Chicken Spaghetti

A timeless Southern classic: Chicken spaghetti makes a big batch perfect for potlucks or freeze a meal for later

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When I got married, my mother-in-law shared with me her recipe for chicken spaghetti.  It is a wonderful southern classic that quickly becomes a favorite of everyone.  This recipe makes a huge batch, and can make even more if you just add a little more pasta, cheese or meat, whatever fits in your budget for the week.  I have made this for potlucks, parties and for freezer meals.  I have even made it to suit my younger kids by setting a small pan of it aside before adding all the good ingredients I like such as mushrooms and peppers. 

chicken spaghetti 5It does take a little bit of a commitment to make since I boil a hen for the meat and broth, but other than that it is really simple.  You boil the spaghetti in the left over broth so it is super flavorful.  Plus it makes enough for 2 9×13 pans so I can have a meal now and freeze one for later.  I love having a meal in the freezer that I can run to if needed.

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Summer, winter, spring, or fall, potluck or dinner with the family you can enjoy this wonderful chicken spaghetti recipe.  ( and then enjoy it again in a few weeks with the one you hid in the freezer!)

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Chicken Spaghetti

a delicious southern classic this recipe makes enough for 2 meals
Servings 12


  • 1 4-5 pound whole chicken
  • 2 1- lb packages spaghetti
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 2 bell peppers chopped
  • 1 lb grated cheddar cheese
  • 2 small cans sliced mushrooms
  • 1 can cream of mushroom soup
  • 2 TBL chili pepper
  • 1 can Rotel tomatoes
  • Salt & pepper to taste


  1. In a large pot cover chicken completely with water
  2. Boil until tender.
  3. Remove chicken from broth.
  4. Save all the broth setting aside 1 cup to add to recipe
  5. Dice chicken meat
  6. Bring broth to a boil
  7. Cook spaghetti, onion, celery and bell pepper in broth for 7 minutes or until tender
  8. Drain
  9. Add cheese to spaghetti mixture mixing well
  10. Add chicken, soup, mushrooms, chili powder, rotel tomatoes and salt and pepper
  11. Mix well.
  12. place into 2 9x13 pans adding 1/2 cup a broth to each pan to make it moist
  13. Bake at 350 for 30 minutes until warm
  14. (If freezing place pan in freezer until ready to bake)



  1. 3


    This chicken spaghetti dish would be a great middle-of-the-week dinner solution for us–we love anything with pasta and chicken in it! Can’t wait to try the recipe. Thanks, Kallee!

  2. 5


    What a great family recipe that has been passed along to you. I’m sure your husband loves it. It does sound wonderful, and I love that it makes such a huge batch. Leftovers are always great whether you freeze them or eat them later in the week.

  3. 9


    This looks so tasty! My boys are pretty picky, but they almost always love any pasta dish that I make, so this is going on my list of things to try! Thanks for sharing :)

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