Creamy Chicken Spaghetti

Creamy Chicken Spaghetti is a hearty baked pasta made with tender shredded chicken, spaghetti, vegetables, melted cheese, and a rich Rotel cream sauce. It works especially well for weeknight dinners, Sunday dinner, potlucks, or feeding the family.

The flavor starts before the casserole goes into the oven. Onion and bell pepper soften in butter, garlic gets a quick sauté, and the seasonings go straight into the creamy sauce. Cooking the spaghetti just shy of al dente keeps it from turning mushy while it bakes.

Why You’ll Love This Recipe

• Cooked chicken and pantry ingredients keep the preparation straightforward.
• Cheddar and Monterey Jack melt into a creamy sauce, with extra cheddar on top.
• Undrained Rotel brings tomato flavor and a little heat to balance the richness.
• The casserole can be assembled ahead and baked when you need it.

Key Ingredients

• Spaghetti: Boil just shy of al dente; it will finish in the oven.
• Cooked chicken: Use shredded rotisserie chicken, leftover baked chicken, or freshly cooked chicken breast. Start with fully cooked meat.
• Rotel: Keep the tomatoes and green chilies undrained so the liquid helps loosen and flavor the sauce.
• Cream soups and sour cream: Condensed cream of chicken and cream of mushroom soups give the sauce body; sour cream adds a little tang.
• Cheddar and Monterey Jack: Some cheddar goes into the sauce with the Jack, while the rest becomes the melted topping.
• Onion, bell pepper, garlic, and seasonings: Sauté the vegetables first to build flavor before the casserole bakes.

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Useful Tools and Seasoning

These product links go to my AB shop. Purchases support Smokin’ and Grillin’ with AB.

• AB’s SPG (Salt, Pepper, and Garlic) is an optional seasoning choice for the chicken and sauce. Start lightly and taste first: the soups and cheese already contribute salt. The recipe card keeps its original seasoning blend.
• Chef Knife helps dice the onion and bell pepper evenly so they soften together.
• AB’s Premium Garlic Press is useful for preparing the fresh garlic before it goes into the skillet.
• SnG Food Thermometer helps check that the center of the casserole and reheated portions reach 165°F.
• AB’s Grilling Glove System offers cut-resistant liners with disposable outer gloves for prep work. Keep them clean between tasks and use proper oven mitts for hot dishes; these are not heat gloves.

How to Make Creamy Chicken Spaghetti

1. Prep the Ingredients and Pasta

Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish. Dice the onion and bell pepper, mince the garlic, and shred the cooked chicken. Bring a large pot of salted water to a boil. Cook the spaghetti just shy of al dente according to its package, then drain.

2. Build the Flavor

Melt the butter in a large skillet or Dutch oven over medium heat. Cook the onion and bell pepper for 4–5 minutes, stirring occasionally, until softened. Add the garlic and cook for about 30 seconds, just until fragrant; do not let it brown.

3. Make the Creamy Sauce

Stir in the cream of chicken soup, cream of mushroom soup, undrained Rotel, chicken broth, sour cream, smoked paprika, garlic powder, onion powder, black pepper, and Cajun seasoning. Mix until smooth, then fold in the chicken, the portion of cheddar reserved for the sauce, and all of the Monterey Jack. Stir until the cheese starts melting, then taste before adding salt.

4. Combine and Bake

Toss in the drained spaghetti until it is coated. Add a little more broth if the mixture is too thick. Spread it into the baking dish and top with the remaining cheddar. Bake uncovered for 20–25 minutes, until bubbly and melted and the center reaches 165°F. Rest for 5–10 minutes before serving; garnish with parsley if you like.

Tips for Creamy Pasta

• Keep the spaghetti slightly underdone before baking, rather than cooking it until very soft.
• The mixture should be creamy, not watery. Add extra broth gradually so you do not thin it too far.
• Taste before adding salt; soups, broth, cheese, and Cajun blends vary in sodium.
• Let the casserole rest before serving so the sauce settles around the noodles.

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Creamy Chicken Spaghetti

5 from 5 votes

Prep: 15 minutes mins

Cook: 35 minutes mins

Rest Time: 5 minutes mins

Total: 55 minutes mins

Servings: 6

Creamy Chicken Spaghetti is an easy baked casserole made with tender chicken, Rotel, vegetables, spaghetti, and plenty of melted cheese.

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Ingredients  

1x2x3x

• ▢ 1 pound spaghetti
• ▢ 2 cups cooked shredded chicken or 2 large chicken breasts, cooked and shredded
• ▢ 2 tablespoons butter
• ▢ 1 small yellow onion diced
• ▢ 1 green bell pepper diced
• ▢ 3 cloves garlic minced
• ▢ 1 can cream of chicken soup
• ▢ 1 can cream of mushroom soup
• ▢ 1 can Rotel tomatoes with green chilies undrained
• ▢ 1 cup chicken broth plus more as needed
• ▢ ½ cup sour cream
• ▢ 2 cups shredded cheddar cheese divided
• ▢ 1 cup shredded Monterey Jack cheese
• ▢ 1 teaspoon smoked paprika
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ ½ teaspoon black pepper
• ▢ ½ teaspoon Cajun seasoning or AB’s All-Purpose Seasoning adjusted to taste
• ▢ Salt to taste
• ▢ Fresh parsley optional garnish

