This Old Fashioned Southern Chicken Spaghetti takes me right back to my childhood. It's easy to make in one-pot and is served creamy, cheesy, and with Rotel or fire-roasted tomatoes. Wanna save time in prep? Grab a rotisserie chicken!
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Why chicken spaghetti? Have you ever had it? Growing up, I always assumed we were eating it this way to balance out the normal version made with ground beef and marinara sauce. But nope, it's actually a thing! In the South, I have seen it prepared this way (as in the recipe) and as a casserole baked with even more cheese.
One thing I don't like about most versions is they use Velveeta cheese and cream of chicken or mushroom soups. I simply don't need those to thicken up pasta and casseroles. You will love this version.
Table of Contents
What Type of Pasta to Use
I'm using spaghetti pasta. You can use whatever type of pasta you like including whole wheat (cook in accordance with the instructions on the package) or low carb spiralized vegetables.
Do You Break the Spaghetti in Half
People often break their spaghetti in half so that it will fit in the pot they are using to cook the pasta. I find I don't need to do this and it's frowned upon especially in the Italian culture. Some even consider it bad luck. The pasta is meant to be eaten by twirling it around your fork. It's hard to do that if you have smaller pieces.
It won't harm the pasta if you do! So if you must, feel free!
Use a pot that is large enough to fill 5-7 quarts of water. Once you add the spaghetti to boiling water it will wilt down quickly and fit the pot.
Add Salt to the Water When Cooking the Pasta
You should always salt your water when cooking pasta. The salt won't sink into the flavor of the pasta because it doesn't absorb most of it. The salt will keep the pasta from being sticky and slimy. I usually add a teaspoon.
What Type of Chicken to Use
I use boneless, skinless chicken breasts. You can also use skinless chicken thighs with no change to the cooking time. You can also use a cooked rotisserie chicken. Chop your chicken into cubes and a little time is saved.
Cream Sauce Ingredients
As always, feel free to use a store-bought sauce if that's your preference and you want to save some time. Do you, boo.
This sauce has a white cream base using butter, cream cheese, and broth, along with cheesy flavor from cheddar cheese and Parmesan. Feel free to use whatever cheese you like. Be sure to buy the cheese in block form and grate it yourself. I do not recommend pre-shredded cheese or processed cheese like Velveeta.
Pre-shredded cheese is coated in potato starch and preservatives to keep it fresh. It does not melt as well as cheese that you buy and grate yourself. It also doesn't taste as good!
You can substitute cheddar or Parmesan for whatever you like.
For some tomato flavor, I like to use fire-roasted tomatoes. You can omit them if you wish or even substitute them for fresh tomatoes or any canned tomatoes or canned diced tomatoes and chilies like Rotel.
How to Thicken the Sauce
The cream cheese does a great job of thickening the sauce. Be sure to use softened cream cheese. It will take a long time to melt down cold cream cheese if you toss it in straight from the fridge. Soften it at room temperature or in the microwave for 15-20 seconds prior to adding it to your cream sauce.
If you find your sauce is still too thin, combine 1 tablespoon of all-purpose flour along with 1 tablespoon of water in a small bowl to create a slurry. Add the slurry mixture to the cream sauce and stir until it thickens.
If your sauce is too thick, you can thin it out with additional broth.
How to Make Cheesy Chicken Spaghetti
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Cook the spaghetti in accordance with the instructions on the packaging.
- Place a large pot or Dutch oven on medium-high heat with 1 teaspoon of olive oil. Add the chicken cubes and spices. Cook and set aside.
- Add green peppers, red peppers, and onions to the pot. Saute and set aside.
- Add in the butter. Once melted add the garlic.
- Cook for 2 minutes and then add a few tablespoons of the broth to the pot. Deglaze.
- Add in the remaining broth, cream cheese, heavy cream, cheddar, Parmesan, fire-roasted tomatoes, 1 teaspoon of Italian Seasoning, salt, and pepper to taste.
- Stir constantly and cook until the cheese melts.
- Add the cooked pasta, chicken, and vegetables back to the pot. Stir.
- Simmer.
What Type of Pot to Use
I'm a huge fan of making this a one-pot recipe. I go for this 7-quart Dutch oven. It's large enough to cook the pasta in and it can withhold higher heat for sauteeing the vegetables and chicken. If you want to make this using one pot, grab one that's large enough and retains heat well.
