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Chicken Cheese Spaghetti Recipe
Ash Tyrrell

Chicken Cheese Spaghetti Recipe

I recently made this chicken cheese spaghetti recipe for a family dinner, and it instantly became a favorite at the table. The combination of tender chicken, creamy sauce, melted cheese, and perfectly cooked spaghetti creates the ultimate comfort food experience. What I love most is how simple it is to prepare using everyday ingredients
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Total Time 45 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 12 ounces spaghetti – Cook until al dente so it holds its texture after baking.
  • 2 cans cream of chicken soup 10 ounces each – Creates a rich and creamy base for the sauce.
  • 1 can Rotel tomatoes with green chilies 10 ounces – Adds flavor and a gentle kick of heat. Use the juices too.
  • 1 cup sour cream – Gives the sauce extra creaminess and a slight tangy flavor.
  • ¼ cup low-sodium chicken broth – Helps loosen the sauce and keeps it smooth.
  • 2 cups shredded Mexican cheese blend divided – Freshly shredded cheese melts better than pre-shredded varieties.
  • 1 teaspoon garlic powder – Adds savory depth without overpowering the dish.
  • 1 teaspoon onion powder – Enhances the overall flavor profile.
  • ½ teaspoon salt – Balances the creamy ingredients.
  • ¼ teaspoon black pepper – Adds mild warmth and seasoning.
  • Pinch of crushed red pepper flakes – Optional but great for a subtle spicy touch.
  • 2 cups cooked shredded chicken – Rotisserie chicken works wonderfully and saves time.
  • Fresh parsley chopped – Adds color and freshness when serving.

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of oil. This prevents sticking and makes cleanup easier.
  2. Bring a large pot of salted water to a boil and cook the spaghetti according to package directions. Make sure the pasta remains slightly firm because it will continue cooking in the oven. Drain well and set aside.
  3. In the same pot, combine cream of chicken soup, Rotel tomatoes with their juices, sour cream, chicken broth, garlic powder, onion powder, salt, black pepper, and red pepper flakes. Stir until the mixture becomes smooth and fully blended.
  4. Fold the cooked spaghetti into the creamy sauce. Add the shredded chicken and mix thoroughly so every strand of pasta gets coated. This ensures a flavorful bite every time.
  5. Pour the prepared spaghetti mixture into the greased baking dish. Spread it evenly using a spoon or spatula. An even layer helps the casserole bake consistently.
  6. Sprinkle half of the cheese into the mixture and stir gently. Then top the casserole with the remaining cheese to create a delicious golden and bubbly finish.
  7. Cover the baking dish with foil and bake for about 20 minutes. Remove the foil and continue baking for another 5 to 10 minutes until the cheese is melted and lightly golden.
  8. Remove the casserole from the oven and allow it to rest for a few minutes. Sprinkle freshly chopped parsley over the top before serving for added freshness and color.

Notes

  • I always use rotisserie chicken because it adds extra flavor and saves preparation time.
  • I prefer shredding cheese fresh instead of using packaged shredded cheese because it melts much smoother.
  • I avoid overcooking the pasta since it continues cooking during baking.
  • I sometimes add a little extra chicken broth if the mixture seems too thick.
  • I like letting the casserole rest for 5 minutes before serving to help the sauce set properly.
  • I occasionally add cooked bacon pieces when I want a richer flavor.
  • I use freshly chopped parsley at the end because it brightens the entire dish.