Name: Southern Spicy Chicken Spaghetti Casserole
Prep time: 15 min
Cook time: PT-488102H9M10S
Total time: 45 min
Cuisine: Southern
Ingredients: 3–4 boneless, skinless chicken breasts (about 1.5 lbs); 8 oz spaghetti; 2 cups shredded sharp cheddar cheese; 1 cup fresh bell peppers, chopped; 1 can (10.5 oz) cream of chicken soup; 1 tsp paprika; 1/2 tsp cayenne pepper; 1 tsp garlic powder; 1/4 cup green onions, sliced

Jump to Recipe·Leave a Review

A creamy, cheesy Southern-style chicken spaghetti casserole with a spicy kick—perfect for cozy dinners or family gatherings. This comfort food classic brings together tender chicken, gooey cheddar cheese, and bold seasonings for a dish I keep going back to. It’s hearty, satisfying, and just the right amount of spicy. Southern Spicy Chicken Spaghetti Casserole

Why I Love This Recipe

I love how this casserole combines familiar, cozy ingredients with a bit of fiery flair from cayenne and paprika. It’s one of those dishes that feels indulgent but comes together with everyday staples. I also appreciate how easy it is to make ahead for busy evenings or to bring to a potluck. The creamy texture, cheesy topping, and tender chicken make it one of my go-to comfort meals when I want something filling and flavorful.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3–4 boneless, skinless chicken breasts (about 1.5 lbs)
8 oz spaghetti
2 cups shredded sharp cheddar cheese
1 cup fresh bell peppers, chopped
1 can (10.5 oz) cream of chicken soup
1 tsp paprika
1/2 tsp cayenne pepper
1 tsp garlic powder
1/4 cup green onions, sliced

Directions

I start by preheating the oven to 350 °F (175 °C) and greasing a large casserole dish.
Then I cook the chicken in a large pot over medium heat for about 6–7 minutes per side until it’s golden and fully cooked through.
While the chicken cooks, I boil salted water and cook the spaghetti until just al dente—usually 8–10 minutes. I drain it and set it aside.
Once the chicken is cool enough, I shred it and mix it in a large bowl with the cooked spaghetti, cream of chicken soup, chopped bell peppers, paprika, cayenne, garlic powder, and half of the shredded cheddar cheese.
I transfer everything to the prepared casserole dish, sprinkle the remaining cheese on top, and bake for 25–30 minutes until it’s bubbly and golden on top.
After taking it out of the oven, I let it rest for 5 minutes, then garnish with fresh green onions before serving.

Servings and timing

This recipe yields about 6 to 8 servings, perfect for a family dinner or small gathering.

Prep time: 15 minutes
Cook time: 30 minutes (plus stovetop prep)
Total time: 45 minutes

Variations

I sometimes swap the cheddar with a blend of Monterey Jack and mozzarella for a creamier finish.
For more veggies, I’ll toss in mushrooms or chopped spinach.
When I want to really up the spice, I add diced jalapeños or a splash of hot sauce.
Using rotisserie chicken is a great shortcut when I’m low on time.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When I reheat, I use the microwave for individual portions or the oven at 325 °F if I’m warming a larger amount. A splash of chicken broth helps loosen the pasta if it’s gotten a little dry.

FAQs

How spicy is this chicken spaghetti casserole?

It has a noticeable kick from the cayenne, but it’s not overwhelming. I can easily adjust the heat level to make it milder or hotter depending on who I’m serving.

Can I freeze this casserole?

Yes, I often freeze it before baking. I wrap it tightly and freeze for up to 3 months. When I’m ready to bake, I thaw it overnight in the fridge and bake as directed.

What’s the best way to shred the chicken?

I like to let the cooked chicken rest for a few minutes, then use two forks to shred it. Alternatively, a hand mixer on low can shred it super fast.

Can I use different types of pasta?

Yes, while spaghetti is classic, I’ve used penne, rotini, and even fettuccine. Just make sure it’s cooked al dente so it doesn’t get too soft in the oven.

Is it okay to use canned chicken?

In a pinch, yes. I prefer freshly cooked chicken for better flavor and texture, but canned works if I’m short on time or ingredients.

Conclusion

This Southern spicy chicken spaghetti casserole is the kind of dish I keep in my regular dinner rotation. It’s rich, satisfying, and always hits the spot when I’m craving something cheesy and comforting. Whether I’m making it for a crowd or meal-prepping for the week, it never disappoints.