Southern Chicken Spaghetti

Southern chicken spaghetti is the kind of comfort-food dinner that makes excellent use of chicken you’ve already cooked. Start with leftover seasoned chicken, add spaghetti, Rotel tomatoes and chiles, cream cheese, sour cream, cheddar, and crispy fried onions, and turn it all into a creamy, cheesy baked casserole!

Unlike traditional spaghetti with marinara and ground beef or meatballs, this is a creamy Southern casserole with tender chicken and noodles coated in a cheesy Rotel sauce, then baked until the cheddar on top is melted and golden.

For my Southern chicken spaghetti recipe at The Soul Food Pot®, I skip the canned cream soup and use cream cheese and sour cream instead. And because the chicken is already cooked, most of the work is simply boiling the spaghetti, bringing the creamy filling together, and letting the oven finish the job.

What is Southern chicken spaghetti?

Southern chicken spaghetti is a creamy baked casserole made with cooked chicken, spaghetti noodles, cheese, tomatoes, chiles, and a creamy sauce. Unlike traditional red-sauce spaghetti, everything is mixed together and baked with cheese across the top.

My version uses Rotel, cream cheese, sour cream, cheddar, and crispy fried onions—and starts with already-cooked chicken to make dinner easier.

Is chicken spaghetti the same as chicken Tetrazzini?

Chicken spaghetti and chicken Tetrazzini are both creamy American pasta casseroles made with chicken, but they’re not the same dish. Tetrazzini has its own history and traditional preparations, while this Southern chicken spaghetti gets its distinct flavor from Rotel tomatoes and chiles, cheddar cheese, and crispy fried onions.

If you’re curious about the connection between these creamy chicken-and-pasta casseroles, you can read more about the history of Tetrazzini—where The Soul Food Pot® has also been cited as a source.

What does Southern chicken spaghetti taste like?

Southern chicken spaghetti doesn’t taste like traditional tomato-sauce spaghetti. It’s creamy and cheesy, with savory seasoned chicken, cheddar, tangy cream cheese and sour cream, and tomato-and-chile flavor from the Rotel.

The crispy fried onions add a savory crunch that breaks up the richness. Think creamy baked chicken casserole meets spaghetti, with a little Rotel kick!

Standout ingredients

What you’ll need for Southern chicken spaghetti:

Cooked seasoned chicken: You’ll need 3 cups, shredded or chopped. Leftover chicken makes this recipe especially easy.

Spaghetti: 8 ounces is enough for this cheesy casserole without letting the noodles overwhelm the chicken and sauce.

Red onion: A little diced red onion adds another savory layer.

Rotel tomatoes and green chiles: I use two 10-ounce cans of mild Rotel. Don’t drain them—the tomato-and-chile liquid becomes part of the sauce.

Cream cheese and sour cream: These give my chicken spaghetti its creamy base without canned cream of chicken or cream of mushroom soup.

Garlic powder, onion powder, salt, and black pepper: Because creamy doesn’t mean unseasoned!

Cheddar cheese: Most goes into the spaghetti; the rest creates that cheesy baked top.

Crispy fried onions: They bring savory flavor and a little crunch to all that creaminess.

🥄 Shaunda’s says: Already-cooked chicken is my shortcut for this recipe. If you have leftover seasoned chicken in the refrigerator, this is exactly the kind of dinner to turn it into. You need 3 cups, shredded or chopped into bite-size pieces.

The important part is that your chicken should taste good before it ever reaches the spaghetti. This casserole isn’t where we’re asking bland chicken to suddenly find a personality!

How this Southern chicken spaghetti comes together

If your chicken is already cooked, you’re halfway there!

1. Boil the spaghetti. Cook the noodles until al dente, then drain.
2. Make the creamy chicken mixture. Combine your cooked shredded chicken with red onion, undrained Rotel, cream cheese, sour cream, and seasonings.
3. Add the cheese and crunch. Stir in cheddar and crispy fried onions.
4. Fold in the spaghetti. Gently toss everything together until the noodles are coated in the creamy sauce.
5. Top and bake. Transfer to a 9×13-inch baking dish, add more cheddar, and bake until the cheese is melted and golden.

Cook the pasta, mix, fold, top, and bake. That’s dinner!

🥄 Shaunda’s signature flavor touch

Pour the tomatoes, chiles, and their liquid right into the mixture. I want that seasoned tomato liquid in the sauce because the spaghetti has plenty of opportunity to soak it up as everything comes together and bakes.

What should chicken spaghetti look like before baking?

Before it goes into the baking dish, the spaghetti should be evenly coated in the creamy chicken-and-cheese mixture. You want enough sauce clinging to the noodles that the casserole still looks creamy—not dry—before you add the final layer of cheddar.

How do you know when chicken spaghetti is done?

Remember, we’re not using the oven to cook raw chicken or pasta. Everything is already cooked. The short bake brings the casserole together and melts the cheddar across the top.

It’s ready when the cheese is completely melted and beginning to turn golden while the spaghetti underneath still looks creamy. Don’t keep baking it while you’re waiting for the whole casserole to brown. You don’t want to dry out the noodles.

👩🏾‍🍳 Make-It-Your-Way

Chicken: I use cooked, seasoned shredded chicken. This is a great place to use leftover chicken you already have.

Rotel: I use mild Rotel. Choose another heat level if that’s what your household enjoys.

Fried onions: I stir them into the casserole for savory flavor and crunch against the creamy sauce.

What goes with Southern chicken spaghetti?

Southern chicken spaghetti is already a hearty main dish, so I like something green or fresh alongside it. Southern green beans or a crisp salad balance all that creamy, cheesy goodness nicely.

And yes, you can serve mashed potatoes if your spirit tells you to. I’m just saying this casserole has already brought plenty of carbs to the function!

❓Cut to the Crust Q&A:

Beautiful Souls ask the best questions, so here are my straight answers based on how I actually make Southern chicken spaghetti in my kitchen.

Can I use leftover chicken for chicken spaghetti?

Yes, and that’s actually my shortcut! You’ll need 3 cups of cooked, seasoned chicken, shredded or chopped into bite-size pieces. Starting with chicken that’s already cooked turns this into a much easier dinner.

What kind of chicken do you use for Southern chicken spaghetti?

I use cooked, seasoned chicken breast, but the important thing is starting with chicken that already has good flavor before you add it to the casserole.

Do you drain Rotel for chicken spaghetti?

No. Instead, I add the Rotel tomatoes and chiles with their liquid because that seasoned liquid becomes part of the creamy sauce.

Does chicken spaghetti need cream of chicken or cream of mushroom soup?

Not mine. I use cream cheese and sour cream with cheddar and undrained Rotel to create the creamy sauce instead.

Should you cook spaghetti before making chicken spaghetti?

Yes. For this recipe, cook the spaghetti until al dente and drain it before folding it into the creamy chicken mixture. The assembled casserole then gets a short bake to melt the cheddar topping and bring everything together.

An easy Southern casserole for leftover chicken

This is one of those recipes worth remembering the next time you look in the refrigerator and realize you already have cooked chicken waiting for you. That’s not leftovers—that’s dinner halfway done!

Boil the spaghetti, bring the creamy Rotel-and-cheese mixture together, fold in the chicken and noodles, and let the oven handle the final few minutes.

And even with the shortcuts, we’re not shortcutting the flavor. Start with well-seasoned chicken, don’t drain the Rotel, let the cream cheese and sour cream build the sauce, and don’t forget those crispy fried onions.

I’ve already thought this through so you don’t have to.™

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