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Fast yet delicious, comforting yet simple – chicken spaghetti is the type of meal busy moms thought they could only dream about.
This Chicken Spaghetti Recipe is sure to be a hit!
This chicken spaghetti recipe is a fan favorite in our household! The sauce is rich, creamy, home-y, and utterly addictive. I love chicken spaghetti for a couple of reasons – the first being that my kids love it. Beyond that, it tastes like a fancy sunday dinner meal you would eat at your grandmother’s (read: ultra comfort food) with the ease of making dinner on soccer practice night.
Chicken spaghetti with rotel is also super customizable. You can change up the noodle type, rotel spice level, type of cream soup and even add in vegetables if you’re feeling brave. It’s a weeknight hero.
Baked Chicken Spaghetti Casserole Ingredients
- Spaghetti noodles cooked, al dente – Feel free to use another type of pasta as desired.
- Cream cheese
- Cream of chicken soup – You can also sub cream of mushroom soup if you’d prefer!
- Rotel – Control your spice level with the type of Rotel you buy. You can also use salsa.
- Salt
- Diced or shredded chicken – I use rotisserie chicken, but any cooked chicken will do.
- Shredded cheese – I prefer cheddar here, but you could sub it out if you’re looking for a different flavor.
How to Make Baked Chicken Spaghetti Casserole with Rotel
- Preheat the oven to 350°F.
- Boil the spaghetti noodles until al dente.
- While the pasta is boiling, stir together the sauce. In a LARGE microwave safe bowl, warm the cream cheese In the microwave for 30 seconds on 50 percent power until you can stir it smooth.
- Using an electric hand mixer, add in the cream of chicken soup, mixing until well combined.
- Add the rotel (no need to drain), and mix.
- Lastly, season with salt.
- Once the pasta is cooked, drain the pasta and then add it to the sauce bowl.
- Add the cooked chicken to the bowl and stir to evenly coat.
- Pour the pasta mixture into a baking dish and top with the shredded cheese.
- Bake uncovered at 350° F for 30 minutes or until the sauce is bubbling and the cheese has melted.
- Enjoy!
How to serve Baked Chicken Spaghetti
I always serve my chicken spaghetti with a side salad, some garlic bread and fresh fruit to finish things off. You could also consider baking your chicken spaghetti in individual oven safe ramekins for a more personalized approach or doubling things up and baking in a huge baking dish and letting everyone dive in.
Chicken Spaghetti with Rotel variations
Yep! As I mentioned this dish is super customizable! Feel free to change up noodle type, type of cream soup, rotel/salsa spice level (or omit it all together), or even add in veggies like broccoli or bell peppers! You can also go crazy and add omit rotel, adding italian seasonings and mozzarella cheese instead. Have fun with it!
Chicken Spaghetti Casserole storage
Can I make chicken spaghetti in advance and reheat it later?
Yes, you totally can! You can either bake and reheat later in the same pan (or the microwave) or you can mix the pasta and sauce together and store in the fridge until you are ready to bake. Both are great options for a quick dinner!
Can you freeze chicken spaghetti?
Yes, first I would suggest portioning out into individual portions to make it easier for re-heating. Wrap well in plastic wrap and then in a freezer safe bag. Chicken spaghetti will stay well frozen for up to 3 months.
Can you reheat chicken spaghetti?
To reheat your chicken spaghetti, warm In the microwave at 50% power, stirring after every minute until heated through.
Easy Chicken Spaghetti Recipe FAQs
The number of calories in Chicken Spaghetti can vary based on the specific ingredients and portions used. On average, a serving of Chicken Spaghetti contains approximately 400-500 calories.
While both dishes feature chicken and pasta, Chicken Spaghetti typically uses tomatoes and peppers in the sauce, whereas Chicken Tetrazzini is made with a creamy white sauce often enriched with cheese or cream. The flavor profiles and textures differ, offering distinct culinary experiences.
More Easy Dinner Ideas
Baked Chicken Spaghetti with Rotel
Ingredients
- 1 (16 oz) box spaghetti, cooked al dente
- 8 oz cream cheese
- 1 can cream of chicken soup
- 1 can rotel
- 1/2 tsp salt
- 2 cups diced or shredded chicken (rotisserie)
- 1/2 cup shredded cheese
Instructions
- Preheat the oven to 350°F.
- Boil the spaghetti noodles until al dente.
- While the pasta is boiling, stir together the sauce. In a LARGE microwave safe bowl, warm the cream cheese In the microwave for 30 seconds on 50 percent power until you can stir it smooth.
- Using an electric hand mixer, add in the cream of chicken soup, mixing until well combined.
- Add the rotel (no need to drain), and mix.
- Lastly, season with salt.
- Once the pasta is cooked, drain the pasta and then add it to the sauce bowl. Add the cooked chicken, as well. Stir to evenly coat.
- Pour the pasta into a baking dish and top with the shredded cheese.
- Bake uncovered at 350° F for 30 minutes or until the sauce is bubbling and the cheese has melted.
- Enjoy!
