perfection.

So grab a wooden spoon—and let me walk you through your new favorite spaghetti casserole!

Why You’ll Love This Recipe

• Quick & easy: Ready in about 30 minutes using pantry staples and rotisserie chicken.
• Cheesy, creamy & comforting: Exactly the cheesy chicken spaghetti you imagined.
• Kid‑approved: Love the gooey cheese and sneaky veggies.
• Flexible: Swap cream of mushroom or add green chiles for a twist.
• Pantry-friendly: No need to run to the store—most ingredients you already have.

Ingredients You’ll Need

For the base

• 12 oz cooked spaghetti noodles, drained (cooked al dente)
• 2 cups cooked chicken, shredded or chopped (rotisserie or poached)
• 1 (10.5 oz) can cream‑of‑chicken soup
• 1 (10.5 oz) can cream‑of‑mushroom soup (optional swap)
• 1 (10 oz) can diced tomatoes & green chiles, drained
• 1 cup chicken broth (adds saucy consistency)
• 1 cup sharp cheddar cheese, shredded

Seasonings

• 1 tsp garlic powder
• 1 tsp onion powder
• Salt & black pepper, to taste

Topping

• 1 cup cheddar cheese, extra for topping
• ½ cup mozzarella cheese, optional for melty pull

Mini‑tip: Use pre‑shredded cheese for convenience—just stir it in while still hot, so it melts well.

Ingredient Substitutions

1. Cream soups: Go dairy‑free with coconut milk + flour slurry; or use Greek yogurt + broth.
2. Diced tomatoes: Use plain diced tomatoes or add green chiles for mild heat.
3. Spaghetti noodles: Swap with penne, elbow macaroni, or gluten‑free pasta.
4. Cheese: Pepper jack adds spice; Parmesan gives savory depth.
5. Chicken: Ground turkey works for a lower‑fat version.

Each swap slightly changes flavor or texture—feel free to experiment!

How to Make Chicken Spaghetti Recipe

1. Preheat & prep (2 min)

Preheat oven to 350°F (175°C). Grease a 9×13” baking dish. Make sure chicken is shredded and pasta is cooled and drained.

2. Mix the base (5 min)

In a large bowl, combine:

• Cooked spaghetti
• Shredded chicken
• Cream‑of‑chicken & cream‑of‑mushroom soups
• Diced tomatoes & green chiles
• Chicken broth
• 1 cup cheddar cheese
• Garlic & onion powder
  Stir until everything’s evenly coated—look for creamy, saucy texture.

3. Season to taste (1 min)

Taste and season with salt and pepper. Adjust garlic or onion powder if needed. The final bake will meld flavors, so slightly over‑season now.

4. Bake (20 min)

Pour mixture into prepared dish. Sprinkle extra cheddar and mozzarella on top. Bake uncovered for 20 minutes, until cheese is bubbling and top is golden brown.

5. Rest & serve (2 min)

Let the casserole rest 2–3 minutes before serving. It helps set and is easier to spoon.

Expert Tips and Common Mistakes to Avoid

• Don’t skip draining noodles—extra water makes the sauce too thin.
• Use hot sauce if reheating leftovers—they often need an extra splash of moisture and flavor.
• Cover halfway during baking if the top browns too fast.
• Let it rest before serving—that cheesy layer holds better.
• Bulk it up: Stir in a handful of frozen peas or corn for extra veggie goodness.

Variations & Add‑Ons

• Gluten‑free: Try GF pasta and GF cream soups.
• Dairy‑free: Use dairy‑free cheese and cream soups.
• Spicy Southwestern: Add jalapeños and swap cheddar for pepper jack.
• Broccoli & mozzarella: Stir in chopped broccoli before baking.
• Chicken bacon ranch: Mix in bacon bits and ranch seasoning—oven is optional.

Good on its own or topped with crispy tortilla strips!

