Chicken Spaghetti That Everyone Loves

This Chicken Spaghetti is one of those classic comfort meals I always keep in my back pocket. It’s creamy, cheesy, hearty, and packed with flavor—everything I want in a one-dish dinner. With tender chicken, perfectly cooked spaghetti, and a rich sauce that pulls everything together, this dish is a guaranteed crowd-pleaser every time I make it.

Why You’ll Love This Recipe

I love how simple and satisfying this recipe is. It uses pantry staples and comes together without much fuss, yet it tastes like something that took hours. It’s perfect for busy weeknights, family dinners, or when I want to feed a crowd without spending all day in the kitchen. Plus, it’s kid-approved and freezer-friendly.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Spaghetti

• Cooked chicken (I use rotisserie chicken or any leftover cooked chicken)

• Cream of mushroom soup

• Cream of chicken soup

• Diced tomatoes with green chilies (like Rotel)

• Cheddar cheese, shredded

• Onion, chopped

• Garlic powder

• Salt and pepper

• Butter or olive oil (for sautéing onions)

• Optional: bell peppers or mushrooms for extra veggies

Directions

1. I start by boiling the spaghetti until it’s al dente, then drain and set it aside.

2. In a skillet, I sauté the chopped onion (and optional bell peppers or mushrooms) in a little butter or olive oil until soft.

3. In a large mixing bowl, I combine the cooked chicken, sautéed vegetables, cream of mushroom soup, cream of chicken soup, diced tomatoes with green chilies, garlic powder, and half of the shredded cheese.

4. I mix in the cooked spaghetti and stir until everything is well coated.

5. I transfer the mixture to a baking dish, top with the remaining cheese, and bake at 350°F for about 25–30 minutes, or until hot and bubbly.

6. I let it sit for a few minutes before serving to let the flavors settle.

Servings and timing

This recipe serves 6 to 8 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Sometimes I like to use cream cheese for extra creaminess or swap the cheddar for Monterey Jack or a Mexican cheese blend. When I want to make it spicier, I add chopped jalapeños or use hot diced tomatoes. I’ve also made it with turkey or ground beef instead of chicken when that’s what I have on hand.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm individual portions in the microwave or reheat the whole dish in the oven at 350°F until heated through. It also freezes beautifully—just wrap it tightly and freeze for up to 3 months. I thaw overnight in the fridge before baking.

FAQs

Can I make this chicken spaghetti ahead of time?

Yes, I often assemble it ahead, cover, and refrigerate it until I’m ready to bake. It’s perfect for meal prep or entertaining.

What type of chicken works best?

I usually use rotisserie chicken for convenience, but any cooked and shredded chicken works well—boiled, grilled, or baked.

Can I freeze chicken spaghetti?

Absolutely. I freeze it either before or after baking. If I freeze it before baking, I just add 10–15 extra minutes to the cooking time.

Do I have to use both cream of mushroom and cream of chicken soup?

I like the flavor combination of both, but I’ve also used two cans of one or the other when I didn’t have both on hand.

Can I add vegetables?

Yes, I often mix in chopped bell peppers, mushrooms, or even spinach to make it a more well-rounded meal.

Conclusion

This Chicken Spaghetti is one of those cozy, satisfying meals I can count on every time. It’s easy, filling, and packed with creamy, cheesy goodness. Whether I’m feeding a family or stocking my freezer for busy weeks, this recipe never lets me down. It’s no wonder everyone loves it—I do too.