Spicy Chicken Spaghetti

Spicy Chicken Spaghetti is a comforting casserole with bold flavor and satisfying texture. This dish brings together creamy sauce, tender chicken, hearty spaghetti and a touch of heat for a weeknight meal that’s both easy and flavorful. Whether you’re cooking for family or friends, this recipe hits the mark with richness, spice and ease.

Why You’ll Love This Recipe

You’ll love this Spicy Chicken Spaghetti because it strikes a perfect balance between creamy, cheesy and spicy. With pre‑cooked chicken and simple pantry staples like condensed soup and canned tomatoes, it comes together quickly. The baked casserole format gives it a homey, comforting feel, while the heat (from the tomatoes with chilies and optional cayenne) adds an exciting kick. Perfect for those nights when you want something cozy with a little flair.

Ingredients

• 1 tablespoon butter
• 1 medium sweet onion, chopped
• ½ teaspoon seasoned salt
• ½ teaspoon garlic powder
• 1 can condensed cream of chicken soup
• 1 (10‑ounce) can Rotel Tomatoes with Green Chilies
• 1 pound pasteurized cheese product, cut into cubes
• ⅓ cup milk
• 3 cups chopped, cooked chicken
• Black pepper to taste
• 12 ounces spaghetti, cooked according to package directions
• 1 cup shredded cheddar cheese

Step‑by‑Step: How to Make Spicy Chicken Spaghetti

1. Preheat oven to 350°F (about 175 °C).
2. In a large nonstick pan, melt the butter. Add the chopped onion and cook until soft (about 4‑5 minutes).
3. Add the seasoned salt and garlic powder, then stir in the cream of chicken soup, the can of Rotel tomatoes with green chilies, the cubed pasteurized cheese product, and the milk. Cook, stirring constantly, until the cheese product is melted and the mixture is well combined.
4. Fold in the chopped, cooked chicken. Season with black pepper to taste.
5. Fold in the cooked spaghetti until evenly coated. Transfer the prepared mixture into a greased 9×13-inch baking dish.
6. Cover the dish with foil and bake in the oven for 20 minutes.
7. After 20 minutes, uncover the dish and sprinkle the shredded cheddar cheese on top. Return to the oven (uncovered) and bake for an additional 5 minutes or until the cheese is melted and bubbly.
8. Remove from the oven and allow to rest a few minutes before serving.

Helpful Tips

• Use a large enough casserole dish so the spaghetti mixture is spread evenly and bakes uniformly.
• When cooking the onions, take the time to soften them for better flavor and texture.
• Make sure the chicken is already cooked and chopped ahead of time to keep prep quick.
• If the cheese product doesn’t fully melt in your pan, reduce the heat slightly and stir gently until smooth.
• After baking, allow the casserole to rest 5 minutes so it sets up and is easier to serve.
• Use a sharp cheddar for good flavor contrast, and shred it yourself if possible for better melt.
• For serving, let portions rest a minute so the sauce thickens a bit and doesn’t run.

Substitutions And Variations

• Less heat / mild version: Use mild diced tomatoes rather than the green chiles or Rotel “Hot” variety. Skip the cayenne or extra chili flakes.
• More heat: Use “Hot” Rotel tomatoes and add a pinch or two of cayenne pepper or red pepper flakes to the sauce.
• Cheese product alternative: If you cannot find pasteurized cheese product, you can use cubed Velveeta or a processed cheese block of similar melt‑properties.
• Chicken variation: Use rotisserie chicken for convenience. You can also use shredded turkey for a twist.
• Pasta variation: Instead of spaghetti, you could use penne or fusilli if you prefer shorter shapes.
• Add vegetables: To boost veggies, stir in chopped bell peppers, fresh spinach or zucchini into the sauce before baking.
• Lower sodium option: Choose a reduced‑sodium cream of chicken soup and low‑salt seasoned salt.
• Vegetarian version: Replace chicken with cooked roasted vegetables (e.g., mushrooms, zucchini) and use vegetable soup instead of cream of chicken.

Storage Instructions

Allow the casserole to cool to room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
To reheat, microwave individual portions for 1–2 minutes or warm in a 350°F oven until heated through. If the sauce thickens too much during storage, stir in a splash of milk while reheating.
This dish can also be frozen. Cool completely, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.

Nutritional Information

Estimated per serving (based on recipe as written):

• Calories: 415 kcal
• Carbohydrates: 47 g
• Protein: 23 g
• Fat: 15 g (Saturated Fat: 9 g)
• Polyunsaturated Fat: 1 g
• Monounsaturated Fat: 2 g
• Trans Fat: 0.1 g
• Cholesterol: 46 mg
• Sodium: 1418 mg
• Potassium: 528 mg
• Fiber: 3 g
• Sugar: 9 g
• Vitamin A: 1070 IU
• Vitamin C: 34 mg
• Calcium: 482 mg
• Iron: 2 mg

Please note: nutritional info is an estimate only and will vary based on the brands of products you use.

Serving Suggestions

• Serve with a crisp green salad (e.g., mixed greens, cherry tomatoes, vinaigrette) to balance the richness of the casserole.
• Garlic bread, breadsticks or crusty baguette go great alongside and help soak up the sauce.
• For extra freshness, sprinkle chopped parsley or scallions over the casserole just before serving.
• You could pair with steamed or roasted vegetables (e.g., broccoli, zucchini) for added color and nutrition.
• A simple dessert like fresh fruit or sorbet makes a nice lighter finish after this rich dish.

Frequently Asked Questions About Spicy Chicken Spaghetti

Q: Can I make this ahead of time?
Yes — you can assemble the casserole up to the point of baking (covered with foil), refrigerate overnight, then bake when you’re ready. Add the final shredded cheese layer just before baking.
Q: Can I use fresh tomatoes instead of canned?
You can, though using the canned tomatoes with chiles (like Rotel) contributes both flavor and that spicy kick. If using fresh tomatoes you may need to add diced green chiles and adjust seasoning and sauce thickness.
Q: My sauce seems too thin. What can I do?
If your sauce is too thin before baking, you can simmer it a few minutes longer on the stovetop to reduce and thicken. Also, when the dish bakes, some liquid will be absorbed by the spaghetti and you’ll get a better texture.
Q: Does the chicken need to be shredded or can it be cubed?
In this recipe you use chopped cooked chicken cubes. Either is fine — cubed works well for bite size. Ensure it is already cooked so you’re just warming it through in the casserole.
Q: Can I adjust the spice level?
Absolutely. Use mild tomatoes (no chiles) or omit cayenne for a mild version. To up the heat, use hot tomatoes, add extra cayenne or red pepper flakes — adjust to your taste.
Q: Why use a pasteurized cheese product in the recipe?
The pasteurized cheese product cubes melt smoothly and help create a creamy sauce base without needing heavy cream. If you replace with regular cheese, you may need to adjust milk or add cream to get the same consistency.

Conclusion

Thank you for choosing this Spicy Chicken Spaghetti recipe. I hope you enjoy the ease, flavor and comfort of this hearty dish as much as I do. It’s a go‑to for nights when you want something warm, cheesy, and with a little heat. I appreciate you being part of this food‑loving community and I can’t wait to hear how it turns out for you. Wishing you many happy meals ahead and a joyful cooking experience. Happy cooking and bon appétit!

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