Joanna Gaines Chicken Spaghetti Recipe Printable — The Best Creamy Comfort Pasta

By Sarah · Updated March 2026 · ⏱ Prep: 20 min · Cook: 30 min · Serves: 8

If you have ever flipped through Magnolia Table or watched Joanna Gaines cook on TV, you already know she has a gift for turning simple, everyday ingredients into something that feels like a warm hug. Her chicken spaghetti is one of those recipes — the kind that becomes a staple in your home after the very first time you make it.

This guide walks you through everything: the ingredients, the method, tips for making it ahead, and a full printable recipe card at the bottom. Whether you are feeding a weeknight crowd or bringing a dish to a potluck, this is the one recipe you will keep coming back to.

What Is Joanna Gaines Chicken Spaghetti?

At its core, this is a baked pasta casserole — but a very specific one. Joanna’s version features tender shredded chicken, thin spaghetti noodles, and a rich sauce built from Velveeta cheese, cream of mushroom soup, and Rotel diced tomatoes with green chilies. The whole thing gets poured into a baking dish, topped with shredded cheddar, and baked until golden and bubbling.

The result is creamy, hearty, and just a little tangy from the Rotel. It is comfort food in the truest sense — the kind of dish that disappears fast at family dinners.

The recipe gained widespread attention after appearing in Joanna Gaines’ Magnolia Table cookbook, where she described it as a longtime family favorite. Since then, home cooks across the US have shared their own versions, but the original remains hard to beat.

Why This Chicken Spaghetti Recipe Is So Popular

Part of what makes this dish so beloved is how accessible it is. You do not need any special cooking skills or hard-to-find ingredients. Almost everything comes from the pantry or the refrigerator section at any grocery store.

A few reasons home cooks keep making it:

• It feeds a crowd with minimal effort
• It can be assembled the night before and baked the next day
• The flavors — creamy, cheesy, mildly spicy — appeal to both kids and adults
• It reheats beautifully, making leftovers something to look forward to
• The recipe is easy to scale up for larger gatherings

Ingredients for Joanna Gaines Chicken Spaghetti Recipe Printable

Core Ingredients Used in the Recipe

Here is what you will need to make the full dish:

• 2 lbs cooked chicken (rotisserie or boiled), shredded
• 12 oz thin spaghetti
• 1 can (10.5 oz) cream of mushroom soup
• 1 can (10 oz) Rotel diced tomatoes with green chilies
• 8 oz Velveeta cheese, cubed
• 1 cup chicken broth
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 tbsp butter
• Salt and black pepper to taste
• 1 cup shredded cheddar cheese (for topping)

Why These Ingredients Work So Well Together

Each ingredient plays a specific role. The Velveeta melts into a silky, smooth base that coats every strand of pasta. The Rotel adds brightness and a gentle kick that cuts through the richness. The cream of mushroom soup deepens the savory quality of the sauce. And the chicken broth keeps everything moist during baking.

Shredded rotisserie chicken is particularly convenient here — it is already cooked, seasoned, and tender. If you prefer to cook your own chicken, boiling or poaching boneless chicken breasts or thighs works just as well.

Easy Ingredient Substitutions

This recipe is quite flexible. A few swaps worth knowing:

• Cream of chicken soup can replace cream of mushroom if preferred
• Pepper jack or Monterey Jack can replace or supplement the cheddar topping
• Mild Rotel works well for those sensitive to spice; the hot variety adds more heat
• Gluten-free spaghetti can be used for those avoiding gluten — the rest of the recipe stays the same
• For a lighter version, reduced-fat cream soup and part-skim cheddar may be used, though the sauce will be slightly less rich

How to Make Joanna Gaines Chicken Spaghetti

Step by Step Cooking Method

1. Preheat your oven to 350°F. Grease a 9×13 inch baking dish and set aside.
2. Cook the spaghetti in a large pot of salted boiling water until just al dente — firm with a slight bite. Drain well and set aside. Do not overcook at this stage since it will continue to soften in the oven.
3. In a skillet over medium heat, melt the butter. Add the diced onion, bell pepper, and minced garlic. Cook, stirring occasionally, until softened and fragrant — about 5 minutes.
4. In a large mixing bowl, combine the cream of mushroom soup, Rotel tomatoes (with liquid), cubed Velveeta, and chicken broth. Add the sautéed vegetables and shredded chicken. Stir until well combined.
5. Add the cooked spaghetti to the bowl. Toss everything together until the pasta is evenly coated in the sauce. Season with salt and pepper to taste.
6. Pour the mixture into the prepared baking dish, spreading it into an even layer. Scatter the shredded cheddar evenly over the top.
7. Cover tightly with foil and bake for 25 minutes. Remove the foil and bake for an additional 5 to 10 minutes, until the cheese is melted, bubbly, and just beginning to turn golden.
8. Let the casserole rest for 5 minutes before serving. This helps the sauce settle and makes portioning easier.

