When the crisp fall air rolls in, kitchens across the South (and beyond) fill with the aroma of bubbling casseroles, hearty pastas, and warm spices that make the season feel extra comforting. There’s something magical about sliding a casserole dish into the oven on a cool evening, letting the flavors mingle, and pulling out a golden, cheesy masterpiece. This Irresistible Spicy Southern Chicken Spaghetti Casserole is exactly that kind of dish—a recipe that combines creamy spaghetti, tender chicken, and just the right amount of heat to keep things exciting.
It’s one of those recipes that brings people together. Whether you’re hosting Sunday dinner, meal-prepping for a busy week, or looking for a dish that will wow at a potluck, this casserole checks every box. Rich, flavorful, and deeply satisfying, it’s no wonder this recipe has become a favorite among home cooks.
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Irresistible Spicy Southern Chicken Spaghetti Casserole
- Total Time: 55 minutes
- Yield: 6 servings
Description
Creamy, cheesy, and loaded with bold Southern flavors, this Irresistible Spicy Southern Chicken Spaghetti Casserole is the perfect comfort dish for fall. It’s got just the right kick of spice to keep things exciting and a whole lot of cozy baked goodness to bring people together.
Ingredients
- 12 ounces spaghetti (or preferred pasta)
- 3 cups cooked chicken, shredded
- 2 tablespoons olive oil or butter
- 1 medium onion, finely diced
- 1 bell pepper, chopped (red or green)
- 2 cloves garlic, minced
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 can (10 ounces) cream of chicken soup
- 1 can (10 ounces) cream of mushroom soup
- 1 cup chicken broth
- 2 cups shredded cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes (optional)
- Fresh parsley, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti until just al dente. Drain and set aside.
- In a large skillet, heat olive oil or butter over medium heat. Add onion and bell pepper; sauté until softened, about 5 minutes. Stir in garlic and cook 30 seconds more.
- Add diced tomatoes with green chilies, cream of chicken soup, cream of mushroom soup, and chicken broth. Stir until smooth. Add smoked paprika, cayenne, oregano, salt, black pepper, and red pepper flakes. Simmer 5 minutes.
- Stir in the shredded chicken and cooked spaghetti until well coated.
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. Transfer pasta mixture to dish and spread evenly. Top with cheddar and Monterey Jack cheese.
- Cover loosely with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes until cheese is bubbly and golden.
- Garnish with fresh parsley and serve hot.
Notes
Slightly undercook the pasta before baking to prevent mushiness. Use rotisserie chicken for convenience. Adjust spices to suit your preference. Add veggies or a crunchy topping for variety.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baked
- Cuisine: Southern American
Why You’ll Love This Recipe
- Cozy and comforting: Perfect for chilly fall evenings.
- Easy to prepare: Simple ingredients and step-by-step instructions make it beginner-friendly.
- Family-approved: Mild enough for kids, but with a kick of spice adults will appreciate.
- Make-ahead friendly: Assemble it in advance, then bake when needed.
Ingredients You’ll Need
To make this Irresistible Spicy Southern Chicken Spaghetti Casserole, you’ll need a mix of pantry staples and fresh ingredients.
- 12 ounces spaghetti (or your favorite pasta)
- 3 cups cooked chicken, shredded (rotisserie chicken works beautifully)
- 2 tablespoons olive oil or butter
- 1 medium onion, finely diced
- 1 bell pepper, chopped (red or green)
- 2 cloves garlic, minced
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 can (10 ounces) cream of chicken soup
- 1 can (10 ounces) cream of mushroom soup
- 1 cup chicken broth
- 2 cups shredded cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (adjust for spice level)
- ½ teaspoon dried oregano
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes (optional, for extra heat)
- Fresh parsley, for garnish
Step-by-Step Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook spaghetti until just al dente (it will continue baking in the casserole). Drain and set aside.
2. Prepare the Flavor Base
In a large skillet, heat olive oil or butter over medium heat. Add diced onion and bell pepper, sautéing until softened, about 5 minutes. Stir in garlic and cook for another 30 seconds until fragrant.
3. Build the Sauce
To the skillet, add diced tomatoes with green chilies, cream of chicken soup, cream of mushroom soup, and chicken broth. Stir until smooth and combined. Sprinkle in smoked paprika, cayenne, oregano, salt, black pepper, and red pepper flakes (if using). Simmer gently for 5 minutes.
4. Combine Pasta, Chicken, and Sauce
Add shredded chicken and cooked spaghetti into the skillet with the sauce. Toss well until every strand is coated and the chicken is evenly distributed.
5. Assemble the Casserole
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Transfer the pasta mixture into the dish, spreading it evenly. Top with shredded cheddar and Monterey Jack cheese.
6. Bake to Perfection
Cover loosely with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes, until the cheese is bubbly and golden.
7. Serve and Enjoy
Garnish with fresh parsley and serve hot. Pair it with a crisp side salad or roasted veggies for a complete meal.
Tips for Success
- Don’t overcook the pasta: Since it bakes later, cooking it slightly under al dente keeps it from becoming mushy.
- Rotisserie chicken saves time: It’s flavorful, juicy, and makes this recipe faster.
- Adjust spice levels: If serving kids, use mild diced tomatoes without chilies. If you like more kick, add extra cayenne or jalapeños.
- Cheese matters: A blend of cheddar and Monterey Jack melts beautifully, but feel free to experiment with mozzarella, pepper jack, or Colby.
Delicious Variations
This casserole is versatile, making it easy to adjust for dietary needs or creative twists.
Gluten-Free Version
Swap traditional spaghetti for gluten-free pasta (rice, corn, or chickpea-based varieties work great). Make sure your soups are certified gluten-free.
Veggie-Packed Version
Add sautéed zucchini, mushrooms, or spinach to the mix for extra nutrition.
Creamier Twist
Stir in ½ cup of sour cream or Greek yogurt for an extra luscious texture.
Extra-Cheesy Topping
Sprinkle breadcrumbs mixed with Parmesan over the top before baking for a cheesy, crunchy finish.
Storage and Reheating
One of the best things about Irresistible Spicy Southern Chicken Spaghetti Casserole is how well it keeps.
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Assemble the casserole (without baking), wrap tightly in foil and plastic wrap, and freeze for up to 3 months. Bake from frozen at 350°F, adding 15–20 extra minutes.
- Reheating: For best results, reheat individual portions in the oven at 325°F until warmed through. Microwave reheating works for quick lunches, but the oven keeps the texture better.
Final Thoughts
This Irresistible Spicy Southern Chicken Spaghetti Casserole is everything you want in a comfort food dish—creamy, cheesy, flavorful, and just the right amount of spicy. It’s a recipe that works year-round but feels especially cozy in the fall, when the leaves turn and comfort food cravings strike hardest.
Whether you’re a beginner cook trying out casseroles for the first time or a seasoned home baker looking for a crowd-pleaser, this dish is a surefire hit. It’s the kind of meal that fills your kitchen with irresistible aromas and your table with happy faces.
So grab your favorite casserole dish, preheat that oven, and bring a little Southern warmth to your next dinner table. Once you’ve tasted it, you’ll know exactly why this casserole has earned a permanent spot in so many kitchens.