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Chicken Spaghetti served on a black plate.

Chicken Spaghetti

This Chicken Spaghetti is a classic southern comfort food, far from what you might expect, as it doesn’t use any marinara, ground meat, or meatballs. While the recipe calls for rotisserie chicken, this dish is also excellent with leftover turkey. Perfect for the day after Thanksgiving. So grab the ingredients and whip up a quick batch of this fantastic Chicken Spaghetti.

Chicken Spaghetti Recipe

Southern Style Chicken Spaghetti is made in so many different ways. However, the main ingredients are pretty much always there. Spaghetti noodles, Chicken, and Cheddar Cheese are the staple ingredients.

The remaining ingredients vary from family to family. So don’t be afraid to get creative with this recipe, adding or omitting ingredients as you see fit.

INGREDIENTS

A baking dish of chicken spaghetti with a corner piece scooped out exposing the inside.

Meat: For this Chicken Spaghetti Recipe, I used a store-bought rotisserie chicken. However, any shredded chicken will work. Also, if you have leftover turkey from Thanksgiving, shred that up and use it in this recipe. Smoked Turkey especially works very well, adding a smokey flavor to the dish.

Vegetables: Onion, Celery, Mushrooms, and pimento-stuffed Queen Olives are the vegetables we prefer to use in our family. Heavy on the Olives and Mushrooms if you ask me, but again, get creative!

Liquids: Chicken Stock and White Cooking Wine are the only actual liquids in this Chicken Spaghetti. I also use condensed Cream of Chicken and Cream of Celery Soup. You get a perfectly creamy texture when you boil the pasta in this mixture.

Pasta: Spaghetti noodles are all you’ll need. Just be sure to break them in half before boiling them in the chicken stock and soup mixture.

Seasonings and Spices: Kosher Salt and Black Pepper are all you’ll need. I used about half a teaspoon of each, but I recommend adding them to taste.

Cheese: Shredded Cheddar cheese is the way to go when topping your Chicken Spaghetti. I prefer mild or medium, while my wife prefers sharp. So again, use whichever you prefer.

DIRECTIONS

A 9x13" baking dish full of chicken spaghetti straight from the oven.

Begin by Shredding the Rotisserie Chicken or Leftover Turkey and then sticking it back in the fridge until you’re ready to mix it into the spaghetti.

Next, in a 12″ Cast Iron Skillet or another large pan, sauté the onions and celery in melted butter over medium heat until they become tender.

Now add the mushrooms and continue to sauté until the mushrooms have shrunken in size and softened.

Pour in the white cooking wine and allow it to simmer for about 4-5 minutes. Remove the skillet from the heat and set the veggie mixture aside.

Time to get working on the noodles.

In a Large Stock Pot, bring the chicken stock to a boil and add the cans of condensed cream of Chicken and cream of celery soups. Stir the mixture to break up the condensed soup and bring the mixture back to a boil.

Once the soup is boiling, break the spaghetti noodles in half and add them to the soup mixture. Boil the pasta for about ten minutes until it’s softened and tender.

Be sure to stir the pasta frequently; otherwise, they will stick together. You don’t want that.

Lastly, add the sautéd veggies, sliced olives, parsley, salt, pepper, and Chicken into the stockpot. Give it a good stir to ensure even distribution and that all ingredients are thoroughly combined.

Pour the chicken spaghetti mixture into a well-buttered 9×13 baking dish, top it with shredded cheddar cheese, and cook it at 350°f for 40 minutes.

Once the baking time is complete, turn the broiler on at 550°f and allow the cheese to brown up on top. This step only takes about 3 minutes and is entirely optional.

In Conclusion

This easy to make Southern Style Chicken Spaghetti is perfect when feeding a large crowd or if you love leftovers. Plus, it gets even better if you substitute the Chicken with leftover turkey from Thanksgiving. Smoked turkey adds an extra flavor to this dish, taking it to a whole new level.

If you love recipes like this one, I highly recommend checking these out as well!

I hope you enjoy this recipe and any others that catch your eye. But above all else, I appreciate you stopping in at Chicken Fried Kitchen.

Thank you, and as usual…

Happy Cooking!

-Jeremy

Chicken Spaghetti

0 from 0 votes
Recipe by Chicken Fried Kitchen Course: Main, DinnerCuisine: Southern, AmericanDifficulty: Easy

Equipment

Servings

12

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

367

kcal
Total time

1

hour 

10

minutes

This Chicken Spaghetti is a classic southern comfort food. Try swapping out the chicken with leftover Thanksgiving turkey for added flavor.

Ingredients

  • 1 1 Rotisserie Chicken or Leftover Turkey – shredded

  • 1 Stick 1 Salted Butter

  • 1 1 Large Onion – diced

  • 4 4 Ribs of Celery – sliced

  • 10 Oz 10 Pimento Stuffed Queen Olives – drained/sliced

  • 16 Oz 16 Sliced Mushrooms – white or baby bella

  • 1/2 Cup 1/2 White Cooking Wine

  • 48 Oz 48 Chicken Stock

  • 1 Can 1 Condensed Cream of Chicken Soup

  • 1 Can 1 Condensed Cream of Celery Soup

  • 1 Lb 1 Spaghetti

  • 2 Tbsp. 2 Dried Parsley

  • 1/2 tsp. 1/2 Kosher Salt – or to taste

  • 1/2 tsp. 1/2 Black Pepper – or to taste

  • Shredded Cheddar Cheese for topping

Directions

  • Shred the Rotisserie Chicken or Leftover Turkey, and then stick it back in the fridge until you’re ready to mix it into the spaghetti.
  • In a 12-inch Cast Iron Skillet or another large pan, sauté the onions and celery in melted butter over medium heat until they become tender.
  • Add the mushrooms and continue to sauté until the mushrooms have shrunken in size and softened.
  • Pour in the white cooking wine and allow it to simmer for about 4-5 minutes. Remove the skillet from the heat and set aside.
  • In a Large Stock Pot, bring the chicken stock to a boil and add the cans of condensed cream of Chicken and cream of celery soups. Stir the mixture to break up the condensed soup and bring the mixture back to a boil.
  • Break the spaghetti noodles in half and add them to the soup mixture, frequently stirring while the pasta boils; about 10 minutes or until the pasta has softened.
  • Add the sautéd veggies, sliced olives, parsley, salt, pepper, and Chicken into the stockpot. Give it a good stir to ensure even distribution and that all ingredients are thoroughly combined.
  • Pour the chicken spaghetti mixture into a well-buttered 9×13 baking dish, top it with shredded cheddar cheese and bake it for 40 minutes at 350°f.
  • Once the 40 minutes is up, turn the broiler on to 550°f to brown parts of the cheese topping. This step is completely optional but only takes about 3 minutes and adds a nice color to the cheese.
  • Serve topped with Crushed Red Pepper for an added spice.

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