Easy Chicken Spaghetti Recipe

Why I Love This Recipe

I love this recipe because it hits all the right notes—creamy, cheesy, savory, and just a little zesty from the tomatoes and green chilies. It’s a great way to use up leftover or rotisserie chicken, and the simple ingredients come together in a way that feels like a cozy hug in a casserole dish. It also reheats beautifully, which makes it ideal for meal prep or potlucks.

Ingredients

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

• 1 lb spaghetti noodles (cooked al dente)

• 3 cups cooked chicken, shredded (rotisserie works great)

• 1 (10 oz) can diced tomatoes with green chilies (do not drain)

• 1 (10.75 oz) can cream of mushroom soup

• 1 (10.75 oz) can cream of chicken soup

• 1 medium onion, diced (white or yellow)

• 1 bell pepper, diced (any color)

• 2 cups sharp cheddar cheese, shredded (divided)

• 1 cup mozzarella cheese, shredded

• 1/2 cup chicken broth (low sodium if preferred)

• 2 teaspoons garlic powder (adjust to taste)

• 1 teaspoon Italian seasoning

Directions

1. I start by boiling the spaghetti in salted water until al dente so it holds up well during baking.

2. While the pasta cooks, I sauté the diced onion and bell pepper in a large skillet until soft and fragrant.

3. I stir in the shredded chicken, undrained tomatoes with green chilies, garlic powder, and Italian seasoning. I cook this mixture until everything is heated through.

4. In a separate bowl, I whisk together the cream of mushroom soup, cream of chicken soup, and chicken broth until smooth.

5. I add the cooked pasta, chicken-veggie mixture, and soup sauce into a large bowl. Then I toss everything together with half of the cheddar and all the mozzarella until well coated.

6. I transfer the mixture into a greased baking dish, spreading it evenly.

7. I top it with the remaining cheddar cheese.

8. I bake it at 350°F for 30 minutes until the top is bubbly and lightly golden.

9. I let it rest for about 5 minutes before serving to help the sauce set.

Servings and timing

This recipe makes 8 generous servings and takes about 50 minutes total—20 minutes to prep and 30 minutes to bake. It’s perfect for a family dinner or casual get-together.

Variations

Sometimes I add chopped mushrooms or diced green chilies for extra texture and heat. I’ve also swapped the spaghetti for penne or rotini when I want a chunkier bite. For a spicy twist, I use pepper jack cheese instead of mozzarella. And when I need to stretch it further, I toss in a handful of frozen peas or corn.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the microwave for single servings or warm it in the oven at 325°F covered with foil until heated through. If the pasta absorbs too much sauce, I stir in a splash of broth before reheating.

FAQs

Can I make this dish ahead of time?

Yes, I often assemble the casserole ahead of time and refrigerate it unbaked. When I’m ready to serve, I bake it as directed, adding 5–10 minutes to the cooking time if it’s cold.

Can I freeze Chicken Spaghetti?

Absolutely. I freeze it before baking, wrapped tightly, for up to 2 months. I thaw it in the fridge overnight and bake as usual.

What kind of chicken works best?

I usually use rotisserie chicken for convenience, but any cooked shredded chicken—poached, baked, or leftover—works great.

Can I make this spicier?

Yes, I add a pinch of cayenne or chopped jalapeños to the sauce if I want more heat. Using hot diced tomatoes with chilies also kicks it up.

Can I use other types of pasta?

Definitely. I’ve made this with penne, fusilli, and even egg noodles. Just be sure to cook the pasta al dente so it doesn’t get mushy.

Conclusion

This Easy Chicken Spaghetti is the kind of recipe I rely on when I want something comforting, crowd-pleasing, and simple to throw together. With cheesy layers, savory chicken, and just the right kick of spice, it’s a casserole I keep coming back to again and again.

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