Chicken Spaghetti: Easy, Cheesy Casserole with No Canned Soup

Chicken spaghetti is the kind of dinner that disappears from the pan. Tender shredded chicken and spaghetti get folded into a creamy, cheesy sauce with a little kick from diced tomatoes and green chiles, then baked until golden and bubbling. It’s a Southern potluck classic for good reason: it’s cozy, it feeds a crowd, and kids and adults both go back for seconds.

Most old-school chicken spaghetti recipes start with cans of cream of chicken soup and a block of processed cheese. This version keeps all of that comfort but makes the sauce from scratch in about 10 minutes, with butter, broth, milk, cream cheese and real cheddar. It tastes fresher, and you know exactly what’s in it.

Why You’ll Love This Chicken Spaghetti

• No canned soup: a quick homemade sauce gives better flavor and texture.
• Easy prep: rotisserie or leftover chicken cuts the work way down.
• Crowd sized: one pan feeds 8, ideal for families, potlucks and meal trains.
• Make ahead: assemble it the night before or freeze it for later.
• Kid friendly: cheesy and mild, with optional heat for the grown-ups.

Ingredients for Chicken Spaghetti

Prep: 15 min | Cook: 40 min | Total: 55 min | Serves: 8

• 12 oz (340 g) spaghetti, broken in half
• 3 cups (about 400 g) cooked shredded chicken
• 4 tbsp butter
• 1 medium onion, diced
• 1 green or red bell pepper, diced
• 3 cloves garlic, minced
• 1/4 cup (30 g) all-purpose flour
• 2 cups (475 ml) chicken broth
• 1 cup (240 ml) whole milk
• 4 oz (115 g) cream cheese, softened and cubed
• 1 can (10 oz / 285 g) diced tomatoes with green chiles (such as Rotel), undrained
• 2 cups (225 g) shredded sharp cheddar, divided
• 1 cup (115 g) shredded Monterey Jack or pepper jack
• 1 tsp chili powder, 1 tsp garlic powder, 1/2 tsp smoked paprika
• 1 tsp salt and 1/2 tsp black pepper
• Chopped parsley or green onions, to serve

Ingredient notes

• Chicken: a store-bought rotisserie chicken gives about 3 to 4 cups of meat. You can also poach 1.5 lb (680 g) of chicken breasts in broth for 15 minutes and shred them.
• Diced tomatoes with green chiles: this is the signature flavor of chicken spaghetti. Use the mild version for kids or the hot version for more kick.
• Cheese: shred it yourself from a block. Pre-shredded cheese has anti-caking agents that can make the sauce grainy.
• Pasta: thin spaghetti works too. Breaking it in half makes the casserole much easier to serve.

How to Make Chicken Spaghetti

1. Prep. Heat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Cook the pasta. Boil the spaghetti in well-salted water for 2 minutes less than the package says. It finishes cooking in the oven. Drain and set aside.
3. Sauté the vegetables. Melt the butter in a large pot over medium heat. Cook the onion and bell pepper for 5 minutes until soft, then add the garlic for 30 seconds.
4. Make the sauce. Sprinkle in the flour and stir for 1 minute. Slowly whisk in the broth and milk and simmer for 3 to 4 minutes, until thickened.
5. Make it cheesy. Lower the heat. Stir in the cream cheese until melted, then the diced tomatoes with their juice, the spices, 1 cup of the cheddar and the Monterey Jack until smooth.
6. Combine. Fold in the shredded chicken and the spaghetti until everything is coated. Spread it into the baking dish and top with the remaining 1 cup of cheddar.
7. Bake. Bake uncovered for 20 to 25 minutes, until bubbling at the edges and the cheese is melted and golden. Rest for 5 minutes, then top with parsley or green onions.

Because the chicken is already cooked, you just need the casserole to be steaming hot all the way through, which means 165°F (74°C) in the center. The FoodSafety.gov safe minimum internal temperature chart is a handy reference for casseroles and leftovers.

Tips for the Best Chicken Spaghetti

• Undercook the pasta. It keeps soaking up sauce in the oven. Fully cooked spaghetti turns mushy.
• Keep it saucy. The mixture should look a little looser than you’d expect before baking. If it looks thick, add a splash of broth.
• Season the sauce well. Taste it before adding the pasta, since pasta and chicken soak up a lot of salt.
• Let it rest. Five minutes out of the oven lets the sauce set so it scoops neatly.
• Want it crispy? Broil for the last 2 minutes for a browned, bubbly top.

