homemade chicken spaghetti a southern comfort food that is easy to make

If you’re searching for a go-to homemade chicken spaghetti recipe, you’re not alone—and you’ve probably noticed there are so many different ways to make it. Over the years, I’ve tried all sorts of versions, from complicated casseroles to shortcut hacks. But through a lot of trial and error (and plenty of taste-testing), I’ve narrowed my ingredients down to a simple, quick-to-make recipe that still holds on to that homemade, southern comfort flavor we all love. It’s creamy, cheesy, and always a hit at our house—especially when comfort food is calling.

Ingredients you’ll need for Homemade Chicken Spaghetti

4 Fresh or Frozen Chicken Breasts (7-8 tenders, or whole chicken – enough to yield 3-4 cups chopped chicken)
7.5 oz Spaghetti Noodles
1 lb Velveeta Cheese
1 Can Cream of Chicken Soup
1 Can Rotel
1 Cup Shredded Sharp Cheddar Cheese
2 Cups Chicken Broth
Salt & Pepper to Taste (Aunt Jane’s Krazy Mixed Up Salt – optional)

How to Make Homemade Chicken Spaghetti

To make this homemade chicken spaghetti, start by boiling your chicken until tender. I like to season it with a little salt and pepper while it cooks. Once it’s done, remove the chicken and save the broth. Let the chicken cool, then cut it into bite-size pieces and set it aside.

cooking chicken, adding spaghetti to chicken broth, seasoning chopped chicken with salt and pepper

Next, cook your spaghetti in the reserved broth until it’s tender but not overcooked. Drain the pasta and set the broth aside again.

Pour 2 cups of broth back into the pot, then add cubed Velveeta, a can of cream of chicken soup, and a can of Rotel. Stir and simmer until the cheese melts and the sauce is smooth and creamy. Add the chopped chicken and noodles back in, and stir just enough to combine.

Grease a casserole dish and pour the mixture in. If it seems like it needs a little more liquid add a bit more broth or milk, but not so much to make it “soupy.” Top with shredded sharp cheddar cheese, and bake at 350°F for about 30 minutes, until it’s hot, bubbly, and golden on top. Serve warm and enjoy every creamy, cheesy bite!

adding cream of chicken soup, Velvetta cheese and Rotel to chicken spaghetti

Boosting the Flavor

I like to keep things simple, so I usually use boneless, skinless chicken breasts for this recipe. While it’s true that you’ll get richer, more flavorful broth from bone-in chicken with the skin, I prefer the ease of boneless. To boost the flavor of the broth, you can add a couple of chicken bouillon cubes and one of my favorites—Aunt Jane’s Krazy Mixed-Up Salt. That part’s totally optional, but it’s a great way to add extra seasoning. Remember that Aunt Jane’s is already salty, so be careful not to over-salt. Of course, you could use store-bought canned broth, but if you’re already boiling chicken, why pay extra? You’ve got everything you need right in the pot.

Make-Ahead and Freezer Friendly

Homemade chicken spaghetti is perfect for a busy weeknight dinner—especially if you cook your chicken ahead of time. Add a simple green salad and a glass of iced tea, and dinner’s ready! Sometimes I like to divide the recipe into two or three smaller containers—bake one for now and tuck the extras in the freezer for later. It also makes great leftovers and warms up well in the microwave, which is always a win in my book.

This casserole is also great for those “potluck” meals or “funeral food” as we call it.

I hope you’ll give this homemade chicken spaghetti a try—it’s one of those classic southern dishes that’s always a crowd-pleaser. Do you have a go-to family casserole that everyone asks for? I’d love to hear about it! Drop your favorite in the comments and share your version—it might just inspire the next recipe around here.

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