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Cheesy Chicken Spaghetti Recipe

Cheesy Chicken Spaghetti Recipe

Photos of Cheesy Chicken Spaghetti Recipe

This cheesy chicken spaghetti is the perfect pasta bake or casserole dish to serve to your family and friends! Think spaghetti pasta loaded with cheese, cubed chicken breasts, and vegetables drenched in a flavorful cream of mushroom sauce. 

Each bite is just so delicious to eat, and its cheesy consistency makes it even better! Serve this creamy chicken spaghetti with Velveeta cheese alongside a bowl of tasty summer Panzanella salad for a much more satisfying meal. 

Tips on Making Cheesy Chicken Spaghetti

It’s easy to make this homemade cheesy chicken spaghetti. But there are a few more ways to enhance the flavor of this baked chicken spaghetti casserole. We listed some helpful tips below to help you make your cheesy dish even more delightful: 

  • Try adding in Rotel tomatoes. Other variations of this chicken and spaghetti with cheese call for a can of Rotel tomatoes, which is basically tomatoes and green chiles. This imparts extra zesty-savory flavors with a mild kick of heat. Salsa or even just simple diced tomatoes are good substitutes for it. So, if you prefer a bit of sweet and savory blend, try adding 10 ounces (or 1 can) of drained Rotel tomatoes to the list of ingredients. 
  • Make it cheesier. It’s a cheesy chicken pasta dish for a reason! Experiment with other types of cheeses if you wish. For this recipe, we recommend using Velveeta cheese but you can also try sharp cheddar cheese or a tasty Mexican cheese blend. Combine this with a bit of Italian or taco seasoning for even more flavor!
  • Spice it up. For a bit of heat in your dish, add a pinch of crushed red pepper flakes or 4 ounces of drained and diced green chilies. This will definitely make for a spicy and cheesy chicken spaghetti bake that’s just so delicious!
  • Add a crispy topping. Sprinkle about 1 cup of crushed Ritz cracker crumbs on top of the cheesy chicken spaghetti to give it a slightly crunchy texture.

Made with tender chicken, cream of mushroom soup, and lots of shredded cheese, this cheesy chicken spaghetti pasta bake is all-around delicious.

Prep: 10 mins
Cook: 1 hr 20 mins
Total: 1 hr 30 mins


  • oz yellow onions, chopped
  • 1 cup celery, chopped
  • 5 oz green bell peppers, chopped
  • 4 cups chicken breasts, cubed and poached
  • 10¾ oz condensed cream of mushroom soup, (2 cans), undiluted
  • cups chicken broth
  • 1 tbsp Italian seasoning
  • 1 lb processed cheese, preferably Velveeta, cubed
  • 12 oz spaghetti, (1 package), cooked and drained
  • oz green olives, (1 can), plain or stuffed, sliced
  • salt, to taste
  • ground black pepper, to taste
  • cooking spray

To serve:

  • parsley, chopped


  1. Preheat your oven to 400 degrees F and grease a baking casserole (preferably 15 inches).
  2. In a soup kettle or Dutch oven, combine onions, celery, chopped green bell pepper bits, chicken breasts, condensed cream of mushroom soup, and chicken broth. Bring to a simmer.
  3. Add the Italian seasoning to the mixture, then cover and simmer for 10 to 15 minutes.
  4. Next, stir in cheese until melted. You may need to stir occasionally.
  5. Add the spaghetti and olives, then adjust seasoning as necessary.
  6. Transfer to the baking casserole then bake at 325 degrees F for 40 to 50 minutes, until it’s crisp and golden brown on top.
  7. Garnish the casserole with parsley. Serve and enjoy!

Recipe Notes

  • To store, divide the casserole into portions using airtight containers, and then place in the freezer for up to 3 months.
  • To reheat the leftover cheese spaghetti, allow it to defrost at room temperature. For oven reheating, portion the dish and place in an oven-safe baking dish. Then, reheat at 350 degrees F for 10 to 15 minutes, or until warmed through.
  • You can also add a splash of water or chicken broth to prevent the sauce from drying out.


  • Sugar: 10g
  • :
  • Calcium: 443mg
  • Calories: 1179kcal
  • Carbohydrates: 88g
  • Cholesterol: 192mg
  • Fat: 63g
  • Fiber: 7g
  • Iron: 5mg
  • Potassium: 1056mg
  • Protein: 65g
  • Saturated Fat: 20g
  • Sodium: 3652mg
  • Vitamin A: 2363IU
  • Vitamin C: 30mg
Nutrition Disclaimer
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Frequently Asked Questions

Can I make chicken spaghetti without cream of mushroom soup?

Yes, you can. Swap out the canned cream of mushroom soup with ¼ cup of all-purpose flour and 1½ cup of heavy cream (or milk) instead. You’re basically going to make a quick roux to help thicken the sauce. Saute the vegetables first and then sprinkle in the flour. Continue stirring for about 1 minute and then pour the chicken broth and then the heavy cream. Afterwards, follow the rest of the steps in the recipe above and you’re done!

Can I use other pasta types?

We recommend using spaghetti pasta for this recipe since it’s a cheesy chicken spaghetti recipe after all. However, you’re free to experiment with other types of pasta such as fettuccine noodles, angel hair pasta, or even macaroni.

Pasta Recipes


Make this cheesy chicken spaghetti recipe for your family! It's a homemade dish that's so easy to bake since it uses simple ingredients. Try out this rich, creamy pasta bake alongside other tasty vegetable side dishes or protein-filled main courses.
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