Go Back
–+ servings
A 9x13 baking dish of homemade chicken spaghetti recipe with a bubbly, golden-brown cheddar and Gruyère cheese crust.

Creamy Chicken Spaghetti Recipe

Rebecca Blumer
A creamy and cozy chicken spaghetti recipe, perfect for weeknight dinners. This Southern-style baked casserole is pure comfort food, bringing together tender chicken, spaghetti, and a rich, cheesy sauce that the whole family will love.
No ratings yet
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Course Dinner, Main Course
Cuisine American, Southern
Servings 8 servings
Calories 720 kcal

Equipment

  • Large Pot
  • 13x9 inch baking dish
  • Colander

Ingredients
 

  • 2 pounds boneless skinless chicken breasts
  • 1 (16-ounce) package spaghetti
  • 1 (10-ounce) can Ro*Tel Tomatoes
  • 2 (10.5-ounce) cans cream of mushroom soup
  • 1 (16-ounce) package Velveeta cheese
  • 4 ounces cream cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup shredded sharp cheddar cheese

Instructions
 

Cook the chicken and prep the dish

  • Place the chicken breasts in a large pot and add enough water to cover them. Cook over medium-low heat until fully cooked. Avoid a hard boil to keep the chicken tender. Transfer to a plate, let cool slightly, and shred into bite-size pieces using two forks.
  • Preheat your oven to 350°F (175°C). Lightly grease a 13x9-inch baking dish with nonstick cooking spray.

Cook the spaghetti

  • Cook the spaghetti according to package directions until al dente (still firm in the center). Drain well and set aside.

Make the creamy cheese mixture

  • In a large pot over low heat, combine the undrained Ro*Tel, cream of mushroom soup, Velveeta, and cream cheese. Stir constantly until the cheeses are completely melted and the sauce is smooth. Stir in the garlic powder and onion powder.

Assemble and bake

  • Add the shredded chicken and drained spaghetti to the pot with the cheese sauce. Fold everything together until the pasta and chicken are evenly coated.
  • Spoon the mixture into the prepared baking dish and spread evenly. Sprinkle the shredded sharp cheddar cheese over the top.
  • Bake for 20 to 30 minutes, or until the casserole is hot and bubbly and the cheese is melted.

Notes

Cooking Tip: For the most tender chicken, gently poach it over medium-low heat rather than boiling it rapidly. This prevents the meat from becoming tough and stringy.
Pasta Perfection: Cook the spaghetti only to al dente. It will continue to cook in the oven, and starting with perfectly cooked pasta can lead to a mushy casserole.
Make-Ahead Tip: You can assemble the entire casserole (without baking) up to 2 days in advance. Cover and refrigerate. When ready to bake, you may need to add 10-15 minutes to the baking time if it's going into the oven cold.
Storage and Freezing: Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, wrap the unbaked casserole tightly in plastic wrap and then foil. It can be baked from frozen (add extra time) or thawed overnight in the fridge first.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 720kcalCarbohydrates: 55gProtein: 38gFat: 35gSaturated Fat: 18gCholesterol: 125mgSodium: 1800mgPotassium: 550mgFiber: 3gSugar: 6gVitamin A: 1100IUVitamin C: 4mgCalcium: 450mgIron: 3mg
Keyword Baked Pasta, Casserole, Comfort Food
Tried this recipe?Let us know how it was!