There’s something magical about a big dish of My Famous Chicken Spaghetti sitting on the dinner table—the way the cheese bubbles on top, the smell of garlic and onions filling the kitchen, and the way my family’s faces light up when they see it. This dish has been my go-to for years, whether I’m feeding a crowd or just need a cozy weeknight meal. It’s creamy, comforting, and so easy to throw together—even on busy days. Trust me, one bite of that cheesy, perfectly seasoned pasta with tender chunks of chicken, and you’ll understand why it’s earned its famous title in our house.
Why You’ll Love My Famous Chicken Spaghetti
This isn’t just any weeknight pasta—it’s the cozy, crowd-pleasing dish that’ll have everyone asking for seconds. Here’s why it’s a staple in my kitchen:
- Creamy dreamy: That double-soup and sour cream combo creates a velvety sauce that clings to every noodle.
- Comfort in a casserole dish: Bubbly cheese, tender chicken, and perfectly cooked spaghetti—it’s like a hug on a plate.
- Easier than takeout: Just mix, bake, and wait for the magic (25 minutes is all you need).
- Kid-approved: Even picky eaters can’t resist the cheesy goodness.
- Leftover champ: Tastes even better the next day—if there’s any left!
Ingredients for My Famous Chicken Spaghetti
Here’s everything you’ll need to make my famous chicken spaghetti—trust me, every ingredient plays a special role in creating that perfect creamy, cheesy bite:
- 1 lb spaghetti (uncooked—I like the texture of regular, but whole wheat works too)
- 2 cups cooked chicken, shredded (rotisserie chicken is my secret weapon here)
- 1 can (10.5 oz) cream of chicken soup (don’t dilute it—straight from the can!)
- 1 can (10.5 oz) cream of mushroom soup (yes, both soups—it makes the sauce extra rich)
- 1 cup chicken broth (low-sodium if you’re watching salt)
- 1/2 cup sour cream (full-fat gives the best texture)
- 1/2 cup grated Parmesan cheese (the powdery kind melts perfectly)
- 1 tsp garlic powder (not garlic salt—we want control over the saltiness)
- 1 tsp onion powder (adds that savory depth)
- 1/2 tsp black pepper (freshly cracked if you’ve got it)
- 1/2 tsp salt (adjust to taste after mixing)
- 1 cup shredded cheddar cheese (for that gorgeous golden top)
See? Nothing fancy—just pantry staples that come together to make something truly special. Now let’s get cooking! You can find more inspiration for comforting sides like easy cornbread muffins to go with this!
How to Make My Famous Chicken Spaghetti
Okay, let’s get to the fun part—making this cheesy, comforting masterpiece! I’ve made this dish so many times I could probably do it in my sleep, but I’ll walk you through each step so yours turns out perfect on the first try.
Preparing the Pasta and Sauce
First things first—get that oven preheating to 350°F (175°C). While it’s warming up, cook your spaghetti in a big pot of salted boiling water. Here’s my trick: cook it for 1 minute less than the package says (we want it al dente since it’ll keep cooking in the oven). Drain it well—no watery spaghetti allowed!
Now for the sauce magic: grab a big mixing bowl (I use my favorite speckled blue one) and dump in both cans of soup, chicken broth, sour cream, Parmesan, garlic powder, onion powder, pepper, and salt. Stir it until it’s smooth as silk. If you see any lumps, give it a few extra whisks—the smoother your sauce, the better it’ll coat every noodle later.
Combining and Baking
Time to bring it all together! Add your shredded chicken and cooked spaghetti to the bowl of sauce. Use two big spoons or tongs to mix everything gently but thoroughly—you want every strand of pasta to get coated in that creamy goodness.
Pour the mixture into a greased 9×13 baking dish (or whatever pretty casserole dish you’ve got). Sprinkle that glorious cup of cheddar evenly over the top—no cheese clumps! Pop it in the oven for 25-30 minutes. You’ll know it’s done when the edges are bubbling and the cheese is melted into golden perfection.
Here’s the hardest part—let it sit for 5 minutes before serving. I know it smells amazing, but this rest time lets the sauce thicken up just right. Then dig in and watch those happy faces around the table! If you’re looking for other great casserole ideas, check out this biscuit vegetable pot pie casserole recipe.
Tips for the Best My Famous Chicken Spaghetti
After making this dish countless times (and fielding all my friends’ recipe requests), I’ve picked up some foolproof tricks to take your chicken spaghetti from good to “Oh my gosh, can I get this recipe?” level:
- Rotisserie chicken is your BFF – That store-bought bird saves so much time and adds amazing flavor. Just shred it while warm – the meat practically falls apart!
- Undercook your pasta – I swear by taking the spaghetti out 1 minute early. It keeps that perfect al dente bite after baking.
