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A close-up shot showcases the delicious Spicy Chicken Spaghetti Casserole, baked to golden perfection and ready to be served.

Spicy Chicken Spaghetti Casserole

This Spicy Chicken Spaghetti Casserole combines creamy, cheesy comfort with a satisfying kick of heat. It features flavorful chicken, a blend of spices, and a balance of dairy for a rich and flavorful dish that's perfect for a weeknight dinner or potluck.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound spaghetti
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 jalapeño pepper, seeded and minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional
  • 2 cups cooked chicken, shredded
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 1 1/2 cups shredded cheddar cheese, divided
  • 1/2 cup shredded Monterey Jack cheese
  • Salt to taste
  • Pepper to taste
  • Optional: chopped cilantro, sliced green onions, extra jalapeño slices

Equipment

  • large pot
  • colander
  • large skillet
  • measuring cups and spoons
  • cutting board
  • knife
  • Large bowl
  • 9x13-inch baking dish
  • Oven

Method
 

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cook spaghetti according to package directions. Drain and set aside.
  3. While spaghetti is cooking, heat olive oil in a large skillet over medium heat.
  4. Add onion and cook until softened, about 5 minutes.
  5. Add garlic, bell pepper, and jalapeño pepper to the skillet and cook for another 3-5 minutes, until slightly softened.
  6. Stir in chili powder, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, until fragrant.
  7. Add shredded chicken, cream of chicken soup, and diced tomatoes and green chilies to the skillet. Stir to combine.
  8. In a large bowl, combine cream cheese and sour cream. Mix until smooth.
  9. Add the cooked spaghetti and chicken mixture to the cream cheese mixture. Stir well to combine.
  10. Stir in 1 cup of the cheddar cheese and Monterey Jack cheese.
  11. Pour the mixture into a greased 9x13 inch baking dish.
  12. Top with the remaining 1/2 cup cheddar cheese.
  13. Bake for 20-25 minutes, or until heated through and cheese is melted and bubbly.
  14. Let stand for 5-10 minutes before serving.
  15. Garnish with optional toppings such as chopped cilantro, sliced green onions, or extra jalapeño slices.

Notes

Adjust the amount of jalapeño and cayenne pepper to your preferred spice level. For a richer flavor, use homemade cream of chicken soup. Store leftovers in an airtight container in the refrigerator for up to 3 days. To prevent the casserole from drying out, avoid overbaking.