Crockpot Chicken Spaghetti

Prefer hands-off cooking? This version cooks the chicken right in the slow cooker.

1. Add 1.5 lb (680 g) raw chicken breasts, the diced tomatoes, onion, bell pepper, garlic, spices and 1 cup of broth to the crockpot. Cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours.
2. Shred the chicken in the pot. Stir in the cream cheese, milk and cheeses until melted.
3. Stir in the cooked, drained spaghetti and cook on LOW for 15 to 20 minutes more.

Find 15 more hands-off dinners in my slow cooker chicken recipes.

Chicken Spaghetti Variations

• Classic potluck style: swap the cheddar and Monterey Jack for 8 oz (225 g) of cubed processed cheese for the ultra-smooth texture many people grew up with.
• Spicy: use hot diced tomatoes with chiles, pepper jack cheese and a diced jalapeño.
• Extra veggies: stir in sliced mushrooms, spinach or frozen peas.
• Lighter: use 2% milk, light cream cheese and a little less cheese on top.
• Different pasta: penne or rotini work well. For more ideas, see my chicken pasta recipes.

What to Serve with Chicken Spaghetti

• A crisp green salad with ranch or a light vinaigrette
• Garlic bread or warm rolls, like a loaf from my Dutch oven bread recipes
• Roasted broccoli, green beans or corn
• Cheesy Brazilian cheese bread for an extra-cozy meal

Make Ahead and Freezer Instructions

• Make ahead: assemble the chicken spaghetti, cover tightly and refrigerate for up to 24 hours. Bake straight from the fridge, adding 10 to 15 minutes to the time.
• Freeze: assemble without the cheese topping, wrap well with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge, add the cheese, and bake as directed (allowing extra time).
• Freezer meal tip: bake it in foil pans and you have a perfect dinner to gift a new parent or a busy friend.

How to Store and Reheat Chicken Spaghetti

• Fridge: refrigerate leftovers within 2 hours in airtight containers. They keep for 3 to 4 days.
• Reheat: warm individual portions in the microwave with a splash of milk or broth, or reheat the whole dish covered with foil at 350°F (175°C) for 20 to 25 minutes, until steaming hot.

For official storage times, see the FoodSafety.gov cold food storage chart and the USDA’s leftovers and food safety guide.

Looking for more easy family meals? Browse my chicken dinner ideas, cozy up with a bowl of white chicken chili, or try my creamy Tuscan chicken.

Chicken Spaghetti FAQ

What is chicken spaghetti made of?

Chicken spaghetti is made with cooked chicken, spaghetti, a creamy cheese sauce, diced tomatoes with green chiles, onion, bell pepper and spices. It’s usually topped with cheddar and baked until bubbly.

Can I make chicken spaghetti without cream of chicken soup?

Yes. This chicken spaghetti recipe uses a quick homemade sauce of butter, flour, broth, milk and cream cheese instead of canned soup. It takes about 10 minutes and tastes fresher.

Can I use rotisserie chicken?

Absolutely. Rotisserie chicken is the easiest shortcut. One chicken gives about 3 to 4 cups of shredded meat, which is just right for this recipe.

Why is my chicken spaghetti dry?

The pasta likely soaked up too much sauce, either because it was fully cooked before baking or it baked too long. Undercook the pasta by 2 minutes and keep the mixture saucy before it goes in the oven.

Can I freeze chicken spaghetti?

Yes. Freeze it unbaked, without the cheese topping, for up to 3 months. Thaw overnight in the fridge, add the cheese and bake.

Is chicken spaghetti spicy?

It’s mild with original diced tomatoes and green chiles. For more heat, use the hot version, add pepper jack cheese or stir in a diced jalapeño.

Final Thoughts

This cheesy chicken spaghetti is comfort food at its best: easy to prep, big enough to share and even better as leftovers. Make it for a busy weeknight, bring it to your next potluck, or tuck one in the freezer for a night when you need dinner without the work.

If you make this chicken spaghetti recipe, leave a comment and a star rating, and tell me who you shared it with. Don’t forget to save it to your Pinterest casserole board so it’s ready the next time you need a crowd-pleaser.