Absolutely! Chicken Spaghetti is a creamy, cheesy comfort food classic — tender chicken, pasta, and a savory sauce all baked into one bubbling, delicious casserole. You can go old-school Southern style (Velveeta and Rotel!) or from-scratch creamy for a more elevated take.
I’ll give you both:
🍗🧀 Classic Chicken Spaghetti (Southern Style)
🛒 Ingredients:
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3 cups cooked shredded chicken (rotisserie works great!)
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350g (12 oz) spaghetti, broken in half
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1 can Rotel tomatoes (diced tomatoes + green chilies)
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1 can cream of mushroom soup
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1 can cream of chicken soup
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200g (about 1 cup) Velveeta cheese, cubed
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½ cup chicken broth (or pasta water)
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1 tsp garlic powder
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1 tsp onion powder
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Salt & pepper to taste
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1–2 cups shredded cheddar cheese (for topping)
👨🍳 Instructions:
1. Cook the Pasta
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Boil spaghetti in salted water until just al dente. Drain and set aside (reserve ½ cup of pasta water or use broth).
2. Make the Sauce
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In a large pot or deep skillet over medium heat, melt Velveeta with the soups, Rotel, garlic powder, onion powder, and broth.
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Stir until smooth and creamy.
3. Assemble
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Add shredded chicken and cooked spaghetti into the sauce.
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Stir until well coated. Taste and season with salt and pepper.
4. Bake
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Pour into a greased 9×13″ baking dish.
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Top with shredded cheddar cheese.
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Bake at 180°C / 350°F for 25–30 minutes, until bubbly and golden on top.
🍽️ Optional Add-ins:
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Chopped green bell pepper or sautéed onions
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Cooked bacon bits
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Diced jalapeños for a kick
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Frozen peas or mushrooms
🥄 Creamy Chicken Spaghetti (No Canned Soup)
🛒 Ingredients:
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3 cups cooked chicken
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350g spaghetti
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2 tbsp butter
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2 tbsp flour
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2 cups milk
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½ cup chicken broth
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1 ½ cups shredded cheese (cheddar, Monterey Jack, or combo)
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Salt, pepper, paprika, garlic powder to taste
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Optional: ½ cup sautéed onions or mushrooms
🧑🍳 Steps:
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Cook pasta and set aside.
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In a saucepan, melt butter, whisk in flour to make a roux.
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Slowly add milk and broth, whisking until smooth and thickened.
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Stir in cheese until melted.
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Mix with chicken and pasta. Season to taste.
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Transfer to a baking dish, top with more cheese, and bake as above.
🔥 Pro Tips:
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You can prep this a day ahead and refrigerate before baking.
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Freezes well! Just don’t bake it first — thaw and bake when ready.
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Leftovers? Reheat with a splash of milk to keep it creamy.