Chicken and Bacon Spaghetti

Chicken spaghetti was one of those things I loved growing up. It wasn’t something my mom made alot though. I think the first time I tried it was in a cafeteria at school. Of course since then I’ve made it myself, making it much better than what I had in school.

This spaghetti is loaded with chicken, cheese, vegetables, and of course BACON. Yes…I couldn’t help myself, I had to add bacon. And I’m glad I did. I also added chopped spinach, I feel like it’s a great way to get greens into someone’s diet without them noticing it much, especially if you have a picky kid who will never eat greens. They will never notice them in this cheesy dish.

Instead of bacon I’ve also used an andouille sausage, and Cajun seasoned salt, with a pepper jack cheese. That was equally delish as this dish. You can also sub kale for the spinach, or add in some mushrooms. Maybe even add in some peas, the possibilities are endless. Take this recipe and make it your own!!! Enjoy!

Chicken and Bacon Spaghetti


  • 2 cups chopped chicken, cooked
  • 9 slices of bacon
  • 2 tablespoons butter
  • 1/2 medium onion, diced
  • 1 bell pepper, diced
  • 7 oz jar diced pimento
  • 2 cans cream of mushroom
  • 1 can rotel
  • 2 cups spinach, chopped
  • 2 cups chicken broth
  • 1 lb spaghetti
  • 1 teaspoon seasoned salt
  • Salt and pepper to taste
  • 3 cups shredded cheddar cheese

In a skillet cook bacon until crisp. Set aside and crumble.

Drain off bacon grease, add 2 tablespoons of butter. On medium heat cook onion, and bell pepper until soft.

Bring a pot of salted water to boil. Cook spaghetti per package directions until al dente.

In a large bowl add cooked chicken, chopped bacon, soups, rotel, vegetables from skillet, pimento, and spinach. Add 2 cups of chicken broth and seasoned salt. Stir to combine. Add 2 cup cheddar cheese and mix together. Taste and season with salt and pepper to taste.

Pour noodle mixture into baking dish coated with cooking spray.

Top spaghetti mixture with 1 more cup of cheddar cheese. Bake at 375 for 30 minutes. Covering with foil if cheese starts to brown too fast. Uncover last 10 minutes of baking.

One Comment Add yours

  1. mistimaan says:

    Looks tasty 🙂

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