Quick Preparation Overview

For reference, the full recipe takes about 20 minutes of active prep and 30 to 35 minutes in the oven. Total time is under an hour, making it realistic for busy weeknights. If you use rotisserie chicken, prep time drops to closer to 15 minutes.

Tips for a Creamy and Flavorful Chicken Spaghetti

Choose the Right Chicken

Shredded rotisserie chicken is the easiest option and adds a subtle roasted flavor. If cooking your own, boneless chicken thighs tend to stay more moist and tender than breasts after baking. Regardless of what you use, shred the meat into bite-sized pieces rather than chopping it — shredded chicken holds onto the sauce better.

Cook the Pasta Correctly

Undercooking the spaghetti slightly before baking is important. If the pasta is fully cooked when it goes into the oven, it may turn mushy by the time the casserole is done. Aim for al dente — it should have just a little resistance when you bite into a strand.

Build a Rich and Creamy Sauce

Velveeta is key here. It melts more smoothly than shredded cheese and creates that classic, creamy sauce without any graininess. Cut it into small cubes so it incorporates easily into the warm mixture. If the sauce looks thick before baking, a splash of extra chicken broth can help loosen it up.

Bake Until Golden and Bubbling

Do not rush the final uncovered bake. That last 5 to 10 minutes without the foil is what creates the golden, slightly crispy cheese topping that makes this dish so satisfying. Watch it carefully during this stage to avoid burning.

If you enjoy baked comfort food casseroles, you might also like the

Barefoot Contessa Chicken Divan Recipe — another classic that uses similar pantry staples in a rich, satisfying bake.

Serving Ideas and Delicious Variations

Best Side Dishes to Serve

This casserole is rich and filling, so lighter sides work best alongside it. Consider:

• A crisp green salad with a simple vinaigrette
• Garlic bread or a crusty baguette to scoop up the sauce
• Roasted broccoli or green beans for a vegetable contrast
• Steamed corn on the cob for a casual family dinner

Easy Recipe Variations

Once you have made the original, there are a few directions worth exploring:

• Spicy version: Use hot Rotel and add a pinch of cayenne to the sauce for more heat
• Mexican-inspired: Swap cheddar for a Mexican cheese blend and add a teaspoon of cumin
• Vegetable-loaded: Add sautéed mushrooms, diced celery, or frozen peas to the sauce
• Lightened-up: Use reduced-fat soup and cheese for a less calorie-dense version

Making the Recipe for Gatherings

This recipe doubles well. For a party or potluck, use two 9×13 baking dishes and increase the baking time by about 5 minutes. The casserole travels well when covered tightly with foil and can be reheated on-site at 325°F for 20 to 25 minutes.

Storage, Freezing, and Reheating Tips

How to Store Leftovers in the Refrigerator

Leftovers keep well in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb the sauce as it sits, which actually deepens the flavor. When reheating, a splash of chicken broth or water prevents the pasta from drying out.

How to Freeze Chicken Spaghetti

This dish is an excellent candidate for freezer meals. Assemble the casserole fully but do not bake it. Cover tightly with plastic wrap and then foil, and freeze for up to 3 months. To bake from frozen, thaw overnight in the refrigerator, then bake as directed, adding about 10 to 15 extra minutes to the covered bake time.

Best Way to Reheat the Casserole

The oven is the best option for reheating — it preserves the texture of both the pasta and the cheese topping. Cover with foil and warm at 325°F for 20 to 25 minutes, or until heated through. For individual portions, the microwave works fine at medium power in 90-second intervals.

Looking for more crowd-pleasing dinner recipes? The

Yard House Mac and Cheese Recipe is another ultra-creamy pasta dish that home cooks love for gatherings.