- Taste before baking – Give your mix a quick taste and adjust seasoning. Sometimes I add an extra pinch of garlic powder if it needs more oomph.
- Broil for the last minute – If your cheese isn’t quite golden enough, a quick broil gives it that perfect bubbly crust (just don’t walk away – it burns fast!).
- Let it rest – I know it’s tempting, but those 5 minutes out of the oven let the sauce thicken up beautifully.
Little tweaks make all the difference – now go make some spaghetti magic! For more easy dinner ideas, see my post on one pan healthy ground beef pasta recipe.
Variations of My Famous Chicken Spaghetti
One of the best things about this recipe? It’s like a blank canvas for creativity! Here are my favorite ways to mix it up when I’m feeling adventurous (or just cleaning out the fridge):
- Pasta swap: Try penne or rotini if you want more sauce pockets, or go gluten-free with your favorite alternative noodles.
- Cheese lover’s dream: Swap cheddar for pepper jack or add a handful of mozzarella for extra stretch.
- Veggie boost: Stir in sautéed mushrooms, spinach, or diced bell peppers when mixing everything together.
- Spice it up: A dash of cayenne or diced jalapeños gives it a nice kick for those who like heat.
Serving Suggestions for My Famous Chicken Spaghetti
This dish is practically begging to be served with something crispy and fresh to balance out all that creamy goodness! My go-to’s? A basket of warm garlic bread (because who can resist dunking it in that cheesy sauce?) or a simple green salad with tangy vinaigrette. When I’m feeling fancy, I’ll roast some broccoli or zucchini—the caramelized edges pair perfectly with the rich pasta. Just keep it simple and let the chicken spaghetti shine as the star of your table!
Storing and Reheating My Famous Chicken Spaghetti
Here’s the beautiful thing about this dish—it tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I always use the oven (350°F for 15-20 minutes) to keep that perfect texture, but the microwave works in a pinch—just stir every 30 seconds to avoid hot spots. Pro tip: sprinkle a little extra cheese on top before reheating for that fresh-from-the-oven feel!
Nutritional Information for My Famous Chicken Spaghetti
Here’s the scoop on what’s in each comforting serving (about 1 cup): roughly 450 calories, 25g protein, 45g carbs, and 18g fat. Remember, these numbers can change based on your ingredients—like using low-fat sour cream or extra cheese. I’m all about balance, so I serve mine with veggies to round out the meal!
Frequently Asked Questions About My Famous Chicken Spaghetti
I get asked about this recipe all the time—here are the questions that pop up most often from friends and family (and now you!):
- “Can I freeze this chicken spaghetti?” Absolutely! Just assemble it without baking, wrap it tight, and freeze for up to 2 months. Thaw overnight in the fridge before baking as usual. The noodles might soften a bit more, but it’ll still taste amazing.
- “What if I don’t have cream of mushroom soup?” No worries! Use two cans of cream of chicken instead, or try celery soup for a different twist. The key is keeping that creamy texture.
- “Can I use turkey instead of chicken?” Yes! Leftover Thanksgiving turkey works beautifully here—just chop or shred it the same way. The flavors pair perfectly with the sauce.
- “Why does my sauce seem thin?” Did you let it rest after baking? Those 5 minutes make all the difference! If it’s still too loose next time, reduce the broth by 1/4 cup.
- “Can I make this ahead?” You bet—assemble it up to a day in advance, cover, and refrigerate. Add 5-10 extra minutes to the baking time since it’ll be cold from the fridge.
Share Your Thoughts on My Famous Chicken Spaghetti
I’d love to hear how your chicken spaghetti turns out! Did you add any fun twists? Did the kids gobble it up? Drop a comment below or tag me on social—I live for those cheesy, saucy success stories! You can also share your creations on Pinterest!
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My Famous Chicken Spaghetti: 1 Irresistible Comfort Dish
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Low Lactose
Description
A delicious and hearty chicken spaghetti dish that’s perfect for family dinners or gatherings. It combines tender chicken, al dente spaghetti, and a creamy sauce for a comforting meal.
Ingredients
- 1 lb spaghetti
- 2 cups cooked chicken, shredded
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup chicken broth
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350°F (175°C).
- Cook spaghetti according to package instructions, then drain.
- In a large bowl, mix cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, Parmesan cheese, garlic powder, onion powder, black pepper, and salt.
- Add shredded chicken and cooked spaghetti to the bowl, stirring until well combined.
- Transfer the mixture to a greased baking dish.
- Sprinkle shredded cheddar cheese on top.
- Bake for 25-30 minutes or until bubbly and cheese is melted.
- Let cool for 5 minutes before serving.
Notes
- Use rotisserie chicken for extra flavor.
- Add diced bell peppers or mushrooms for extra texture.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American