counter

Chicken spaghetti

by
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Skill Level / Intensity Beginner to Intermediate
Baking Temperature $375^\circ\text{F}$ ($190^\circ\text{C}$)
Baking Intensity Medium Heat (Bake) / High Heat (Broil finish)
Yield 8 generous servings

Ingredients You’ll Need

For the Pasta & Chicken Base

  • Spaghetti Noodles: 12 oz (340g), broken in half before boiling.

  • Cooked Shredded Chicken: 3 cups (about 1.5 lbs / 700g). Rotisserie chicken works wonderfully here for extra speed and flavor.

  • Olive Oil or Unsalted Butter: 2 tablespoons.

  • Yellow Onion: 1 medium, finely diced.

  • Red or Green Bell Pepper: 1 medium, finely diced.

  • Garlic: 3 cloves, minced.

For the Creamy Cheese Sauce

  • Condensed Cream of Chicken Soup: 1 can (10.5 oz / 298g).

  • Diced Tomatoes with Green Chilies (Ro-Tel style): 1 can (10 oz / 283g), undrained.

  • Velveeta or Melting Cheese: 8 oz (225g), cubed into 1/2-inch pieces.

  • Sharp Cheddar Cheese: 2 cups (200g), freshly shredded (divided).

  • Heavy Cream or Whole Milk: 1/2 cup (120ml).

  • Chicken Broth: 1/2 cup (120ml).

  • Cream Cheese: 4 oz (115g), softened at room temperature.

  • Italian Seasoning: 1 teaspoon.

  • Garlic Powder: 1/2 teaspoon.

  • Onion Powder: 1/2 teaspoon.

  • Salt & Black Pepper: 1/2 teaspoon salt and 1/4 teaspoon freshly cracked black pepper.

  • Fresh Parsley: 2 tablespoons, chopped (for garnish).

Step-by-Step Cooking Guide

1.Boil Pasta & Preheat Oven:Duration: 10 mins | Heat Intensity: High (Boiling).

Preheat your oven to $375^\circ\text{F}$ ($190^\circ\text{C}$) and grease a 9×13-inch baking dish with non-stick cooking spray or butter. Bring a large pot of salted water to a rolling boil over high heat. Cook broken spaghetti for 2 minutes less than package directions (al dente). Drain and set aside.

2.Sauté Aromatics & Vegetables:Duration: 6 mins | Heat Intensity: Medium-High.

In a large deep skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the diced onion and bell pepper. Sauté for 4 to 5 minutes until soft and translucent. Add minced garlic and cook for another 60 seconds until fragrant.

3.Build the Cheese Sauce:Duration: 8 mins | Heat Intensity: Medium-Low.

Reduce heat to medium-low. Stir in cream of chicken soup, diced tomatoes with green chilies (including juices), chicken broth, heavy cream, and softened cream cheese. Stir continuously until cream cheese melts into the liquid. Add cubed Velveeta and 1 cup of shredded cheddar cheese. Stir until fully melted and smooth. Season with Italian seasoning, garlic powder, onion powder, salt, and pepper.

4.Combine Pasta, Chicken & Sauce:Duration: 4 mins | Heat Intensity: None.

Remove the sauce pan from heat. Add cooked shredded chicken and drained al dente spaghetti into the cheese sauce. Toss thoroughly with tongs until every strand of spaghetti is coated evenly. Transfer the mixture into your prepared 9×13-inch baking dish. Top evenly with the remaining 1 cup of shredded cheddar cheese.

5.Bake to Perfection:Duration: 25 mins | Heat Intensity: Medium (375°F Bake).

Cover the baking dish loosely with aluminum foil. Bake at $375^\circ\text{F}$ ($190^\circ\text{C}$) for 20 minutes. Remove the foil and bake for an additional 5 to 10 minutes until the cheese on top is fully melted, bubbling around the edges, and lightly golden.

6.Rest, Garnish & Serve:Duration: 5 mins | Heat Intensity: None.

Remove from oven and let rest for 5 minutes so the creamy sauce sets slightly. Garnish with fresh chopped parsley and serve warm.

 

Pro Tips for Web & Home Cooks

  • Cook Pasta Al Dente: Pasta continues to cook in the oven while baking in sauce. Undercooking it slightly while boiling prevents mushy noodles.

  • Grate Your Own Cheese: Pre-shredded packaged cheeses contain anti-caking agents that prevent smooth melting. Freshly shredded sharp cheddar yields a much creamier texture.

  • Adjust the Spice Level: For a mild version, swap diced tomatoes with green chilies for plain diced canned tomatoes. For extra kick, add chopped jalapeños or a dash of cayenne pepper.

Storage, Reheating & Shelf Life

  • Refrigeration: Store cooled leftover chicken spaghetti in an airtight container or cover the baking dish tightly with plastic wrap. Keeps well in the fridge for 3 to 4 days.

  • Freezing: Assemble the entire dish in a freezer-safe foil pan, but do not bake. Wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking as instructed.

  • Reheating: Reheat individual portions in the microwave for 1.5 to 2 minutes, adding a splash of milk if needed to loosen the sauce. For larger portions, cover with foil and bake at $350^\circ\text{F}$ ($175^\circ\text{C}$) for 15–20 minutes until heated through.

Comprehensive Nutritional Information

Calculated per serving (based on 1 slice/portion out of 8 total servings).

Nutrient Amount Per Serving % Daily Value*
Calories 465 kcal —
Total Fat 22 g 28%
Saturated Fat 11 g 55%
Trans Fat 0.5 g —
Cholesterol 95 mg 32%
Sodium 780 mg 34%
Total Carbohydrate 38 g 14%
Dietary Fiber 2 g 7%
Total Sugars 4 g —
Protein 28 g 56%
Vitamin D 0.6 mcg 3%
Calcium 240 mg 18%
Iron 2.1 mg 12%
Potassium 380 mg 8%

Leave a Comment