Homemade Chicken Spaghetti


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Chicken Spaghetti sauce and bowls of chicken, pasta and cheeseHomemade Chicken Spaghetti is one of those easy, cheesy casserole dishes that will become a family favorite in your house in no time. I know it is in mine! Tender chicken and pasta are tossed in an easy homemade cheese sauce and set to bake until golden and bubbly!

Serve this with a side of homemade garlic bread and a caesar salad for a perfect meal!

Spooning out a serving of Chicken Spaghetti from baking dish

An Easy Casserole

If you like simple, filling and satisfying casseroles, then this chicken spaghetti recipe is for you. Prepping it is easy and even more so if you make it with rotisserie chicken or leftover Oven Baked Chicken Breasts!

Just like a traditional baked spaghetti casserole, the ingredients are basic, and probably staples in your kitchen already. In addition to the chicken, which you need to cook and shred in advance, you just need spaghetti, canned diced tomatoes, broth, cream, and cheeses!

How to Make Chicken Spaghetti

If you are making chicken spaghetti with rotisserie chicken, then there is no need to cook the chicken in advance. Just shred two cups and set aside. If you are cooking from scratch, you can make make Poached Chicken (although I usually have a big batch of crock pot shredded chicken in the freezer for recipes like this).

Then, just follow these simple steps for the best-ever baked chicken spaghetti:

  1. Cook the spaghetti until it is al dente
  2. Make the cream sauce and cook until thick and bubbly. Add in the cheeses (remember to remove the sauce from the heat before adding the cheese).
  3. Stir in the pasta, chicken and tomatoes and place in a greased casserole dish.
  4. Top with more cheese and bake until bubbly!

Allow your baked chicken spaghetti to rest for five minutes to firm up.

Overhead shot of chicken spaghetti sauce, pasta, cheese and chicken

Short Cut Chicken Spaghetti Sauce

Short on time? Make a Short Cut Chicken Spaghetti Recipe! Try it with canned cream of mushroom soup, and a can or two of Rotel tomatoes instead! It will still be tasty and satisfying. Be sure to buy the rotel without lime added!

Here’s a quick and easy shortcut sauce for chicken spaghetti:

  • Sautee peppers and onions.
  • Add in one can of cream of mushroom soup and 3/4 pound diced processed cheese (like Velveeta). Heat until melted and creamy.
  • Season with onion and garlic powders and pepper (the Velveeta and soup have plenty of salt already, so you may not need to add any.)
  • Continue as directed in the recipe.

Now all that’s left is to bake and enjoy!

What to Serve With Spaghetti Casserole: Serve up whatever your favorites to go along with an Easy Lasagna or Cheesy Chicken Casserole are. For us that usually means a fresh green salad (or kale salad) and some dinner rolls or biscuits.

Chicken Spaghetti served on a white plate

Leftovers?

Can You Freeze Chicken Spaghetti? Chicken spaghetti freezes exceptionally well, so go ahead and make it in advance. Once you place it in the casserole dish, you don’t need to bake it first, just freeze for up to four months.

Here’s a little trick: Line your dish with parchment paper and let it freeze solid, then transfer to a large freezer bag. That way you don’t have to tie up your casserole dish for months. The chicken spaghetti is already pre-formed for the dish, so all you have to do is slide it back in when you’re ready to reheat.

You can cook this directly from frozen (but be careful, most glass dishes cannot go from freezer to oven). Cover it in foil to prevent the cheese topping from overcooking. Cook at 375°F for about an hour, or until it is piping hot throughout!

Baked chicken spaghetti is rich and super filling. It doesn’t need many fussy side dishes. I like to serve it with bread sticks or garlic bread, and a cucumber salad or fresh green salad dressed with vinaigrette for some color and crunch.

More Family Favorite Casseroles

Spooning out a serving of Chicken Spaghetti from baking dish
4.98 from 134 votes
Review Recipe

Chicken Spaghetti

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 servings
Author Holly Nilsson
Course Main Course
Cuisine Italian
This easy cheesy Chicken Spaghetti casserole combines tender chicken and spaghetti in a homemade cheese sauce!