If you use a smaller pot, the pasta has less water to cook in. This results in a higher amount of starch in the pot, which will cause your pasta will to come out sticky after you drain the water. To be safe, always go for a big pot, even if you're only cooking a small amount of pasta. You can read about more Common Mistakes When Cooking Pasta here.
Additional Toppings and Substitution Ideas
- Crumbled Bacon
- Shrimp
- Fresh Basil
- Fresh Grated Parmesan
- Crushed Red Pepper
- Cajun Seasoning
- Mushrooms
- Spinach
- Broccoli
- Black Olives
How to Store and Reheat
Leftovers can be stored in the fridge tightly sealed for 3-4 days. I reheat in the microwave. It will maintain its consistency and flavor if eaten within 3-4 days. It often tastes even better the next day because the flavors have gotten a chance to really sink in.
Freezer Tips
You can freeze the dish tightly covered and sealed up to 2 months. With pasta, the faster you eat it after freezing, the better the texture and consistency. Since this dish has dairy, when you reheat you will notice separation. This is normal. Defrost overnight in the fridge.
Pair With These Recipes
Air Fryer Garlic Bread
Creamy Cucumber Salad
Southern Green Beans
Southern Collard Greens
Creamy Cucumber Salad
Keto Broccoli Salad
Air Fryer Roasted Broccoli
Air Fryer Green Beans
Air Fryer Parmesan Crusted Chicken
Slow Cooker Crockpot Gumbo
More Pasta Recipes
Spaghetti Salad
Bacon Ranch Pasta Salad
Seafood Stuffed Shells
Cajun Shrimp Pasta
Southern Soul Food Baked Mac and Cheese
Seafood Mac and Cheese
Lobster Mac and Cheese
Homestyle Chicken Noodle Soup
Creamy Lemon Chicken Pasta
Cheesy Taco Pasta
Spaghetti with Sausage
Ground Beef Pasta with Alfredo
You may also enjoy our Mozzarella Stuffed Chicken Breast recipe.
Chicken Spaghetti with Rotel
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Ingredients
- 10 oz dry spaghetti pasta
- 2 teaspoons olive oil Divided into 2 portions, 1 teaspoon each.
- 1 pound skinless chicken breasts Diced into 1-inch cubes.
- 2 teaspoons Italian Seasoning Divided into 2 portions, 1 teaspoon each.
- salt and pepper to taste
- ½ cup chopped green peppers
- ½ cup chopped red peppers
- ½ cup chopped onions I used white onions.
- 1 tablespoon unsalted butter
- 3 minced garlic cloves
- 1 cup chicken broth
- 4 oz cream cheese softened
- ½ cup heavy whipping cream See notes.
- 15.5 oz fire-roasted tomatoes Drained
- 1 ½ cups shredded cheddar cheese I used sharp.
- ½ cup shredded parmesan cheese
Instructions
- Cook the spaghetti in accordance with the instructions on the packaging. Prep your vegetables and chicken while the spaghetti cooks.
- Place a large pot or Dutch oven on medium-high heat with 1 teaspoon of olive oil. Add the chicken cubes and season with 1 teaspoon of Italian Seasoning, salt, and pepper to taste. Cook for 5-6 minutes until fully cooked through on both sides. Remove the chicken and set it aside.
- Add an additional teaspoon of olive oil (if necessary, your pot may be well coated from cooking the chicken) along with the green peppers, red peppers, and onions to the pot. Saute until the veggies are translucent and fragrant.
- Remove the vegetables and set them aside.
- Reduce the heat on the stove to medium and add the butter. Once melted add the garlic.
- Cook for 2 minutes and then add a few tablespoons of the broth to the pot. Deglaze the pan by using use a wooden or silicone spoon to scrape up any brown bits at the bottom of the pot. The brown bits have flavor and stay in the pot.
- Add in the remaining broth, cream cheese, heavy cream, cheddar, Parmesan, fire-roasted tomatoes, 1 teaspoon of Italian Seasoning, salt, and pepper to taste.
- Stir constantly and cook until the cheese melts. Taste the sauce repeatedly to ensure it meets your liking. Add additional Italian Seasoning, salt, or pepper as needed.
- Add the cooked pasta, chicken, and vegetables back to the pot. Stir.
- Reduce the heat to low and place the lid on the pot. Simmer for 15-20 minutes or until the sauce and pasta are well incorporated.
- Serve.
