Craving pure comfort? This Creamy Chicken Spaghetti Bake delivers cheesy, creamy satisfaction in just 30 minutes. Tender pasta mingles with rotisserie chicken in a luscious sauce spiked with Rotel tomatoes, then bakes to bubbly golden perfection.
Table of Contents
Why You’ll Love This Chicken Spaghetti Bake
- Ridiculously simple: Uses rotisserie chicken and canned ingredients for minimal prep.
- Weeknight hero: From start to finish in 30 minutes, including bake time.
- Crowd-pleasing flavors: Creamy, cheesy, with just enough kick from diced tomatoes and green chilies.
- Make-ahead friendly: Assemble hours ahead, then bake when ready to eat.
- Stretch-your-budget magic: Feeds a family of 4-6 without breaking the bank.
Ingredients
Main Components:
8 oz spaghetti noodles
2 cups shredded cooked chicken (rotisserie works perfectly)
1 can (10.5 oz) cream of chicken soup
1 can (10 oz) diced tomatoes with green chilies (Rotel)
1.5 cups shredded cheddar cheese or Velveeta
4 oz cream cheese (optional, for extra richness)
1/2 cup chicken broth
Aromatics and Seasonings:
1 small onion, chopped
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
Butter for sautéing
For Topping:
Extra shredded cheese (optional)
Notes and Substitutions
Chicken shortcuts: Rotisserie chicken is the ultimate time-saver. Alternatively, use leftover grilled chicken, poached chicken breasts, or even canned chicken in a pinch.
Cheese choices: Cheddar gives sharp flavor, while Velveeta creates ultra-smooth creaminess. Mix both for best of both worlds. Monterey Jack or Colby also work beautifully.
Cream cheese boost: This optional addition transforms the sauce into something luxuriously creamy. Don’t skip it if you want restaurant-quality richness.
Heat level: Rotel tomatoes add mild spice. Use original for gentle heat, or hot for extra kick. Regular diced tomatoes work if you prefer zero spice.
Pasta variations: Try penne, rotini, or egg noodles instead of spaghetti. Just cook according to package directions.
How to Make Chicken Spaghetti Bake
- Step 1: Preheat your oven to 350°F. Grease a 9×13-inch baking dish with butter or cooking spray and set aside.
- Step 2: Bring a large pot of salted water to boil. Cook spaghetti until al dente according to package directions. Drain thoroughly and set aside.
- Step 3: While pasta cooks, heat a tablespoon of butter in a large pot over medium heat. Add chopped onion and sauté for 3-4 minutes until softened and translucent.
- Step 4: Add minced garlic to the onions and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
- Step 5: Stir in cream of chicken soup, diced tomatoes with green chilies, and chicken broth. Mix well and let simmer for 5 minutes, stirring occasionally.
- Step 6: Add shredded cheddar or Velveeta cheese to the pot. Stir continuously until completely melted and smooth.
- Step 7: If using cream cheese, add it now. Blend until fully incorporated and the sauce is silky smooth.
- Step 8: Fold in shredded cooked chicken and the cooked spaghetti. Season with salt, black pepper, and paprika. Toss until every strand is evenly coated in the creamy sauce.
- Step 9: Transfer the mixture to your prepared baking dish, spreading it evenly. Sprinkle additional cheese on top if you want an extra cheesy crust.
- Step 10: Bake uncovered for 25 minutes until heated through and bubbling around the edges.
- Step 11 (Optional): Switch oven to broil and cook for 2-3 minutes until the cheese topping turns golden and bubbly. Watch carefully to prevent burning.
Pro Tips for Perfect Result
Don’t overcook the pasta: Al dente is key since it continues cooking in the oven. Mushy pasta ruins the texture.
Mix thoroughly before baking: Every bite should have sauce, chicken, and cheese. Uneven mixing means some portions will be dry.
Let it rest: Allow the casserole to sit for 5 minutes after baking. This helps the sauce thicken and makes serving cleaner.
