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.
This looks like the ultimate cozy comfort food — super creamy, extra cheesy, and that kick from Rotel really takes it up a notch. Love that it’s rotisserie-chicken friendly too, makes it perfect for a quick weeknight dinner.
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Definitely adding this to my weeknight rotation — especially with hot Rotel for extra spice.