I pull together tender chicken, spaghetti, bell peppers, and plenty of sharp cheddar with a creamy base and a Southern-style kick. I bake it until it’s bubbly and golden, and I end up with a cozy, crowd-pleasing casserole that I can get on the table fast.

Irresistible Spicy Southern Cheesy Chicken Spaghetti Casserole

Why You’ll Love This Recipe

I lean on simple pantry staples and a single baking dish, so I keep cleanup easy while still delivering big, zesty flavor. I can dial the heat up or down, swap cheeses, and stir in extra veggies without fuss. I also love that it makes generous portions—perfect when I want dinner tonight and leftovers tomorrow.

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 lb)
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 preheat the oven to 350°F (175°C) and lightly grease a large casserole dish.
I cook the chicken in a skillet over medium heat until golden and cooked through, about 6–7 minutes per side, then I shred or chop it.
While the chicken cooks, I boil the spaghetti in salted water until al dente (8–10 minutes), then I drain it.
In a large bowl, I combine the shredded chicken, cooked spaghetti, cream of chicken soup, chopped bell peppers, paprika, cayenne, garlic powder, and half of the cheddar, stirring until everything is coated.
I spread the mixture in the prepared dish, top with the remaining cheddar, and bake for 25–30 minutes until the casserole is bubbly and the cheese on top is lightly golden.
I let it rest for 5 minutes, then I finish with green onions and serve.

Servings and timing

Servings: I plan on about 8 servings
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

I go extra-cheesy by stirring in a few ounces of softened cream cheese with the cheddar.
I swap spaghetti for penne or rotini when I want more nooks and crannies for the sauce.
I use rotisserie chicken when I need an even faster prep.
I dial the spice level to taste—less cayenne for mild heat, or I add minced jalapeño or a pinch of crushed red pepper for more kick.
I mix in extras I have on hand, like sautéed mushrooms, diced tomatoes with green chiles, or roasted corn, and I keep the overall ratio creamy so it doesn’t dry out.

storage/reheating

I refrigerate leftovers in an airtight container for up to 3 days. I reheat individual portions in the microwave, or I cover the casserole and warm it in a 325°F (165°C) oven until hot. When I want to make it ahead, I assemble the casserole, cover, and chill it up to 24 hours; I add a few extra minutes to the bake time if it goes into the oven cold. I can freeze it tightly wrapped (unbaked or baked) for up to 2 months, knowing the pasta may soften slightly; I thaw it in the fridge overnight before baking or reheating.

FAQs

Can I use rotisserie chicken?

I do this often to speed things up—I just shred about 3 cups and proceed with the recipe.

How can I make it creamier?

I stir in 2–4 oz of softened cream cheese or a splash of half-and-half along with the soup to make the sauce extra lush.

How do I keep it from getting dry?

I make sure my pasta is just al dente, I don’t skimp on the sauce-to-pasta ratio, and I bake until it’s just bubbling—overbaking can dry it out.

What cheese works best here?

I love sharp cheddar for flavor and melt, but I sometimes blend cheddar with Monterey Jack or pepper jack for extra creaminess and a little heat.

Can I make it ahead?

I assemble it up to a day in advance, cover, refrigerate, and bake when I’m ready. If I’m baking straight from the fridge, I add 5–10 minutes to the baking time.

Conclusion

I love how this casserole layers creamy, cheesy comfort with a lively Southern spice—simple to assemble, flexible to tweak, and always a hit at my table. When I’m craving cozy and bold in one pan, this is exactly what I make.