Video
Notes
- I'm a huge fan of making this a one-pot recipe. I go for this 7-quart Dutch oven. It's large enough to cook the pasta in and it can withhold higher heat for sauteeing the vegetables and chicken. If you want to make this using one pot, grab one that's large enough and retains heat well.
- As always, feel free to use a store-bought sauce if that's your preference and you want to save some time.
- You can soften the cream cheese at room temperature or place in the microwave for 15 seconds or until softened.
- You can substitute heavy whipping cream for half and half, coconut milk, or any milk that you prefer.
- You can use whatever type of pasta you like including whole wheat (cook in accordance with the instructions on the package) or low carb spiralized vegetables.
- You can substitute chicken breasts for skinless chicken thighs with no change to the cooking time.
- You can also use a cooked rotisserie chicken. Chop your chicken into cubes and a little time is saved.
- For some tomato flavor, I like to use fire-roasted tomatoes. You can omit them if you wish or even substitute them for fresh tomatoes or any canned tomatoes or canned diced tomatoes and chilies.
- The cream cheese does a great job of thickening the sauce. Be sure to use softened cream cheese. It will take a long time to melt down cold cream cheese if you toss it in straight from the fridge. Soften it at room temperature or in the microwave for 15-20 seconds prior to adding it to your cream sauce.
- If you find your sauce is too thin (the brand of cream cheese you use matters), combine 1 tablespoon of all-purpose flour along with 1 tablespoon of water in a small bowl to create a slurry. Add the slurry mixture to the cream sauce and stir until it thickens.
- If your sauce is too thick, you can thin it out with additional broth.
- A serving is 1 cup of cooked pasta + sauce, chicken, and vegetables.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Cindy says
I didn't know chicken spaghetti existed until now. This was delicious!
Easy to make and so much flavor. Leftovers was even more flavorful the next day.
staysnatched says
I'm so glad you enjoyed it!
Nicole A. says
Delicious! My husband and 3 year old son also thoroughly enjoyed. My hubby took one bite and said “wow!”
The video was very helpful, along with the notes throughout the post. Thx for the recipe!
staysnatched says
You're welcome! I'm glad it was helpful.
Eva says
This recipe is fantastic! I love and appreciate how detailed your recipes are so there’s no room for error. I can’t wait to heat up leftovers tomorrow! Thank you!!
staysnatched says
Thank you! I'm glad you enjoyed it.
Krista O. says
Jumping on the love train. This was a delicious and quick weeknight meal. Everyone loved it. We will be adding this to our dinner rotation.
staysnatched says
A great one to add to the rotation!
Lynda says
My daughter and I just made this very delicious! It was very quick and easy to make. The directions are well written out and easy to follow!
staysnatched says
I'm glad to hear it was easy to follow!
ERIN GARCIA says
I made this for an early Sunday dinner. Brandi once again gives us an easy recipe full of flavor! I added spinach, mushrooms, and Tony’s seasonings. It made a very large portion so I will be taking the leftovers to work for lunch. Thanks again for a delicious recipe!
staysnatched says
I love the sound of that!
Robyn says
Definitely adding this into the pasta rotation 😍 This recipe was simple to make but so flavourful! I love how literally any question one could possibly have is answered in the post and notes. Even though I am absolutely stuffed I am already daydreaming about those leftovers 😍
staysnatched says
haha I can dream about those for days.
Sandra E Osborne says
This recipe is amazing
So delicious and easy to make. I love all your recipes I am such a huge fan of your page. I literally make something off of it every week. Thank you for sharing your amazing recipes.
staysnatched says
You're welcome! I'm so glad you enjoyed it.
Adrienne ali says
I made some changes like using dairyfree almond milk cream cheese because that is what I had on hand ..I also used rotisserie and added mushrooms . I would make this again
staysnatched says
I'm glad to hear it!
Melissa says
Honestly just another staysnatched hit on my dinner table! Cheesy and delicious.
staysnatched says
I'm so glad to hear it!
Rheneashion says
I've been so excited to make this. Planned it out about a week before making it and it did not disappoint. Creamy sauce and flavors went so well together. As a kid we used to eat chicken spaghetti with Velveeta after making this I immediately sent it to my mom and sisters to update their recipes. Will definitely be adding this to our rotation!
staysnatched says
Thanks for sending it to them!
Jessica says
It’s a hit, my kids told me they didn’t like it, they loved it and want it for dinner every night! So good! And I subbed out chicken for some baked salmon, it was amazing!
staysnatched says
haha! And that sounds amazing!
