This Chicken Spaghetti Recipe is the perfect no-brainer for when you need something easy and delicious. All of that, and it is a total crowd pleaser.
I love cooking, I mean, obviously. I love that creating new recipes and cooking them works my brain in a way that I’m convinced will keep it young. But sometimes it is nice to have a recipe that is just tossing things together and baking them. And this chicken spaghetti is just that. It is so simple but so delicious.
Easy Chicken Spaghetti Ingredients
A few key ingredients make this simple creamy chicken spaghetti recipe so delicious. Be sure to scroll to the recipe card at the bottom of the post for the full list of ingredients and their measurements.
- Cooked chicken: We use cooked chicken to keep this recipe simple and convenient. You can use a rotisserie chicken, cook chicken breasts in your Instant Pot, or on the stovetop. I love to use an electric mixer to make quick work of shredding cooked chicken.
- Spaghetti: I like to break the spaghetti in half before boiling to make it easier for kids to eat this dish. Make sure you set a timer and drain it one minute before the package suggests.
- Canned tomatoes with green chilies: I make this chicken spaghetti with Rotel, which is canned tomatoes with green chilies.
- Cream cheese: Gives this rotel chicken spaghetti a smooth, creamy texture.
- Cream soup: Grab two cans of cream soup from your pantry, or make my cream of mushroom soup from scratch to keep this recipe more homemade.
- Shredded cheese: Grating cheese from a block will melt and taste so much better than pre-shredded cheese, so of course, I have to recommend that.
How to Make Chicken Spaghetti
Here is a brief overview of how this chicken spaghetti pasta recipe comes together. For the full recipe, including all ingredients and their measurements, scroll to the recipe card at the bottom of the post.
Cook the Spaghetti
Cook the spaghetti for one minute less than the directions call for. Drain the pasta and set aside.
Combine the Ingredients
First mix the cream cheese, cream of mushroom soup, Rotel, shredded cheese, chicken broth, and seasonings in the pot that the spaghetti was cooked in. The warm pot will help the cream cheese melt into the other ingredients. Then stir in the spaghetti and chicken.
Bake the Spaghetti Casserole
Pour the mixture into your casserole dish, top with shredded cheese, and bake. Enjoy!
Storing and Reheating Leftovers
Store any leftover chicken spaghetti casserole in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in a small saucepan or in the microwave until heated through.
What to Serve with Chicken Spaghetti
If you make this easy Chicken Spaghetti Recipe or any of my other recipes, be sure to leave a comment and let me know what you think!
Chicken Spaghetti Recipe
Ingredients
- 3 cups cooked chicken see note
- 1 pound spaghetti cooked for 1 minute less than indicated on the box
- 1 teaspoon kosher salt
- 3 cups grated cheddar cheese divided
- 4 ounces cream cheese
- 2 (10.5 ounce cans) condensed cream of mushroom soup
- 1 cup chicken broth
- 1 (10 ounce can) diced tomatoes with green chiles such as Rotel, undrained
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Spray a 9 by 13 inch casserole dish with cooking spray. Set aside.
- Bring a large pot of water to a roaring boil. Add the uncooked spaghetti and the salt. Cook for one minute less than indicated on the box. For example, if the cooking time is eight to ten minutes, cook for seven minutes. Drain and set aside.1 pound spaghetti, 1 teaspoon kosher salt
- Mix everything together in the pot that the spaghetti was cooked in. It works best to first blend together two cups of cheese, cream cheese, mushroom soup, chicken broth, diced tomatoes, onion powder, and garlic powder. Then stir in the chicken and spaghetti.3 cups cooked chicken, 3 cups grated cheddar cheese, 4 ounces cream cheese, 2 (10.5 ounce cans) condensed cream of mushroom soup, 1 (10 ounce can) diced tomatoes with green chiles, 2 teaspoons onion powder, 2 teaspoons garlic powder
- Pour the mixture into the prepared casserole dish. Cover with the remaining one cup of cheese. Bake, uncovered, for 20 to 30 minutes or until the cheese on top has melted and is beginning to bubble.
Notes
- Stovetop: Place chicken in a saucepan with enough water to cover it. Bring the water to a boil, then reduce to a simmer, and cook for seven to ten minutes or until the chicken registers 165 degrees with an instant-read thermometer.
- Instant Pot Chicken: Add one cup of water to the bottom of an Instant Pot. Add a wire rack and place the chicken on top. Set the Instant Pot to manual, high pressure, eight minutes. At the end of the cook time, vent to release the steam.Â
- Rotisserie Chicken: Buying a rotisserie chicken is a great, quick way to make this recipe. I like to buy several at Costco, shred and freeze them. You can see my instructions here: How to Freeze Chicken.
Samantha says
I use Cream of celery instead of the mushroom and I use chopped green and red bell peppers instead of tomatoes and green chiles. I’m not a fan of rotel in this recipe.
I love how we can all do what works best for us :)