Description
Your new favorite comfort food just got a kick! This Spicy Southern Cheesy Chicken Spaghetti Casserole brings the heat and the heart, with gooey cheese and tender chicken that’ll make you forget all about basic pasta night.
Ingredients
Scale
- 16 oz (450g) spaghetti, broken in half
- 3 cups (420g) cooked chicken, shredded
- 1 lb (450g) Velveeta cheese, cubed
- 1 cup (113g) sharp cheddar cheese, shredded
- 1 cup (113g) pepper jack cheese, shredded
- 1 can (10.5 oz/298g) cream of chicken soup
- 1 can (10 oz/283g) diced tomatoes with green chilies
- 1 red bell pepper, finely diced
- 1 medium onion, finely diced
- 2–3 jalapeños, seeded and minced
- 4 cloves garlic, minced
- 1/4 cup (60ml) chicken broth
- 2 tsp Cajun or Creole seasoning
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- 3 tbsp butter
- Salt and freshly ground black pepper to taste
- 1/4 cup sliced green onions for garnish
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Cook spaghetti 2 minutes less than package directions for al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add onions and bell peppers, cooking until softened (3-4 minutes).
- Add jalapeños and garlic, cooking for another 2 minutes until fragrant.
- Reduce heat to medium-low. Add cream of chicken soup, diced tomatoes with chilies, chicken broth, Cajun seasoning, smoked paprika, and cayenne (if using). Simmer 2-3 minutes.
- Lower heat to low. Add Velveeta and stir until melted, then gradually add cheddar and pepper jack cheeses until smooth.
- Fold in cooked spaghetti and shredded chicken until evenly coated.
- Transfer mixture to prepared baking dish and bake uncovered for 25-30 minutes until bubbling and lightly golden.
- Let rest 5-10 minutes before serving. Garnish with green onions.