Easy Spicy Southern Chicken Spaghetti


All Photos © Christine Elise McCarthy 2013

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I am from Boston.  I had never heard of chicken spaghetti.  My badass boyfriend, Miles, is from Little Rock and, apparently, grew up on it.  It can be a tricky business to attempt to recreate a dish you have never tasted yourself.  And Miles is a finicky eater & likes his stuff the way he likes it.  I repeatedly asked him to describe chicken spaghetti to me but, not a cook himself, he seemed at a loss.  I asked him to get the recipe from his grandmother – but he neglected to & now she is gone – her chicken spaghetti secrets gone along with her.

Still – I persisted.  I badgered him & I researched and, ultimately, it seemed to me that chicken spaghetti was basically a version of Miles’ own “World Famous Cheese Dip” – with chicken & spaghetti added.  I made it the other day & Miles declared it the best he’d ever had!  So – I present it to you now.

One thing, though.  My oven staged a mutiny & refused to stay at the suggested 350 degrees.  It kept mysteriously dropping to under 200.  At that temp, the cheese would never get all melted & bubbly.  The result was that it sat in the oven for twice the 45 minutes I initially planned.  The result was a VERY crunchy top:


I like a crunchy top but the interior was also more dry than I had intended.  Miles ate it happily but the next day, when I reheated some for him, I tossed it in a little newly melted additional Velveeta heated with a bit of milk.  It worked wonders & I recommend this step in reheating yours.  The two photos at the very top show the results directly from the oven & the other shows the reheated portion with extra cheesy sauce.  Also – know this is a VERY easy dish to prepare.  It could be made without the chicken or with some vegan substitute.  If you do this – use a vegetarian soup, too.  It is really all about the cheese & the spice!

And – as a quick aside – look what I got in the mail today!!!  I love me some Pee Wee!





Easy Spicy Southern Chicken Spaghetti

Serves 6-8


1 lb pasta – cooked

1 lb chicken tenders

2 TBS butter

12-16 oz Velveeta (plus extra if you want to add more when you reheat it – see above notes – or if you like a wetter dish use the full 16oz.  Go less for a mac-n-cheese texture – more for an Alfredo kinda thing.)

1 cup milk

1 10 oz can Rotel (tomatoes & chilies)

1 10 oz can cream of chicken soup (or cream of mushroom or cream of celery)

1/2 tsp cumin

2 TBS sriracha or other hot sauce

1 cup Panko or other bread crumbs

1 cup grated cheese (I used a cheddar & mozzarella mix)

S&P to taste

Parsley and/or crushed red pepper as garnish




Cook & drain the pasta.

Spray a grill or frying pan with cooking spray & cook the chicken tenders & then cut them up.


Melt the butter in a deep stock pot sprayed with cooking spray, too.  The cooking spray seemed to make the inevitable browned/burned bits of cheese easier to clean off later.  Add the Velveeta, Rotel, soup, milk, hot sauce & cumin & melt it all together over med-high heat.  Add the chicken.  Toss it with the pasta.  I added about 1 TBS of black pepper here.  You add S&P to taste.

Spray a casserole dish with cooking spray & put the chicken spaghetti in it.  Top with grated cheese & bread crumbs.

Cook at 350 for about 30 minutes or until the cheese is bubbling & the bread crumbs brown a bit.







Garnish with parsley or crushed red pepper or more hot sauce.  Eat it up & promise to join a gym after the new year.  Until then – fuck it!  Melt some more Velveeta in a pan with a bit of milk.  Reheat the leftover chicken spaghetti & toss it with the additional melted cheese.  Shove it your face.  Have some Fireball whiskey, too.  Why not?  You are gonna join the fucking gym in January – so FTW!  And while you get likkered up & gain 40 pounds of Velveeta-induced poundage – look at my recipe for Spicy Extra Crispy Southern Fried Chicken


or my Spicy Southern Fried Cauliflower and Delta Dipping Sauce with Smashed Baked Potatoes and White Gravy and Buffalo Mac & Cheese


and decide to make that shit, too!


141 thoughts on “Easy Spicy Southern Chicken Spaghetti

  1. Pingback: Easy Spicy Southern Chicken Spaghetti – Pinterest Recipes

  2. My 9 & 11 yr old girls love to cook & try new recipes. U should leave out the bad language & be respectful of young readers. It’s not necessary. Will skip your page for sure !!!


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  8. I am so excited to try this, I am actually from El Dorado, Arkansas but live in Hot Springs now so shout out to your boyfriend Miles for introducing you to chicken spaghetti!!! Thanks for sharing the recipe can’t wait to make it!! Woo Pig Sooie!!!


  9. Pingback: Easy Spicy Southern Chicken Spaghetti – Food Recipes

  10. Pingback: Easy Spicy Southern Chicken Spaghetti – Diva Recipes XYZ

  11. Hi there I just clicked the link to follow your blog BECAUSE of the language! You are my kinda girl, real and no nonsense! Now for the spaghetti, I’m a Texas girl and will say you pretty much nailed it. I will say though when I make it, my recipe is almost exactly the same but i boil my chicken tenders (or breasts) in the Rotel with a little bit of cumin. I just feel like it adds a bit of flavor to the chicken and then the natural broth mixes with the Rotel to make it even more yummy! When I take the chicken out to shred it, I just pour the soup and Velveeta in the same pan to mix with all that goodness. I thought I’d throw that out there in case you wanted to try it. Looking forward to future posts and recipes!


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  15. Just found your recipe and yes will be happy to try it.
    But MY why such language and we don’t have to read it enough in this world of ours
    show respect and see what you can do about it. See you in the next e-mail.


  16. Have made this so many times! As Little Rock girl with no filter, you not only nailed the recipe, but all your comment replies as well. Thank you for being authentic, unapologetic, and gorgeous!


  17. I am re-discovering this recipe after many years. I made it a thousand times in the 80’s when I lived in Texas. Thank you for posting it so that I can enjoy it again. I am 54 years old, and also am baffled when people think I give a single shit about what they think about me. It’s comical, really. Find your own life. Stop bothering yourself with mine. I got this.


  18. How sad why do you have to talk like that, the recipe looks great but I don’t care for the language, God bless you I hope you have a wonderful day!


  19. Ok, so I don’t usually read the back story on the recipes, just go straight to the recipe. However, I had to go back and read yours just to see what all the fuss was about. I must say, I was a bit disappointed. I was really expecting something bad. 🤣

    On the important part, the entire family loved the dish, even the picky 4 yo. Thanks!


  20. Your language does not offend me. People are too sensitive! Awesome recipe, I will be trying it tonight, it’s quite similar to the one I use but looks better lol


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