Description

This Creamy Chicken Spaghetti is a comforting, cheesy baked pasta dish perfect for a family dinner. Featuring tender shredded chicken, sautéed veggies, and a creamy sauce made from cream of chicken soup and Rotel tomatoes, it’s baked until bubbly and golden on top. Easy to prepare and full of flavor, it’s a crowd-pleaser that combines classic Southern charm with a spicy kick from the diced green chilies.

Ingredients

Pasta

12 oz spaghetti (340g, uncooked)

Vegetables & Aromatics

1 small yellow onion, finely chopped
1 green pepper, finely chopped
2 garlic cloves, minced

Dairy & Cheese

2 tbsp unsalted butter
½ cup sour cream
2 cups shredded cheddar cheese (divided)

Protein

2 cups cooked shredded chicken

Canned Goods & Seasonings

1 can cream of chicken soup (10.5 oz / 284 ml)
1 can ROTEL diced tomatoes and green chilies, undrained (10 oz / 284 ml)
1 tsp Italian seasoning
Salt and pepper, to taste

Garnish

Chopped parsley (optional)

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Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking and make cleanup easier.
Cook Spaghetti: Bring a large pot of salted water to a boil, then cook the spaghetti until just al dente. Reserve ½ cup of pasta water before draining the pasta, and set the spaghetti aside.
Sauté Vegetables: In a large skillet over medium heat, melt the unsalted butter. Add the finely chopped onion and green pepper, cooking them for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
Mix Sauce and Ingredients: In a large mixing bowl, combine the cream of chicken soup, undrained ROTEL tomatoes with green chilies, sour cream, 1½ cups of shredded cheddar cheese, Italian seasoning, salt, and pepper. Add the cooked shredded chicken and the sautéed vegetables to this mixture and stir well to combine.
Combine Pasta and Sauce: Add the drained spaghetti to the sauce mixture and toss thoroughly to coat the pasta evenly. If the mixture seems dry, add the reserved pasta water one tablespoon at a time until you reach desired creaminess.
Assemble in Baking Dish: Pour the coated spaghetti mixture into the prepared baking dish and spread evenly. Sprinkle the remaining ½ cup of shredded cheddar cheese on top to create a cheesy crust.
Bake: Place the baking dish in the preheated oven and bake uncovered for 25 to 30 minutes, or until the casserole is bubbly and the cheese on top is lightly golden.
Garnish and Serve: Remove the casserole from the oven, garnish with chopped parsley if desired, and serve hot for a delicious, comforting meal.

Notes

For a spicier dish, consider using extra ROTEL or adding a dash of cayenne pepper.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat baked spaghetti in the oven or microwave until warmed through.
You can substitute cooked rotisserie chicken for convenience.
Use gluten-free spaghetti to make the dish gluten-free.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking
Cuisine: American Southern