Ingredients

  • 8 ounces spaghetti cooked
  • 2 cups chicken shredded
  • 1 onion chopped
  • 1 cloved garlic minced
  • ½ green bell pepper chopped
  • 1 teaspoon Italian seasoning
  • ¼ cup butter
  • ¼ cup flour
  • 1 cup chicken broth
  • ¾ cup light cream
  • 14 ounces diced tomatoes drained or tomatoes with chilis
  • salt and pepper
  • ½ cup parmesan cheese shredded
  • 2 cups sharp cheddar cheese divided

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Instructions

  • Preheat oven to 375°F. Cook spaghetti al dente. Drain well.
  • Cook onion, garlic and bell pepper in butter until tender. Add flour and seasonings. Cook 1-2 minutes. Stir in broth and cream a little bit at a time until smooth. Cook until thick and bubbly. 
  • Remove from heat, add parmesan cheese and 1 cup cheddar. Mix until smooth and melted. Season with season and pepper to taste.
  • Combine spaghetti, chicken, cream sauce and canned tomatoes, mix well. Spread in a greased 9x13 dish.
  • Top with remaining cheddar cheese and bake 25-30 minutes or until hot and bubbly.

Nutrition Information

Calories: 518, Carbohydrates: 38g, Protein: 22g, Fat: 30g, Saturated Fat: 18g, Cholesterol: 95mg, Sodium: 606mg, Potassium: 377mg, Fiber: 2g, Sugar: 3g, Vitamin A: 970IU, Vitamin C: 18.6mg, Calcium: 425mg, Iron: 2.1mg
Keyword baked spaghetti, Chicken

 

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Chicken Spaghetti on a white plate with a title

 

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Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. Loved this recipe. Making it again today. Adding mushrooms and zucchini. Since it has so much cheese in it I’m going to try either panko crumbs on top or maybe crushed potato chips. Cause I like my crunchy stuff.5 stars

  2. Thank you for the great ideas in this recipe. I found it to ‘wet’, so I cooked and added in the rest of the noodles. I used whole wheat noodles, so did that make a difference? I added more cheese, 3 slices of American and a binder and 5bslices of provolone for taste. I liked the idea of a chicken broth based sauce, great idea as I am not if fan of canned soup. Thank you again for the great ideas!4 stars

    1. We have not tried this recipe with whole wheat noodles so I can’t say for sure, but I am glad you enjoyed it still Mary!

    1. Hi Ch, we haven’t tried using canned chicken in this recipe but I think it would work. You just won’t have bigger chunks of chicken, it will be more like chicken flakes. Let us know how it turns out! :)

  3. Love this recipe! Sometimes I will add in additional veggies that I have on hand such as mushroom or red Peppers . I do have a question about the spaghetti: is it 8 ounces dried, Or 8 ounces once Cooked. I have just been eyeballing it. Thanks!5 stars

  4. Made this for my family tonight for dinner – it was great! I love the fact that we make our own roux in this recipe and stay away from the canned soup! I used Fat Free 1/2 & 1/2 as that is what I had on hand and it still turned out yummy and creamy! Thank you for the recipe!

  5. I made your recipe yesterday and it is so good.

    Better today than yesterday.
    I love chicken spaghetti and that was my 1st time to make it.
    Thanks again

  6. Absolutely delicious. The whole family loved it. I do think mine required more liquid and maybe even more diced tomatoes as I used a whole bag of spaghetti instead of measuring. Not sure how you measure spaghetti for family of four?5 stars

  7. This was a fantastic recipe. I didn’t have Parmesan so I just used a pinch of nutritional yeast for the flavor. I used 1% milk and the sauce still turned out great! I will make this again for sure!5 stars

  8. This recipe did not disappoint! It was absolutely delicious . I had a quarter small jar of green olives and opened a can of black olives , and sliced 1/2 of them , and added them.
    Very good and thank you!

  9. This is a keeper made tonight it was perfect . I wanted to try a new recipe from my norm . I used the breast of a rotisserie chicken , added canned mushrooms, diluted heavy cream with milk to make it light and it was delish and with the sauce and rotel it was not too spicy for my nine year old who will push his plate away if too spicy . Thank you

    1. Hi Barb, we have never tried this recipe in the crockpot but would love to hear how it turns out for you!

  10. What can I substitute for light cream? I’ve been to all the grocery stores in my area and I can never find light cream. They only thing I can find is heavy whipping cream.

