Chicken Spaghetti is a classic comfort food that brings together tender chicken, creamy cheese sauce, and perfectly cooked spaghetti noodles. This dish is warm, filling, and full of those familiar flavors that feel like a big, cozy hug on a plate.
I love making chicken spaghetti because it’s so easy to put together, yet it always feels special. The gooey cheese mixed with shredded chicken and a touch of tomato gives it just the right amount of richness and a little tang. It’s one of those recipes that always gets a thumbs-up from family and friends, no matter the occasion.
My favorite way to enjoy chicken spaghetti is fresh out of the oven, when the cheese is bubbling and the edges are just starting to turn golden. It’s great on its own or with a simple green salad on the side. Whenever I make this dish, it reminds me of those cozy nights spent around the dinner table with loved ones, sharing stories and laughter.
Key Ingredients & Substitutions
Spaghetti: Use regular spaghetti, but feel free to swap for whole wheat or gluten-free pasta. Just cook it al dente to keep some bite in your casserole.
Chicken: Cooked shredded chicken is best here. Rotisserie chicken works great for saving time, or use leftover roasted chicken.
Cream Soups: The cream of mushroom and cream of chicken soups add creaminess and flavor. For a homemade touch, try blending cream cheese and broth or use canned cream of celery as a swap.
Diced Tomatoes with Green Chilies: These add a mild kick and tang. For less spice, use plain diced tomatoes or add mild bell peppers instead.
Sour Cream: This keeps the dish rich and creamy. Greek yogurt is a nice lighter substitute with similar tang.
Cheddar Cheese: Cheddar melts well and adds sharpness. You can mix in mozzarella for extra stretch or use Monterey Jack for a milder flavor.
How Can You Make Sure the Chicken Spaghetti Isn’t Too Mushy?
A common issue is ending up with a soggy casserole. Here’s how to avoid that:
- Cook spaghetti just until al dente—firm but cooked—then drain well.
- Don’t overmix the casserole; gently fold ingredients to avoid breaking noodles.
- Drain the diced tomatoes thoroughly to limit extra liquid.
- When baking, don’t cover the dish, so moisture can evaporate and you get a nice texture.
- Let it rest a few minutes after baking; it helps the sauce thicken and settle.
Equipment You’ll Need
- Large pot – for cooking the spaghetti, I recommend a 4-6 quart size so it doesn’t spill over.
- Skillet or sauté pan – great for softening the onions and garlic easily.
- Mixing bowl – for combining all the sauce ingredients smoothly.
- 9×13-inch baking dish – perfect for baking the casserole until bubbly and golden.
- Measuring cups and spoons – to keep everything accurate and tidy.
- Cooking spoon or spatula – for mixing ingredients gently without breaking the noodles.
Flavor Variations & Add-Ins
- Extra Veggies: Stir in sautéed bell peppers, mushrooms, or spinach for more color and nutrients.
- Spicy Kick: Add sliced jalapeños or a dash of hot sauce to give it some heat.
- Cheese Twist: Mix in pepper jack or Monterey Jack cheese for different flavors or extra gooeyness.
- Protein Swap: Use cooked turkey, ham, or cooked shrimp instead of chicken for a fun twist.
Chicken Spaghetti Recipe
Ingredients You’ll Need:
- 8 ounces spaghetti
- 2 cups cooked chicken, shredded or diced
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10 oz) diced tomatoes with green chilies (drained)
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onions
- 2 cloves garlic, minced
- 2 tablespoons butter or olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika (optional)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and cook the pasta and sauté the vegetables, then about 25-30 minutes to bake. Total time is roughly 40-45 minutes, perfect for a fulfilling weeknight dinner.
Step-by-Step Instructions:
1. Cook the Spaghetti:
Start by bringing a large pot of salted water to a boil. Cook the spaghetti until al dente, following the package instructions. Drain the pasta well and set it aside.
2. Prepare the Chicken Sauce:
In a large skillet, heat butter or olive oil over medium heat. Add the chopped onions and minced garlic and sauté until they become soft and fragrant, about 3-4 minutes.
Once sautéed, transfer these to a large mixing bowl. Add cooked chicken, cream of mushroom soup, cream of chicken soup, drained diced tomatoes with green chilies, sour cream, half of the shredded cheddar cheese, salt, pepper, and paprika if desired. Stir everything together until well combined.
3. Combine and Bake:
Add the cooked spaghetti to the chicken and sauce mixture. Gently fold the noodles into the sauce, making sure they are evenly coated.
Transfer this mixture to a greased 9×13-inch baking dish. Sprinkle the remaining shredded cheddar cheese evenly on top.
Bake uncovered in your preheated oven at 350°F (175°C) for 25-30 minutes until the casserole is bubbly and the cheese on top is melted and slightly golden.
4. Serve and Garnish:
Once baked, remove the dish from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley for a pop of color and fresh flavor.
Serve your delicious chicken spaghetti warm, with sides like garlic bread or a crisp green salad for a complete meal.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely before cooking. Thaw in the fridge overnight or use the defrost setting on your microwave. This helps the chicken cook evenly and blend well in the casserole.
Can I Prepare Chicken Spaghetti Ahead of Time?
Absolutely! You can assemble the casserole a day in advance and keep it covered in the fridge. When ready, bake it as directed, adding a few extra minutes if baking straight from the fridge.
How Do I Store Leftovers?
Store any leftover chicken spaghetti in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until hot, stirring occasionally for even heating.
Can I Make This Recipe Dairy-Free or Lower Fat?
Yes! Use dairy-free sour cream and cheese alternatives, or substitute sour cream with plain Greek yogurt. You can also reduce the amount of cheese or use reduced-fat cheeses for a lighter version.