Easy Chicken Spaghetti Recipe

Easy Chicken Spaghetti is the perfect meal for a busy week night. Use our shortcuts to get this dinner on the table in no time at all. Any pasta will work in this recipe, but spaghetti noodles are our favorite.

chicken spaghetti casserole serving on plate

This spaghetti casserole is seriously so simple to throw together and it’s incredibly versatile- you can pretty much throw in whatever vegetables you have on hand and it always turns out delicious!

This is a meal my entire family will always eat.

Shortcuts For Making Chicken Spaghetti

One of our secrets to getting dinner on the table fast is taking simple shortcuts! Here are our favorite two:

  1. Use a rotisserie chicken instead of cooking and chopping your own. Most grocery store deli’s will sell freshly packaged rotisserie chicken pulled off the bone.If you’re local deli does not sell pulled rotisserie chicken, you can also buy a whole chicken and freeze what you don’t use for another time.
  2. We know it’s called spaghetti, but using another kind of noodle would work just great! You can buy precooked noodles next to the cheese at your grocery store if you’re looking to save time.

Tips When Making Easy Spaghetti with Chicken

We’ve been making this Easy Chicken Spaghetti Casserole for a very long time. We’ve learned some tricks along the way that make this

  • Use a shredded rotisserie chicken for a fast shortcut. You can find them at most grocery stores already off the bone.
  • Make sure to drain your canned tomatoes to avoid the casserole from getting too soupy.
  • Leave out the cayenne pepper if you or your kids don’t like your foods spicy.
  • This casserole will keep in the fridge for 2-3 days. Cover with foil and keep in the pan, or transfer to an airtight container.
  • To reheat this casserole, place it in a shallow oven proof dish (like this one) and bake covered with foil at 350 degrees for 15 minutes. Top with some fresh cheddar cheese once heated through.

Related recipe: love baked pasta dishes? Then you’ll love our Million Dollar Casserole!

Additions for Chicken Spaghetti Casserole

  • Zucchini
  • Sautéed Mushrooms
  • Pimentos
  • Green Chilis
  • Corn
  • Broccoli
  • Spinach
  • Red Peppers

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What to Serve with Chicken Spaghetti

Sometimes finding a good side dish can be the hardest part of planning dinner! Here is what we like to serve with our Easy Chicken Spaghetti.

Serves: 8

Easy Chicken Spaghetti Recipe

30 minPrep Time

35 minCook Time

1 hr, 5 Total Time

Save RecipeSave Recipe


  • 2 cups cooked chicken, diced
  • 1 lb package uncooked spaghetti noodles
  • 2 cans 98% fat free cream of chicken soup
  • 3 cups grated cheddar cheese, divided
  • 1 (14.5 oz) can diced tomatoes
  • 1/4 cup onion, diced
  • 1/4 cup green pepper, diced
  • 1 t seasoned salt
  • Dash of cayenne pepper
  • 1 (14.5 oz) can chicken broth


  1. Break noodles into 2-3" pieces and cook according to package directions. Place cooked noodles into a large bowl.
  2. Add chicken and toss together. Add cream of chicken soup, onions, green peppers, tomatoes, 2 cups of cheese, seasoned salt, and cayenne pepper and mix.
  3. Now slowly add chicken broth and continue stirring.
  4. Dump your spaghetti mix into a 9x13" glass pan lightly sprayed with non-stick cooking spray. Top with remaining 1 cup of cheese.
  5. Bake at 350 degrees for 30-35 minutes or until cheese begins to bubble.



2349 cal


118 g


205 g


113 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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30 Responses to “Easy Chicken Spaghetti Recipe”

  1. This is a crockpot version of Chicken Spaghetti that I thought you might enjoy.

    I did not have the light velvetta, so I used regular and I do not like mushrooms so I left them out, and I used green onions, and changed the water to 3/4 cup of chicken broth for more flavor. I have another recipe that uses tomato juice and also saute's white onion, and celery in a small amount of margarine till onions are clear, and then adds a jar of pimientos but I just stuck to this recipe, and loved it. However I did made change the white onions to scallions or green onions chopped, and used chicken broth instead of water and used the regular velvetta cheese. I used the crockpot bag liners and cut the cheese into chunks and added the Rotel tomatoes, cheese, onions, soups first to the crockpot. Then I boiled my chicken and changed the amount in the recipe to 16 oz., let it cool and chopped it into bite size pieces. I then cooked the spaghetti in the same pot of the chicken broth and drained after done. Added the spaghetti and the chicken to the crockpot, then added the 3/4 cup of canned chicken broth (I could have used the one spaghetti was cooked in I guess.) lol. I added salt and pepper and cooked as directed. This freezes well also, and makes twelve one cup servings it says. I cooked it for 2 1/2 hours but it was probably done in 2 hrs. and I just kept it on warm setting till dinner. Hope you like it.

    Crockpot Cheesy Chicken Spaghetti

    Crockpot Cheesy Chicken Spaghetti
    Serves 12 ( one cup each)

    16 oz. dry spaghetti, cooked
    1 lb. Velveeta Light (2%)Cheese
    12.5 oz can chicken breast, drained & flaked
    1 can 98% FF cream of mushroom soup
    1 can 98% FF cream of chicken soup
    10 oz. can diced tomatoes & green chilies (Rotel)
    4 oz can mushroom stems & pieces, drained
    1/2 cup water
    1 small onion, diced
    1 med. green pepper, diced
    salt & pepper to taste
    Spray slow cooker with non-stick cooking spray. Combine all ingredients in slow cooker and stir to mix well. Cook on LOW for 2-3 hours. Stir again just before serving.
    • Marsha
      Hi, So happy I ran across this recipe! It’s even better than what I was searching for in that it can be made in the crockpot. 👍 We have unexpected family traveling in for a couple of days, arriving tonight. We live out in the country with no grocery stores nearby. Thankfully, I have almost all the ingredients. I will substitute a 4 ounce can of green chiles and a 4 ounce can of pimentos in place of bell pepper and mushrooms. My soups are not FF nor is my Velveeta light. But I am sure this will be a big hit!
  2. This looks so good! I'm pinning it to put on my next menu rotation. I wanted to let you ladies know that I've really been enjoying your blog! There are so many recipes that I can't wait to try (and a few that I already have. You all are fabulous!

  3. Brianna
    This is solo yummy!! I've made it three times now & we all love it...even my fussy 5-year-old!! At first, it didn't look like much, but this is seriously one of my favorite go-to recipes. My hubby asks for this one once a week!! I've even recently made it dairy-free and soy-free due to recent restrictions by cutting the cheese and making my own cream of chicken soup (with chicken broth & almond milk) & it was still delist.
  4. I found this recipe and added a few things. First, I took my boneless, skinless chicken breast in 2 cups of water and cooked them for 20-25 minutes. I reserved the chicken water to use as the broth. I did not use diced tomatoes but RoTel tomatoes and mild green chiles to give it a bit of a kick. I added a 4 oz can of mushrooms and only 2 cups of shredded cheese, then covered the entire mixture with bread crumbs. It was really good and with some warm garlic bread, I'm stuffed. Thanks for your wonderful recipes.

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