  11. OH. MY. GOODNESS! I have never made chicken spaghetti before myself, but I have had it many times when others have made it. First, this one interested me because it was with real cheese and cream rather than processed cheeses and soups (which, don’t get me wrong, I do use on occasion myself!). Anyway….literally the best chicken spaghetti I ever tasted!! It is delicious! I doubled the recipe for our large family :)5 stars

  12. Thanks for a wonderful chicken spaghetti recipe. I sometimes add pimento and some peas and carrots. I also used your Caesar salad side idea, and those wonderful home made croutons for a great meal. If your looking for great ways to prepare the chicken check out her crockpot and poached chicken recepes. Love your site.5 stars

  13. I used this recipe with the fast sauce. I used the fast sauce mixture with 1/2 cup of chicken broth, cream of mushroom, and 1pound Velveeta. I did not drain Rotel. Did everything else as directed in recipe. Topped it all with Cheddar and baked as directed. It truly is a 5star recipe.5 stars

  14. Delicious! I tweaked based on what I had in the house. Equal portions of cheddar and parmesan, added mushrooms. I didn’t realize I was out of diced tomatoes with chili’s so I substituted chunky mild salsa. I also did not have light cream so I used 2%. Definitely beats using a canned soup product in the sauce. My family loved this!!!5 stars

  15. I have made this recipe twice now using the Velveeta shortcut and sautéed onions and garlic. Used 2 cans petite diced tomatoes.

    My adult nephew and I both enjoy this! It is actually much tastier than I expected. Will make this again and again. Thank you!!5 stars

  16. Super yummy!!! Kids LOVED this and said it’s a “make again” meal. I had to use some substitutes because it’s what I had on hand (half and half for cream, and Colby jack for cheddar cheese).5 stars

  17. I used 2 cans of mushroom soup, pico de gailo, chopped garlic, bell pepper, and in the noodles I used pesto. It turned out perfect. Can’t decide on homemade cornbread, or garlic knots to serve along side. Thank you for the recipe and ideas.5 stars

  18. Im using the recipe for a class project for my cooking class. it says it serves 6. i have 11 in my class counting the teacher. Would i be bale to double the recipe? and if i did. Would i also double the sauce?5 stars

    1. Hi Eva, if doubling I would double the sauce as well to keep it creamy and delicious! Good luck with your class project!

  19. My favorite go to company recipe. I double the recipe because everyone wants seconds. I assemble it in the morning and refrigerate till time to bake. It reheats beautifully in the microwave if by chance any leftover. Don’t let the simple name fool you it’s 5 stars. Thanks!5 stars

  20. Delicious!! I really like the fact it doesn’t have cream of mushroom soup in it. I used heavy whipping cream because it’s what I had on hand and mild rotel. Really good and easy recipe! Thanks for sharing with us=) Will definitely check out your other recipes!!5 stars

  21. This is SSSSOOOOOOO good! My husband raved about it so much at work the next day that his coworkers asked for the recipe! Thank you so much!

  22. made this tonight…had every ingredient on hand and let me say…WoW! sooo good and pretty simple too. family went back for seconds and a couple of thirds. have 1 little square left over. wish i saw the review abt adding a bit of crushed red pepper. thanks for a great recipe :)5 stars

  23. Delicious!! I made this recipe for the first time to take to our church luncheon and it was a big hit with everyone, including my husband and myself. My neighbor asked for the recipe, she said it was a “keeper”. I plan on making it again soon.
    Can’t wait to look through the rest of your recipes5 stars

  24. Absolutely delish! I used semi-sun dried and some cherry tomatoes from my garden. Left out the peppers and onions so my old dog could have some. Loved by all!5 stars

  25. This recipe never yells too where to add the garlic. Being a seasoned cook of course I put it in with the peppers and onions. Just a note for the inexperienced cook. Was so delicious though.5 stars

  26. Thanks for a recipe that doesn’t have any “Cream of …” soup. Too much salt! We are discovering that we can live without salt – and my husband lost 100 pounds!

