Made with rotisserie chicken, cream of chicken soup, lots of cheese, and a can of Rotel, this Cheesy Chicken Spaghetti makes a rich and creamy easy weeknight dinner. I love that it comes together quickly and is total comfort food, loved by everyone!

Easy Chicken Spaghetti Recipe

This chicken spaghetti casserole is a regular in my dinner rotation, and one I come back to again and again as it’s rich, creamy, full of flavor, and all-around comfort food. The sauce is made with a base of cream of chicken soup, sour cream, and a can of Rotel for some flavor and very mild heat. I throw in a handful of seasonings and combine it all with noodles and cooked chicken, bake it, and then, of course, devour it.

You really can’t beat this dish for an easy, family-friendly meal. I’ve used mostly pantry staples to create one of the best baked pasta recipes. I find it hearty, incredibly satisfying, and completely crave-worthy.

How to Make Chicken Spaghetti Step by Step

Cook the pasta prepare a baking dish: Preheat the oven to 350°F and spray a 9×13 baking dish with nonstick cooking spray. Cook 12 oz. of pasta al dente, according to package instructions, drain, and set aside.

Combine the ingredients and bake: Add 2 cans undiluted cream of chicken soup, 1 can undrained ROTEL, 1 cup sour cream, ¼ cup chicken broth, half of the Mexican cheese, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp salt, ¼ tsp ground black pepper, and a pinch of crushed red pepper flakes. Once everything has been combined, add in the cooked pasta and 2 cups cooked chicken.

Transfer the mixture to the baking dish. Top with the remaining cheese and cover. Bake for 20 minutes until hot and bubbly. Remove the foil and bake for another 5 to 10 minutes.

Serve: Serve piping hot and bubbling and enjoy.

Recipe Variations

Here are a few ways to switch up this chicken spaghetti bake using ingredients you already have on hand.

• Use salsa instead of Rotel. Choose mild, medium, or hot, depending on your taste.
• Add a crispy topping. After removing the foil, sprinkle with 1 cup of crushed Ritz cracker crumbs for a slight crunch.
• Switch the cheese. I love the way Mexican cheese blend tastes with Rotel, but you can use any cheese, like Monterrey Jack, cheddar, Colby Jack, mozzarella, or any combination of them. You can even use Velveeta if you like the super creamy texture.
• Use a different pasta. While chicken spaghetti is typically made with spaghetti, you can absolutely use angel hair or even short pasta for this dish.
• Possible add-ins. Stir in cooked bacon, mushrooms, or even broccoli.
• Make it vegetarian. Omit the chicken, use cream of celery soup, vegetable broth, and add mushrooms to keep the dish filling.

Serving Suggestions

Since this dish is rich and creamy, I like to serve it with fresh veggies like a simple side salad or Caesar salad. Any type of veggie side works well too, whether it’s kid-friendly roasted broccoli, crispy roasted asparagus, or even tender, sweet roasted beets. If you don’t mind carbs on top of carbs, you can’t go wrong with garlic bread, either!

How to Store

Leftover chicken spaghetti can be stored in the fridge for up to 4 days. Keep it tightly covered or transfer to an airtight container.

One thing I love about this dish is that I can prepare it in a 9×13 casserole or split it into two smaller square baking dishes, for one meal right away, and the other to freeze for later. To freeze, prepare the casserole, but do not sprinkle with cheese and do not bake. Wrap tightly with plastic wrap and again in foil. Freeze for up to 3 months. Place in the fridge overnight to thaw. Then sprinkle with cheese and bake as directed, adding 5-10 minutes of bake time to ensure the middle is warmed through. Cover it with foil if the top is over-browning.

Reheat leftovers gently in the microwave or in the oven until warmed through. You may want to add a splash of water or chicken broth to prevent the sauce from drying out.

More Spaghetti Recipes

• Chicken Tetrazzini
• Spaghetti Carbonara
• Cowboy Spaghetti
• Bacon and Broccoli Pasta
• Mushroom and Zucchini Pasta
• Homemade Spaghetti Sauce