Best Chicken Spaghetti Recipe EVER!

Chicken Spaghetti Recipe

Ultimate Chicken Spaghetti Recipe

Our Ultimate Chicken Spaghetti is the epitome of classic comfort food—gooey, cheesy, and loaded with tender chicken and a touch of spice from Rotel tomatoes. Every spoonful evokes warm memories of family dinners around the kitchen table.

Why You’ll Love This Recipe

It’s irresistibly creamy thanks to a trio of Velveeta, cream cheese, and cream of mushroom soup.
Rotel tomatoes add a gentle kick and bright tomato flavor without overwhelming heat.

Make‑ahead and freezer friendly—perfect for busy weeknights or meal prep.

I first made this on a rainy Sunday when nothing but cheesy pasta would soothe frazzled nerves. My kids dove in before I even had a plate, and I knew it was destined for our regular rotation.

Ingredients & Selection Tips

Boneless chicken (breasts, thighs, or rotisserie)—shredded for tender bites.
Spaghetti—cook just to al dente so it finishes perfectly in the oven.
Rotel tomatoes with green chiles—pick mild, original, or hot based on your spice preference.
Velveeta and cream cheese—for that ultra‑silky sauce.
Cream of mushroom soup (or cream of chicken)—adds savory depth.
Garlic powder & onion powder—use granulated if that’s what you have.

Sharp cheddar—grated fresh yields the best melt and “cheese pull.”

Quality tip: choose full‑fat dairy for maximum creaminess and flavor.

Step‑by‑Step Instructions

Preheat oven to 350°F. Grease a 9×13″ casserole dish.

Boil spaghetti until just al dente. Drain and set aside.

In a large bowl, whisk cream of mushroom soup, softened cream cheese, and cubed Velveeta until smooth. Stir in Rotel (with juices), garlic powder, and onion powder.

Fold in shredded chicken and cooked spaghetti until evenly coated.

Transfer mixture to the prepared dish and smooth the top.

Sprinkle shredded cheddar evenly over the surface.

Bake 20–25 minutes, until sauce is bubbly and cheese is golden.

Let rest 5–10 minutes to set, then serve.

You Must Know: Key Facts & Benefits

Freezer‑friendly: assemble, then freeze before baking. Thaw overnight and bake as directed.
Homestyle and customizable: swap cream of chicken for mushroom, or stir in a handful of spinach for color.

Protein‑packed: each serving delivers substantial protein from chicken and cheese.

My favorite twist is stirring in a small handful of frozen peas just before baking—adds color and a pop of sweetness that my husband can’t resist.

Additional Tips & Variations

Slow Cooker Method: combine all ingredients (minus cheddar), cook on low 3–4 hours, then stir in cheddar before serving.
Stovetop Shortcut: assemble in a large skillet, cover and simmer gently until cheese melts.
Southwest Style: use pepper jack in place of cheddar and top with sliced jalapeños.

Lighter Version: substitute Greek yogurt for part of the cream cheese and use whole‑wheat pasta.

Chef’s Helpful Tips & Secrets

Soften cream cheese fully before mixing to avoid lumps in the sauce.
Grate your own cheddar—pre‑shredded cheese contains anti‑caking agents that can inhibit melting.

Let the baked casserole rest; cutting too soon can make the sauce runny.

Final Thoughts

This Ultimate Chicken Spaghetti is pure nostalgia in a casserole dish. It’s flexible, forgiving, and universally loved—whether you’re feeding a crowd or tucking into leftovers on a hectic weeknight. Give it a try, and see why this recipe earns rave reviews every time.

↓ Jump to Recipe

Ultimate Chicken Spaghetti

Creamy, cheesy, and packed with flavor, this Ultimate Chicken Spaghetti is a family‑favorite casserole that's perfect for any night of the week!

Prep: 35 mins | Cook: 30 mins | Total: 1 hr 5 mins • Servings: 8 | Calories: 626 kcal

Ingredients

2 pounds boneless skinless chicken breasts
1 (16‑ounce) package spaghetti
1 (10‑ounce) can Ro*Tel Tomatoes (with juice)
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

Place the chicken in a large pot and just cover with water. Cook over medium‑low heat until cooked through. Try not to boil the chicken as it can make it tough. Allow to cool enough to handle, then shred using two forks.
Preheat the oven to 350°F. Lightly grease a 13×9‑inch baking dish with nonstick cooking spray.
Cook the pasta to al dente according to the package directions. Drain and set aside.
In a large pot, combine the Ro*Tel with the juice, undiluted cream of mushroom soup, Velveeta cheese, and cream cheese. Heat over low heat, stirring constantly, until the cheeses have melted. Add the garlic powder and onion powder.
Add the shredded chicken and cooked spaghetti. Mix well. Pour the mixture into the prepared dish and sprinkle with the shredded cheddar cheese.
Bake for 20 to 30 minutes or until heated through and the cheese has melted.

Notes

To freeze Chicken Spaghetti, prepare then wrap it tightly and freeze before baking.
To reheat it, simply thaw it in the refrigerator overnight. Allow the casserole to sit at room temperature for about 30 minutes before baking to allow the dish to come to room temperature. Never put a cold dish in a hot oven as it could shatter. Then just follow the baking instructions.