This creamy chicken spaghetti is made with spaghetti, shredded chicken and a blend of vegetables cooked together in a creamy cheese sauce for the ultimate crowd-pleasing dinner.
Creamy Chicken Spaghetti
From the recipe collection of Tara Ippolito
This creamy chicken spaghetti is such an incredibly delicious dinner idea thats guaranteed to be a huge hit.
They love the creamy cheese sauce baked over the pasta and shredded chicken. It's the ultimate comfort food, especially during the cooler months we have here in Jersey.
Once the weather starts to drop, making this is all I can think about. This is one of those 'stick-to-your-ribs' dinners that keep everyone warm and full for hours and I think thats exactly what comfort food is supposed to do.
Whenever we have some leftover rotisserie chicken, I usually go straight to making this or my Chicken Tetrazzini. They're both similar but this recipe incudes vegetables and a bit of a bolder flavor. My family loves them both but I think this recipe might take the cake!
Using shredded rotisserie chicken is a major shortcut and makes this recipe super easy to put together. Its the perfect thing to whip up on a busy weeknight.
The best part is that it makes a lot of food, too. We usually have leftovers that last us a couple days and thats just fine by me! I think this is one of those recipes that taste even better the next day, too.
Whenever I make this for dinner, I always make sure to package some up into containers and take them to parents house because I know this is one of my brothers favorite meals, also. We are all big, big fans.
I hope you give this one a try. I know that if you do, you’ll love it just as much as my family and I do.
Fast. Simple. Delicious.
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Creamy Chicken Spaghetti Variations
I like this recipe for chicken spaghetti made just the way it is, but here are some ways to change it up if you'd like to.
- Pasta- Any pasta would work for this recipe if you'd prefer not to use spaghetti.
- Cheese- Use any kind of cheese that you'd like to for this. Just be sure to shred it yourself because it will melt much better that way.
- Soup- Use two cream of chicken soup cans if you're not into the cream of mushroom.
- Tomatoes- Canned diced tomatoes will be ok to use instead of Rotel.
Other Easy Baked Pasta Recipes
If you like easy to make baked pasta recipes like this one, here are some others that I know you’ll love, too.
Creamy Chicken Spaghetti Ingredients
- Rotisserie chicken, shredded
- Spaghetti, cooked to al dente & keep 1 ladle of pasta water
- Red & green bell pepper, chopped
- Onion, chopped
- Rotel
- Cheddar cheese, hand shredded
- Monterey Jack cheese, hand shredded
- Velveeta, cubed
- Cream of mushroom soup
- Cream of chicken soup
- Salt, pepper, garlic powder
- Oil
- Fresh parsley, chopped (optional)
Instructions
First, sauté the chopped bell peppers and onion in a little olive oil. Lightly season them with salt and pepper.
After the vegetables are soft, add the cubed Velveeta.
Next, add the two cans of soup.
Then, stir them together over medium high heat until the Velveeta is melted and evenly combined into the soups.
Now, add the shredded chicken.
Then add both of the shredded cheeses.
Now, add the can of Rotel.
Next, season it with salt, pepper and garlic powder and stir everything together until its evenly combined.
Then, add the cooked spaghetti and one ladle of pasta water.
Next, mix everything together until the pasta is coated evenly in the sauce.
Now, add the mixture to a greased 9x13” baking dish and smooth is out so that its flat and even.
Next, sprinkle the top with cheese and place it into the center rack of the oven for 20-30 minutes until the cheese is melted and the sides and hot and bubbly.
Finally, let it cool slightly, garnish with parsley (optional) and serve warm. Enjoy!
Creamy Chicken Spaghetti
Ingredients
- 1 Rotisserie Chicken, shredded
- 1 Pound Spaghetti, cooked al dente & reserve a ladle of pasta water
- 1 Medium Red Bell Pepper, chopped
- 1 Medium Green Bell Pepper, chopped
- 1 Medium Onion, chopped
- 2 Tbs Olive Oil
- 6 Oz Velveeta (cubed)
- 10.5 Oz Cream Of Chicken Soup
- 10.5 Oz Cream Of Mushroom Soup
- 10 Oz Rotel
- 1.5 Cups Cheddar Cheese, hand shredded
- 1.5 Cups Monterey Jack Cheese, hand shredded
- 2 Tbs Garlic Powder
- Salt and Pepper to taste
- Fresh Parsley, for garnish (optional)
Instructions
- Preheat the oven to 375 degrees.
- First, in a large skillet, sauté the chopped bell peppers and onion in olive oil. Lightly season them with salt and pepper.
- After the vegetables are soft, add the cubed velveeta and both cans of soup. Stir them together over medium high heat until the velveeta is melted and evenly combined into the soup.
- Add the shredded chicken, one cup each of the shredded cheeses and the can of Rotel. Season it with salt, pepper and garlic powder and stir everything together.
- Add the cooked spaghetti and a ladle of pasta water. Toss the spaghetti into the sauce until it's evenly coated.
- Add the mixture to a greased 9x13” baking dish and sprinkle the top with the remaining cheese. Bake it, uncovered, for 20-30 minutes until the cheese is melted and the sides and hot and bubbly.
- Let it cool slightly, garnish with parsley (optional) and serve warm. Enjoy!
Marie Wilkinson says
This looks like a yummy recipe, however, I am not too fond of Velveeta. Can I substitute with some other kind of cheese (like a sharp cheddar???).
Al Dente Diva says
Hi! You’ll see in step number 5 in the ingredients list it says to add it
Anonymous says
When and where do you add the noodles!!!!!