    1. So glad you have enjoyed this recipe Carol! Congratulations to your husband on his weight loss and to you on cutting the salt!

  27. My Blue Apron delivery was late so I had to pull dinner together last night with what was in my pantry and refrigerator. With some leftover rotisserie chicken from Costco this meal was a hit! I will give our elderly mothers the leftovers today. I used cream of chicken soup rather than make the sauce from scratch and whole milk instead of light cream. Also used a variety of cheeses (provolone, parmesan, and Grated Mexican Cheese mix) I had available . The Italian spices I used were oregano, marjoram and basil with a few good shakes of red pepper flakes and white pepper. Will definitely make this again. Great way to use leftover chicken.5 stars

  28. Sooo yummy! I omitted the tomatoes and accidentally left out the Italian seasoning, and it was still great! Will make again!5 stars

  29. I just made this a couple of days ago and we love it ! This is a keeper and one I will make again and again. My husband was surprised with ‘chicken spaghetti’ but loved it. Thanks.5 stars

    1. Light cream has a lower percentage of fat than heavy or whipping cream but can still be found in the dairy section of most grocery stores. Hope that helps Irma!

  30. I made this for dinner last night. My 4 & 6 year olds gobbled it up and my 4 year old said today “mommy, I really like that pasta you made”. My husband and I added a little more Italian seasoning and garlic to ours. It was creamy and delicious.5 stars

  31. My husband and I love this dish! he says it’s his new favorite so I’ll obviously be making it again. Thank you!

  32. I would like to have a copy of the pineapple salmon recipe. I couldn’t find any way to copy it. Any chance of printing it so I can use it?

    1. Hi Dixie,
      Right above the ingredient list there are two blue boxes, If you click the first one it will print. I hope this helps!

  33. Looks delicousis will be using receipe I have Gout this would be allowed in small portions thank you for new ideas using chicken !!

  34. I love it when you can switch up a traditional dish with a simple ingredient and come out with perfection like this!5 stars

    1. Thanks Daniela! It was hard to resist long enough to photograph! It really is as delicious as it sounds!

  35. Oooh, yes!! I need some recipes that freeze well. This sounds like a great spaghetti recipe :)5 stars

  36. This sounds so delicious! I’m always looking for ways to spicy up regular ol’ spaghetti while still making some that’s quick and easy. We’ll definitely have to try this!

  37. My child is going to love this! Great idea. Never hear of a spaghetti casserole before. Will swap cheddar for velvet as we don’t fancy the taste of American processed cheese.5 stars

  38. The first time I had chicken spaghetti was when i was dating my husband and I loved it. This looks like a great recipe.5 stars

  39. Love your little trick about the parchment paper!! I can’t even begin to tell you how WONDERFUL this recipe looks! My kids will love this! Printing now so I can make it this week. So glad I found this recipe!!5 stars

  40. This looks like comfort food in a pan! I love having a few great casseroles like this in my back pocket for meal prep because they always reheat so well. This one is ultra-creamy looking!5 stars

  41. This is SO good! Recommend half a cup less cheddar, a little more of the italian seasoning, and more bell peppers. This would honestly probably be just as good with spinach too!5 stars

  42. I could have this all day, every day!! This homemade spaghetti looks perfectly well made with simple flavors and the perfect texture. Thanks for sharing !!5 stars

  43. What an excellent idea adding chicken to a spaghetti casserole dish! I would have never thought of it, but I bet my family would love it! It looks soooo creamy and delicious :P5 stars

    1. I haven’t tried it with Salmon but I can’t see any reason it wouldn’t work. Let us know how it goes!

  44. Wow! This spaghetti dish looks so delicious. It’s everything I love in a dish, creamy, cheesy and flavorful! It looks perfect!5 stars

  45. Ooh this looks so good. And thank you for the tip on how to freeze it! When cooking for two, that means there is always leftovers but I never know how to freeze it easily. Can’t wait to try :)

  46. This definitely looks like a dish that could become a family favourite! Noodles are never a bad idea in my house, we all love them. This looks so comforting and delicious!

  47. Hi Holly, can’t wait to try this recipe, but the instructions don’t say when to add the chicken. I’m assuming when you mix everything together before baking?
    Thanks!