After making this recipe, I had to sit back and admire how comforting and satisfying it turned out! The creamy, cheesy sauce paired perfectly with the tender chicken and hearty spaghetti. It’s one of those meals that made me want to keep going back for “just one more forkful.” Whether for a family dinner or meal prep, chicken spaghetti has quickly become one of my new favorites. Here’s everything you need to make it yourself.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 16 ounces spaghetti
- 10 ounces canned Rotel tomatoes
- 2 (10.5-ounce) cans cream of mushroom soup
- 16 ounces Velveeta cheese
- 4 ounces cream cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup shredded sharp cheddar cheese
Note: This recipe makes about 8 hearty servings.
Variations
You can tailor chicken spaghetti to suit different dietary preferences or simply mix in new flavors. Here are some ideas:
- Replace Velveeta with a dairy-free cheese alternative for a vegan twist.
- Swap cream of mushroom soup for cream of chicken or cream of celery to switch up the flavor.
- Add diced bell peppers, sautéed onions, and celery for more veggies.
- Use gluten-free spaghetti for a gluten-free option.
- Sprinkle crushed taco-flavored chips or buttery breadcrumbs on top before baking for added crunch.
Cooking Time
- Prep Time: 35 minutes
- Cooking Time: 30 minutes
- Total Time: 1 hour 5 minutes
Equipment You Need
- Large pot: To cook the chicken and pasta.
- Colander: For draining the spaghetti after cooking.
- Large mixing spoon: Perfect for combining all the ingredients together.
- Baking dish (9×13): To bake the spaghetti mixture to bubbling perfection.
- Oven: To bake the casserole until hot and gooey.
How to Make Chicken Spaghetti?
This dish is easy to prepare and comes together in a few simple steps. The result? A casserole that’s loaded with cheesy goodness.
Prepare the Chicken
Start by cooking the chicken in a large pot of water over medium-low heat. You’ll want to simmer, not boil, the chicken to keep it tender. Once fully cooked, remove it from the pot and allow it to cool before shredding with two forks. Set it aside.
Cook the Spaghetti
Bring a pot of salted water to a boil and cook the spaghetti according to the package instructions until just al dente. Drain the pasta but don’t rinse it, as the starch helps the sauce stick later.
Make the Cheesy Sauce
Meanwhile, combine the Rotel tomatoes (with their juice), cream of mushroom soup, Velveeta, and cream cheese in a large pot. Heat this mixture over low heat, stirring constantly, until the cheeses melt into a smooth, creamy sauce.
Season and Combine
Stir in the onion powder, garlic powder, shredded chicken, and cooked spaghetti. Mix everything thoroughly so the chicken and pasta are evenly coated in the luscious sauce.
Transfer and Bake
Lightly grease a 9×13 baking dish and pour the pasta mixture into it. Spread it evenly, then top it with shredded cheddar cheese. Bake in a preheated 350°F oven for 20–30 minutes, or until the cheese is melted and bubbly.
Why You’ll Love This Recipe?
This dish checks all the boxes for flavor and convenience! Here’s why it’ll win a spot in your recipe rotation:
- Easy to Make: Simple steps and common ingredients make this great for all skill levels.
- Customizable: You can tweak the ingredients to suit your taste or dietary needs.
- Family-Friendly: Kids love the cheesy goodness, and adults appreciate the comfort factor.
- Great for Leftovers: This dish reheats beautifully, which means dinner is covered for the next day.
How to Serve Chicken Spaghetti?
For a full meal, pair chicken spaghetti with a crisp green salad and warm garlic bread. It’s also a great option to bring to potlucks or family gatherings. To make it even more appealing, sprinkle fresh chopped parsley or cilantro on top after baking for a pop of color. Serve directly from the baking dish for a casual family-style presentation.
Nutritional Information
For each serving, this dish provides nutritious satisfaction:
- Calories: Around 626
- Protein: 51g
- Carbohydrates: 56g
- Fat: 21g
Make Ahead and Storage
One of the best things about chicken spaghetti is how easily it can be prepped or stored for future meals.
If you’re making it ahead, prepare the casserole up to the point of baking. Cover it tightly with foil and refrigerate for up to 24 hours before baking. If you plan to freeze it, wrap the dish well before baking, and it will keep in the freezer for up to 3 months. When reheating, thaw it overnight in the fridge or bake it directly from frozen, though you’ll need to increase the cooking time slightly. Just remember to avoid placing a cold dish in a hot oven to prevent cracking.
Tips for Making the Recipe
Having tried this recipe myself, here are a few tips to ensure success every time:
- Don’t overcook the chicken. Keeping it tender is key, so simmer instead of boiling.
- Use freshly shredded cheese. Pre-shredded cheese contains anti-caking agents, which can affect how smoothly it melts.
- Combine everything thoroughly. Taking time to mix the ingredients well ensures every bite is cheesy and flavorful.
- Add variety! Try sprinkling red chili flakes for a bit of spice or incorporating sautéed vegetables for extra nutrition.
- Keep it moist. If leftovers seem dry, stir in a splash of chicken broth before reheating.
This chicken spaghetti dish is guaranteed to bring smiles and seconds for any gathering. Whether you’re preparing it for a cozy family dinner or storing it for a busy weeknight, it’s a recipe worth keeping in your back pocket. Enjoy every cheesy, satisfying bite!