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creamy chicken spaghetti recipe
Ash Tyrrell

Creamy Chicken Spaghetti Recipe

When it comes to comfort food, creamy chicken spaghetti always hits the spot. It’s rich, cozy, and totally satisfying—like a warm hug on a plate. I’ve made this dish more times than I can count, and every time it gets rave reviews.
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Prep Time 15 minutes
Cook Time 45 minutes
Ingredients Method

Ingredients
  

  • 3 cups cooked chicken chopped: Use rotisserie chicken for convenience or cook your own chicken breasts for more flavor and texture.
  • 1 16-ounce package uncooked spaghetti: Use regular or thin spaghetti; break it in half before boiling to make it easier to mix into the sauce.
  • 1 10.5-ounce can condensed cream of chicken soup: Adds a smooth, savory base—opt for low-sodium to control salt levels.
  • 1 10-ounce can diced tomatoes with green chiles (like Rotel), undrained: Gives the dish a mild kick and a hint of acidity that balances the creaminess.
  • 1 8-ounce package processed cheese (like Velveeta), cubed: Melt-in-your-mouth texture and mild cheesy flavor—avoid shredding pre-packaged cheese; it doesn’t melt as smoothly.
  • ½ cup chopped green bell pepper: Adds a bit of crunch and freshness to balance the richness.
  • ½ cup chopped onion: Yellow onion works best here for mild sweetness that enhances the sauce.
  • ½ teaspoon seasoned salt: Lends depth and brings out the flavors—adjust based on your taste.
  • 1 pinch cayenne pepper optional: Optional but recommended for a subtle heat that lingers.
  • Salt and freshly ground black pepper to taste: Always taste before seasoning—processed cheese and soup already bring some saltiness.

Method
 

  1. Cook the Pasta: Start by bringing a large pot of water to a boil. Add a generous pinch of salt, then cook the spaghetti according to the package instructions—but take it off the heat about one minute early. You want it slightly firmer than usual because it will cook more in the oven later. Drain the pasta and set it aside while you prepare the rest of the ingredients.
  2. Prepare the Chicken and Veggies: If you're not using rotisserie chicken, cook and shred your chicken ahead of time. You can poach or roast the breasts—just season lightly with salt and pepper for added flavor. While the pasta boils, chop your onion and green bell pepper. These vegetables add flavor and texture, so try to cut them into small, even pieces for better distribution in the dish.
  3. Make the Creamy Sauce: In a large skillet or saucepan over medium heat, melt the cubed processed cheese gently. Stir frequently so it doesn’t stick or burn. Once it starts to melt, stir in the condensed cream of chicken soup and the full can of diced tomatoes with green chiles. The mixture should become thick and creamy, with a beautiful orange hue. At this stage, I like to season with a pinch of cayenne, seasoned salt, and black pepper. Taste and adjust seasoning as needed.
  4. Combine Everything: In a large mixing bowl, combine the drained spaghetti, cooked chicken, chopped vegetables, and creamy cheese sauce. Mix everything thoroughly so the sauce coats the pasta evenly. If it seems a little thick, you can add a splash of milk or reserved pasta water to loosen it slightly. The idea is to have every strand of spaghetti clinging to that rich sauce.
  5. Transfer to Baking Dish: Pour the combined mixture into a greased 9x13-inch baking dish. Use a spatula or the back of a spoon to level it out evenly. This will ensure it bakes uniformly and looks good when served. Cover the dish tightly with aluminum foil to prevent it from drying out during baking.
  6. Bake to Perfection: Place the baking dish in a preheated 350°F (175°C) oven. Bake for about 30–35 minutes covered. Then, remove the foil and bake for another 10–15 minutes, or until the top is lightly golden and the edges are bubbly. This final uncovered bake gives it a slight crust while keeping the inside creamy and moist.
  7. Let It Rest and Serve: Once the casserole is done, remove it from the oven and let it sit for 5–10 minutes before serving. This gives the sauce time to settle and makes it easier to slice or scoop. Serve warm with a side of garlic bread or a crisp green salad for a full, comforting meal.