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Cheddar Chicken Spaghetti

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
    8 servings


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


  • Preheat oven to 350°. 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.
  • Transfer to a greased 13x9-in. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, until heated through, 20-25 minutes.
Nutrition Facts
1 each: 311 calories, 14g fat (8g saturated fat), 68mg cholesterol, 579mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 21g protein.

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Average Rating:
  • Deb
    Feb 4, 2020

    My family loves this but I don't add pimientos and double the amount of spaghetti and soup and use 1/2 cup skim milk. I add garlic too. Plus I save more of the cheese for on top!

  • katecrid47
    Jun 4, 2019

    The whole family loved this! I did not put the pimentos in it and used 2% milk with leftover roasted chicken. I also added 1tsp each of garlic and onion powder. It was quick and easy for a weeknight meal! Loved it and thank you for sharing!!! Will definitely make again.

  • Josie
    Feb 16, 2018


  • middjett
    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
    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
    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
    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
    Aug 23, 2015

    little bland

  • jacquelynhannahs
    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
    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.