Chicken Spaghetti is a southern classic born from the idea of turning simple ingredients into a heartwarming casserole. Packed with creamy sauce, tender chicken, and gooey cheese, it became a family staple across generations.
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Why This Chicken Spaghetti Recipe Stands Out
Before known as Chicken Spaghetti, this recipe started as Tetrazzini, Italian-American dish made with diced poultry or seafood in a butter, cream or milk and cheese sauce flavored with sherry or white wine.
Comfort Food at Its Best
This dish combines shredded chicken, spaghetti pasta, and a rich, velvety cheese sauce. It’s a perfect reminder that simplicity often leads to the most satisfying meals.
Family-Friendly and Kid-Approved
Kids love it for its creamy, cheesy flavor. Adults love it for its nostalgic appeal and ease of preparation. Everyone goes back for seconds!
Perfect for Make-Ahead Meals and Freezing
Whether you are planning for busy weeknights or prepping freezer meals, this recipe freezes beautifully without losing texture or flavor.
Essential Ingredients for Chicken Spaghetti
Main Ingredients
- Cooked, shredded chicken (rotisserie chicken works great)
- Spaghetti noodles, cooked al dente
- Cheddar cheese, shredded
- Cream of mushroom and cream of chicken soups
- Chicken broth
- Diced tomatoes and green chilies
Recommended Cheese Options
- Sharp cheddar for bold flavor
- Colby jack for extra creaminess
Best Chicken Choices
- Rotisserie chicken
- Poached boneless skinless chicken breasts
- Leftover roast chicken
Substitutes You Can Use
- Sub Greek yogurt for cream soups if you prefer lighter options
- Swap spaghetti with linguine or fettuccine
How to Make Chicken Spaghetti: Step-by-Step
Preparing the Chicken
Shred the chicken into bite-sized pieces using two forks or your hands for tender texture.
Cooking the Spaghetti
Cook spaghetti just to al dente—overcooked pasta can turn mushy once baked with the sauce.
Making the Creamy Sauce
Whisk soups, broth, and diced tomatoes together until smooth. Stir in shredded cheese to create a luscious sauce that binds everything together.
Assembling and Baking
Toss cooked spaghetti and shredded chicken in the sauce, spread into a greased baking dish, top with more cheese, and bake until bubbly and golden.
Tips for Making the Best Chicken Spaghetti
Avoiding Common Mistakes
- Don’t overcook your pasta—it will continue to cook in the oven.
- Ensure the sauce is creamy but not watery for the best texture.
Time-Saving Hacks
- Use pre-cooked rotisserie chicken.
- Make sauce ahead and refrigerate up to 2 days.
How to Get Perfectly Creamy Results
- Mix cheese into the sauce, not just on top.
- Add a splash of milk if the mixture looks too thick before baking.
How to Store and Reheat Leftover Chicken Spaghetti
Refrigerating
Cool completely, then store in an airtight container in the fridge for up to 3 days.
Freezing Instructions
Wrap tightly in aluminum foil and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Best Methods for Reheating
Cover with foil and reheat in the oven at 350°F until warmed through, or microwave single portions with a splash of chicken broth to retain moisture.
Chicken Spaghetti FAQs
Can I Make It Ahead of Time?
Absolutely! Prepare the entire casserole up to the point of baking: layer your cooked chicken, sauce, pasta, and cheese in the baking dish, then cover tightly with plastic wrap or foil. Store it in the refrigerator for up to 24 hours. When you’re ready to serve, let it sit at room temperature for 20 minutes, then bake at 350°F (175°C) for 25–30 minutes covered, removing the foil in the last 5 minutes to crisp the cheese topping.
Can I Use a Different Pasta?
Yes—feel free to swap in linguine, fettuccine, penne, or even rotini. Just watch the cooking times: boil your chosen pasta until it’s about 1–2 minutes shy of al dente so it won’t turn mushy in the oven. Thicker shapes like penne and rigatoni hold sauce nicely, while long strands (linguine, fettuccine) give a more traditional “spaghetti” look.
How Can I Make It Gluten-Free?
Start by choosing a reliable gluten-free pasta blend (rice, corn, or quinoa-based). For the creamy sauce, use gluten-free labeled canned soups or whisk together a homemade béchamel: melt dairy or dairy-free butter.
Can I Freeze Chicken Spaghetti?
Yes! Once cooled, wrap the unbaked casserole tightly in two layers of plastic wrap and foil, or transfer portions to freezer-safe containers. Freeze for up to 3 months.
How Do I Reheat Leftovers?
Spoon individual servings into microwave-safe bowls and heat on medium power in 1-minute bursts, stirring in between, until hot throughout. For oven reheating, cover your dish with foil and warm at 325°F (160°C) for about 15–20 minutes. Add a splash of chicken stock if the pasta seems dry.
Other Recipes You Might Like
No-Knead Focaccia Bread
Lightly crisp on the outside and pillowy inside, a slice of no-knead focaccia is perfect for soaking up any extra sauce from your chicken spaghetti and adds a rustic, homemade touch to the meal.
Italian Pasta Salad: A Traditional and Versatile Recipe
A chilled pasta salad tossed with olives, cherry tomatoes, cucumber, and a bright vinaigrette offers a refreshing contrast to the warm, creamy spaghetti—plus it can be made ahead and served straight from the fridge.
Easy Spiced Aloo Gobi Traybake
Roasted potatoes and cauliflower seasoned with cumin, turmeric, and garlic bring vibrant color and a mildly spiced vegetable side that complements the rich flavors of the chicken spaghetti.
Tuna Salad Lettuce Wraps
These crisp, low-carb wraps—filled with creamy tuna salad, celery, and a hint of lemon—make a light appetizer or palate cleanser before the main course, balancing out the heartiness of the pasta.
Chicken Spaghetti
Ingredients
- 2 cups cooked shredded chicken
- 8 oz spaghetti cooked al dente
- 1 cup shredded cheddar cheese
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 can diced tomatoes with green chilies
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F and lightly grease a 9×13‑inch baking dish.
- In a large bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, and diced tomatoes until smooth. Stir in half of the shredded cheddar cheese.
- Add the cooked spaghetti and shredded chicken to the soup mixture, tossing gently until everything is evenly coated.
- Transfer the combined mixture into the prepared baking dish, spreading it out in an even layer. Sprinkle the remaining cheddar cheese on top.
- Bake, uncovered, for 25–30 minutes, or until the casserole is bubbly around the edges and the cheese is lightly golden.
Notes
- Make it ahead: Assemble the dish the day before and refrigerate. If baking straight from the fridge, add an extra 10 minutes to the baking time.
- Cheese swap: Swap in Monterey Jack or Pepper Jack instead of cheddar for a different flavor profile.
- For added depth: Stir a pinch of garlic powder or onion powder into the sauce.
- Double the batch: Bake one casserole now and freeze the other for later—a great meal‑prep strategy.
- Presentation idea: Just before serving, garnish with chopped parsley or a sprinkle of red chili flakes for a pop of color.