Rashawnda Wright says
Made with rotisserie chicken. The sauce was simple and delicious. I literally tasted it and said "how?". I ate it imagining all the ways I can eat it in the future..parmesan crusted chicken, seafood, blackened chicken...the list goes on.
staysnatched says
Wonderful! Those are great ideas.
Katherine says
Highly recommend - this was delicious and the sauce really elevated the dish. We love veggies and noodles, so we added spiraled zucchini noodles (half pasta, half zoodles), spinach, mushrooms, and more peppers, and green onion on top. Next time we will definitely include the additional veggies again. Easy week night meal and looking forward to leftovers this week!
staysnatched says
Glad to hear you are looking forward to leftovers!
Annie says
This is AMAZING. Have been looking forward to my leftovers all day.
staysnatched says
The leftovers are so good!
Sarah S says
I had never heard of southern chicken spaghetti until Brandi shared the recipe. I didn't know what to expect, but I knew she wouldn't let me down. It was delicious. Came together so easily. Read the entire post and don't skip shredding your own cheese. Next time I'm going to try it with shrimp.
staysnatched says
That will taste so good!
Sydney says
This is delicious! The picky eater in my family loves it!! He had two bowls. Love the instructions on the recipe grated cheese melts better that processed cheese. Totally agree! Your recipes have become our family staples.
staysnatched says
Wonderful! I love to hear that.
P.Lampton says
So delicious! The sauce is flavorful and savory. Definitely keeping in my dinner rotation.
staysnatched says
Glad to hear it will be in the rotation!
Nek C says
I remember I made a chicken spaghetti recipe yeaaars ago and it did call for Velveeta (haha), but listen, Velvetta who? This recipe of Brandi's don't owe me nothing. It was so easy to make and it was hard to stop eating. My staff is having a potluck for lunch today and I brought my chicken spaghetti leftovers for me to have. Why eat potluck food, when you made something waaaay better the night before? This recipe just maybe in rotation. Next time I plan to add spinach.
staysnatched says
It's so good with spinach!
Megan says
Oh my goodness! I tried a tiny bite while the dish finishes simmering and WOW! The flavor is insane, and the sauce is so creamy. I used rotisserie chicken and extra peppers. I used rigatoni and ended up using all 16 oz of pasta in the box and having the sauce inside and out of the noodle is the best. This is ABSOLUTELY a recipe I will be making again. Thanks for sharing, Brandi!!
staysnatched says
You're welcome. I'm glad you enjoyed it.
Linda says
I have never been a chicken spaghetti fan, but this is amazing
staysnatched says
Wonderful.
Shunta Grant says
The secret is in the sauce!!!!! So delicious and I'm already planning to make it again this week with seafood b/c I need more of that sauce in my life! Brandi wins again!
staysnatched says
I'm glad you enjoyed the sauce!
Cassie B says
Love this fresh take on spaghetti! I forgot to get heavy cream so I used a little more cream cheese and it was still fantastic.
staysnatched says
I'm glad to hear that!
Marisa Mckeown says
Well shoots. I never doubt you, But I’m a pasta and red sauce type of girl (born and raised in an Italian home). I still had to try this and holy cow mind blown. Freaking delicious. Such a unique flavor that is soooo crazy comforting. I totally added in spinach because I love it. This will be on regular rotation now. Quick and easy especially when you prep the night before!! You are a genius in the kitchen. Thanks for creating a bomb recipe!
staysnatched says
You're welcome!
Melissa W says
This recipe is so delicious! The whole family loved it and I can’t wait to eat the leftovers tomorrow. I was even able to sneak in some rice cauliflower. Once I prepped my ingredients the recipe came together so easily and quickly.
staysnatched says
I'm glad it was an easy one!
Nancy says
I'm going to try this dairy free using the Primal Kitchen Alfredo sauce and a green lentil spaghetti. Yum. Can't wait.
staysnatched says
I hope you enjoy it!
Nancy says
I made this last night and it did not disappoint. I did make some modifications. Instead of all the cheese, I used the Primal Kitchen Dairy-free Alfredo Sauce. I did use some parm to thicken it a bit, as well as to top it. I also cut up 1/2lb bacon, and fried it first, before I cooked the chicken, and crumbled it on top at the end. Excellent! Finally, I also used red lentil spaghetti. I don’t care for al dente, so I cooked it for about 15 min. 😋
staysnatched says
I'm so glad you enjoyed it.
