Whether you know it as Chicken Spaghetti or chickenetti, this comfort food casserole is a creamy, cheesy crowd-pleaser! Perfect for potlucks and family dinner (it serves 10!), my version skips the canned soup and layers in some Tex-Mex flavors to make it extra scrumptious.
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A classic Midwestern casserole with some Well Plated twists.
Chicken spaghetti is an Amish casserole made to feed a crowd on a budget.
And, as it goes with most Midwestern casserole recipes, the original version is made with lots of canned soup and cheese.
I’m not going to skip the cheese (fear not!), but I am going to teach you to swap in a homemade cream sauce that’s still easy, but not as high in sodium.
And then we get a little bit sassy and turn it into a real-deal meal…
- We are adding veggies with onion and red bell pepper, along with a hefty 3 garlic cloves to infuse the chicken spaghetti casserole with more flavor (and a pop of color too).
- Diced tomatoes with green chiles, pimentos, cumin, and paprika add incredible flavor to the sauce and give this old-fashioned casserole a little Tex-Mex spin.
- Whole wheat spaghetti gives the casserole some extra heartiness and a subtle flavor boost.
Key Ingredients
This is not the full list of ingredients! You’ll find that in the printable recipe card at the bottom of the page. But here you’ll find a quick summary of the key players and some notes to keep in mind.
- Spaghetti. As mentioned above, I like to use whole wheat spaghetti, but regular spaghetti is just fine too.
- Vegetables. I use yellow onion and red bell pepper, along with garlic. You can use a yellow or orange bell pepper instead of red for a similar sweet flavor, or try green bell pepper for a little more bite.
- Low-Sodium Chicken Broth. The base of our cream sauce. I like to use low-sodium because it gives me more control over the salt level.
- Whole Milk. I recommend sticking with whole milk and not swapping in a lower fat variety. This helps make the sauce rich and creamy.
- Cream Cheese. You can use full-fat or reduced-fat. Let it come to room temperature so it melts more quickly into the sauce.
- Diced Tomatoes With Green Chiles. HELLO FLAVOR! This simple addition adds so many layers of flavor, starting with the bright acidity of the tomatoes, which is very welcome in such a rich casserole.
- Pimentos. Tender, tangy, and sweet. Not a fan? Chopped roasted red peppers would work too.
- Cheese. I use a mix of cheddar (for flavor) and mozzarella (for a superior melt).
- Spices. Ground paprika and cumin; I use regular (sweet) paprika, but you can use smoked paprika for a little smoky oomph.
- Chicken. Keep it easy and pick up a rotisserie chicken for this recipe, or use cooked chicken. It can be cooked and cubed (try my Baked Chicken Breast or Air Fryer Chicken Breast), or use Crockpot Shredded Chicken.
My Tips for the Best Chicken Spaghetti
- Cook the Pasta to Al Dente. This is important! If you don’t want your pasta bloated and ugh, you need to undercook it slightly. It will finish cooking in the oven.
- Shred Your Own Cheese for the Best Melt. The classic version of chicken spaghetti uses Velveeta and no matter your thoughts on this controversial subject, Velveeta melts BEAUTIFULLY. Store-bought shreds? Not so much—it’s coated with an anti-caking agent that impacts its ability to melt smoothly. So if you want that ultra-smooth, velvety melt, shred the cheese from a block.
- Work It Into Your Meal Plan. When I’m making a chicken casserole like chicken spaghetti, I like to make chicken for dinner the night before and plan for leftovers. I set aside what I need for the casserole the next day and we eat the rest for dinner.
Recipe Variations
There are MANY ways to make chicken spaghetti. Here’s some inspo.
- Make It Italian Style. Use diced tomatoes with Italian herbs and swap the pimento with sun-dried tomatoes. Use 1 1/2 cups of shredded mozzarella and 1/2 cup Parmesan. Instead of paprika and cumin, use Italian seasoning.
- Add Mushrooms. Swap out the red bell pepper for Sautéed Mushrooms.
- Wilt in Some Spinach. Stir a package of baby spinach into the sauce for some extra veggie goodness.
- Add Some Crispy-Crunch. Combine panko breadcrumbs with melted butter, garlic powder, salt, and pepper. Sprinkle this mixture over the chicken spaghetti before baking.
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- Nonstick cooking spray
- 1 teaspoon kosher salt divided, plus additional for cooking the pasta
- 12 ounces whole wheat spaghetti or regular spaghetti
- 1 tablespoon olive oil plus additional for the pasta
- 1 small yellow onion diced into ¼-inch pieces (about 1 cup)
- 1 red bell pepper diced into ¼-inch pieces (about 1 cup)
- 3 garlic cloves minced, about 1 tablespoon
- 1 ¼ cups low-sodium chicken broth
- 1 cup whole milk
- 8 ounces cream cheese room temperature (ok to swap reduced fat; do not use fat free)
- 1 10-ounce can diced tomatoes with green chiles in their juices
- 1 4-ounce jar chopped pimentos drained
- 1 ½ cups shredded cheddar cheese divided
- ½ cup shredded whole milk mozzarella cheese
- ½ teaspoon ground paprika
- ½ teaspoon ground cumin
- 4 cups chopped rotisserie or cooked chicken or use cooked, shredded chicken
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Place a rack in the center of your oven and heat to 375°F. Coat a 9×13-inch baking dish with nonstick spray.
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Bring a large pot of salted water to a boil. Cook the pasta to al dente according to the package instructions. Drain and return to the pot. Drizzle with olive oil and toss to prevent sticking.
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Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and bell pepper and cook, stirring, until beginning to soften, about 5 minutes. Add the garlic and ½ teaspoon salt and cook for 1 minute. Transfer the vegetable mixture to the prepared baking dish.
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Return the skillet to medium-low heat and add the broth, milk, and cream cheese. Whisk until the sauce is hot and the cream cheese is melted, about 3 minutes. Add the undrained can of tomatoes, pimentos, ½ cup cheddar, mozzarella, paprika, cumin, and remaining ½ teaspoon salt. Bring to a low simmer and cook, stirring occasionally, until the sauce has thickened, 5 to 7 minutes.
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Add the cooked spaghetti, chicken, and cheese sauce to the baking dish with the vegetables. Stir to combine. Top with the remaining 1 cup shredded cheddar.
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Bake uncovered until bubbling and golden on top, 20 to 25 minutes. Let cool for 5 minutes before serving.
- TO STORE: Transfer leftovers to an airtight container or wrap them in the original casserole dish. Refrigerate for up to 4 days.
- TO REHEAT: Warm individual portions of the chicken spaghetti in the microwave, or reheat it in a baking dish covered with foil in a 350ºF oven.
- TO FREEZE: Transfer leftovers to an airtight container and freeze for up to 3 months. Thaw in the refrigerator before reheating.
- FREEZER MEAL PREP: Freeze unbaked without cheese topping for up to 6 months. Top and bake for an additional 10 minutes; cover for all but the last 10 minutes.
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