Cheddar Chicken Spaghetti Recipe
Cheddar Chicken Spaghetti Recipe photo by Taste of Home
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Cheddar Chicken Spaghetti Recipe

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I actually created this chicken spaghetti recipe out of desperation. My son Charlie was a picky eater when he was young, so I put together some of the things he likes. To this day, he says it's his favorite dish! —Ann Robinson, Dauphin Island, Alabama
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 6-8 servings


  • 1 package (7 ounces) spaghetti, broken
  • 2 cups cubed cooked chicken
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup milk
  • 1 tablespoon diced pimientos, optional
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 each: 311 calories, 14g fat (8g saturated fat), 68mg cholesterol, 579mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 21g protein.


  1. Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the chicken, 1 cup cheese, soup, milk, pimientos if desired, salt and pepper. Drain spaghetti; add to the chicken mixture and toss to coat.
  2. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 6-8 servings.
Originally published as Cheddar Chicken Spaghetti in Country Extra January 2000, p49

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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middjett User ID: 7818954 253179
Reviewed Aug. 25, 2016

"Love this dish. Works great with left over chicken or pork. I can cut the recipe in half, and still have enough left over for dinner the next night for 2."

rllewis7 User ID: 7124309 248532
Reviewed May. 23, 2016

"This is a great go-to weeknight meal and very kid-friendly. I added some diced green pepper along with the pimentos for some extra flavor."

amsm User ID: 8302234 245964
Reviewed Mar. 24, 2016

"A family favorite for sure! This dish was tasty and we had no leftovers. I look forward to making this again!"

Tynk63 User ID: 4395201 241979
Reviewed Jan. 17, 2016

"I made this for the first time tonight and my family ate it all and I had to make another batch! I used the rotisserie chicken you get from the deli and it turned out great. I decided to go with the pimientos and am glad I did. The only thing I changed was I increased the salt to a teaspoon. I am definitely making this again!"

Medic 716 User ID: 4089259 231663
Reviewed Aug. 23, 2015

"little bland"

[email protected] User ID: 6987802 230384
Reviewed Jul. 29, 2015

"I used shredded chicken, from when I roasted a chicken and had leftovers. I also used Penne pasta. I opted not to use pimientos. I added a dash of crushed red pepper. Also added garlic powder and onion powder. Had a five cheese blend on hand and used that. my 12 year old loved it."

Mrs Corban User ID: 5496419 221003
Reviewed Feb. 21, 2015

"Since most reviews mentioned bland taste...... Suggestion....Every recipe I try out that has meat as an ingredient I ALWAYS marinate in seasonings that will compliment the overall dish. Like with this dish try marinating the chicken for about 24hrs. Sprinkle some garlic powder, onion powder, salt and pepper (whatever you like) on the chicken. Also cook the pasta in low sodium chicken broth, because like Emeril says "my water don't come seasoned."

[email protected] User ID: 3864962 218828
Reviewed Jan. 25, 2015

"Excellent!!! The whole family loved it. Definitely will make this again."

[email protected] User ID: 7583608 75433
Reviewed Nov. 26, 2014

"quick, easy, and delicious !!!!"

punkysquirrel User ID: 2352516 63841
Reviewed Aug. 30, 2014 Edited Oct. 3, 2014

"I made this for my family and they devoured it--even my four year old enjoyed it. I did't use the pimentos, and I thought it was a little bland. I like someone else's idea to saute some vegetables and mix those in--I will try that next time and add some garlic powder."

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