Why You’ll Love This Recipe
This dish checks all the boxes: it’s hearty, spicy, cheesy, and incredibly satisfying. Made with pantry staples and easy to throw together, it’s ideal for weeknight dinners, potlucks, or make-ahead meals. It’s also endlessly adaptable—you can dial up the heat or keep it mild, depending on your crowd.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Spaghetti noodles
- Cooked chicken, shredded or chopped
- Rotel (diced tomatoes with green chilies)
- Cream of chicken soup
- Cheddar cheese, shredded
- Cream cheese (optional, for extra creaminess)
- Onion, finely chopped
- Garlic, minced
- Chicken broth or reserved pasta water
- Jalapeños or crushed red pepper flakes (for heat)
- Butter or oil (for sautéing)
- Salt and pepper
- Fresh parsley or green onions (for garnish)
Directions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Cook spaghetti according to package directions until al dente. Drain and set aside.
- In a large skillet, heat butter or oil over medium heat. Sauté onions and garlic until soft and fragrant.
- Stir in Rotel, cream of chicken soup, and cream cheese (if using). Mix until smooth.
- Add in shredded chicken and a splash of chicken broth to loosen the sauce. Season with salt, pepper, and jalapeños or red pepper flakes to taste.
- Add cooked spaghetti to the skillet and toss to coat in the sauce.
- Pour everything into the prepared baking dish and top with shredded cheddar cheese.
- Bake uncovered for 25–30 minutes or until bubbly and golden on top.
- Let rest for 5–10 minutes before serving. Garnish with chopped parsley or green onions.
Servings and timing
Serves: 6–8
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Variations
- Use pepper jack cheese for extra heat and flavor.
- Swap cream of chicken soup with cream of mushroom or cream of celery.
- Add cooked bell peppers or mushrooms for more vegetables.
- Use rotisserie chicken for a quick and easy shortcut.
- Stir in cooked bacon or smoked sausage for a meat-lover’s version.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in the oven at 350°F (175°C) until warmed through. Add a splash of milk or broth if the pasta looks dry. You can also freeze portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I make this dish ahead of time?
Yes, assemble the casserole, cover, and refrigerate for up to 24 hours before baking.
What’s the best cheese to use?
Sharp cheddar melts well and adds flavor, but you can mix in Monterey Jack, Colby, or pepper jack too.
How do I make it less spicy?
Use regular diced tomatoes instead of Rotel, and skip the jalapeños or red pepper flakes.
Can I use another type of pasta?
Yes, short pastas like penne or rotini also work well, but spaghetti keeps it classic.
Can I make this gluten-free?
Use gluten-free spaghetti and check your soup ingredients to ensure they’re gluten-free.
Is cream cheese necessary?
No, but it adds extra creaminess. You can leave it out or use sour cream as a substitute.
Can I use leftover chicken?
Absolutely—this is a great recipe to use up rotisserie or cooked chicken.
What sides go well with this?
Serve with a green salad, garlic bread, or roasted vegetables for a balanced meal.
Can I freeze this casserole?
Yes, wrap tightly and freeze before or after baking. Reheat from frozen or thaw in the fridge first.
Will kids enjoy this?
If they’re okay with a little spice, definitely! To tone it down, reduce or omit the spicy ingredients.
Conclusion
Spicy Southern Cheesy Chicken Spaghetti is the ultimate comfort food with a bold Southern twist. Creamy, cheesy, and loaded with spice, it’s a crowd-pleasing dish that’s easy to make and even easier to love. Whether you’re cooking for a family dinner or feeding a hungry crowd, this flavorful casserole brings warmth and flavor to the table every time.
PrintSpicy Southern Cheesy Chicken Spaghetti
Spicy Southern Cheesy Chicken Spaghetti is a creamy baked casserole with shredded chicken, zesty Rotel tomatoes, gooey cheddar cheese, and a kick of Southern spice. It’s comforting, hearty, and perfect for family dinners or potlucks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6–8 servings
- Category: Casserole
- Method: Baking
- Cuisine: Southern American
- Diet: Halal
Ingredients
- 12 oz spaghetti noodles
- 3 cups cooked chicken, shredded or chopped
- 1 can (10 oz) Rotel (diced tomatoes with green chilies)
- 1 can (10.5 oz) cream of chicken soup
- 2 cups cheddar cheese, shredded (divided)
- 4 oz cream cheese (optional)
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup chicken broth or reserved pasta water
- 1–2 jalapeños, diced, or 1 tsp crushed red pepper flakes
- 2 tbsp butter or oil
- Salt and pepper, to taste
- Fresh parsley or green onions, chopped (for garnish)
Instructions
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Cook spaghetti according to package directions until al dente. Drain and set aside.
- Heat butter or oil in a large skillet over medium heat. Sauté onion and garlic until softened.
- Stir in Rotel, cream of chicken soup, and cream cheese (if using) until smooth.
- Add shredded chicken and chicken broth to loosen the sauce. Season with salt, pepper, and jalapeños or red pepper flakes.
- Add cooked spaghetti to the skillet and toss until coated.
- Transfer mixture to the prepared baking dish. Sprinkle with cheddar cheese.
- Bake uncovered 25–30 minutes until bubbly and golden on top.
- Let rest 5–10 minutes before serving. Garnish with parsley or green onions.
Notes
- Use pepper jack for extra spice or Monterey Jack for milder flavor.
- Rotisserie chicken is a quick and easy shortcut.
- Swap cream of chicken soup with cream of mushroom or celery.
- Add veggies like bell peppers or mushrooms for variety.
- Freeze leftovers in individual portions for easy reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 85mg
