Chicken Spaghetti sauce and bowls of chicken, pasta and cheeseThis homemade Chicken Spaghetti recipe is an all-time favorite.

This easy recipe combines shredded chicken, and spaghetti in creamy, cheesy sauce, all baked to bubbly perfection.

I’ve also included a shortcut sauce for busy weeknights!

casserole dish of Homemade Chicken Spaghetti

Here’s Why This Recipe is a Reader Favorite…

This chicken spaghetti recipe, featured in my new cookbook Everyday Comfort, is a reader favorite.

  • The sauce is delicious and 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

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 tomatoes) add a bit of freshness.
  • Chicken Broth: This is the base of the sauce, but it also adds flavor—if using low-sodium, add extra salt.
  • Half and Half: Half and half make the sauce creamy without being too rich.
  • 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

  1. Cook the spaghetti.
  2. Prepare the sauce (recipe below).
  3. Combine the spaghetti, chicken, diced tomatoes, and sauce in a greased casserole dish.
  4. Top with more cheese and bake until bubbly.

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 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.
plated Chicken Spaghetti with casserole dish in the back full

Leftovers and 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

Did you make this Chicken Spaghetti? Be sure to leave a rating and a comment below!

chicken spaghetti in a baking dish
4.99 from 691 votes↑ Click stars to rate now!
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Homemade Chicken Spaghetti

This easy cheesy Chicken Spaghetti recipe 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.
Hey, It’s okay to… make a shortcut sauce.
  • 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.
4.99 from 691 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
casserole dish of Homemade Chicken Spaghetti with writing
taking Homemade Chicken Spaghetti out of the casserole dish with a title
Homemade Chicken Spaghetti with homemade cheese sauce and a title
Homemade Chicken Spaghetti in the casserole dish and plated with a title


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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Recipe Rating


  1. I made this for dinner last night and my husband had thirds!! It’s really delicious. Only change I made was to leave out most of the tomatoes (my husband isn’t too fond of them) and used a red bell pepper instead of green (because that’s what I had). I also made a crumb topping (instead of the shredded cheddar called for) with melted butter, panko and grated parmesan. The crunchy topping was delicious. I’ll be making this again and again!5 stars

  2. Oh how much I loved and enjoyed this meal.

    I followed recipe as is only cooking my chicken breast in a skillet and chopping up in small pieces afterwards.

    Thank you!!!5 stars

  3. I’ve made this recipe so many times and I love it! The recipe is easy to follow and the fact that it doesn’t contain canned soup is a plus. The taste is homemade goodness. Plus, if you want to bump up the heat a little, add in some pepper flakes or the hot Rotel. For us, we like it with just the regular Rotel. You really can’t go wrong with this recipe. Add in what you want – mushrooms etc. I’ve made it with rigatoni (my favorite) and with spaghetti. I’ve even used heavy cream. I’ve put the Rotel in right after the cream sauce and chicken broth. It doesn’t affect the taste. Just have fun with it! Thank you for sharing it with us!5 stars

  4. in your “notes” you mention additional things you can add.
    are these in lieu of anything or in addition to the recipe??

  5. Oh my GOODNESS! I always love Holly’s recipes but this one is in My Favorites file. I have a hard time leaving a recipe alone. I think of things that I want to add but this only got a little extra garlic (bc we like it so much) and a new Trader Joe’s spice blend that I recently got. It’s called 21 Seasoning Salute. I just sprinkled some on top of the cheese before going in the oven so it could blend with the melting cheese. After his first bite my husband asked, “When are you going to make it again?” He suggested tomorrow! This spaghetti is easy to make and tastes absolutely incredible. Thank you for the excellent recipe Holly!! I’ve made Chicken Spaghetti many times but this is the best recipe I’ve ever used. In My Faves & marked the best ever!5 stars

    1. I’m so glad your family loved this recipe, it’s a long time favorite of ours too!! I have the 21 Seasoning Salute as well, I’ll have to try a sprinkle next time I make it!

      1. The 21 Seasoning is fantastic and it’s NOT loaded with salt. Next time I will mix into ingredients though. Hope you like it in this yummy dish. It’s a great spice blend.5 stars

  6. I can’t wait to try this. It sounds delicious and I love your detailed and clear directions. You make it easy!5 stars

  7. I love looking at your recipes! My living situation right now doesn’t allow me to cook much at all.
    I am just wondering if you will start sending groups of recipes? I really enjoyed those!5 stars

    1. Hi Deb, to have recipes sent directly to your inbox you can sign up here or scroll down to the bottom of the post and you will see a signup box.