u003cstrongu003eWhat is chicken spaghetti made of?u003c/strongu003e

Classic chicken spaghetti is typically made with cooked chicken, spaghetti pasta, a creamy sauce often based on condensed cream soups (like cream of chicken and mushroom), cheese (usually cheddar), and sometimes diced tomatoes with green chilies (like Rotel).

u003cstrongu003eCan you use rotisserie chicken?u003c/strongu003e

Absolutely! Using pre-cooked rotisserie chicken is a fantastic shortcut that adds great flavor and moisture while significantly cutting down on prep time.

u003cstrongu003eWhy is my chicken spaghetti dry?u003c/strongu003e

This can happen if the pasta absorbs too much liquid, if there wasn't enough sauce to begin with, or if it was overcooked, especially the baked version. Ensure you use the recommended amount of liquid (broth/soups) and don't overcook the pasta initially. If reheating leftovers, you might need to add a splash of milk or broth.

u003cstrongu003eCan I freeze leftover chicken spaghetti?u003c/strongu003e

Yes, chicken spaghetti freezes very well, especially the baked casserole version. Allow it to cool completely, then wrap-tightly in freezer-safe packaging.

u003cstrongu003eWhat's the difference between chicken spaghetti and chicken tetrazzini?u003c/strongu003e

While similar comfort food pasta bakes, chicken tetrazzini typically uses a more complex sauce base often involving butter, flour, chicken broth, cream, and sometimes sherry, and traditionally uses a different pasta shape like linguistic or fettuccine. Chicken spaghetti, especially the Southern version, is known for its simpler sauce often using condensed cream soups and includes cheese and often tomatoes/Rotel, using spaghetti pasta.

Easy Creamy Chicken Spaghetti Recipe

Description

Creamy, cheesy baked chicken spaghetti—comfort food made easy with rotisserie chicken, Velveeta, and Rotel. Perfect for family dinners and make-ahead meals.

Ingredients

2 cups cooked chicken (shredded (rotisserie or pre-cooked))
8 oz uncooked spaghetti
1 can (10.5 oz cream of mushroom soup)
1 can (10.5 oz cream of chicken soup)
1 can (10 oz Rotel (diced tomatoes with green chilies))
1/2 cup chicken broth
1/2 medium onion (finely chopped)
1/2 green bell pepper (chopped (optional))
2 cups shredded cheddar cheese (divided)
1 cup Velveeta (cubed)
1 tsp garlic powder
1 tsp paprika
Salt and pepper to taste
Fresh parsley for garnish (optional)

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Instructions

Preheat oven to 350°F (175°C).
Cook the spaghetti in salted boiling water until al dente. Drain and set aside.
In a large skillet, sauté onion and bell pepper until soft. Stir in garlic powder and paprika.
Add Rotel, both soups, chicken broth, and Velveeta. Stir on medium heat until cheese is melted and sauce is creamy.
Mix in the shredded chicken and cooked spaghetti until evenly coated.
Transfer to a greased 9×13 baking dish. Sprinkle remaining cheddar cheese on top.
Bake uncovered for 25–30 minutes, until bubbly and golden.
Garnish with chopped parsley, if desired, and serve hot.

Notes

Use rotisserie chicken to save time.

Can be made ahead and refrigerated up to 2 days before baking.

Freezes well for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American