Name: Creamy Chicken Spaghetti – Easy Recipes with Rotisserie Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3 cups cooked rotisserie chicken, shredded; 12 oz spaghetti, broken in half; 1 can (10.5 oz) cream of chicken soup; 1 can (10 oz) Rotel diced tomatoes with green chiles, undrained; 1/2 cup sour cream; 1 cup shredded cheddar cheese; 1/2 teaspoon garlic powder; Salt and pepper, to taste; 2 tablespoons butter; 1/2 cup chopped onion; 1/2 cup chopped green bell pepper

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Look, I love a good dinner that doesn’t ask me to wrestle a raw chicken at 6 PM. That’s where this creamy chicken spaghetti recipe swoops in like a dinner-saving superhero. We’re talking tender rotisserie chicken (thank you, grocery store gods), a creamy, cheesy sauce that clings to every noodle like it’s got something to prove, and a quick prep that won’t hijack your evening. If you’ve ever stared into your fridge wondering what dinner magic you can conjure with yesterday’s rotisserie chicken, this is it. It’s comforting, it’s creamy, and it’s got that home-cooked hug kind of vibe. And let’s be honest—anything that lets me toss everything into one dish and call it a meal is already winning. This recipe is perfect when you want something hearty without breaking a sweat. I’ve served it to picky eaters, late-night friends, and even myself at 10 PM after a Netflix spiral. No complaints yet.

1) Key Takeaways
2) Easy Creamy Chicken Spaghetti Recipe
3) Ingredients for Creamy Chicken Spaghetti
4) How to Make Creamy Chicken Spaghetti
5) Tips for Making Creamy Chicken Spaghetti
6) Making Creamy Chicken Spaghetti Ahead of Time
7) Storing Leftover Creamy Chicken Spaghetti
8) Try these Main Course recipes next!
9) Creamy Chicken Spaghetti Recipe
10) Nutrition

1) Key Takeaways

This creamy chicken spaghetti recipe is built for weeknight ease and big, comforting flavor.
Rotisserie chicken, pantry staples, and a quick bake time make this a no-fuss family favorite.
It’s versatile, perfect for leftovers, and easy to prep ahead or freeze.
A rich, cheesy sauce clings to spaghetti like it’s meant to be together—because it is.

2) Easy Creamy Chicken Spaghetti Recipe

I don’t know about you, but by the time dinner rolls around, I’m not exactly in the mood to pull out twelve ingredients and juggle a dozen pans. That’s why I lean hard into recipes like this one. It’s quick. It’s creamy. It’s chicken spaghetti that doesn’t taste like it came from the back of a soup can, even though—spoiler—it kinda does. And that’s the magic.

We start with rotisserie chicken because we’re smart and tired. That bird is doing half the work for us. Add a few pantry staples, a little cheese, a lot of love (and maybe some grated cheddar if you’re feelin’ generous), and you’ve got dinner ready in under an hour. It’s what I call a low-stress, high-reward situation. This one’s a keeper, the kind that ends up scribbled on a sauce-splattered note card in your drawer.

This recipe isn’t just easy—it’s dependable. And if you’re juggling homework, laundry, or just your own mental load, this creamy chicken spaghetti lets you exhale a little while it bakes. See? Told you it’s magic.

3) Ingredients for Creamy Chicken Spaghetti

Rotisserie Chicken – Let’s hear it for the hero of lazy dinners. Shredded, juicy, and already seasoned, this chicken cuts your prep time in half and still tastes like you tried.

Spaghetti – I like to break the noodles in half so it’s easier to mix later. Plus, no one wants to wrestle a full noodle in a creamy sauce. Been there. Slipped it right off the plate.

Cream of Chicken Soup – Yes, it’s old-school. But that can of creamy goodness is what gives this dish its comfort-food cred. It’s like a secret handshake with my childhood.

Rotel (Diced Tomatoes with Green Chiles) – Adds just the right amount of heat and tang. Don’t skip it unless you like your dinner kinda boring.

Sour Cream – Creamy, tangy, and basically the glue that binds everything together. I’ve tried Greek yogurt in a pinch—it works too.

Cheddar Cheese – The sharper, the better. I always throw in a bit more than the recipe says because who measures cheese with their heart? Me. I do.

Butter – Adds flavor when sautéing the veggies and helps the whole dish feel a little more homemade.

Onion and Green Bell Pepper – These add color and just enough bite. If your kids pick around them, you didn’t hear that from me.

Garlic Powder – For a little extra kick. Garlic makes everything better. It’s science.

Salt and Pepper – Season to taste. If it tastes a little flat, it probably needs more salt. Or cheese. Or both.

4) How to Make Creamy Chicken Spaghetti

Step 1 – Preheat your oven to 350°F. Grab a 9×13-inch baking dish and grease it up. No one likes a sticky casserole corner.

Step 2 – Boil your spaghetti in salted water until just shy of done. You want it al dente, not mushy. Drain and set aside. Try not to eat half of it straight from the pot (no promises).

Step 3 – In a skillet, melt butter and sauté your onions and peppers until they’re soft and a little golden. This is where the flavor lives.

Step 4 – In a giant bowl (you’ll need the space), stir together the soup, sour cream, Rotel, garlic powder, cheese, and those buttery veggies.

Step 5 – Add the shredded rotisserie chicken and the cooked spaghetti. Stir until everything looks like one big happy mess.

Step 6 – Transfer the mixture into your baking dish. Sprinkle a bit more cheese on top if you’re into that sort of thing (I absolutely am).

Step 7 – Bake uncovered for 25 to 30 minutes until it’s hot and bubbly. Let it cool for five before diving in—it’s molten, ask me how I know.

5) Tips for Making Creamy Chicken Spaghetti

Don’t overcook your noodles. Trust me. You want them firm enough to stand up to the sauce without turning into a starchy blob. Al dente is your friend here.

If your sauce feels too thick after baking, stir in a splash of milk or chicken broth to loosen things up. This keeps the creamy texture without thinning the flavor.

Wanna sneak in some veggies? I won’t tell. Toss in a handful of chopped spinach, peas, or even mushrooms. Just make sure they’re cooked or they’ll mess with your texture game.

Also, don’t be shy about spicing things up. Add some red pepper flakes or a dash of smoked paprika. This is creamy chicken spaghetti, not a dinner dictatorship. Play with it.

6) Making Creamy Chicken Spaghetti Ahead of Time

Yes, you can absolutely make this ahead. And if you’re like me, you’ll thank yourself later. Prepare everything, layer it into your dish, and then wrap it up tight. You can refrigerate it overnight or even freeze it for later.

When you’re ready to bake, just thaw if needed and pop it in the oven. You might want to add 10 extra minutes to your bake time to make sure it heats through. I usually keep an eye on it until the top looks golden and bubbly.

Pro tip: Wait to add that extra cheese on top until you’re ready to bake. That way, it melts fresh and doesn’t get rubbery. Your future self will thank you.

7) Storing Leftover Creamy Chicken Spaghetti

Got leftovers? Lucky you. Store them in an airtight container in the fridge for up to four days. I usually reheat mine in the microwave with a splash of milk so it stays creamy.

If you want to freeze it, divide the portions first. Wrap them up well and freeze for up to two months. It reheats surprisingly well, especially if you let it thaw in the fridge first.

Just one word of advice—don’t freeze with extra cheese on top. It doesn’t hold up. Add fresh cheese before reheating instead, and you’ll be good to go.

8) Try these Main Course recipes next!

9) Creamy Chicken Spaghetti Recipe