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A close-up of chicken spaghetti baked to perfection, topped with melted cheddar cheese, shredded chicken, and chopped parsley, served in a black dish.
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5 from 5 votes

Creamy Chicken Spaghetti

Creamy Chicken Spaghetti is an easy baked casserole made with tender chicken, Rotel, vegetables, spaghetti, and plenty of melted cheese.
Prep Time15 minutes
Cook Time35 minutes
Rest Time5 minutes
Total Time55 minutes
Servings: 6

Ingredients

  • 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 9x13-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.

Video

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