Chicken Spaghetti
This Chicken Spaghetti is creamy, cheesy, hearty, and so easy to make. It’s a complete meal that my family loves since it’s so filling and delicious!
Table of Contents
A big complaint people have about chicken spaghetti is that it can be bland. But not this recipe! Adding pimentos really ups the flavor and takes this dish from blah to amazing!
If you’re a fan of this dish, you’ll also love my simple chicken and rice, hot chicken salad, and chicken zucchini casserole recipes. They’re all family-friendly, easy to make, and packed with flavor.
This recipe is from a vintage cookbook published in 1965. My kids love cheesy anything with noodles and since we usually have chicken leftovers from rotisserie chicken, this recipe was a really easy and delicious weeknight meal.
Why I Love This Recipe
- I love how this recipe is quick to throw together, making it perfect for busy weeknights. Plus, it’s easy to make in advance and just pop in the oven when you’re ready to eat.
- The addition of pimentos might be unexpected, but I think it adds a ton of flavor to the dish. It’s a secret ingredient that takes this chicken spaghetti to the next level.
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Key Ingredients and Substitutions
- Garlic Salt: This will add a savory kick and a hint of garlic to the dish.
- Spaghetti Noodles: These will be the base of our dish, providing a hearty and filling foundation for all the other flavors to build upon. While the recipe calls for spaghetti, feel free to use any pasta shape you have on hand.
- Salted Butter: The salt will enhance the overall flavors of the dish, while the butter adds a rich, creamy element to the spaghetti.
- Onion: Diced and sauté, the onion will add a sweet and savory depth to the dish, and complement the other ingredients. Mix in some diced green peppers with the onions for a pop of color and added flavor.
- Pimentos: These will add a pop of color to the dish, with a subtle, sweet flavor that pairs well with the chicken and cheese.
- Cream of Mushroom Soup: This will be the creamy, savory base of our dish, adding a depth of flavor and a lusciously smooth texture. Instead of using cream of mushroom soup, try using cream of chicken for a different flavor profile in your dish.
- Chicken Broth: This will add a savory, meaty flavor to the dish, while also keeping the spaghetti moist as it bakes.
- Cooked Chicken: Adding diced cooked chicken will provide a hearty, meaty element to the dish, making it a satisfying meal.
- Ground Pepper: A dash of this will add a bit of heat and a pop of flavor to the dish, cutting through the richness of the other ingredients.
- Cheddar Cheese: This will add a sharp, tangy flavor to the dish, and will also melt to a gooey, golden perfection on top.
- Ritz Crackers: Crush these and sprinkle them on top of the casserole for a buttery, crunchy topping that adds a bit of texture to the dish.
How to Make Chicken Spaghetti
Preparation
To start, preheat your oven to 350˚ F and grease a 9×13 baking pan. This will make sure that your chicken spaghetti doesn’t stick to the pan and bakes evenly.
Step 1 – Cook the Spaghetti
Begin by boiling a large stockpot of water. Once it’s boiling, add the garlic salt and the spaghetti noodles. Cook the noodles according to the package directions until they are al dente. Then, simply drain the noodles.
Step 2 – Prepare the Sauce
While the noodles are cooking, take a medium stockpot and sauté the onion in butter until it’s soft and translucent. Next, add the pimentos, cream of mushroom soup, chicken broth, pepper, and the cooked chicken. Bring this mixture to a simmer.
Step 3 – Combine the Spaghetti and Sauce
In the same large stockpot that you used to cook the spaghetti, combine the cooked noodles, the sauce you just prepared, and half of the shredded cheddar cheese. Then, add this mixture to your greased baking pan.
Step 4 – Add the Final Touches and Bake
Top the spaghetti mixture in the baking pan with the crushed crackers and the remaining cheddar cheese. Pop the pan into your preheated oven and bake for 25 minutes, or until the spaghetti is hot and bubbly.