Joanna Gaines Chicken Spaghetti Recipe Printable

Printable Recipe Overview

Recipe: Joanna Gaines Chicken Spaghetti

Prep Time: 20 minutes  |  Cook Time: 30 minutes  |  Total Time: 50 minutes  |  Servings: 8

Ingredients

• 2 lbs cooked chicken, shredded (rotisserie works great)
• 12 oz thin spaghetti
• 1 can (10.5 oz) cream of mushroom soup
• 1 can (10 oz) Rotel diced tomatoes with green chilies
• 8 oz Velveeta cheese, cubed
• 1 cup chicken broth
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 tbsp butter
• Salt and black pepper to taste
• 1 cup shredded cheddar cheese (for topping)

Instructions

• Preheat oven to 350°F. Grease a 9×13 baking dish.
• Cook spaghetti al dente. Drain and set aside.
• Sauté onion, bell pepper, and garlic in butter until soft, about 5 minutes.
• In a large bowl, mix soup, Rotel, Velveeta, and broth. Add chicken and vegetables. Stir well.
• Add spaghetti and toss to coat. Season with salt and pepper.
• Transfer to baking dish. Top with cheddar. Cover with foil.
• Bake covered for 25 minutes. Uncover and bake 5–10 more minutes until bubbly and golden.
• Rest 5 minutes before serving.

Helpful Cooking Notes

• Do not skip the resting time — it helps the sauce thicken slightly
• Use sharp cheddar on top for the best flavor contrast
• A little more chicken broth before baking prevents a dry casserole
• Rotisserie chicken saves time and adds great flavor

Conclusion

Joanna Gaines chicken spaghetti has earned its place as one of the most requested comfort food recipes in American home kitchens — and for good reason. It is straightforward to make, uses pantry staples, and delivers a rich, satisfying result every single time.

Whether you are making it for a weeknight family dinner, a holiday potluck, or a freezer meal, this recipe holds up beautifully. The printable recipe card above makes it easy to keep on hand, and once you have made it a couple of times, you will know it by heart.

Give it a try this week. And if you love it as much as we do, share it with someone who needs a great dinner idea.

Craving more cheesy comfort food? Try the Mission BBQ Mac and Cheese Recipe — rich, smoky, and just as satisfying.

Frequently Asked Questions

Joanna Gaines Chicken Spaghetti Recipe Printable — The Best Creamy Comfort Pasta

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• Author: SOPHIE
• Total Time: 50 minutes
• Yield: 8 servings 1x

Print Recipe

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Description

A creamy baked pasta casserole made with shredded chicken, thin spaghetti, Velveeta cheese, Rotel tomatoes, and a rich savory sauce. This comforting Joanna Gaines chicken spaghetti is easy to prepare, perfect for family dinners, potlucks, and make-ahead meals.

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Ingredients

Scale 1x2x3x

• 2 lbs cooked chicken, shredded
• 12 oz thin spaghetti
• 1 can (10.5 oz) cream of mushroom soup
• 1 can (10 oz) Rotel diced tomatoes with green chilies
• 8 oz Velveeta cheese, cubed
• 1 cup chicken broth
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 tbsp butter
• Salt and black pepper to taste
• 1 cup shredded cheddar cheese

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Instructions

1. Preheat the oven to 350°F and grease a 9×13 inch baking dish.
2. Cook the thin spaghetti in salted boiling water until al dente.
3. Drain the pasta and set it aside.
4. Melt butter in a skillet over medium heat.
5. Add diced onion, bell pepper, and garlic.
6. Sauté until softened and fragrant.
7. In a large bowl combine cream of mushroom soup, Rotel tomatoes, cubed Velveeta, and chicken broth.
8. Add the sautéed vegetables and shredded chicken.
9. Stir until well combined.
10. Add the cooked spaghetti and toss until coated with sauce.
11. Season with salt and black pepper.
12. Transfer mixture to the prepared baking dish.
13. Top with shredded cheddar cheese.
14. Cover with foil and bake for 25 minutes.
15. Remove foil and bake 5 to 10 minutes until cheese is bubbly and lightly golden.
16. Let the casserole rest for 5 minutes before serving.

Notes

Use rotisserie chicken to save time and add flavor. Cook the spaghetti just to al dente so it does not become mushy during baking. If the mixture looks thick before baking, add a splash of extra chicken broth for a creamier result.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 520
• Sugar: 4g
• Sodium: 780mg
• Fat: 26g
• Saturated Fat: 12g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 34g
• Cholesterol: 105mg

Keywords: joanna gaines chicken spaghetti, chicken spaghetti casserole, creamy chicken pasta, baked chicken spaghetti, magnolia table chicken spaghetti