This Spicy Southern Chicken Spaghetti Casserole is a heartwarming dish that brings together tender chicken, perfectly cooked spaghetti, and a blend of bold spices that add just the right amount of kick. It’s creamy, cheesy, and hits that comforting note, with a little heat that keeps things interesting without overwhelming the flavors. The combination of gooey cheese, juicy chicken, and spicy goodness makes this casserole a real crowd-pleaser.
I love making this when I want something satisfying but simple to pull together. It’s one of those dishes where you can throw everything in one pan, pop it in the oven, and then come back to an inviting, bubbly meal. My favorite part is letting it cool just enough so the cheese sets a bit, making it easier to serve and even better to eat. Plus, it’s great for leftovers – the flavors even deepen overnight, which is always a win in my book.
When I serve this casserole, I usually pair it with a crisp green salad or some steamed veggies to balance out the richness and spice. It’s perfect for family dinners or potlucks because it’s easy to make in a big batch and everyone seems to love the mix of familiar comfort food with that little spicy southern twist. This dish always reminds me of cozy evenings at home where good food brings everyone together.
Key Ingredients & Substitutions
Spaghetti: Using regular spaghetti works best for that classic texture. If you prefer, thin spaghetti or even angel hair can work, but watch cooking time so it doesn’t get mushy.
Chicken: Cooked chicken breast adds lean protein. Rotisserie or leftover chicken is a great shortcut. You could also use cooked shredded turkey if you want a twist.
Cheese: Sharp cheddar delivers rich flavor and great meltiness. You can swap for Colby Jack, Monterey Jack, or even pepper jack for an extra spicy touch.
Cream of Chicken Soup: This gives creaminess and moisture. For a homemade version, use a simple roux with chicken broth and milk thickened with flour.
Spices: Smoked paprika and cayenne powder bring that Southern kick. Adjust cayenne to your heat level or skip jalapeños if you want a milder dish.
How Do You Get the Best Creamy, Spicy Sauce Without It Being Watery?
The sauce holds the whole casserole together, so balancing creaminess and thickness is key.
- Cook the spaghetti al dente—unless it’s firm, it will soak up sauce but not get mushy.
- Sauté vegetables to soften and build flavor before mixing.
- Mix cream of chicken soup with sour cream and milk carefully. You can add milk slowly to keep the sauce creamy but not runny.
- Use plenty of shredded cheese; it helps set the sauce as it bakes.
- After baking, let the casserole rest 5 minutes. This allows sauce to thicken and flavors to meld.
Following these steps ensures your casserole is creamy, cheesy, and holds together nicely without being soupy or dry.
Equipment You’ll Need
- Large pot – perfect for boiling spaghetti evenly.
- Large skillet – great for sautéing vegetables and spices to build flavor.
- Mixing bowl – handy for combining pasta, chicken, and sauce ingredients smoothly.
- 9×13-inch casserole dish – roomy enough to bake the casserole evenly and get a golden cheesy top.
- Wooden spoon or spatula – helps mix ingredients without breaking the pasta too much.
Flavor Variations & Add-Ins
- Swap chicken for cooked sausage or ground beef for a richer, heartier casserole.
- Add diced green chilies or chipotle peppers for a smokier, deeper heat.
- Mix in cooked corn or black beans to add sweetness and texture.
- Use pepper jack cheese for extra spice and a creamier melt.
Spicy Southern Chicken Spaghetti Casserole
Ingredients You’ll Need:
For the Casserole:
- 12 oz spaghetti pasta
- 2 tbsp olive oil or butter
- 2 cups cooked chicken breast, shredded or diced
- 1 small onion, finely chopped
- 1/2 cup green bell pepper, diced
- 1/2 cup red bell pepper, diced
- 2 cloves garlic, minced
- 1-2 jalapeños, diced (optional for extra heat)
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper (adjust to heat preference)
- 1/2 tsp black pepper
- Salt to taste
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese (plus extra for topping)
- 1/2 cup milk (or as needed to loosen sauce)
- 1/4 cup diced tomatoes with green chilies (e.g. Ro*Tel), optional for extra kick
Time You’ll Need:
Getting this casserole ready and cooked will take about 45 minutes in total, including about 10 minutes for prep, 10-12 minutes to cook the pasta, and 25-30 minutes to bake until bubbly and golden. Don’t forget to add 5 minutes resting time after baking for the best flavor and texture.
Step-by-Step Instructions:
1. Prepare the Pasta and Oven:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish to prevent sticking. Cook your spaghetti in boiling water according to the package directions, making sure it’s cooked al dente (firm but not soft). Drain the pasta and set it aside.
2. Sauté the Veggies and Spices:
In a large skillet, heat your olive oil or butter over medium heat. Add the finely chopped onion, green and red bell peppers, jalapeños if you’re using them, and minced garlic. Sauté for about 4 to 5 minutes until everything is soft and smells delicious. Stir in smoked paprika, onion powder, garlic powder, cayenne, black pepper, and salt. Let the spices cook for about a minute to bring out their flavors.
3. Mix the Casserole Ingredients:
In a large mixing bowl, add the cooked spaghetti, shredded chicken, sautéed veggies with spices, cream of chicken soup, sour cream, milk, diced tomatoes with green chilies if you want extra heat, and 1 cup of shredded cheddar cheese. Stir everything well until the ingredients are evenly combined and coated with that creamy, spicy mixture.
4. Bake to Perfection:
Pour the mixed casserole into the prepared dish, spreading it out evenly. Sprinkle extra shredded cheddar cheese on top for a cheesy crust. Bake it in your preheated oven for about 25 to 30 minutes, or until the casserole is bubbling and the cheese on top has melted and turned a lovely golden color.
5. Let It Rest and Serve:
Once baked, take the casserole out and let it rest for 5 minutes. This little rest time helps the cheesy sauce thicken up so it’s easier to serve and enjoy. You can garnish with some fresh chopped parsley or green onions if you like for a little fresh color and flavor boost. Serve it warm and dig in!
Can I Use Frozen Chicken for This Casserole?
Yes! Just make sure to fully thaw the chicken before cooking or adding it to the casserole. Thaw overnight in the fridge or use the quick thaw method in cold water to speed things up.
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready, bake it straight from the fridge—just add a few extra minutes to the cooking time.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or oven until heated through, adding a splash of milk if it seems dry.
Can I Adjust the Spice Level?
For less heat, reduce or omit the jalapeños and cayenne pepper. If you love spicy food, feel free to add more jalapeños or a pinch of hot sauce to amp up the kick!
