Spicy Southern Chicken Spaghetti Casserole is a one-dish meal that brings together tender chicken, cooked spaghetti, and a creamy, spicy sauce that warms you up from the inside out. It’s got just the right amount of heat with peppers and seasonings mixed in, making every bite flavorful and comforting. The melted cheese on top adds a nice, gooey finish that everyone loves.
I always think of this casserole as the perfect blend of classic Southern comfort and a little spicy kick to keep things interesting. When I make it, I like to add a bit extra hot sauce for those who want to turn up the heat, and I keep some on the side for anyone who prefers it milder. It’s one of those recipes that’s easy to customize and easy to make ahead of time, so you can relax and enjoy dinner without rushing around the kitchen.
My favorite way to serve this casserole is with a simple green salad or some collard greens on the side to balance out the spice and creamy pasta. It’s also fantastic for family dinners or when you have friends over because it’s filling and satisfying for everyone. I remember making this for a weekend potluck once, and it disappeared so fast—even the picky eaters kept coming back for more!
Key Ingredients & Substitutions
Spaghetti: Regular spaghetti works best here as it holds the sauce well. You can use whole wheat or gluten-free pasta if you want a healthier or gluten-free option. Just adjust cooking time so it’s al dente.
Shredded Chicken: Rotisserie chicken is a great time-saver and adds flavor. If you prefer, you can cook chicken breasts or thighs yourself, then shred them. Leftovers work perfectly too!
Cheeses: Sharp cheddar brings bold flavor while Monterey Jack adds creaminess. You can swap Monterey Jack for mozzarella if you want a milder taste. For a dairy-free option, try a plant-based cheese.
Spices & Heat: Jalapeño and cayenne pepper give this dish its spicy kick. Adjust the amounts to suit your heat tolerance. For less heat, omit the jalapeño and use milder paprika instead of cayenne.
Cream Cheese & Sour Cream: These create a rich, creamy sauce. You can substitute sour cream with plain Greek yogurt or mayo for a different tang. Make sure cream cheese is softened to mix smoothly.
How Do You Keep the Casserole Creamy and Not Dry?
Keeping the casserole moist and creamy is all about the balance of sauce and pasta. Here’s how:
- Cook pasta al dente: Slightly undercooked pasta will finish cooking in the oven and soak up sauce without getting mushy.
- Use softened cream cheese: It mixes easily with sour cream and broth to create a smooth sauce.
- Include broth: Chicken broth adds moisture and depth of flavor without thinning the sauce too much.
- Don’t overbake: Bake just until the top is bubbly and golden. Overbaking can dry the dish out.
- Let it rest: After baking, let the casserole sit 5 minutes to let the sauce settle and thicken slightly.
Following these tips helps you enjoy a deliciously creamy and spicy casserole every time!
Equipment You’ll Need
- Large pot – to boil the spaghetti perfectly without sticking.
- Large skillet – for sautéing veggies and spices to unlock flavor fast.
- Mixing bowl – to combine the creamy sauce and pasta evenly.
- 9×13-inch casserole dish – holds the whole meal and bakes evenly.
- Wooden spoon or spatula – great for stirring without scratching your pans.
Flavor Variations & Add-Ins
- Swap chicken for spicy chorizo or smoked sausage for a different protein and deeper smoky flavor.
- Add chopped green chilies or canned jalapeños for extra heat and a tangy punch.
- Mix in sautéed spinach or kale for a pop of green and added nutrients.
- Try pepper jack cheese instead of Monterey Jack to boost the spice and creaminess together.
How to Make Spicy Southern Chicken Spaghetti Casserole
Ingredients You’ll Need:
- 12 oz spaghetti
- 2 cups cooked shredded chicken (rotisserie or poached)
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 1-2 cloves garlic, minced
- 1 small bell pepper, diced (red or green)
- 1 small jalapeño, seeded and minced (adjust to taste)
- ½ tsp smoked paprika
- ½ tsp cayenne pepper (adjust to heat preference)
- ½ tsp black pepper
- 1 tsp salt (divided)
- 1 tsp chili powder
- 8 oz cream cheese, softened
- 1 cup sour cream or mayonnaise
- 1 ½ cups shredded sharp cheddar cheese (plus extra for topping)
- 1 cup shredded Monterey Jack cheese
- ½ cup chicken broth
- 1-2 tsp hot sauce (optional, for extra spice)
- Fresh parsley or cilantro for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 25-30 minutes to bake. Overall, you’ll spend around 40-45 minutes from start to finish, including prepping and resting time. It’s a quick way to get a delicious, hearty casserole on the table!
Step-by-Step Instructions:
1. Prepare Your Oven and Pasta:
Heat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish. Meanwhile, cook the spaghetti according to the package directions until al dente. Drain the pasta well and set it aside.
2. Sauté the Vegetables and Spices:
In a large skillet over medium heat, warm the olive oil. Add the chopped onion, diced bell pepper, minced jalapeño, and garlic. Cook until the veggies soften and onions turn translucent, about 4 to 5 minutes. Stir in the smoked paprika, cayenne pepper, chili powder, black pepper, and half a teaspoon of salt. Let the spices cook for another 1 to 2 minutes until fragrant.
3. Mix the Creamy Sauce:
In a large bowl, whisk together the softened cream cheese, sour cream (or mayo), chicken broth, hot sauce if using, the remaining half teaspoon of salt, and half of the shredded cheddar and Monterey Jack cheeses. Stir until smooth and creamy.
4. Combine the Ingredients:
Add the sautéed vegetables, shredded chicken, and cooked spaghetti into the creamy sauce mixture. Gently fold everything together until evenly combined.
5. Bake the Casserole:
Transfer the mixture to the prepared casserole dish and spread it out evenly. Sprinkle the remaining cheeses on top. Place the dish in the oven and bake uncovered for 25 to 30 minutes. You’ll know it’s ready when the cheese is melted, bubbly, and has a beautiful golden color.
6. Rest and Serve:
Once baked, let the casserole rest for 5 minutes. This helps the flavors settle and the sauce thicken a bit. Before serving, sprinkle with fresh parsley or cilantro if you like for a touch of color and freshness. Serve warm and enjoy your spicy Southern comfort meal!
Can I Use Frozen Chicken for This Casserole?
Yes! Just be sure to thaw the chicken completely before shredding and adding it to the dish. Thaw in the fridge overnight or use the defrost setting on your microwave for quicker thawing.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the casserole up to step 7, cover it tightly, and refrigerate for up to 24 hours. When ready to eat, bake it as directed, adding a few extra minutes if baking straight from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. If the casserole seems dry, add a splash of chicken broth or sour cream while reheating.
Can I Adjust the Spice Level?
Definitely! Reduce or omit the jalapeño and cayenne for a milder dish. If you prefer extra heat, add more jalapeño or a dash of your favorite hot sauce before baking.
