There is no greater comfort food than a big dish of spaghetti that you make for your family. Baked chicken spaghetti is a delicious alternative to the traditional spaghetti dish we all love and that we have on a weekly rotation. The delicious creamy sauce, chicken, rotel and the colby jack cheese definitely set this recipe apart. We love this chicken spaghetti for busy nights because you just pour everything together in a baking dish and pop it in the oven!
To make this creamy baked chicken spaghetti, start by preheating your oven to 375º. While the oven is preheating, cook 1 lb of spaghetti according to the directions on the package. Next, grease a 9×13 baking dish and set aside. Once your spaghetti is cooked, drain it and pour it into the greased baking dish. Next, in a bowl, combine 2 cooked and cubed or shredded chicken breasts, 2 cans of cream of chicken soup, ¼ cup sour cream and 1 can of rotel. Do not drain the rotel before adding it! Next, add in ½ teaspoon of pepper, 1 teaspoon each of onion powder, paprika, and parsley. Add 1 tablespoon of minced garlic to the bowl along with 1 cup of shredded colby jack cheese. Stir this all together well and pour over the spaghetti noodles. Top with the remaining 1 cup of shredded colby jack cheese and place in the oven and bake at 375º for about 30 minutes. After 30 minutes of baking in the oven, remove the dish and stir well to make sure the sauce is well incorporated before you’re ready to serve.
If you’re tired of having the same old spaghetti with tomato sauce, you’ll love this baked chicken spaghetti for a change! This recipe pairs well with the traditional sides for spaghetti like yummy garlic bread and a nice big salad. It even heats up well the next couple of days for leftovers! My whole family loves this recipe, including the kids, which is always a win in my book! If you try this recipe out, I would love for you to share how you liked it!
Helpful Tips and Frequently Asked Questions
Shred your own block of colby jack cheese for a creamier and easier to melt cheese. It takes better too in my opinion!
If you don’t feel like cooking chicken, a rotisserie chicken can be used if desired.
Use freshly minced garlic or jarred minced garlic for this recipe.
If you would like to add a little spice to this dish, red pepper flakes would be great added to this.
Serve this dish with garlic bread and a big salad for the perfect meal!
This recipe can be made ahead of time and placed in the refrigerator prior to baking if needed.
You do not need to drain the can of rotel before adding it into the mix.
If you’re cooking the chicken instead of using a rotisserie chicken, make sure it reaches an internal temperature of at least 165º. If I cook my own chicken for this recipe, I usually season it with a little bit of salt, pepper, garlic powder, and paprika.
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- 2 chicken breasts
- 1/2 tsp of pepper
- 1 tsp each of onion powder, paprika, and parsley
- 2 cans of cream of chicken
- 1 10 ozcan of Rotel
- 1 TBSP of minced garlic
- 2 cups of shredded Colby Jack Cheese
- 1/4 cup of sour cream
- 1 lb of spaghetti
- Cook spaghetti, drain, pour into a greased 9x13 baking dish
- In a bowl, combine cooked chicken, cream of chicken soup, Rotel (not drained), sour cream, pepper, onion powder, paprika, parsley, minced garlic, and 1 cup of Colby Jack cheese
- Stir well and pour over spaghetti noodles
- Top with remaining shredded Colby Jack cheese
- Bake at 375 for about 30 minutes
- Stir well to make sure sauce is well incorporated before serving