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Creamy Chicken Spaghetti – Easy Recipes with Rotisserie Chicken

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keywords: air fryer desserts easy recipes, cheesey potatoes easy recipe, chicken stirfry easy recipe, easy recipes for dinner, easy recipes with rotisserie chicken, quick and easy recipes, sweet easy recipes
Servings: 6 servings
Author: Lila

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

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Cook spaghetti in a large pot of salted boiling water until just al dente. Drain and set aside.
  3. In a large skillet, melt butter over medium heat. Add onion and bell pepper and sauté until soft, about 5 minutes.
  4. In a large bowl, stir together cream of chicken soup, Rotel, sour cream, garlic powder, and shredded cheddar cheese.
  5. Add the sautéed veggies, shredded chicken, and cooked spaghetti to the bowl and mix until combined. Season with salt and pepper.
  6. Pour everything into a greased 9x13-inch baking dish. Top with a little extra cheese if you're feeling it.
  7. Bake for 25-30 minutes, or until bubbly and golden on top.
  8. Serve hot, maybe with a green salad if you’re feeling fancy.

Notes

You can swap out the sour cream for Greek yogurt or use Monterey Jack cheese if you want a little spice. Leftovers? Reheat like a champ with a splash of milk.