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Irresistible Spicy Southern Chicken Spaghetti Casserole

This Spicy Southern Chicken Spaghetti Casserole is a comforting and flavorful dish featuring tender shredded chicken, spaghetti, a creamy and spicy sauce, and a generous topping of melted cheddar and Monterey Jack cheese. It's the perfect balance of Southern comfort food with a delightful kick.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Main Course
Cuisine: Southern American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil for chicken
  • 1 tsp salt for chicken
  • 1/2 tsp black pepper for chicken
  • 1/2 tsp paprika for chicken
  • 1 tbsp olive oil for sauce
  • 1 large onion, chopped
  • 1 bell pepper any color
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and minced adjust to your spice preference
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper optional, for extra heat
  • 1/2 cup heavy cream
  • Salt and pepper to taste for sauce
  • 1 lb spaghetti
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • Optional: Chopped fresh cilantro, for garnish

Equipment

  • Oven
  • 9x13-inch baking dish
  • Large skillet or Dutch oven
  • large pot
  • colander
  • mixing bowls
  • measuring cups and spoons
  • fork
  • knife
  • cutting board

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Rub chicken breasts with 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika.
  3. Bake chicken for 20-25 minutes, or until cooked through. Let cool slightly, then shred with two forks.
  4. While the chicken is baking, cook spaghetti according to package directions until al dente. Drain and set aside.
  5. Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium heat.
  6. Add onion and bell pepper and cook until softened, about 5-7 minutes.
  7. Add garlic and jalapeño and cook for 1 minute more, until fragrant.
  8. Sprinkle 1/4 cup flour over the vegetables and cook for 1-2 minutes, stirring constantly, to create a roux.
  9. Gradually whisk in 3 cups chicken broth until smooth.
  10. Add 1 can cream of mushroom soup, 1 can Rotel, 1 tsp chili powder, 1/2 tsp cumin, and 1/4 tsp cayenne pepper (if using).
  11. Bring to a simmer, stirring occasionally, until the sauce has thickened slightly, about 5-7 minutes.
  12. Stir in shredded chicken and cooked spaghetti into the sauce. Mix well to ensure everything is evenly coated.
  13. Add 1/2 cup heavy cream and stir until combined. Season with salt and pepper to taste.
  14. Pour the spaghetti mixture into a greased 9x13 inch baking dish.
  15. Top with 2 cups cheddar cheese and 1 cup Monterey Jack cheese.
  16. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  17. Let cool for a few minutes before serving. Garnish with chopped fresh cilantro, if desired.

Notes

For extra spice, add a pinch of cayenne pepper or use a hotter variety of jalapeño. To prevent soggy spaghetti, ensure the sauce is properly thickened with the roux. Freshly grated cheese melts more evenly than pre-shredded cheese. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.