Chicken Spaghetti sauce and bowls of chicken, pasta and cheeseHomemade Chicken Spaghetti is an easy, cheesy casserole.

A from-scratch cheese sauce (or a favorite shortcut version) is tossed with chicken and pasta, and bake until bubbly.

Serve this cozy spaghetti casserole with a side of homemade garlic bread and salad for the perfect meal!

close up of Chicken Spaghetti in the dish

A Family Favorite Casserole

This chicken spaghetti recipe is a family favorite and the ultimate comfort food.

  • The sauce can be made from scratch but I’ve included a shortcut sauce for busy days.
  • It uses simple ingredients you likely have on hand.

Ingredients for Chicken Spaghetti

  • Pasta: I use spaghetti noodles, but you can use other varieties of pasta. Be sure to cook it al dente (firm) so it doesn’t overcook as the casserole bakes.
  • Chicken: Use rotisserie chicken or leftovers you can also make baked chicken breasts to enjoy in this recipe.
  • Vegetables: Onion, garlic, and bell pepper add flavor, while canned diced tomatoes (or Rotel) add a bit of freshness.
  • Chicken Broth: This is the base of the sauce, but it also adds flavor—if using low-sodium, you may like to add extra salt.
  • Half and Half: Half and half makes the sauce rich and creamy without being too heavy.
  • Cheese: Both cheddar cheese and Parmesan add flavor to the cheese sauce. Pre-shredded cheese works well in this recipe.

How to Make Chicken Spaghetti

This is an easy chicken spaghetti recipe:

  1. Boil the spaghetti until al dente
  2. Prepare the cream sauce (per the recipe below) and cook until thick and bubbly. Remove from the heat and add in the cheese.
  3. Combine the pasta, chicken, and diced tomatoes in a greased casserole dish.
  4. Top with more cheese and bake until bubbly!
  5. Allow the baked chicken spaghetti to rest for five minutes to help the sauce thicken.
a pot with sauce for chicken spaghetti

Short on Time?

If you’re short on time, this chicken spaghetti recipe can be made with a shortcut sauce.

  • Cook the veggies as directed.
  • Add 3⁄4 pound Velveeta, 10oz condensed cream of mushroom or 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.
plated Chicken Spaghetti with casserole dish in the back full

Leftovers & Meal Prep

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Chicken spaghetti freezes very well and can be frozen before baking for up to four 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!

Freezer Tip

If preparing ahead of time and freezing, line your baking dish with parchment paper. Once frozen, lift the casserole from the baking dish, wrap it tightly with plastic wrap, and freeze. Then, place the frozen block of chicken spaghetti back into the casserole dish when you’re ready to bake it.

More Family Favorite Casserole Recipes

chicken spaghetti in a baking dish
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Homemade Chicken Spaghetti

This easy cheesy Chicken Spaghetti casserole combines tender chicken and spaghetti in a homemade cheese sauce!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
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  • 8 ounces spaghetti cooked
  • 2 cups shredded cooked chicken
  • 14 ounces diced tomatoes drained or tomatoes with chilis

For the Sauce

  • ¼ cup 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 each salt and black pepper more to taste


  • 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, 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 cream, 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 a greased 9×13 dish.
  • Top with remaining 1 cup of cheddar cheese and bake for 25-30 minutes or until hot and bubbly.



  • 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.
4.99 from 681 votes

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

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
Chicken Spaghetti with a title
Chicken Spaghetti from scratch with writing
easy cheesy Chicken Spaghetti with a title
Chicken Spaghetti in the dish and plated with a title


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About the author

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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