Spicy Southern Chicken Spaghetti Casserole – Comfort With a Kick

This Spicy Southern Chicken Spaghetti Casserole is the kind of weeknight comfort that feels special without the fuss. It brings creamy, cheesy pasta together with tender chicken, peppers, and a bold Southern-style kick. It’s cozy, a little fiery, and wildly satisfying.

Best of all, it feeds a crowd and reheats like a dream. If you’re craving something hearty with personality, this one earns a spot in your regular rotation.

Why This Recipe Works

This casserole blends familiar Southern flavors—creamy base, bell peppers, onions, and heat—into a baked, bubbly pasta dish. The sauce clings to spaghetti, so every bite carries spice and richness.

Rotisserie or leftover chicken keeps it simple while still tasting homemade. Baking everything together concentrates flavors, melts the cheese, and gives you that golden top everyone fights over. It’s balanced: savory, creamy, tangy, and spicy in just the right ratio.

What You’ll Need

• 12 ounces spaghetti (thin or regular)
• 3 cups cooked chicken, shredded or diced (rotisserie works great)
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 medium yellow onion, finely chopped
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 (10-ounce) can diced tomatoes with green chiles (like Rotel), drained
• 1 (10.5-ounce) can cream of chicken soup
• 1 cup chicken broth (low sodium preferred)
• 4 ounces cream cheese, softened
• 1 cup shredded sharp cheddar
• 1 cup shredded pepper jack
• 2 teaspoons Cajun seasoning (or Creole seasoning)
• 1/2 teaspoon smoked paprika
• 1/4 to 1/2 teaspoon cayenne pepper (to taste)
• Salt and black pepper, to taste
• 1/4 cup chopped pickled jalapeños (optional, for extra heat)
• 1/4 cup grated Parmesan (optional, for topping)
• Fresh parsley or green onions, chopped, for garnish

Step-by-Step Instructions

1. Preheat and prep: Heat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Cook the spaghetti: Boil in well-salted water until just shy of al dente. Drain and set aside. Toss with a drizzle of olive oil to prevent sticking.
3. Sauté the aromatics: In a large skillet, heat olive oil and butter over medium. Add onion and bell peppers. Cook 5–7 minutes until softened. Stir in garlic for 30 seconds.
4. Build the sauce: Add diced tomatoes with green chiles, cream of chicken soup, and chicken broth. Stir until smooth. Add cream cheese and melt it into the sauce.
5. Season it right: Stir in Cajun seasoning, smoked paprika, and cayenne. Taste and adjust salt and black pepper. For extra kick, fold in pickled jalapeños.
6. Add chicken and cheese: Stir in the shredded chicken, 1/2 cup cheddar, and 1/2 cup pepper jack until just combined.
7. Combine with pasta: Add the cooked spaghetti to the skillet and gently toss until coated. If the mixture seems thick, splash in a bit more broth.
8. Assemble: Transfer to the baking dish. Top with remaining cheddar and pepper jack. Sprinkle Parmesan if using.
9. Bake: Bake uncovered for 20–25 minutes, until bubbling and lightly browned on top.
10. Rest and garnish: Let it rest 5–10 minutes to set. Sprinkle with chopped parsley or green onions. Serve warm.

Keeping It Fresh

Casseroles love a little rest.

After baking, let it cool before covering. For storing, use an airtight container and refrigerate for up to 4 days. Reheat in the oven at 325°F, covered with foil, until warmed through, or microwave individual portions with a splash of broth to keep it creamy.

To freeze, assemble the casserole but don’t bake. Wrap tightly in plastic and foil, label, and freeze for up to 2 months. Thaw overnight in the fridge, then bake as directed, adding 10–15 extra minutes if needed.

For already baked leftovers, freeze in portions for easy lunches.

Why This is Good for You

This dish brings a solid mix of protein, carbs, and fats in one pan. The chicken provides lean protein that keeps you full. The peppers, onions, and tomatoes deliver vitamin C, antioxidants, and fiber.

Using low-sodium broth and balancing the cheeses keeps the richness satisfying without going overboard. Spices like smoked paprika and cayenne add flavor without extra calories, helping you rely less on salt.

Pitfalls to Watch Out For

• Overcooking the pasta: Spaghetti will keep cooking in the oven. Stop just shy of al dente.
• Dry casserole: If the mixture looks stiff before baking, add a splash of broth. You want it saucy.
• Under-seasoning: Taste the sauce before adding pasta. Cajun blends vary in salt and heat.
• Curdled sauce: Add cream cheese gradually over medium heat and stir until smooth.
• Uneven baking: Spread the mixture evenly and avoid overcrowding the dish.

Variations You Can Try

• Andouille twist: Swap half the chicken for sliced andouille sausage for smoky depth.
• Veggie-forward: Add mushrooms, corn, or spinach. Sauté before mixing to prevent excess moisture.
• Tex-Mex style: Use taco seasoning, black beans, and a handful of corn. Top with crushed tortilla chips in the last 5 minutes.
• Lighter version: Use Neufchâtel (1/3 less fat cream cheese), reduced-fat cheddar, and whole-wheat pasta.
• Extra spicy: Double the cayenne, use hot diced tomatoes, and add fresh jalapeño slices on top.
• No-canned-soup option: Make a quick roux with 2 tablespoons butter and 2 tablespoons flour, whisk in 1 1/2 cups milk and 1/2 cup broth, simmer to thicken, then proceed.
• Gluten-free: Use gluten-free spaghetti and a gluten-free cream soup or homemade white sauce.

FAQ

Can I make this ahead of time?

Yes. Assemble the casserole up to a day ahead, cover, and refrigerate. Bake just before serving, adding a few extra minutes if it’s going in cold.

How spicy is it?

It’s moderately spicy as written.

For less heat, skip cayenne and jalapeños and use mild diced tomatoes. For more heat, add extra cayenne or a pinch of crushed red pepper.

What can I use instead of cream of chicken soup?

Use a quick homemade white sauce. Make a roux with butter and flour, whisk in milk and broth, season with salt and pepper, then add it to the skillet in place of the canned soup.

Can I use other pasta shapes?

Absolutely.

Penne, rotini, or bowties all work. Choose shapes with ridges to hold the sauce well.

How do I keep the cheese from getting greasy?

Use freshly shredded cheese and avoid high heat on the stovetop. Bake just until melted and bubbling, not longer.

What if I don’t have Cajun seasoning?

Mix your own: paprika, garlic powder, onion powder, dried oregano, dried thyme, black pepper, a pinch of cayenne, and salt.

Adjust to taste.

Can I cook the chicken from scratch?

Yes. Poach chicken breasts in seasoned broth until cooked through, then shred. Or roast thighs with salt and pepper for deeper flavor.

How do I feed a bigger crowd?

Double the recipe and use two baking dishes.

Rotate them halfway through baking to ensure even browning.

Is there a dairy-free option?

Use dairy-free cream cheese, vegan cheddar-style shreds, and a dairy-free condensed soup or homemade sauce with unsweetened plant milk.

What should I serve with it?

A crisp green salad, roasted green beans, or sautéed zucchini keep the plate balanced. Garlic bread is great if you want extra comfort.

Final Thoughts

Spicy Southern Chicken Spaghetti Casserole is all about bold flavor meeting weeknight ease. It’s creamy, cheesy, and lively with just enough heat to keep things interesting.

Keep the ingredients on hand, tweak the spice level to your crowd, and let the oven do the heavy lifting. When you want cozy food with character, this is the one you’ll reach for again and again.