Description
Creamy Chicken Spaghetti combines hearty pasta with tender chicken in a rich, cheesy sauce that comforts and satisfies. Southern kitchens celebrate this classic casserole as a go-to meal that brings families together around one delicious dish.
Ingredients
Scale
Proteins:
- 1 Rotisserie chicken, shredded
Pasta and Vegetables:
- 1 pound (454 grams) Spaghetti, cooked al dente & reserve a ladle of pasta water
- 1 medium Red bell pepper, chopped
- 1 medium Green bell pepper, chopped
- 1 medium Onion, chopped
Cheese and Creamy Elements:
- 6 ounces (170 grams) Velveeta, cubed
- 1 10.5 ounces (298 grams) can of Cream of Chicken soup
- 1 10.5 ounces (298 grams) can of Cream of Mushroom soup
- 1 10 ounces (283 grams) can of Rotel
- 1.5 cups (170 grams) Cheddar cheese, hand shredded (divided)
- 1.5 cups (170 grams) Monterey jack cheese, hand shredded (divided)
Seasonings:
- 2 tablespoons Garlic powder
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Instructions
- Heat olive oil in a spacious skillet over medium heat, then sauté diced bell peppers and chopped onions with a pinch of salt and ground black pepper until vegetables become translucent and tender, approximately 5-6 minutes.
- Reduce heat to low and incorporate cubed Velveeta cheese and cream of chicken and cream of mushroom soups, continuously stirring until the cheese completely melts and integrates smoothly with the soup mixture.
- Fold in shredded cooked chicken, half of the shredded cheddar and monterey jack cheeses, and diced Rotel tomatoes, seasoning the mixture with additional salt, ground black pepper, and garlic powder to enhance flavor profile.
- Gently introduce cooked al dente spaghetti to the skillet, carefully mixing with a small amount of reserved pasta water to create a cohesive and creamy consistency.
- Transfer the entire mixture into a 9 x 13 inch (23 x 33 centimeters) baking dish, evenly distributing the remaining cheese blend across the top of the casserole.
- Place the baking dish in a preheated oven at 375°F (190°C) and bake for 20-30 minutes until the cheese becomes golden brown and the edges start bubbling.
- Remove from oven and allow the casserole to rest for 5-7 minutes, optionally garnishing with freshly chopped parsley before serving hot.
Notes
- Meal Prep Magic: Chop bell peppers and onions ahead of time to slash cooking time and reduce kitchen stress.
- Cheese Melting Hack: Cut Velveeta into small cubes for faster, smoother melting that creates a silky sauce consistency.
- Pasta Perfect Tip: Cook spaghetti just until al dente to prevent mushy texture when baking the casserole.
- Flavor Booster: Use reserved pasta water to help sauce coat noodles evenly and add subtle seasoning depth.
- Make-Ahead Friendly: Assemble the entire dish in advance and refrigerate, then bake when ready to serve for easy entertaining.
- Leftover Love: Stores wonderfully in airtight container for 3-4 days, making delicious next-day lunch or quick weeknight meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing, Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 6
- Calories: 580 kcal
- Sugar: 5 g
- Sodium: 1200 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 140 mg