Step 5 – Cool and Serve
Once the chicken spaghetti is baked, let it cool for 10 minutes before serving. This will allow the cheese to set slightly and make it easier to dish out. After 10 minutes, it’s ready to serve. Enjoy your delicious, comforting chicken spaghetti!
Lynette’s Tip
To make your chicken spaghetti easier to eat, break your spaghetti noodles into thirds before cooking. This simple step will make the finished dish much more manageable to serve and enjoy.
What to Serve With
- For a well-rounded meal, serve your chicken spaghetti with a simple side salad. The fresh, crisp greens will perfectly complement the rich and creamy pasta dish.
- If you’re hosting a larger gathering, consider serving this chicken spaghetti as a part of a potluck. It’s a crowd-pleaser and can be easily paired with other potluck favorites like garlic bread, roasted vegetables, or a fruity dessert like this old fashioned frozen fruit salad.
Make Ahead Instructions
To make this recipe ahead of time, make it as directed, but instead of baking, cover and keep it refrigerated for up to 1 day or frozen for up to 3 months. Once at refrigerator temperature, you can bake it as directed and add 10 minutes more to bring the spaghetti to temperature.
Recipe FAQs
This chicken spaghetti recipe stands out because it’s baked, giving it a rich and creamy texture with a crispy top. And adding pimentos takes it to the next level by adding a delicious slightly sweet and savory flavor that’s incredible.
Yes, you can. While this recipe calls for spaghetti, feel free to use any pasta of your choice. Penne or rotini would work well, as they can hold the creamy sauce nicely.
If you’re not a fan of cream of mushroom soup, you can use cream of chicken or cream of celery as a substitute. You can also make a homemade white sauce and add some mushrooms for a similar effect.
Storing and Reheating
- Storing: After enjoying your chicken spaghetti, you can store any leftovers in an airtight container. They will keep well in the refrigerator for up to 3 days.
- Freezing: If you’d like to freeze your chicken spaghetti, I recommend doing so before baking it. Prepare the dish as directed, but instead of putting it in the oven, cover it tightly with plastic wrap and foil. It can be frozen for up to 3 months. When you’re ready to enjoy your frozen chicken spaghetti, simply let it thaw in the refrigerator overnight.
- Reheating: You can reheat individual portions in the microwave or for a larger amount, place the casserole in a preheated oven at 350˚F for about 20-30 minutes. Be sure to check the center to make sure it’s heated through.
More Chicken Recipes You’ll Enjoy
Chicken Spaghetti
Ingredients
- 1 teaspoon garlic salt
- 16 oz spaghetti noodles
- 2 Tablespoons salted butter
- 1 medium onion diced
- 4 oz can chopped pimentos
- 2 10.5 oz cans cream of mushroom soup
- 2 Cups chicken broth
- 2 Cups chicken cooked, diced
- 1 teaspoon ground pepper
- 8 oz cheddar cheese shredded, divided
- 10-15 ritz crackers crushed
Instructions
- Preheat oven to 350˚ F. Grease a 9×13 baking pan.
- Bring a large stockpot full of water to a boil. Once boiling, add the garlic salt and spaghetti noodles. Cook according to package directions until al dente. Drain.
- While the noodles are cooking, in a medium stockpot saute the onion in the butter until soft and translucent. Add the pimentos, cream of mushroom soup, chicken broth, pepper and chicken. Bring to a simmer.
- In the large stockpot, combine the cooked spaghetti noodles, sauce, and half of the shredded cheese. Add to a greased baking pan.
- Top the spaghetti with the crushed crackers and the rest of the cheddar cheese.
- Bake in a preheated 350˚ F oven for 25 minutes or until hot and bubbly. Let cool for 10 minutes and serve warm.
Notes
My Favorite Ingredient Variations:
- Cream of Chicken: Instead of using cream of mushroom soup, try using cream of chicken for a different flavor profile in your dish.
- Add Veggies: Mix in some diced green peppers with the onions for a pop of color and added flavor.
- Different Noodles: While the recipe calls for spaghetti, feel free to use any pasta shape you have on hand.