Serving Suggestions

• With greens: Mercury‑light Caesar or mixed lettuce salad brightens things.
• Crunchy side: Serve with garlic bread or warm rolls.
• Fresh finish: Garnish with chopped parsley, green onion, or diced tomatoes.
• For a playful twist: Spoon it into steamed bell pepper halves for “stuffed” bowls.

Storage & Reheating

Refrigeration

Cover and chill in fridge up to 4 days.

Freezing

Freeze in an airtight container for up to 3 months. Thaw overnight before reheating.

Reheating

• Oven: Heat at 350°F for 10–15 min covered, then uncover to melt cheese.
• Microwave: Heat single servings on medium, stirring occasionally.
• Stovetop: Warm in a skillet over medium, adding a splash of broth if needed.

Nutrition Information (per serving, 6 servings)

• Calories: ~420
• Protein: 28 g
• Carbs: 36 g
• Fat: 18 g
• Sugar: 4 g
• Fiber: 2 g
• Sodium: ~650 mg

Prep, Cook, and Total Time

Conclusion

This easy chicken spaghetti recipe feels like a hug in a bowl—creamy, cheesy comfort that comes together fast and fills bellies with joy. Whether you’re cooking for family nights or meal-prepping for the week, it’s a versatile classic that I can’t get enough of.

Give it a try, and let me know how it turned out! Leave a comment, share your favorite variation, or rate it below. Your next cozy dinner awaits!

Chicken Spaghetti Recipe

This easy chicken spaghetti recipe feels like a hug in a bowl—creamy, cheesy comfort that comes together fast and fills bellies with joy. Whether you're cooking for family nights or meal-prepping for the week, it's a versatile classic that I can't get enough of.

Print Recipe Pin Recipe

Prep Time 8 minutes mins

Cook Time 21 minutes mins

Total Time 30 minutes mins

Course Dinner, Main Course

Cuisine American, Southern

Servings 6 Servings

Calories 420 kcal

Ingredients

  

• For the base
• 12 oz cooked spaghetti noodles drained (cooked al dente)
• 2 cups cooked chicken shredded or chopped (rotisserie or poached)
• 1 10.5 oz can cream-of-chicken soup
• 1 10.5 oz can cream-of-mushroom soup (optional swap)
• 1 10 oz can diced tomatoes & green chiles, drained
• 1 cup chicken broth
• 1 cup sharp cheddar cheese shredded
• Seasonings
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt & black pepper to taste
• Topping
• 1 cup cheddar cheese extra for topping
• ½ cup mozzarella cheese optional for melty pull

Instructions

 

• Preheat & prep (2 min)
• Preheat oven to 350°F (175°C). Grease a 9×13” baking dish. Make sure chicken is shredded and pasta is cooled and drained.
• Mix the base (5 min)
• In a large bowl, combine:
• Cooked spaghetti
• Shredded chicken
• Cream-of-chicken & cream-of-mushroom soups
• Diced tomatoes & green chiles
• Chicken broth
• 1 cup cheddar cheese
• Garlic & onion powder
• Stir until everything’s evenly coated—look for creamy, saucy texture.
• Season to taste (1 min)
• Taste and season with salt and pepper. Adjust garlic or onion powder if needed.
• Bake (20 min)
• Pour mixture into prepared dish. Sprinkle extra cheddar and mozzarella on top. Bake uncovered for 20 minutes, until cheese is bubbling and top is golden brown.
• Rest & serve (2 min)
• Let the casserole rest 2–3 minutes before serving.

Notes

• Don’t skip draining noodles—extra water makes the sauce too thin.
• Use hot sauce if reheating leftovers—they often need an extra splash of moisture and flavor.
• Cover halfway during baking if the top browns too fast.
• Let it rest before serving—that cheesy layer holds better.
• Bulk it up: Stir in a handful of frozen peas or corn for extra veggie goodness.

Keyword chicken spaghetti recipe, cheesy chicken spaghetti, creamy chicken pasta, easy spaghetti casserole, rotisserie chicken spaghetti