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.
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.