Paula Deen’s Chicken Spaghetti Recipe: Cheesy Southern Comfort Classic

There’s a reason Paula Deen’s chicken spaghetti has stood the test of time as a Southern comfort staple.

This baked dish transforms simple ingredients into a rich, creamy casserole with tender chicken, al dente spaghetti, and a velvety cheese sauce that’s impossible to resist. The secret lies in the perfect balance of sharp cheddar and creamy Velveeta, creating a melt-in-your-mouth texture.

It’s a one-dish wonder that brings the warmth of a home-cooked meal to your table with minimal effort. The golden, bubbling top and hearty portions make it ideal for feeding a crowd or meal prepping for the week.

Every bite delivers that classic combination of cheesy richness and comforting nostalgia.

Ingredients for Chicken Spaghetti Recipe Paula Deen

Pantry staples and deli counter stops make this Southern classic sing.

The cheeses are non-negotiable here. Sharp cheddar needs to be freshly shredded—pre-shredded has anti-caking agents that mess with the melt. Velveeta (the original, not that low-fat stuff) is the secret to that signature creamy texture. For the soups, Campbell’s is what Paula uses, and honestly, no other brand melts the same way. Grab your chicken from the butcher if you can—thighs work too if you prefer darker meat.

Short on time? Rotisserie chicken shreds in perfectly here—about 4 cups to replace the raw. No Rotel? Diced tomatoes plus a can of green chilies gets you close. The bell pepper and onion can be swapped for mushrooms or celery if that’s what you’ve got. Want more kick? Add a pinch of cayenne to the cheese sauce (don’t skip the whole milk though—it’s worth the splurge).

This casserole actually tastes better the next day once the flavors meld. Keeps covered in the fridge for 4-5 days, and freezes beautifully for 3 months. Portion into squares before baking for easy reheating later.

Step-by-Step Instructions for Chicken Spaghetti

This Southern classic comes together with simple steps and delivers maximum comfort in every bite.

Step 1: Cook and Shred the Chicken

Place the 2 lb boneless, skinless chicken breasts in a large pot and cover with water. Add the 1 tsp kosher salt and 0.5 tsp freshly ground black pepper. Bring to a boil, then reduce heat to maintain a gentle simmer for 15-18 minutes until the chicken is fully cooked through.

The chicken is done when it reaches an internal temperature of 165°F and the juices run clear. Remove it from the pot and let it cool slightly before shredding it with two forks into bite-sized pieces. This method keeps the meat tender and easy to incorporate into the casserole.

Step 2: Prepare the Spaghetti and Vegetables

While the chicken cooks, bring a separate pot of salted water to a rolling boil. Add the 12 oz spaghetti noodles, broken into thirds, and cook according to package instructions until al dente. Drain and set aside.

In a large skillet, melt the 0.5 cup unsalted butter over medium heat. Add the finely diced yellow onion, finely diced green bell pepper, and minced garlic cloves. Sauté for 5-7 minutes until the vegetables soften and the onion becomes translucent. This builds a flavorful base for the dish.

Step 3: Create the Cheese Sauce

In the same skillet, add the 2 cans cream of chicken soup, 1 can cream of mushroom soup, 1 cup milk, 1 cup chicken broth, and 1 can Rotel tomatoes with green chilies. Stir well to combine and bring to a gentle simmer over medium-low heat.

Next, add the 8 oz cubed Velveeta cheese and stir until it melts completely into the sauce. This creates a smooth, creamy base. Then, gradually add the 2 cups freshly shredded sharp cheddar cheese, stirring constantly until fully melted and the sauce is silky. Taste and adjust seasoning if needed.

Step 4: Combine and Bake

Preheat your oven to 350°F. In a large mixing bowl, combine the cooked spaghetti, shredded chicken, and cheese sauce. Stir everything together until the noodles and chicken are evenly coated with the creamy mixture.

Transfer the mixture to a greased 9×13-inch baking dish and spread it out evenly. Bake for 25-30 minutes until the casserole is hot and bubbly throughout and the top begins to turn light golden brown. This final step melts all the flavors together into a cohesive, comforting dish.

Storing and Reheating This chicken spaghetti recipe paula deen

Refrigerator Storage

Let this dish cool for no more than 2 hours before transferring to airtight containers. I use glass baking dishes with snap-on lids for easy storage. It’ll keep in the fridge at 40°F or below for up to 4-5 days. The flavors actually deepen overnight. ❄️

Freezer Storage

For longer storage, portion the casserole into freezer-safe containers or heavy-duty freezer bags. It freezes beautifully for up to 3 months without losing texture. Leave 1 inch of headspace for expansion and squeeze out excess air to prevent freezer burn.

Oven Reheating

This is my preferred method for best results. Cover the baking dish with aluminum foil and reheat at 350°F for 20-25 minutes. Add 2 tbsp milk or chicken broth if it looks dry. Remove foil for the last 5 minutes to crisp the top. 🔥

Microwave Reheating

For quick portions, microwave individual servings covered with a damp paper towel. Heat on 70% power for 2-3 minutes, stir, then continue in 30-second intervals until reaching 165°F. The sauce stays creamy this way.

Frequently Asked Questions