Cheesy Chicken Spaghetti Bake Recipe

If you’re craving something cozy, cheesy, and downright delicious, I’ve got just the thing for you: my Cheesy Chicken Spaghetti Bake Recipe. This dish has become a staple in my kitchen because it’s ridiculously easy yet packed with comfort food vibes—melty cheese, tender chicken, and a hint of spice all baked together. Trust me, once you try it, you’ll be hooked!

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Ingredients You’ll Need

The magic of this Cheesy Chicken Spaghetti Bake Recipe lies in how simple ingredients team up to create big flavor. Plus, you’ll usually have most of these on hand, making it super inviting when you need a homemade meal fast.

• Spaghetti pasta: Look for regular dry spaghetti—you want it cooked al dente so it holds up in the bake without turning mushy.
• Cream of chicken soup: Using the condensed kind (no water added) keeps the dish rich and creamy.
• ROTEL (diced tomatoes and green chilies): Adds a subtle kick that livens the whole dish up.
• Sour cream: Brings tang and creaminess, balancing the cheese beautifully.
• Low sodium chicken broth: Just a splash to loosen everything up without overpowering.
• Shredded Mexican cheese blend: I love using a mix of cheddar, Monterey Jack, and queso quesadilla for that perfect melty, gooey texture.
• Garlic powder and onion powder: Aromatic extras that add depth without fuss.
• Salt, black pepper, crushed red pepper flakes: Seasoning essentials—adjust the heat level to your taste.
• Shredded rotisserie chicken breast: This shortcut keeps it easy and flavorful; you can swap with leftover cooked chicken, too.
• Fresh chopped parsley: For garnish and a splash of color—totally optional but pretty satisfying.

Variations

I like to make this dish my own depending on what’s in the fridge or who I’m feeding. Sometimes I jazz it up or dial it down depending on the crowd, and you should totally feel free to do the same!

• Spicy Kick: When I want a bit more heat, I add extra crushed red pepper flakes or swap ROTEL for fire-roasted diced tomatoes with jalapeños.
• Cheese Variations: Try swapping in mozzarella or pepper jack instead of the Mexican blend for a different melty texture and flavor profile.
• Vegetarian Option: Skip the chicken and add sautéed mushrooms, bell peppers, and spinach – still super comforting and cheesy.
• Gluten-Free: Use gluten-free spaghetti and ensure your canned soups are GF-friendly; the rest stays the same and fabulous.

How to Make Cheesy Chicken Spaghetti Bake Recipe

Step 1: Prepping Pasta and Baking Dish

Start by preheating your oven to 350°F. Then spray a 9×13-inch baking dish with nonstick cooking spray—that way your cheesy goodness won’t stick and clean-up is a breeze. Cook your spaghetti in salted water just until al dente according to package directions. Drain well and give it a moment to cool slightly while you get the rest ready.

Step 2: Mixing the Creamy Sauce

In the pot you used for pasta, combine the two cans of cream of chicken soup (undiluted), the entire can of ROTEL with its juices, sour cream, chicken broth, and one cup of the shredded cheese. Toss in garlic powder, onion powder, salt, black pepper, and a pinch of crushed red pepper flakes. Stir everything together until you get a smooth, creamy sauce—this is the base that makes the dish so comforting.

Step 3: Combining Pasta and Chicken

Now fold the cooked spaghetti and shredded rotisserie chicken right into your creamy sauce. Make sure every strand and shred is coated—this step ensures each bite is loaded with flavor.

Step 4: Baking to Cheesy Perfection

Pour the whole mixture into your prepared baking dish and smooth it out. Sprinkle the remaining cup of cheese evenly on top. Cover the dish tightly with nonstick aluminum foil (or regular foil sprayed with cooking spray to prevent sticking). Bake for about 20 minutes until it’s bubbly and heated through. Then take off the foil and bake for another 5-10 minutes to get that golden, bubbly cheese crust that we all adore.

How to Serve Cheesy Chicken Spaghetti Bake Recipe

Garnishes

I love sprinkling fresh chopped parsley on top for a pop of color and a subtle freshness that brightens all the cheesy richness. A little extra cracked black pepper right before serving also amps up the flavor.

Side Dishes

This bake pairs wonderfully with a crisp green salad or some roasted vegetables to add a bit of crunch and balance. Garlic bread or a warm baguette on the side never hurts either for mopping up any leftover sauce!

Creative Ways to Present

For a fun twist, I’ve served this bake in individual ramekins for dinner parties—each guest gets their own cheesy masterpiece straight from the oven. It’s a charming touch and makes portion control easy.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3-4 days. It reheats beautifully, making it a perfect option for next-day lunches or quick dinners during a busy week.

Freezing

This Cheesy Chicken Spaghetti Bake Recipe freezes well! I freeze it before baking, tightly covered, for up to 3 months. When I’m ready, I thaw it overnight in the fridge and bake as directed—just add a few extra minutes if needed.

Reheating

To reheat leftovers, I pop a portion in the microwave on medium power with a damp paper towel over the top to keep it moist. Or better yet, reheat in a 325°F oven until warmed through to keep the cheese melty and prevent dryness.

FAQs

Final Thoughts

This Cheesy Chicken Spaghetti Bake Recipe is one of those comfort meals that just hits every note — easy, cheesy, and satisfying. I love how it brings everyone to the table with smiles and seconds. If you want a fuss-free dinner with hearty flavors and leftovers that don’t disappoint, you’re going to want to keep this recipe in your rotation. Seriously, give it a try soon—I think you’ll love it just as much as my family does!

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