You know that dish you eat once and immediately start craving again before you’ve even finished the leftovers?
That’s this chicken spaghetti.
It’s creamy, cheesy, packed with flavor, and comes together in one pot. The kind of dinner that makes people ask for the recipe before they’ve put down their fork.
And yes, it’s that good.
What You’ll Need
For the Chicken:
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika
For the Pasta & Sauce:
- 12 oz spaghetti (uncooked)
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
- 1 can (10 oz) diced tomatoes with green chilies (Rotel)
- 2 cups chicken broth
- 1 cup sour cream
- 2 cups shredded sharp cheddar cheese, divided
- ½ tsp red pepper flakes (optional, but it adds a nice kick)
- Salt and pepper to taste
- Fresh parsley, for garnish
Tools You’ll Need
- Large pot or Dutch oven (at least 5 quarts)
- Sharp chef’s knife
- Cutting board
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Colander or strainer
- Two forks (for shredding the chicken)
- Cheese grater (if using block cheese)
Pro Tips
These are the things I wish someone had told me the first time I made this:
- Cook the pasta slightly under — al dente, not soft. It finishes cooking in the sauce and if you start with fully cooked pasta, it turns mushy fast.
- Shred your own cheese. Pre-shredded bags have a coating that prevents them from melting properly. Block cheese that you shred yourself melts into the sauce way more smoothly.
- Don’t skip browning the chicken first. That golden crust adds flavor you just cannot get from poaching. It’s worth the extra 5 minutes.
- Rotel is your secret weapon. Those diced tomatoes with green chilies add a layer of flavor that canned diced tomatoes alone can’t touch. If you want more heat, grab the “hot” variety.
- Let it rest for 5 minutes before serving. The sauce thickens up a bit and it’s just a more cohesive dish. Patience pays off here.
Substitutions & Variations
No rigid rules here. Make it work for you:
| Swap | Try Instead |
|---|---|
| Chicken breasts | Rotisserie chicken (huge time saver) |
| Spaghetti | Linguine, fettuccine, or even penne |
| Cream of mushroom | Cream of chicken or cream of celery |
| Sour cream | Full-fat Greek yogurt |
| Sharp cheddar | Velveeta (makes it very creamy and melty) |
| Green bell pepper | Poblano pepper for a smokier flavor |
| Rotel | Plain diced tomatoes + 1 small can green chilies |
For a lighter version: Use low-sodium broth, light sour cream, and reduce the cheese to 1½ cups.
For a spicier version: Add ½ tsp cayenne pepper and use the hot variety of Rotel.
Make-Ahead Tips
This dish is genuinely great for meal prepping:
- Cook the chicken a day ahead and store it shredded in the fridge. It cuts dinner time nearly in half.
- The full dish can be made 1-2 days in advance and reheated. The flavors actually deepen overnight, which makes day-two leftovers even better.
- Freeze it in an airtight container for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop over medium-low with a splash of broth to loosen the sauce.
Nutrition & Diet Notes
Here’s a general breakdown per serving (based on 6 servings):
| Nutrient | Approx. Amount |
|---|---|
| Calories | ~520 kcal |
| Protein | ~38g |
| Carbohydrates | ~42g |
| Fat | ~20g |
| Sodium | ~780mg |
For gluten-free: Use certified GF spaghetti and check that your canned soup and broth are gluten-free (many are, but always check the label).
For dairy-free: Swap sour cream for coconut cream and use a dairy-free shredded cheese. The texture changes slightly but it’s still very good.
Meal pairings: A simple green salad with vinaigrette, crusty garlic bread, or roasted broccoli are all perfect alongside this.
How to Make Chicken Spaghetti
Step 1: Season and Cook the Chicken
Pat the chicken breasts dry with a paper towel.
Mix together the garlic powder, onion powder, smoked paprika, salt, and pepper. Rub it all over the chicken.
Heat the olive oil in your large pot over medium-high heat. Add the chicken and cook for 5-6 minutes per side until golden brown and cooked through (internal temp of 165°F). Remove from the pot and set aside.
Step 2: Sauté the Vegetables
In the same pot (keep those browned bits, they’re flavor), reduce heat to medium.
Add the diced onion, green bell pepper, and red bell pepper. Cook for 4-5 minutes until softened.
Add the minced garlic and cook for another 60 seconds until fragrant.
Step 3: Build the Sauce
Pour in the chicken broth, Rotel, and cream of mushroom soup. Stir everything together until the soup is fully incorporated.
Bring to a gentle simmer.
Step 4: Cook the Pasta Right in the Sauce
Break the spaghetti in half and add it directly to the pot.
Push it down into the liquid. Give it a stir every couple of minutes so it doesn’t clump together.
Cook uncovered for 8-10 minutes until the pasta is just barely al dente. The sauce will thicken up as the pasta cooks.
Step 5: Shred the Chicken and Add It Back
While the pasta cooks, use two forks to shred the chicken into bite-sized pieces.
Once the pasta is ready, stir in the shredded chicken, sour cream, and 1½ cups of the shredded cheddar.
Stir until the cheese melts and everything is well combined. Taste and adjust salt and pepper.
Step 6: Add the Finishing Touch
Top with the remaining ½ cup of cheddar cheese.
If you want melty cheese on top, cover the pot for 2-3 minutes over low heat until it melts.
Garnish with fresh parsley and serve immediately.
Leftovers & Storage
| Storage Method | Duration |
|---|---|
| Refrigerator (airtight container) | 4-5 days |
| Freezer (airtight container) | Up to 3 months |
Reheating tip: Add a splash of chicken broth or milk when reheating to bring the creamy texture back. Reheat on the stovetop over medium-low or microwave in 60-second intervals, stirring between each one.
FAQ
Can I use leftover or rotisserie chicken? Absolutely. Skip steps 1 and 2 for cooking the chicken and just shred it straight into the sauce in Step 5. Saves you a solid 15 minutes.
My sauce is too thick. What do I do? Add chicken broth, a few tablespoons at a time, and stir until you reach your preferred consistency.
My sauce is too thin. Help. Let it simmer uncovered for a few extra minutes. It’ll tighten up. You can also stir in a little more sour cream or cheese.
Can I bake this instead? Yes. After combining everything in Step 5, transfer to a greased 9×13 baking dish. Top with cheese and bake at 350°F for 20-25 minutes until bubbly and golden on top.
Can I make this without Rotel? You can. Use one 14.5 oz can of plain diced tomatoes plus one 4 oz can of diced green chilies. It’s a very close substitute.
Is this spicy? With Rotel and optional red pepper flakes, it has a very mild kick. It’s not spicy in a way that would bother most people, but if you’re sensitive to heat, use plain diced tomatoes instead.
Can I use a slow cooker? Yes! Add the raw chicken, broth, vegetables, soup, and Rotel to the slow cooker. Cook on low for 6-7 hours or high for 3-4. Shred the chicken, then stir in cooked spaghetti, sour cream, and cheese just before serving.
Wrapping Up
One pot. One seriously good dinner. And zero reasons to make pasta any other way on a weeknight.
This chicken spaghetti is the kind of recipe you’ll make once and then add to the permanent rotation. Creamy, hearty, full of flavor, and honestly so forgiving that even a beginner cook is going to crush it.
Give it a shot this week and come back and tell me how it went. Drop your questions or any tweaks you made in the comments below. I genuinely love hearing what works for people in their own kitchens.