Double batch friendly: This recipe freezes beautifully. Make two, bake one now, freeze one for later. Thaw overnight before baking.
Serving Suggestions, Storage, and Variations
Serve this Chicken Spaghetti Bake alongside a crisp green salad with ranch dressing and garlic bread for soaking up the creamy sauce. Steamed broccoli or green beans add a fresh vegetable component.
Storage: Cover leftovers tightly and refrigerate up to 4 days. Reheat individual portions in the microwave or the entire dish covered with foil at 350°F for 20 minutes.
Freezing: Assemble completely but don’t bake. Cover tightly with plastic wrap and foil. Freeze up to 3 months. Thaw in refrigerator overnight, then bake as directed, adding 10 extra minutes.
Variations: Add frozen peas or corn for vegetables. Try pepper jack for spicier kick. Use cream of mushroom soup instead of chicken. Top with crushed Ritz crackers before baking for extra crunch.
Nutrition Information
| Nutrient | Per Serving |
|---|---|
| Calories | 485 kcal |
| Protein | 28g |
| Carbohydrates | 38g |
| Fat | 24g |
| Fiber | 2g |
| Sodium | 920mg |
Note: Nutrition is approximate and varies based on specific brands and ingredients used.
Frequently Asked Questions
Can I make Chicken Spaghetti Bake ahead of time?
Absolutely! Assemble the entire casserole up to 24 hours in advance. Cover tightly with foil and refrigerate. When ready to serve, let it sit at room temperature for 20 minutes, then bake as directed. You may need to add 5-10 extra minutes to the baking time since it starts cold.
What’s the best way to reheat Chicken Spaghetti Bake?
For best results, reheat individual portions in the microwave for 2-3 minutes, stirring halfway through. For the entire dish, cover with foil and warm in a 350°F oven for 20-25 minutes until heated through. Add a splash of milk or broth if it seems dry.
Can I use different types of pasta?
Yes! While spaghetti is traditional, penne, rotini, egg noodles, or even macaroni work wonderfully in this Chicken Spaghetti Bake. Just cook according to package directions and ensure they’re al dente before mixing with the sauce.
Final Thoughts on Chicken Spaghetti Bake
This Chicken Spaghetti Bake proves that comfort food doesn’t have to be complicated. By combining pantry staples with rotisserie chicken, you create a satisfying family dinner that tastes like you spent hours in the kitchen. The creamy sauce, melted cheese, and gentle spice from Rotel tomatoes create flavors that please both kids and adults. Whether you’re meal prepping for busy weeknights or feeding a crowd at a potluck, this baked spaghetti casserole delivers every single time.
Creamy Chicken Spaghetti Bake: Easy 30-Minute Comfort Food
Ingredients
Pasta & Chicken
- 8 oz spaghetti noodles
- 2 cups cooked chicken shredded, rotisserie preferred
Creamy Sauce
- 10.5 oz cream of chicken soup
- 10 oz diced tomatoes with green chilies Rotel
- 1.5 cups cheddar cheese shredded or Velveeta
- 4 oz cream cheese optional, softened
- 0.5 cup chicken broth
Aromatics & Seasonings
- 1 small onion chopped
- 2 cloves garlic minced
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cook spaghetti in salted boiling water until al dente. Drain and set aside.
- Sauté chopped onion in butter over medium heat for 3–4 minutes until softened. Add garlic and cook for 30 seconds.
- Stir in cream of chicken soup, diced tomatoes with green chilies, and chicken broth. Simmer for 5 minutes.
- Add shredded cheese and stir until melted. Add cream cheese if using and mix until smooth.
- Fold in shredded chicken, cooked spaghetti, salt, pepper, and paprika. Mix until evenly coated.
- Transfer mixture to baking dish and top with additional cheese if desired.
- Bake uncovered for 25 minutes until bubbly. Broil for 2–3 minutes if a golden top is desired.
