Spicy Chicken Spaghetti is the kind of recipe that hits the spot when you want comfort, heat, and ease all at once. Spicy Chicken Spaghetti brings together tender chicken, cheesy sauce, bold tomatoes with chilies, and hearty spaghetti in one satisfying casserole. Whether you’re serving a busy family, feeding friends, or looking for a crowd‑pleasing dish to bring to a potluck, this recipe delivers. In this post, you’ll get a step‑by‑step guide, helpful tips, and all the tricks you need to make the best Spicy Chicken Spaghetti ever.
Why You’ll Love This Recipe
There are many reasons you’ll love this Spicy Chicken Spaghetti:
- It’s comforting and cheesy, with just the right amount of spice to keep things exciting.
- It’s a one‑dish meal (casserole style) that’s easy to assemble and bakes in about 25 minutes after prep.
- It’s versatile — you can adjust the heat, swap proteins, or change up the cheese.
- Leftovers reheat well, making this a great recipe for meal prepping or feeding your crowd over multiple meals.
If you have a thing for creamy, tangy sauces paired with a touch of chili, this Spicy Chicken Spaghetti will become a go‑to in your rotation.
Ingredients
Here’s a reworked list of what you’ll need (with slight clarifications):
- 1 tablespoon unsalted butter
- 1 medium sweet onion, finely chopped
- ½ teaspoon seasoned salt
- ½ teaspoon garlic powder
- 1 (10‑ounce) can condensed cream of chicken soup
- 1 (10‑ounce) can Rotel Tomatoes with Green Chilies (mild or hot, depending on your spice preference)
- ~8 ounces (a half of a “pasteurized cheese product” block) cut into small cubes
- ⅓ cup milk
- 3 cups cooked, chopped chicken (rotisserie or leftover works well)
- Freshly ground black pepper, to taste
- 12 ounces spaghetti (about a standard box), cooked al dente per package directions
- 1 cup shredded cheddar cheese for topping
Optional for extra heat: pinch or two of cayenne pepper (or use Hot Rotel)
Step‑by‑Step: How to Make Spicy Chicken Spaghetti
- Preheat the oven to 350 °F (about 175 °C). Grease a 9×13‑inch casserole dish (or equivalent).
- In a large nonstick or heavy skillet over medium heat, melt the butter. Add the chopped onion and sauté until soft and translucent, about 4 to 5 minutes.
- Stir in the seasoned salt and garlic powder. Then add the cream of chicken soup, the Rotel tomatoes with green chilies, the cubed pasteurized cheese product, and the milk.
- Cook, stirring constantly, until the cheese melts fully and the sauce is smooth and creamy. Be patient here — you don’t want lumps, and you want a silky texture.
- Fold in the chopped chicken. Season with freshly ground black pepper to taste (start conservatively, you can add more later).
- Next, fold in the cooked spaghetti, ensuring the noodles are well coated in the creamy, spicy sauce.
- Transfer everything into the prepared casserole dish, spreading the mixture evenly. Cover with aluminum foil and bake for 20 minutes.
- After 20 minutes, uncover and sprinkle the shredded cheddar cheese evenly on top. Return to the oven (uncovered) and bake an additional 5 minutes, or until the cheese is melted and just starting to lightly brown.
- Let the casserole rest for 5–10 minutes before serving so it sets slightly (this helps it hold together better when scooping).
Your Spicy Chicken Spaghetti is ready to enjoy!
Helpful Tips
- Don’t overcook the noodles — aim for al dente, because they’ll cook a little more in the oven.
- Stir gently but thoroughly when combining the sauce and pasta, to avoid breaking the noodles too much.
- If the sauce seems too thick, add a splash more milk or even a little chicken broth to loosen it.
- If the sauce is too thin, let it simmer a minute longer before adding the chicken and pasta to reduce and thicken.
- Taste as you go — adjust salt, pepper, or heat (e.g. cayenne) gradually.
- Use a good quality nonstick or heavy skillet to avoid scorching the cheese in the sauce.
- Let the baked casserole rest before serving — it helps with slicing and keeping its shape.
Substitutions and Variations
- Protein swap: Use shredded turkey, rotisserie chicken, or even cooked sausage slices.
- Cheese variation: Replace or mix in Monterey Jack, Pepper Jack, or Colby cheese.
- Dairy alternative: Use half‑and‑half or light cream instead of milk for a richer sauce (cautiously, so it doesn’t get too heavy).
- Spice level: Use Hot Rotel or add cayenne, chipotle powder, or diced jalapeños. For a milder version, use the mild Rotel or omit additional heat.
- Vegetable boost: Stir in sautéed bell peppers, corn, or peas before baking.
- Gluten‑free: Use gluten‑free spaghetti and ensure soups/cheeses are GF certified.
- Single‑serve version: Make in smaller ovenproof dishes or ramekins; adjust baking time slightly (a bit less).
Storage Instructions
- Refrigeration: Keep refrigerated in an airtight container for up to 3 to 4 days.
- Reheating: Warm in a microwave or oven (covered with foil, at ~325 °F) until heated through. You may need to add a splash of milk or broth to loosen up the sauce.
- Freezing: You can freeze the prepared casserole (prior to baking) or portions after baking. Wrap well (foil + plastic wrap) and freeze up to 2–3 months. Thaw overnight in fridge, then bake or reheat until hot throughout.
- Note: The texture might soften slightly after freezing, but it remains tasty and convenient.
