Name: Chicken Spaghetti
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 10 ounces spaghetti; 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 medium green pepper, diced; 1 cup chicken broth; 1 (10.5-ounce) can cream of chicken soup; 1 (10-ounce) can Rotel tomatoes (diced tomatoes with green chiles); 1 cup cheddar cheese; 1 cup mozzarella cheese; 2 cups cooked chicken breast, chopped; Salt and pepper, to taste

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This Chicken Spaghetti recipe brings together creamy, cheesy comfort with just the right touch of spice. It’s one of those cozy, family-style dishes that feels like a warm hug on a busy night—and it only takes about 30 minutes from start to finish.

Why I’ll Love This Recipe

I love how easy this recipe is to throw together, especially when I already have some cooked chicken on hand. The combination of tender spaghetti, savory cream of chicken soup, and flavorful Rotel tomatoes makes the sauce irresistibly creamy with a mild kick. It’s the kind of dish that pleases picky eaters, makes great leftovers, and still manages to taste like something special.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

10 ounces spaghetti
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 medium green pepper, diced
1 cup chicken broth
1 (10.5-ounce) can cream of chicken soup
1 (10-ounce) can Rotel tomatoes (diced tomatoes with green chiles)
1 cup cheddar cheese
1 cup mozzarella cheese
2 cups cooked chicken breast, chopped
Salt and pepper, to taste

directions

I cook the spaghetti according to the package directions, then drain and set it aside.
In a large skillet, I heat the olive oil over medium heat and sauté the onion, garlic, and green pepper until softened—about 5 to 6 minutes.
I pour in the chicken broth, cream of chicken soup, and Rotel tomatoes (with their juice). I bring everything to a boil, then lower the heat and let it simmer for about 2 to 3 minutes.
I stir in the cheddar and mozzarella cheeses until melted and creamy, then add the chopped chicken. I season the mixture with salt and pepper to taste.
I remove the skillet from the heat and toss in the cooked spaghetti, stirring until everything is coated evenly in the sauce.

Servings and timing

Servings: 4
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes

Variations

I like to mix things up with these simple twists:

I use plain diced tomatoes instead of Rotel when I want less heat.
Sometimes I swap cheddar for pepper jack for extra spice.
I’ve tried this with penne or rotini pasta, which hold the sauce nicely.
For a baked version, I transfer everything to a casserole dish, sprinkle extra cheese on top, and bake until bubbly.
I toss in extra vegetables like mushrooms or spinach to boost the nutrition.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the stovetop over low heat or the microwave in short bursts, adding a splash of broth or milk if the pasta needs loosening up. The cheese sauce melts right back into creamy goodness.

FAQs

How can I reduce the spice level?

I replace the Rotel with regular canned diced tomatoes to tone down the heat without losing flavor.

Can I use rotisserie chicken?

Yes, I often use shredded rotisserie chicken when I’m short on time—it makes the whole recipe even faster.

Can I freeze this dish?

I don’t recommend freezing it since the cheese sauce can separate, but it does keep well in the fridge for a few days.

Can I make this ahead?

Yes, I can prepare the whole dish, then refrigerate it before reheating. I also sometimes make just the sauce and cook the pasta fresh when it’s time to eat.

What can I serve with this?

I like to serve it with a simple green salad or garlic bread to balance out the creamy richness of the pasta.

Conclusion

This Chicken Spaghetti is one of my favorite go-to comfort meals. It’s quick, hearty, and flexible enough to suit whatever I’ve got in the fridge. Whether I’m feeding family or just looking for an easy dinner with plenty of leftovers, this recipe always delivers.

Chicken Spaghetti

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Author: Sue
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Dinner
Method: Stovetop
Cuisine: American
Diet: Halal

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Description

This Chicken Spaghetti is a creamy, cheesy, and slightly spicy comfort food classic that’s quick and easy to make—perfect for busy weeknights or cozy family dinners.

Instructions

Cook the spaghetti according to package directions, then drain and set aside.
Heat olive oil in a large skillet over medium heat and sauté onion, garlic, and green pepper until softened, about 5–6 minutes.
Add chicken broth, cream of chicken soup, and Rotel tomatoes (with juice). Bring to a boil, then reduce heat and simmer for 2–3 minutes.
Stir in cheddar and mozzarella cheese until melted and creamy. Add chopped chicken and season with salt and pepper to taste.
Remove from heat and toss in the cooked spaghetti, stirring until well coated with the sauce.

Notes

Use plain diced tomatoes instead of Rotel for a milder flavor.
Swap cheddar with pepper jack for a spicier kick.
Try different pasta shapes like penne or rotini.
For a baked version, transfer to a casserole dish, top with extra cheese, and bake until bubbly.
Add vegetables like mushrooms or spinach for extra nutrition.