Cream Cheese Chicken Spaghetti Recipe

Closeup of the casserole dish with a serving removed.

Cream Cheese Chicken Spaghetti Recipe

Creamy, cheesy, and just spicy enough to raise an eyebrow—this Southern casserole brings the comfort with a kick, thanks to those sassy little Rotel tomatoes and chiles. It's Memaw's chicken spaghetti with attitude.

Course Main Dish - Chicken

Cuisine American - Southern

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 570kcal

Author Marye Audet-White

Equipment

13x9-inch pan

Ingredients

1 pound uncooked spaghetti
3 cups cooked chicken chopped
21 ounces cream of chicken soup 2 10.5 ounce cans
10.5 ounces cream of mushroom soup
10 ounces Rotel tomatoes and green chiles
8 ounces cream cheese
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
¼ teaspoon salt
1 cup reserved pasta water
1 cup Mozzarella freshly grated
1-½ cups Colby Jack Cheese divided

Instructions

Cook spaghetti, for about 8 minutes and set aside. Reserve 1 cup of the pasta water.
Preheat the oven to 350°F.
In a large pot over medium heat add the cream soups, Rotel, cream cheese, pasta water and mozzarella and 1 cup of the Colby Jack cheese. You can also microwave it if you prefer.
Stir until smooth.
Add garlic powder, onion powder and salt and pepper and mix.
Add the spaghetti and the chopped chicken. Fold into the soup mixture evenly.
Add this spaghetti mixture to a 9x13” lightly greased casserole dish.
Sprinkle the remaining Colby Jack cheese over the top and bake for 25-30 minutes.

Notes

Storage:

Once the cream cheese chicken spaghetti has cooled completely cover with cling wrap or aluminum foil and store in the refrigerator for up to 4 days.

This recipe does freeze well. Store in a freezer safe container and freeze up to 3 months.

Tips:

Don't skip the pasta water step! The starchy water helps the creamy sauce coat and stick to the noodles much better.
Make your cheesy chicken spaghetti a little easier to spoon out of the casserole dish by snapping the spaghetti noodles in half before boiling them.

Nutrition