Nutritional Information
Here’s an estimate per serving (assuming 8 servings):
- 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: ~ 1,418 mg
- Potassium: ~ 528 mg
- Dietary Fiber: ~ 3 g
- Sugar: ~ 9 g
- Vitamins & Minerals: Vitamin A ~1,070 IU; Vitamin C ~ 34 mg; Calcium ~ 482 mg; Iron ~ 2 mg
Note: These values are estimates and vary based on the specific brands and products you use. Use them as a rough guideline rather than strict dietary figures.
Serving Suggestions
- Serve with a green salad (mixed greens, sliced cucumber, tomato, vinaigrette) to offer fresh contrast.
- Crusty garlic bread or dinner rolls are excellent for sopping up extra sauce.
- Offer pickled jalapeños or hot sauce on the side for heat lovers.
- A side of steamed vegetables (broccoli, green beans, zucchini) adds color and nutrition.
- Garnish with fresh chopped parsley or cilantro to brighten the dish visually and flavorwise.
Frequently Asked Questions About Spicy Chicken Spaghetti
1. Can I make this recipe ahead of time?
Yes — you can assemble the casserole a few hours before baking (or even the night before). Cover and refrigerate, then bake with perhaps a few extra minutes to ensure it’s heated through. If baking directly from the fridge, cover with foil first and remove the foil near the end to brown the cheese.
2. How do I adjust the spice for picky eaters or those who love hot heat?
You can choose mild Rotel tomatoes for a gentler version, or use the “hot” version plus a small pinch of cayenne or extra chilies for extra kick. Always taste as you go, adding heat gradually. You can also serve hot sauce or chili flakes at the table so each person customizes.
3. What is “pasteurized cheese product,” and can I use regular cheese instead?
“Pasteurized cheese product” often refers to processed cheese blocks (like Velveeta). You can substitute regular sharp cheddar or Colby cheese, but be aware the melting behavior and texture may be a little different — you might need extra milk or cream to smooth it out.
4. Can I reduce sodium or fat in this recipe to make it healthier?
Yes. Use low‑sodium soups, reduced‑fat cheese or lighter dairy, and skip or reduce the seasoned salt. Increase vegetables (e.g. bell peppers, mushrooms, spinach) to bulk it out and balance richer ingredients.
5. How many people does this recipe serve?
Typically, this 9×13 casserole recipe serves about 8 generous portions. If your crowd is smaller, you can halve the ingredients and bake in a smaller dish.
6. Why did my sauce turn out grainy or separate?
This often happens if the heat is too high or you stop stirring before all the cheese is fully melted. Use medium heat, stir continually while melting, and ensure that the dairy and cheese are combined before turning off the heat.
Overall, the combination of cheesy richness, spicy tomato tang, and tender chicken and pasta makes this Spicy Chicken Spaghetti a winner for many occasions. Don’t hesitate to tweak the heat, mix up the veggies, or make it your own.
Conclusion
Thank you so much for exploring this Spicy Chicken Spaghetti recipe with me! I truly hope you enjoy every creamy, spicy, comforting bite. It’s a dish that never fails to satisfy — easy to assemble, crowd‑pleasing, and flexible enough for your personal twist. I love serving this for weeknight dinners, potlucks, or when I just need something hearty and full of flavor. Wishing you wonderful cooking and happy tastes — may your kitchen be warmed by this dish, and may your table bring smiles. Enjoy the recipe, and thank you for being part of this food‑loving community!
Print
Spicy Chicken Spaghetti: A Flavor‑Packed Comfort Dish
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Dinner
Description
Spicy Chicken Spaghetti is a creamy, cheesy baked casserole filled with bold flavor, tender chicken, and a spicy tomato kick.
Ingredients
1 tablespoon unsalted butter
1 medium sweet onion, finely chopped
½ teaspoon seasoned salt
½ teaspoon garlic powder
1 (10 oz) can condensed cream of chicken soup
1 (10 oz) can Rotel Tomatoes with Green Chilies (mild or hot)
8 oz pasteurized cheese product, cubed
⅓ cup milk
3 cups cooked, chopped chicken
Freshly ground black pepper, to taste
12 oz spaghetti, cooked
1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350 °F (about 175 °C). Grease a 9×13‑inch casserole dish (or equivalent).
- In a large nonstick or heavy skillet over medium heat, melt the butter. Add the chopped onion and sauté until soft and translucent, about 4 to 5 minutes.
- Stir in the seasoned salt and garlic powder. Then add the cream of chicken soup, the Rotel tomatoes with green chilies, the cubed pasteurized cheese product, and the milk.
- Cook, stirring constantly, until the cheese melts fully and the sauce is smooth and creamy. Be patient here — you don’t want lumps, and you want a silky texture.
- Fold in the chopped chicken. Season with freshly ground black pepper to taste (start conservatively, you can add more later).
- Next, fold in the cooked spaghetti, ensuring the noodles are well coated in the creamy, spicy sauce.
- Transfer everything into the prepared casserole dish, spreading the mixture evenly. Cover with aluminum foil and bake for 20 minutes.
- After 20 minutes, uncover and sprinkle the shredded cheddar cheese evenly on top. Return to the oven (uncovered) and bake an additional 5 minutes, or until the cheese is melted and just starting to lightly brown.
- Let the casserole rest for 5–10 minutes before serving so it sets slightly (this helps it hold together better when scooping).
Your Spicy Chicken Spaghetti is ready to enjoy!
Notes
Use Hot Rotel or a pinch of cayenne for extra spice. For a milder version, use mild Rotel. You can freeze before or after baking.
Nutrition
- Serving Size: 1/8 casserole
- Calories: 415
- Sugar: 9g
- Carbohydrates: 47g
- Protein: 23g
