Creamy, cheesy chicken spaghetti is one of those guaranteed crowd-pleasers.
When it bakes in the oven, everything melts together into a warm, comforting dish that feels extra satisfying.
Your family will love digging into this cozy pasta casserole, and you’ll love how simple it is to put together—especially on busy nights.
For the Chicken Spaghetti
- Chicken Breasts – You’ll need 2 pounds of boneless, skinless chicken breasts. They’re cooked gently so they stay tender and shred easily.
- Spaghetti – A 16-ounce package. Cooking the pasta to al dente keeps it from getting mushy once baked.
- Ro*Tel Tomatoes – One 10-ounce can, juice included. This adds mild heat and great flavor.
- Cream of Mushroom Soup – Two 10.5-ounce cans. These create the rich, creamy base of the sauce.
- Velveeta Cheese – A 16-ounce package melts into a smooth, ultra-creamy sauce.
- Cream Cheese – 4 ounces add extra richness and help the sauce thicken.
- Garlic Powder – 1 teaspoon for savory depth without overpowering the dish.
- Onion Powder – 1 teaspoon to enhance the flavor of the sauce and chicken.
- Sharp Cheddar Cheese – 1 cup shredded. This goes on top and melts into a golden, cheesy layer.
The Perfect Chicken Spaghetti
A cozy, ultra-creamy chicken pasta bake loaded with tender shredded chicken, melty cheese, and comforting flavors. Easy to make, family-friendly, and perfect for busy weeknights or feeding a crowd.
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Servings: 8
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Ingredients
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2 pounds boneless skinless chicken breasts
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1 (16-ounce) package spaghetti
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1 (10-ounce) can Ro*Tel Tomatoes
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2 (10.5-ounce) cans cream of mushroom soup
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1 (16-ounce) package Velveeta cheese
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4 ounces cream cheese
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1 teaspoon garlic powder
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1 teaspoon onion powder
- 1 cup shredded sharp cheddar cheese
- Place the chicken in a large pot and add enough water to barely cover it. Cook over medium-low heat until the meat is fully cooked. Avoid boiling, as that can toughen the chicken. Let it cool until easy to handle, then shred it with two forks.
- Set your oven to 350°F. Coat a 13×9-inch baking dish with nonstick spray.
- Prepare the spaghetti according to the package, cooking it to al dente. Drain and set aside.
- In a large pot, stir together the Ro*Tel (including the liquid), the cream of mushroom soup, Velveeta, and cream cheese. Warm over low heat, stirring until the cheeses have melted smoothly. Mix in the garlic powder and onion powder. Add the shredded chicken and cooked pasta, stirring until everything is evenly coated. Transfer the mixture to the prepared baking dish and top with the shredded cheddar cheese.
- Bake for 20–30 minutes, or until the casserole is heated throughout and the cheese on top has melted.
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To freeze, assemble the dish but do not bake it. Wrap tightly and store in the freezer.
- To reheat, let the casserole thaw overnight in the refrigerator. Before baking, allow it to rest at room temperature for about 30 minutes so the dish can warm slightly—cold glass or ceramic should never go straight into a hot oven. Then bake as directed above.
- Can I use rotisserie chicken instead of cooking the chicken myself?
Absolutely! If you’ve got leftover roast chicken hanging around, this is the perfect place to use it. Shred it up and toss it straight into the sauce — saves time and dishes. Win-win! - My pasta always turns mushy in casseroles. How do I stop that?
Cook it JUST to al dente — even a smidge under. Remember, the pasta keeps cooking in the oven, and nobody wants a mushy spaghetti situation. Slightly firm pasta going in = perfect texture coming out. - The sauce feels a bit thick… help?
Easy fix. Splash in a bit of milk or chicken broth to loosen it. This recipe is super forgiving — add a little, stir, and keep adjusting until it’s beautifully creamy and clingy. - Can I make this ahead?
Yep! Assemble the whole thing, cover it, and pop it in the fridge. When you’re ready to bake, bring it to room temp first — going from fridge-cold to piping-hot oven is how dishes crack (ask me how I know…). Then bake as directed! - How do I bump up the flavour without changing the recipe?
A sprinkle of smoked paprika, a dash of Worcestershire, or a handful of sautéed mushrooms will take it to another level. Even tossing in some spinach at the end works a treat. Little tweaks, big payoff!
