When it comes to easy comfort food that feeds a crowd or just your hungry family, Chicken Spaghetti is one of my go-to recipes. I love having a dish that I can throw together on a busy weeknight—or triple for a potluck, church dinner, or family gathering.
This creamy, cheesy, and hearty pasta bake is always a hit. The shredded chicken adds protein and richness, while the addition of Rotel tomatoes gives it that perfect little kick of spice. It’s just enough heat to keep things interesting without overwhelming the flavors.
Whether you're serving a table of four or feeding 40, this easy chicken spaghetti recipe is a crowd-pleaser that always disappears fast!
This pasta dish is delicious year round! I love to take this to a new mom and her family during that transition time. If you triple this you can get a good 40 servings for a crowd...trust me, I have done it! It fills 4 9x13 aluminum foil pans!
Need another recipe to feed a crowd? Try my Chicken Verde for tacos. It's always a hit for a gathering.
Ingredients
- butter
- onion
- bell pepper
- cream of chicken soup
- chicken broth
- American cheese
- diced tomatoes with green chiled
- shredded cooked chicken
- cooked spaghetti noodles
- seasoned salt
- pepper
See exact quantities in recipe card below.
Instructions
Start by melting the butter in a large pot over medium heat. Once melted, add the chopped vegetables and sauté until they’re tender and fragrant. Next, pour in the soups and chicken broth, stirring until everything is fully combined and heated through.
Then, gradually add the shredded cheese, stirring constantly to prevent it from sticking to the bottom of the pot. Once the cheese is nearly melted, stir in the canned tomatoes and continue stirring until the mixture is smooth and the cheese is fully incorporated.
If the soup feels too thick, add a bit more broth—you’re aiming for a creamy, chowder-like consistency. After that, stir in the cooked chicken and allow it to warm through. Finally, add the cooked noodles and gently combine everything together.
Taste and season with seasoned salt and pepper as needed. If you're serving the dish later for a crowd, transfer it to foil pans and add a few splashes of broth to help keep the noodles moist while refrigerated. When ready to serve, reheat slowly in the oven until warmed through.
Tip
Using a rotisserie chicken works really well for this recipe. If you are tripling it for 40-45 servings I suggest using 4 chickens. It makes it a bit more hearty!
Equipment
A well stocked kitchen makes the work flow go smoother when preparing a dish like this chicken spaghetti. Using a sturdy heavy bottom pot is best. As you add in the chicken and noodles you will need room to stir everything together. Here is a link to a great pot to have on hand!
Storage
I love that this will keep for 3-4 days in the fridge! Just keep in an airtight container. When reheating add a bit of milk, water or broth to help with the creaminess.
Pairing
Serve this with a side salad and garlic toast! It will be a hit every time!
Desserts
Serve these to finish off your meal!
Chicken Spaghetti
Ingredients
- 4 Tablespoons butter
- ½ onion chopped
- ½ bell pepper chopped
- 2 cans Cream of Chicken Soup 21 oz total
- ½-3/4 cup chicken broth
- 32 oz American cheese cubed
- 10 oz can diced tomatoes with green chiles plus liquid of another if needed
- 2-3 cups shredded cooked chicken
- 16 oz spaghetti cooked
- ½ teaspoon seasoned salt or to taste
- ½ tsp pepper or to taste
Instructions
- Start by melting the butter in a large pot over medium heat. Once melted, add the chopped vegetables and sauté until they’re tender and fragrant. Next, pour in the soups and chicken broth, stirring until everything is fully combined and heated through.Gradually add the cubed cheese, stirring constantly to prevent it from sticking to the bottom of the pot. Once the cheese is nearly melted, stir in the canned tomatoes and continue stirring until the mixture is smooth and the cheese is fully incorporated.If the soup feels too thick, add a bit more broth or juice from another tomato can—you’re aiming for a creamy, chowder-like consistency. After that, stir in the cooked chicken and allow it to warm through. Finally, add the cooked noodles and gently combine everything together.Taste and season with seasoned salt and pepper as needed. If you're serving the dish later for a crowd, transfer it to foil pans and add a few splashes of broth to help keep the noodles moist while refrigerated. When ready to serve, reheat slowly in the oven until warmed through.
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