Spicy Chicken Spaghetti is super cheesy comfort food. It’s creamy and rich with plenty of kick from a can of Rotel Tomatoes. Get ready to spice up your dinner!
Homemade Chicken Spaghetti
Spicy Chicken Spaghetti makes a delicious weeknight family meal and leftovers reheat nicely. Cheesy noodles, lots of shredded chicken (I use a rotisserie chicken for convenience), and spicy tomatoes. It’s such a winning combination you’ll want it on the menu every week.
There’s plenty of cheese mixed in plus more cheese on top. 🙂
How To Make Spicy Chicken Spaghetti
(More detailed instructions in recipe box below.)
- Cook the onion in butter until soft.
- Add seasoned salt, garlic powder, condensed chicken soup, Rotel tomatoes, Velveeta and milk. Stir until the Velveeta is melted.
- Add in 3 cups of chopped cooked chicken. Season to taste with salt and pepper.
- Transfer to a 9×13-inch baking dish. Cover with foil and bake for 20 minutes.
- Sprinkle with shredded cheddar cheese and bake 5 minutes uncovered.
Make Ahead
This casserole can be totally assembled up to 24 hours in advance. Cover with aluminum foil and refrigerate until ready to bake. Add about 5 minutes onto the baking time.
If that’s not cheesy, spicy comfort food in a bowl, I don’t know what is!
How To Serve
This is a super hearty and filling recipe and it goes best with something light like a garden salad with Creamy Italian Dressing, Southern-Style Green Beans, or Lemon Butter Broccoli. Some yeast rolls or buttermilk cornbread muffins make a great addition.
How To Store
This baked spaghetti recipe can be stored in an airtight container in the refrigerator for 4 days and reheated in the microwave.
More Chicken Pasta Recipes
- Chicken Spinach Rigatoni
- Chicken Bacon Ranch Mac & Cheese
- Chicken Alfredo Lasagna Roll-Ups
- Million Dollar Chicken Alfredo
- Jalapeno Popper Chicken Casserole
- Slow Cooker Crack Chicken Pasta
Watch the short video below to see how to make this recipe.
Spicy Chicken Spaghetti
Ingredients
- 1 tablespoon butter
- 1 medium sweet onion,, chopped
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon garlic powder
- 1 can condensed cream of chicken soup
- 1 (10-ounce) can Rotel Tomatoes with Green Chilies
- 1 pound pasteurized cheese product,, cut into cubes
- 1/3 cup milk
- 3 cups chopped, cooked chicken
- black pepper to taste
- 12 ounces spaghetti,, cooked according to package directions
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees.
- Melt butter in a large nonstick pan. Add onion and cook until soft, about 4 to 5 minutes.
- Add seasoned salt, garlic powder, chicken soup, tomatoes, pasteurized cheese product, and milk. Cook, stirring constantly until cheese is melted.
- Fold in chicken. Season to taste with pepper.
- Fold in spaghetti and pour into a greased 9X13-inch casserole dish. Cover with aluminum foil and bake for 20 minutes.
- Uncover dish and sprinkle shredded cheese on top. Return to oven and bake uncovered for 5 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally posted June 24, 2016.
We thought this was delicious! The next time I make it, though, I might use a little bit more milk because the Velveeta made the sauce really thick, which I do like in pasta sauces, but think it could have been just a little more liquid-y.
This was a very interesting recipe to try… The spaghetti turned out really pretty good. I blended up some canned pineapple and threw it in to give it a bit of a tropical flavor. This is great comfort food!
Help!!!! Chicken spaghetti is toooo hot! Hubby bought three cans of rotel that were the HOT so please what do I do to tone it done.
Counter it with lots of dairy. One can to an entire loaf of Velveeta would make a good queso. You can add browned taco meat or breakfast sausage too.
Made this recipe tonight using leftover chicken fajita chicken, and added a can of chopped green chilis because it was a little mild for my family. Also used 1/2 the processed cheese product and substituted grated cheddar and pepper jack for the other 1/2 cheese. It was delicious. Big hit with my family.
We used the spicy rotel instead. Loved it!
I’ve not tried this, yet, but just wanted to clarify….it’s chicken soup, and not cream of chicken soup? Looks delicious! My boys are going to love it!
I made this for a large crowd ( I doubled the recipe ). I have made it 3 more times. It’s delicious, easy and A+ for presentation. Everyone asks for the recipe.
So glad you enjoyed it so much!
Looks incredible but Hot lol !