This Creamy Chicken Spaghetti is loaded with tender chicken, spaghetti, Rotel, Velveeta, cheddar, and Monterey Jack in a rich, cheesy sauce, then baked until hot and bubbly.
From the recipe collection of Tara Ippolito
Creamy Chicken Spaghetti is the ultimate cheesy comfort food. Tender shredded chicken, colorful bell peppers, spaghetti, Rotel, and a rich, creamy cheese sauce come together for an easy baked pasta casserole that's hearty enough to feed the whole family.
If you're looking for a cozy weeknight dinner that makes plenty of leftovers, this recipe is it. The creamy sauce is packed with flavor from two kinds of soup, Velveeta, cheddar, Monterey Jack, and a little kick from Rotel tomatoes. It's simple, filling, and always a crowd favorite.
Why You'll Love It
- Ultra creamy, cheesy, and comforting.
- Great way to use leftover rotisserie chicken.
- Perfect for feeding a crowd or meal prepping.
- Kid-friendly with just a touch of spice from the Rotel.
- Makes fantastic leftovers that reheat beautifully.
Ingredients
Here's everything you'll need to make this delicious recipe. You can find the full ingredients list along with measurements on the recipe card below.
- Spaghetti: The hearty base of the casserole that holds onto all of the
creamy sauce. - Red Bell Pepper: Adds sweetness, color, and a little freshness.
- Green Bell Pepper: Gives the casserole a savory, slightly earthy flavor.
- Onion: Builds the flavor base and becomes sweet as it cooks.
- Olive Oil: Used for sautéing the vegetables until tender.
- Velveeta Cheese: Melts into an incredibly smooth, creamy sauce.
- Cream of Chicken Soup: Adds richness and helps create the creamy consistency.
- Cream of Mushroom Soup: Gives the sauce extra body and savory flavor.
- Rotel Tomatoes: Adds tomatoes, green chiles, and just a mild amount of heat.
- Cheddar Cheese: Brings bold cheesy flavor.
- Monterey Jack Cheese: Melts beautifully and makes the casserole extra creamy.
- Cooked Shredded Chicken: Makes the casserole hearty and filling.
Rotisserie chicken works perfectly. - Garlic Powder: Adds simple, savory flavor throughout.
- Salt & Pepper: Enhances all of the flavors.
- Reserved Pasta Water: Helps loosen the sauce and makes everything silky.
- Fresh Parsley: Optional garnish that adds a pop of color.
How To Make It
Heres how to make this delicious pasta. You can find the full ingredients list along with instructions on the recipe card below.
- 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. Add the two cans of soup and stir them together over medium high heat until the Velveeta is melted and evenly combined into the soups. Add the shredded chicken, both of the shredded cheeses and the Rotel. Season it with salt, pepper and garlic powder and stir everything together until its evenly combined.
- Add the cooked spaghetti and one ladle of pasta water. Mix everything together until the pasta is coated evenly in the sauce. Add the mixture to a greased 9x13” baking dish and smooth is out so that its flat and even. 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 rest for 5-10 minutes, garnish with parsley (optional) and serve warm. Enjoy!
Pro Tips
- Rotisserie chicken makes this recipe incredibly quick and easy.
- Shred your own cheese for the smoothest melt.
- Don't overcook the pasta since it will continue cooking in the oven.
- Reserve extra pasta water—you may need more depending on the thickness of your sauce.
- Let the casserole rest for about 10 minutes before serving so it slices more easily.
Variations
- Make It Spicier: Add diced jalapeños, crushed red pepper flakes, or hot Rotel.
- Swap the Protein: Use leftover turkey instead of chicken.
- Add More Vegetables: Mushrooms, spinach, broccoli, or corn all work well.
- Use Different Cheese: Pepper Jack or Colby Jack are delicious substitutions.
- Lighten It Up: Use reduced-fat soups and cheese if desired.
What To Serve With This?
This casserole is rich and filling, so I like pairing it with something light. Garlic bread, a salad, roasted broccoli or green beans.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave until warmed through, or cover the casserole with foil and reheat in a 350°F oven until hot. If the sauce thickens in the refrigerator, stir in a splash of milk before reheating.
You can also freeze the fully assembled casserole for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.
Creamy Chicken Spaghetti Recipe
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.
- 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!!!!!