There’s something irresistible about comfort food that carries a little fiery kick, and Spicy Chicken Spaghetti does exactly that. It’s cheesy, creamy, hearty, and just bold enough to wake up your taste buds. Think cozy casserole vibes, but with a sauce that teases you with every bite.

This dish is perfect for busy nights when you want something filling yet fun. You toss in rotisserie chicken, a can of spicy tomatoes with chilies, and plenty of melted cheese. It’s rich without being fussy, the kind of meal that feels like a hug but also comes with a wink of mischief.

Best Time to Serve This Dish

Spicy Chicken Spaghetti is a brilliant weeknight dinner, but it also shines as a “bring-to-the-potluck” kind of dish. It carries well, serves a crowd, and reheats without losing that creamy texture. That alone makes it more dependable than many pasta bakes.

Cold evenings? This dish feels like it was made for them. It warms you from the inside out, especially when paired with simple sides. Honestly though, no rules here—make it on a Tuesday and watch dinner become everyone’s favorite part of the day.

Ingredients Needed for the Recipe

• 1 tablespoon butter (for sautéing onions until sweet and golden)
• 1 medium sweet onion, chopped (adds flavor depth)
• 1/2 teaspoon seasoned salt (for that kick of seasoning balance)
• 1/2 teaspoon garlic powder (a soft yet bold background note)
• 1 can condensed cream of chicken soup (creates velvety creaminess)
• 1 (10-ounce) can Rotel Tomatoes with Green Chilies (spicy tang + freshness)
• 1 pound pasteurized cheese product, cubed (melts into smooth magic)
• 1/3 cup milk (helps loosen and lift the sauce)
• 3 cups chopped cooked chicken (rotisserie works wonders—saves time, big flavor)
• Black pepper to taste (a little bite that enhances the cheese sauce)
• 12 ounces spaghetti, cooked per package (the comforting base)
• 1 cup shredded cheddar cheese (adds sharpness on that melty topping)

Ingredient Substitutions

Velveeta or pasteurized cheese product is classic here, but if you want a less processed alternative, try Monterey Jack or a mix of sharp cheddar with cream cheese. It won’t be the same silky smooth, but it’ll feel more rustic, in a good way.

If Rotel tomatoes aren’t available, diced canned tomatoes with fresh jalapeños also work. For those wary of heat—mild chilies are available, or go with fire-roasted tomatoes for smoky, not spicy, depth.

How to make Spicy Chicken Spaghetti?

Step 1: Prep the Oven

Preheat the oven to 350°F. That way, it’s hot and ready when the casserole is assembled. Small tip—grease your baking dish before you forget.

Step 2: Sauté for Flavor

Melt butter in a large nonstick skillet. Drop in the chopped onion, letting it soften for 4–5 minutes. This step perfumes the whole dish with that mellow sweetness.

Step 3: Build the Sauce

Time to turn things creamy. Stir in seasoned salt, garlic powder, the can of condensed chicken soup, Rotel tomatoes, the cubed cheese, and milk. Keep stirring until the sauce is molten smooth—velvet on a spoon.

Step 4: Add the Chicken

Fold in the cooked chicken, making sure every bite catches some creamy, spicy flavor. Season lightly with black pepper—it sharpens everything nicely.

Step 5: Mix in Spaghetti

Slide the cooked spaghetti straight into the sauce. Give it a toss until the strands are coated fully. Comfort food in progress, and it’s almost too tempting not to steal a bite already.

Step 6: Bake the Casserole

Transfer everything into your greased 9×13-inch dish. Cover tightly with foil and bake for 20 minutes to let flavors mingle. That pause in the oven is when all the magic soaks together.

Step 7: Finish with Cheese

Uncover, sprinkle that gorgeous cheddar on top, then return it to the oven for about 5 minutes. The result is a bubbling, cheesy crown that seals the deal.

How to Store and Reheat?

Leftovers store well in the fridge for up to four days—airtight container is key. The sauce doesn’t dry out, which is rare for pasta bakes. That’s reason enough to love this dish even more.

To reheat, the microwave keeps things quick, though the oven at 300°F for about 15 minutes restores that fresh-from-oven casserole feel. Add a splash of milk before reheating if it looks too tight.

What Can You Serve With Spicy Chicken Spaghetti?

This dish is creamy and heavy, so lighter partners balance it out beautifully. A crisp garden salad, lemon butter broccoli, or even simple roasted veggies make the perfect sidekick. It doesn’t need company, but with one, it really sings.

If you want more comfort, soft yeast rolls or cornbread muffins belong right on the table. They scoop, dip, and soak up all the saucy bits you don’t want to waste.

