Pretzel Topped Cheesy Chicken Spaghetti

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So, you’re probably gonna think I’m a bit strange. 

Pretzel topped spaghetti?

I got a wild hair and decided to top creamy, cheesy, chickeny spaghetti with a big fat layer of salty pretzel. I don’t know why I did it; I was just in one of those moods to be all experimental.

Sometimes these moods work, sometimes not so much.


But this time the crazy, silly idea really, really worked. It’s like the perfect comfort food for a cold ass night (like tonight is gonna be). It eliminates the need for garlic bread, etc. It’s all wrapped up into one pretty little hot dish.

I love this particular pretzel dough recipe; I’ve used it for so many things like this, this and this. Make a batch, which is really easy to whip up, and keep it in your fridge. You’ll love me for it.

I used Muenster cheese, because I think it’s amazing, and it melts so good. Pepper Jack cheese would be good, I’m sure, or Mozzarella, or you could just skip it all together if you’re not a big melty-cheesy fan. I really don’t think those people exist, though. I mean, they can’t for real.

In case you’re wondering, I prefer vermicelli over spaghetti noodles because spaghetti grosses me the hell out. They’re too round and fat and remind me of worms; they’re just so in your face and obtrusive. I’m sorry; please get that out of your mind now and let’s just focus on vermicelli. It’s the daintier, less aggressive version of spaghetti noodles.


I can’t explain myself and all my quirky ways.


Pretzel Topped Cheesy Chicken Spaghetti

Pretzel Topped Cheesy Chicken Spaghetti


  • This Pretzel Dough Recipe
  • 1 can cream of chicken
  • 1 can cream of mushroom
  • 1 cup whole milk
  • 1 tbsp salt
  • 1 tbsp cayenne pepper
  • 1 tbsp coarsely ground pepper
  • 1 lb. vermicelli, cooked according to directions
  • 3/4 lb. boneless, skinless chicken breasts, cooked and shredded
  • 2 cups Muenster cheese, Pepper Jack (or whatever your favorite cheese is), shredded
  • 1 tbsp pimentos (optional, but gives it nice color)
  • Fresh Italian parsley, chopped


  • Make the pretzel dough recipe.
  • Whisk together the soups, milk, salt and peppers in a large mixing bowl.
  • Add the chicken, cheese and pimentos and toss, using tongs, until fully incorporated.
  • Pour into a 9X11 baking dish, or divide into individual ramekins.
  • Top with pretzel dough (stretch it out to fit), brush with egg wash and salt and bake for 30 minutes, or until brown and spaghetti is bubbly.
  • Garnish with parsley.
  • [xyz-ihs snippet="Swoop"]


  • Minnie@thelady8home
    February 19, 2015 at 12:24 AM

    That sounds a superb idea!! Looks so yummy.

  • Erin @ The Spiffy Cookie
    February 17, 2015 at 3:52 PM

    I see nothing strange here. Please carry on.

  • adam j. holland
    February 16, 2015 at 6:25 PM

    Great idea! I don’t understand how you are grossed out by spaghetti (worms) but not vermicelli (smaller worms). 😉

  • Shea
    February 16, 2015 at 6:51 PM

    Adam – Fat worms are gross, skinny ones aren’t. Didn’t you know that??

  • Malia @ Small Town Girl
    February 15, 2015 at 6:43 PM

    Seriously? That sounds so good! Great idea! Wish it was mine 😉 Pinned!

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