This easy chicken spaghetti recipe is a creamy and cheesy pasta bake. Packed with chicken, noodles, and a flavorful sauce, it's a family favorite meal for any day of the week.
About This Recipe
My first experience with chicken spaghetti was when we first moved to Mississippi, and it was loaded with Velveeta and RoTel -- my intro to the south's love of processed cheese, and I honestly didn't mind! Years later, I created a lighter version of that classic, still indulgent recipe, but a bit more balanced.
What is Chicken Spaghetti?
Chicken spaghetti is a classic southern comfort food recipe made with cooked chicken, spaghetti noodles, and a creamy cheesy sauce, baked into a casserole. It's a nostalgic recipe for people in the south, and it's become a regular favorite for my family, too.
Ingredients (No Velveeta or Tomatoes)
In our version of chicken spaghetti, we skip the Velveeta and RoTel to lighten things up and let the real ingredients shine. Instead of processed cheese, we use sharp cheddar for bold flavor, and whole wheat spaghetti adds a bit more fiber and texture. Cream of chicken soup and a touch of broth keep it creamy, while peas and sauteed onions bring freshness and balance.
This version holds onto the heart of the original--comforting, familiar and family-friendly--without relying on the heavily processed staples. It's a dish that feels both nostalgic and just a little more wholesome, perfect for a weeknight dinner or a Sunday meal.
Effortless Meal for Sharing
I love making this dish when we have company for dinner because it's easy, filling, and always a hit. It pairs perfectly with my olive garlic bread and a salad, so I'm never second guessing on what sides to serve.
If you're a family of just four, try dividing this into two 8x8 baking dishes and share one pan to a family in need.
Shredded Chicken
This recipe calls for 3 cups shredded cooked chicken. I typically grab a rotisserie chicken from Sam's Club or Costco because they are so cheap, and quickly shred the meat from the bones. Otherwise, every so often I prepare shredded chicken in my Crock Pot or boiling method, and store it in the freezer for recipes like this.
How to Make Chicken Spaghetti
Scroll down to the recipe card for detailed instructions and ingredients measurements. The basic recipe is as follows:
- Preheat oven and grease the baking dish.
- Boil the pasta to al dente.
- While pasta is cooking, cook the onions in oil and season. Toss with the peas.
- Drain the pasta and transfer to a large mixing bowl. Mix in the rest of the ingredients, along with the onions and peas.
- Transfer spaghetti mixture to baking dish. Bake 40 to 45 minutes.
Best Tips
- Don't dirty an extra mixing bowl. Instead, mix all the ingredients in the same large pot you boiled the pasta. Just makes sure you used a very large pot, otherwise, go ahead and dirty that extra bowl.
- Cream of mushroom soup can be substituted for the cream of chicken.
- If you detest peas, you can leave them out.
- Loosely cover with foil the last 10 minutes if the top is starting to brown too much.
Storage and Leftovers
Store any leftovers covered in the fridge for up to 1 week. This reheats well in the microwave.
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Photos by Lindsay Evers Photography
Recipe Card
Chicken Spaghetti
Ingredients
- 1 lb uncooked whole wheat spaghetti
- 1 tablespoon olive oil plus a little more for drizzling over cooked pasta
- 1 medium yellow onion diced
- 1 cup frozen peas
- 2 cans condensed cream of chicken soup (10.75 oz each)
- 1 ½ cups chicken broth
- 3 cups shredded cooked chicken (or chicken from 1 rotisserie)
- 1 ½ teaspoons seasoned salt
- 2 cups shredded sharp cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch baking dish.
- Boil the pasta, in heavily salted water until cooked to al dente, according to package directions.
- While the pasta is cooking, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook onions until just soft, about 5 minutes. Season with salt and pepper. Remove skillet from the heat. Toss frozen peas into the skillet to warm them up.
- When the pasta is done cooking, drain and transfer to a large mixing bowl. Drizzle a little olive oil and toss to keep from sticking together. Gently mix the spaghetti with the condensed soup, chicken broth, onion and peas, shredded chicken, seasoned salt, and cheese.
- Transfer mixture to the prepared dish. Bake 40 to 45 minutes, until edges are bubbly. If the top starts browning, loosely cover with foil. Remove from the oven and let stand 5 minutes before serving.
Notes
- Save dirty dishes by boiling pasta in large pot and then using the same pot to mix all ingredients after draining the pasta. (Instead of a separate mixing bowl.)
- Cream of mushroom can be used instead of cream of chicken.
- If you detest peas, you can leave out the peas completely.
- Nutritional values is an estimate only.
