Joanna Gaines Chicken Spaghetti Recipe

This creamy cheesy joanna gaines chicken spaghetti is made with shredded chicken, Velveeta cheese, and Ro-Tel tomatoes, ready in 40 minutes. The hot pasta melts the rich cheese and savory soups together into a thick, bubbly sauce as it bakes. I always keep these pantry staples on hand for busy weeknights.

Why This Classic Works

I used to think chicken spaghetti was too heavy, but the blend of green chilies cuts right through the rich cheese. The shortcut of using canned soups makes this incredibly fast to assemble on a Tuesday night.

I learned that undercooking the pasta slightly prevents it from turning mushy in the oven. It is a simple lesson that guarantees the perfect texture every single time.

Joanna Gaines Chicken Spaghetti Ingredients

• 16 oz spaghetti
• 3 cups cooked shredded chicken
• 16 oz Velveeta cheese, cubed
• 10.5 oz can cream of chicken soup
• 10.5 oz can cream of mushroom soup
• 10 oz can Ro-Tel (diced tomatoes and green chilies)
• 1/2 cup chicken broth
• 1/2 cup heavy cream

How To Make Joanna Gaines Chicken Spaghetti

1. Boil the Pasta: Cook the spaghetti in salted water for two minutes less than the package instructions, then drain well.
2. Combine the Sauce: In a large bowl, mix the cubed Velveeta, cream of chicken soup, cream of mushroom soup, Ro-Tel, chicken broth, and heavy cream.
3. Mix Everything: Fold the cooked shredded chicken and warm drained spaghetti into the creamy cheese mixture until fully coated.
4. Bake the Casserole: Transfer the mixture to a greased 9×13 baking dish and bake at 350°F for 20 to 25 minutes until bubbling.

Recipe Tips

• Shred rotisserie chicken: Using a store-bought rotisserie chicken saves a massive amount of prep time.
• Cube the cheese small: Cutting the Velveeta into smaller pieces ensures it melts quickly and evenly into the hot pasta.
• Do not overcook pasta: The spaghetti will continue to cook in the oven, so pull it early to avoid mushy noodles.

What To Serve With Chicken Spaghetti

Serve this rich pasta dish with a crisp green salad tossed in a sharp vinaigrette to balance the creamy sauce. Garlic bread or warm dinner rolls are also excellent for soaking up any leftover cheese sauce.

How To Store

Keep leftover chicken spaghetti in an airtight container in the fridge for up to four days. You can also freeze the unbaked casserole for up to three months, just thaw overnight before baking.

FAQs

Can I use regular cheddar instead of Velveeta?

Velveeta is highly recommended because it melts smoothly without separating. Sharp cheddar can become greasy or grainy when baked in this sauce.

Can I make this ahead of time?

Yes, you can assemble the entire casserole, cover it tightly, and keep it in the fridge for up to two days before baking.

What if I do not like mushrooms?

You can substitute the cream of mushroom soup with an extra can of cream of chicken or cream of celery soup.

Nutrition

• Calories: 480 kcal
• Total Fat: 22 g
• Saturated Fat: 10 g
• Cholesterol: 75 mg
• Sodium: 950 mg
• Total Carbohydrate: 45 g
• Protein: 24 g

Try More Recipes:

• Joanna Gaines Cacio e Pepe Recipe
• Joanna Gaines Chicken Pot Pie Recipe
• Joanna Gaines Chicken Parmesan Recipe

Joanna Gaines Chicken Spaghetti Recipe

Recipe by Imen Dridi

Servings

8

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

Creamy cheesy joanna gaines chicken spaghetti combines tender shredded chicken, rich Velveeta, and zesty Ro-Tel tomatoes for a comforting 40-minute dinner. This effortless oven-baked pasta casserole is a reliable crowd-pleaser for busy weeknights and family gatherings.

Ingredients

• 16 oz spaghetti

• 3 cups cooked shredded chicken

• 16 oz Velveeta cheese, cubed

• 10.5 oz can cream of chicken soup

• 10.5 oz can cream of mushroom soup

• 10 oz can Ro-Tel (diced tomatoes and green chilies)

• 1/2 cup chicken broth

• 1/2 cup heavy cream

Directions

• 1. Boil the Pasta: Cook the spaghetti in salted water for two minutes less than the package instructions, then drain well.
• 2. Combine the Sauce: In a large bowl, mix the cubed Velveeta, cream of chicken soup, cream of mushroom soup, Ro-Tel, chicken broth, and heavy cream.
• 3. Mix Everything: Fold the cooked shredded chicken and warm drained spaghetti into the creamy cheese mixture until fully coated.
• 4. Bake the Casserole: Transfer the mixture to a greased 9×13 baking dish and bake at 350°F for 20 to 25 minutes until bubbling.