In this easy chicken spaghetti recipe, shredded cooked chicken and spaghetti are smothered in a creamy, cheesy sauce and baked until browned and bubbly.
While the sauce is homemade, I’ve also included a shortcut sauce for busy weeknights!
Here’s Why You’ll Love This Chicken Spaghetti Recipe…
This chicken spaghetti recipe has been a reader favorite for almost 10 years.
- The sauce is made from scratch, but I’ve also included a shortcut sauce for busy days.
- This chicken spaghetti recipe uses simple ingredients that you likely have on hand.
- It’s versatile; use any cheese or pasta.
- This recipe is freezer-friendly – prep it ahead for busy days!
Ingredients for Chicken Spaghetti
Pasta: I use spaghetti noodles, but you can use other varieties of long pasta. Be sure to cook it al dente (firm) so it doesn’t overcook as the casserole bakes.
Chicken: This recipe uses cooked chicken. Shred rotisserie chicken or use up leftovers if you have them. If needed, baked chicken breasts work well too.
Flavor: Onion, garlic, and bell pepper add flavor, while canned diced tomatoes (or Rotel tomatoes) add a bit of freshness.
Chicken Broth: This is the base of the sauce and adds flavor—if using low-sodium broth or stock, add some extra salt.
Cream: Half and half or light cream makes the sauce creamy without being too rich. Replace 1 cup of half and half with ½ cup each heavy cream and milk.
Cheese: Both cheddar cheese and Parmesan add flavor to the cheese sauce. Pre-shredded cheese works well in this recipe.
Variations
- You can replace the cheddar with any cheese you’d like, including Monterey Jack cheese or a shredded mozzarella cheese blend.
- Replace the chicken with leftover turkey or ham. If using ham, reduce the salt in the recipe slightly.
How to Make Chicken Spaghetti
- Cook pasta: Cook the spaghetti and drain.
- Prepare sauce: Prepare the sauce (recipe below).
- Assemble: Combine the spaghetti, chicken, diced tomatoes, and sauce in a greased casserole dish.
- Bake: Top with more cheese and bake until bubbly.
Serving Suggestions
Salad: I love to serve this dish with a fresh salad—either green salad or Caesar salad.
Bread: Bread or garlic bread is great to sop up any bits of sauce and help stretch the meal further.
Leftovers and Meal Prep
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Chicken spaghetti freezes very well and can be frozen before baking for up to 4 months.
- To bake from frozen, cover with aluminum foil to prevent the cheese topping from overcooking and bake at 375°F for about an hour, or until it is piping hot throughout!
More Family Favorite Casserole Recipes
Did you make this Chicken Spaghetti? Be sure to leave a rating and a comment below!
Homemade Chicken Spaghetti
Ingredients
- 8 ounces spaghetti
- 2 cups cooked shredded chicken
- 14 ounces canned diced tomatoes drained or tomatoes with chilies
For the Sauce
- ¼ cup salted butter
- 1 medium yellow onion chopped
- 1 clove garlic minced
- ½ green bell pepper chopped
- ¼ cup all-purpose flour
- 1 teaspoon Italian seasoning
- 1 cup chicken broth
- 1 cup half and half or light cream
- ½ cup Parmesan cheese shredded
- 2 cups sharp cheddar cheese shredded, divided
- ¼ teaspoon salt more to taste
- ¼ teaspoon black pepper more to taste
Instructions
- Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
- Cook the spaghetti al dente in a large pot salted water according to package directions. Drain well, do not rinse.
- Meanwhile, to make the sauce, in a large skillet, melt the butter over medium heat. Add onion, garlic, and bell pepper can cook until tender. Stir in the flour and Italian seasoning and cook for 1-2 minutes.
- Gradually add the broth and half and half, a bit at a time, whisking until smooth after each addition. Bring to a boil and let boil 1 minute or until thick and bubbly.
- Remove from heat and whisk in the Parmesan cheese, 1 cup cheddar cheese, and salt and pepper.
- Combine spaghetti, chicken, cream sauce, and canned tomatoes. Mix well. Spread in baking dish.
- Top with remaining 1 cup of cheddar cheese and bake for 25-30 minutes or until hot and bubbly.
Video
Notes
- Don’t overcook the pasta, it will cook more as it bakes.
- Pre-shredded cheese does work in this recipe but shredding your own makes for a smoother sauce.
- Sharp cheddar adds the best flavor.
- Cook the veggies as directed.
- Add 3⁄4 pound Velveeta cheese, 10oz condensed cream of mushroom soup or cream of chicken soup, and drained tomatoes and cook until melted.
- Skip the salt and add ½ teaspoon each of onion powder, garlic powder, and black pepper.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Chicken, Main Course, Pasta
Cuisine American, Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
So flavourful and delicious definitely a great recipe and loved by all!!
I may this recipe this morning but I used baby pasta shells, jar alfredo sauce, and added the sauteed peppers and onions, chicken and petite diced tomatoes, little bit of salt and some pepper, outstanding! This recipe is definitely a keeper!
This was my first try at chicken spaghetti. This recipe was a home run!
I cooked the chicken breasts in the crock pot, on low, for 6 hours. The meat was esp tender and moist.
I used fire roasted diced tomatoes and the flavor was wonderful.
Next time I’ll add fresh mushrooms when sauteing the onion and pepper.
I’m so glad you loved it Maureen!
Hi Holly,
I just purchased your cookbook via Amazon. I hope this recipe is in the book. This looks amazing. I can’t wait to try it
Hi Paula, we have a delicious baked chicken spaghetti in the cookbook that you will love if you love this recipe!
how do i figure for 8ozs of speghetti and can speghettini be used. Also if it is 2x u need two bake pans?
Yes, if you 2x the recipe I would suggest two pans. If you’re using a 1 pound (or 16 oz) box of spaghetti, you’ll need about half of it.
Years ago my mom would use tomato sauce & paste for the thickness not cream. NO cheese for those who are lactose intolerant or allergic. Nice recipe.
I love and appreciate your site. I’ve waited for YEARS to try the Chicken Spaghetti, finally did last week. I did the full scratch version, it was great. I now want to try the quick version. Add the velveeta & soup, but what do I all leave OUT? The cream & flour for sure. But the broth? The cheddar? The parmesan? The Italian Seasoning? Please help! :-D (I love and appreciate your site!)
Hi Mike, you will skip the sauce ingredients and instead follow the shortcut recipe instructions.
Too much cheese!
I made this as written tonight and was very good. I will be making this again a the whole family enjoyed. The cost to make it was very reasonable. Thank you.
So good!!! Easy and delicious.