What Is Chicken Spaghetti?
This isn’t your regular spaghetti dinner. Instead of marinara, it’s made with a creamy cheese sauce that coats every bite of pasta and chicken. Rotel tomatoes add a little kick, and the whole thing gets baked until the top is melted and golden.
It’s the kind of dish that feels like comfort food but still holds up for weeknight dinners or leftovers the next day.
Recipe Tips for Success
- Break the spaghetti before cooking. Snapping it into shorter pieces helps it mix evenly with the chicken and sauce.
- Boil the chicken with enough water to get flavorful broth. That broth brings everything together and adds great flavor.
- Don’t overcook the noodles. Pull the spaghetti out when it’s just al dente since it will finish cooking in the oven.
- Shred the chicken into smaller pieces. Smaller shreds blend better into the mix and make it easier to serve.
- Use a big bowl when mixing. It helps everything come together evenly before going into the casserole dish.
Ingredient FAQ
What kind of chicken should I use?
A whole fryer chicken works great just boil it, shred the meat, and set aside two cups for the recipe. You can also use rotisserie chicken or any cooked chicken you have on hand.
Can I use a different soup?
This recipe uses cream of mushroom soup which gives it great flavor and a creamy texture. You could swap in cream of chicken if that’s what you prefer.
Is it okay to skip the pimentos?
If you’re not a fan, you can leave them out. But they add a nice pop of color and a little bit of tang that works well with the creamy sauce.
How spicy is the cayenne?
Not too spicy. Start with 1/8 teaspoon if you’re unsure. You can always add more if you like a little extra heat.
What cheese is best?
Sharp cheddar gives the dish great flavor. It melts well and balances out the creaminess from the soup and broth.
How to Make Chicken Spaghetti – Step by Step
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