HHeritage Kitchen

Main Dishes

Chicken Spaghetti

Chicken Spaghetti is a comforting family favorite made with tender chicken, spaghetti, tomatoes, peppers, and a creamy, cheesy sauce. It's a practical way to stretch cooked chicken into a satisfying meal and a familiar dish at Southern dinner tables and gatherings.

Jump to Recipe
Creamy chicken spaghetti with tomatoes and peppers in a white baking dish on a patterned tablecloth

Prep time

15 min

Cook time

30 min

Total time

45 min

Servings

6

Ingredients

  • 12 ounces dried spaghetti
  • 3 cups cooked, shredded chicken
  • 1 tablespoon butter
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 2 garlic cloves, minced
  • 1 can (10 ounces) diced tomatoes with green chilies, such as Rotel, undrained
  • 1 can (10.5 ounces) condensed cream of chicken soup
  • 1/2 cup low-sodium chicken broth
  • 1 cup milk
  • 2 cups shredded sharp cheddar cheese
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • Salt to taste
  • Optional: chopped parsley for garnish

Instructions

  1. 1

    Bring a large pot of lightly salted water to a boil. Cook spaghetti until just al dente according to package directions. Reserve 1/2 cup pasta water, then drain.

  2. 2

    Meanwhile, melt butter in a large deep skillet or Dutch oven over medium heat.

  3. 3

    Add diced onion and bell pepper. Cook 5–6 minutes until softened.

  4. 4

    Stir in minced garlic and cook another 30 seconds.

  5. 5

    Add diced tomatoes with green chilies, cream of chicken soup, chicken broth, milk, paprika, black pepper, and garlic powder. Stir until evenly blended.

  6. 6

    Bring to a gentle simmer and cook 5 minutes, stirring occasionally. Do not boil vigorously.

  7. 7

    Reduce heat to low. Gradually stir in shredded cheddar cheese until melted and smooth.

  8. 8

    Add shredded chicken and heat through.

  9. 9

    Add drained spaghetti and toss until coated with sauce.

  10. 10

    If needed, add a little reserved pasta water to loosen the sauce.

  11. 11

    Taste and adjust seasoning. Serve immediately with optional parsley.

Notes

  • Suggested pairings: From-Scratch Biscuits, Fried Cabbage or Collard Greens with Smoked Turkey.

Heritage Kitchen Tips

  • Chicken: leftover roasted chicken, rotisserie chicken, or freshly cooked chicken breast or thighs all work well.
  • Cheese: freshly shredded cheddar generally melts more smoothly than preshredded cheese.
  • Creaminess: add a splash of milk when reheating.
  • No baking required: this recipe is prepared entirely on the stovetop.

Ingredient substitutions

Mild diced tomatoes with green chilies
regular, for less heat

Storage and reheating

Refrigerate promptly for up to 3–4 days.

Round out the meal

Complete the meal

Helpful kitchen tool

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Related guide

One Chicken, More Than One Supper

Learn how to turn one whole chicken into dinner, another meal, and homemade broth with practical cooking and storage tips.

Read the guide

The story behind it: The Church Cookbook: Recipes, Community, and the People Who Preserved Them

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