Eunice says
I made this dairy free and gluten free and it was great!
staysnatched says
I love to hear that.
Colleen says
Another awesome recipe from Brandi. The fire roasted tomatoes add a great flavor, too. Love this update on traditional spaghetti with extra veggies to boot!
staysnatched says
I'm so glad you enjoyed it!
Andreé says
Made this for Sunday dinner…Delish!
staysnatched says
I love to hear that!
Angela Kelly says
Delicious. This flavor was on point and we had enough for left overs (barely because we couldn’t stop eating it!). Easy to follow recipe and we happened to have all the ingredients at home to whip this up. 10/10
staysnatched says
Yay! I'm so glad to hear it.
Bridget says
I had some chicken that I needed to use and decided to try this recipe. It turned out better than I expected and was very delicious! Thanks so much!!
staysnatched says
Awesome. Glad you enjoyed it.
Alison says
This is a good one.. prepped the chicken the day before so it came together quickly! Yum!
staysnatched says
I'm glad it came together quickly!
Simonè Dumas says
Okay, if you’re reading this, make it twice… Cajun style as well lol
I made this for the second time with Cajun seasoning and it’s so delicious.
staysnatched says
haha! Yes. All that flavor!
Debbie says
I’ve been meaning to make this since you first posted it and finally got around to it today. The hype is real, it’s as good as everyone else has said! My husband had 2 helpings! Definitely a make again recipe. Thank you!
staysnatched says
Awesome! I'm glad you enjoyed it.
Deenie K says
This recipe is a hit! My husband is a die-hard fan of Velveeta and cream of chicken verison... but said he preferred this one over it! Big win! This recipe is so light compared to its old school comparison. Made it with whole wheat pasta and a can of rotel instead of thr veggies!
staysnatched says
Awesome. I'm glad you enjoyed it.
Lydia B says
This recipe is a 10/10. I had some leftover chicken I smoked this week and it was perfect for the leftovers.
staysnatched says
I'm glad you enjoyed it.
Crystal says
This is sooo good! I've made it twice and it's such as a flavorful and hearty meal. It also cooks really fast on a weeknight and the best part is that most of the items are ones I keep on hand. This will be going in the rotation!
staysnatched says
I'm glad to hear it will be in the rotation.
Sheila says
This recipe is SO delicious!!! So creamy with tons of flavor. Definitely my new favorite recipe.
staysnatched says
I'm glad to hear it's a favorite.
Janna R says
Delicious! I’ve made chicken spaghetti in the past with cream of something soup, velveeta, and other garbage ingredients. I’m glad to make this with fresh, better ingredients. Now when I’m not sure what’s for dinner, I automatically go to Brandy’s page!
staysnatched says
I'm glad to hear it!
Cassie says
YUMMM!!! I get bored with the same old pasta recipes and this was a nice change of pace. My partner turned his nose up at the veggies in it, but in the end, of course he had seconds. If Brandi hasn't gotten you to make the change from pre-shredded cheese, what are you waiting for?! It really brings the taste of meals up a notch!
staysnatched says
Yes! Next level for sure.
Morgan says
Loved this recipe! Rich, creamy, and delicious. Not your average spaghetti, which made this so satisfying and a welcome change. I subbed black soybean spaghetti for regular spaghetti noodles for extra protein, used fat free cream cheese, and used Italian blend and fiesta blend shredded cheeses because they were what I already had on hand. Will definitely make again!
staysnatched says
That sounds so good!
Tiffany Taylor says
Amazing!!! Even better the next day , so much rich flavor! Definitely a new family favorite
staysnatched says
Glad to hear it's a favorite!
Shunta says
10 out of 5 stars!!!! THE FLAVOR!!!! I used 8 oz of cream cheese because I really wanted creamy and this recipe was so easy to follow. I used a store bought chicken so thanks so much for that idea, saved me time and now I will likely do that every time I make this. If you haven't made this recipe yet your taste buds are mad. Paired it with the air fryer garlic bread recipe and I am just counting down the hours until leftovers tonight! SO SO GOOD!!!
staysnatched says
I'm so glad you enjoyed it!
Jillian Allen says
Made this last night and it’s a phenomenal dish. It comes together easy and taste is delectable. And it’s even better the next day. Adding to my easy dinner dishes
staysnatched says
So great for that!