Tips

• Make-ahead friendly: assemble completely, cover with foil, refrigerate up to 24 hours, then bake when ready—perfect for time-saving meal prep.
• Don’t overcook spaghetti before mixing—slightly al dente is best. The oven will finish the job, and mushy pasta will kill the texture.
• If you like things extra spicy, consider a dash of cayenne or chopped jalapeños added to the sauce. A drizzle of hot sauce before serving is also a fun touch.
• Cheese matters—mixing mild cheeses with stronger varieties gives you different layers of richness. Sharp cheddar cuts through the creamy base, while softer cheeses keep things luscious.
• Serve it bubbling hot. The way that top layer of cheese stretches and melts is a sight as satisfying as the first bite itself.

Print Recipe

Spicy Chicken Spaghetti Recipe

Author: katie Smith Cooking Method: Baking Cuisine: American Courses: Main Course

Difficulty: easy Prep Time 10 mins Cook Time 25 mins Total Time 35 mins

Cooking Temp: 350  F Servings: 6 Estimated Cost: $ 12.75 Calories: 580

Best Season: Fall, Winter, year-round

Description

Spicy Chicken Spaghetti is the ultimate comfort food casserole—creamy, cheesy, and packed with a kick from Rotel tomatoes and green chilies. Made with tender shredded chicken, velvety Velveeta, and perfectly cooked spaghetti, this hearty dish is ideal for busy weeknights or feeding a crowd. Baked to golden perfection in just 25 minutes, it's a family favorite that reheats beautifully and disappears fast!

Ingredients

Servings

• 1 tablespoon butter
• 1 medium sweet onion (chopped)
• ½ teaspoon seasoned salt
• ½ teaspoon garlic powder
• 1 can condensed cream of chicken soup (10.5 oz)
• 1 can Rotel Tomatoes with Green Chilies (10 oz, with juice)
• 1 pound Velveeta cheese (cut into small cubes)
• ⅓ cup milk (whole or 2%)
• 3 cups cooked chicken (shredded; rotisserie chicken works great)
• black pepper (to taste)
• 12 ounces spaghetti (cooked al dente according to package directions)
• 1 cup shredded cheddar cheese (for topping)

Instructions

1. Preheat Oven

   Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish and set aside.
   Mark as complete

2. Sauté the Onion

   In a large nonstick skillet, melt butter over medium heat. Add chopped onion and cook for 4–5 minutes until soft and translucent.
   Mark as complete

3. Make the Sauce

   Stir in seasoned salt, garlic powder, condensed chicken soup, Rotel tomatoes (with juice), cubed Velveeta, and milk. Cook over medium heat, stirring constantly, until the cheese is fully melted and the sauce is smooth and creamy.
   Avoid boiling to prevent separation.
   Mark as complete

4. Add Chicken

   Fold in the cooked, shredded chicken. Season with black pepper to taste. Stir well to combine and remove from heat.
   Taste and adjust seasoning if needed.
   Mark as complete

5. Combine with Pasta

   Add the cooked spaghetti to the skillet and gently fold into the sauce until evenly coated.
   Use tongs or two forks for even mixing.
   Mark as complete

6. Bake

   Transfer the mixture to the prepared baking dish. Cover with aluminum foil and bake for 20 minutes.
   Mark as complete

7. Add Cheese Topping

   Remove from oven, uncover, and sprinkle shredded cheddar cheese evenly over the top. Return to oven and bake uncovered for 5 more minutes, or until cheese is melted and bubbly.
   For a golden top, broil 1–2 minutes (watch closely).
   Mark as complete

8. Serve

   Let cool for 5 minutes before serving. Garnish with chopped parsley or green onions if desired.
   Mark as complete

Nutrition Facts

Servings 6

Serving Size 1/6 of casserole

---

Amount Per Serving

Calories 580kcal

% Daily Value *

Total Fat 27g42%

Saturated Fat 14g70%

Trans Fat 1g

Cholesterol 95mg32%

Sodium 1050mg44%

Potassium 480mg14%

Total Carbohydrate 48g16%

Dietary Fiber 3g12%

Sugars 6g

Protein 34g68%

---

Calcium 420 mg

Iron 2.4 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make it ahead: Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Add 5–10 minutes to baking time if starting cold.
• Spice level: Use mild Rotel for less heat or add diced jalapeños for extra kick.
• Chicken options: Rotisserie chicken, leftover grilled chicken, or canned chicken all work well.
• Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven.
• Freezing: Freeze before baking for best results. Thaw overnight in the fridge and bake as directed.
• Serving suggestion: Pair with a crisp garden salad, garlic bread, or steamed broccoli to balance the richness.

Keywords: spicy chicken spaghetti, chicken spaghetti casserole, cheesy pasta, Rotel pasta, comfort food, easy chicken pasta, weeknight dinner, baked spaghetti