Instructions 

• Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish with nonstick cooking spray or butter.
• Bring a large pot of salted water to a boil. Cook the spaghetti until it is just shy of al dente, following the package directions as a guide. Drain the pasta and set it aside. Do not overcook it because it will continue cooking in the oven.
• Melt the butter in a large skillet or Dutch oven over medium heat. Add the diced onion and green bell pepper. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
• Add the minced garlic and cook for about 30 seconds, just until fragrant. Do not allow the garlic to brown.
• Stir in the cream of chicken soup, cream of mushroom soup, undrained Rotel, chicken broth, sour cream, smoked paprika, garlic powder, onion powder, black pepper, Cajun seasoning, and a small pinch of salt. Mix until the sauce is smooth and evenly combined.
• Fold in the shredded chicken, 1 cup of the cheddar cheese, and the Monterey Jack cheese. Stir until the cheese begins melting into the sauce.
• Add the drained spaghetti and toss until the pasta is completely coated. If the mixture is too thick, stir in another small splash of chicken broth.
• Transfer the chicken spaghetti mixture to the prepared baking dish and spread it evenly. Sprinkle the remaining 1 cup of cheddar cheese over the top.
• Bake uncovered for 20–25 minutes, until the casserole is hot and bubbly the cheese has melted, and the center reaches 165°F. Let it rest for 5–10 minutes before serving. Garnish with fresh parsley, if desired.

Notes

• Cook the spaghetti just shy of al dente so it finishes in the oven without becoming mushy. Keep the Rotel undrained and add extra broth only as needed for a creamy sauce.
• Taste before adding salt because condensed soups, cheese, broth, and Cajun blends vary in sodium. Mild Rotel gives a gentler heat; pepper jack can replace Monterey Jack for more heat.
• Start with fully cooked chicken. Bake until the center reaches 165°F and rest 5–10 minutes before serving; cold assembled casseroles may need longer in the oven.

Estimated nutrition is for one-sixth of the recipe, using 2 cups cooked chicken breast, standard 10.5-ounce cans of condensed soup, a 10-ounce can of tomatoes with green chilies, and all listed cheese. Optional garnish, extra salt, pasta-water salt, extra broth, and dish grease are excluded. Brands and portions change the estimate.

Nutrition

Calories: 760kcal | Carbohydrates: 71g | Protein: 41g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 120mg | Sodium: 1520mg | Potassium: 550mg | Calcium: 490mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Make-Ahead, Storage and Reheating

Assemble with fully cooked chicken, cover, and refrigerate for up to 24 hours before baking. Bake straight from the refrigerator in an oven-safe dish suited to that temperature change, allowing extra time as needed until the center reaches 165°F. Follow your baking dish manufacturer’s guidance.

Divide leftovers into shallow containers and refrigerate within 2 hours, or within 1 hour when the temperature is above 90°F. Keep at 40°F or below and use within 3–4 days.

Reheat the chicken spaghetti until it reaches 165°F throughout, adding a little broth if needed. Cover portions in the microwave and stir or rotate for even heating. See USDA’s leftover food-safety guidance for safe cooling and reheating.

For best quality, freeze the assembled casserole for up to 2 months, then thaw in the refrigerator before baking. The sour cream and cheese sauce may become slightly less smooth after freezing.

What to Serve With Chicken Spaghetti

• Garlic and Herb Bread for a buttery side to scoop up the sauce.
• Southern Style Green Beans for a vegetable side alongside the creamy pasta.
• Southern Collard Greens with Smoked Turkey Legs for a smoky Southern-style meal.
• Southern Fried Cabbage for another comforting vegetable option.

Variations and Substitutions

• Use mild or hot Rotel to control the heat, or swap Monterey Jack for pepper jack.
• Cream of chicken or cream of celery soup can replace the mushroom soup; the flavor and sodium will change.
• Penne or rotini can replace spaghetti. Follow that pasta’s cooking time and keep it slightly underdone before baking.
• For a different creamy chicken pasta, try Marry Me Chicken Pasta or Cajun Chicken Pasta Skillet. For a different baked-pasta dinner, save Spaghetti Bake Casserole.

Frequently Asked Questions

Can I Put Raw Chicken Into This Casserole?

Start with cooked chicken as the recipe directs. Raw chicken would need different timing and could leave the casserole unevenly cooked.

Should I Add Water to the Condensed Soups?

Use the soups condensed, directly from the cans. The listed broth, undrained Rotel, and sour cream provide the liquid and texture for this sauce.

Why Is the Pasta Dry After Baking?

Pasta keeps absorbing liquid. Avoid overbaking, keep the sauce creamy before it goes into the dish, and loosen leftovers with a little broth before reheating.

More AB Recipes

More Creamy and Smothered Chicken Dinners

• One-Pan Smothered Chicken and Rice for creamy comfort from a skillet.
• Smothered Cajun Chicken Drumsticks and Rice for tender chicken with onion gravy.
• Smothered Chicken and Gravy for a classic gravy dinner.
• Southern Stewed Chicken and Gravy for another comforting simmered meal.
• Instant Pot Smothered Chicken for a pressure-cooker option.
• Chicken Au Poivre for a peppery chicken sauce.

More Family-Dinner Ideas

• Cajun Chicken Fricassee for Louisiana-inspired flavor.
• Cajun Chicken Cobbler for a creamy chicken filling with a biscuit topping.
• Chicken Étouffée for another saucy chicken dinner.
• Honey Mustard Skillet Chicken Thighs with Potatoes for a different skillet supper.
• Hot Honey Ranch Chicken Legs for a sweet-heat change of pace.
• Southern Baked Mac and Cheese for another cheesy baked-pasta favorite.
• Creole Chicken and Sausage Gumbo when you want a comforting bowl instead of a casserole.

Save This Recipe

Save this chicken spaghetti for your next family dinner or potluck, and use the recipe card when you’re ready to cook.