Chicken Spaghetti sauce and bowls of chicken, pasta and cheeseHomemade Chicken Spaghetti is one of those easy, cheesy casserole dishes that is definitely one of our favorite comfort foods!

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!

chicken spaghetti in a baking dish

An Easy Casserole

I love this dish because it’s the ultimate comfort food and one that the whole family will agree on.

  • This is a simple, filling, and satisfying chicken spaghetti casserole.
  • There are two options for the creamy cheesy sauce:
    • a homemade from scratch sauce
    • OR a shortcut version for busy nights (both are listed below).
  • Just like a traditional baked spaghetti casserole, you likely have all of the ingredients on hand!
  • Prepping it is easy and even more so if you make it with rotisserie chicken or leftover Oven Baked Chicken Breasts!


CHICKEN: 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 using raw chicken breasts, you can make poached or baked chicken breasts (although I usually have a big batch of crock pot shredded chicken in the freezer for recipes like this).

SPAGHETTI: Use any long pasta you have on hand. Cook it al dente (which means firm so it’s just cooked) as it will cook more in the oven as the spaghetti bakes.

SAUCE:  We love the from-scratch version of the sauce but if you’re really short on time, I’ve included a shortcut version too. Green or red peppers add flavor while cream cheese helps thicken the sauce. Use a sharp cheddar for the best flavor.

How to Make Chicken Spaghetti

This is an easy chicken spaghetti recipe:

  1. Boil the spaghetti until it is al dente
  2. Make the cream sauce (per the recipe below) and cook until thick and bubbly. Add in the cheeses (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 the baked chicken spaghetti to rest for five minutes to help the sauce thicken.

a pot with sauce for chicken spaghetti

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:

  1. Sautee red peppers and onions.
  2. Add in one can of cream of mushroom soup (or cream of chicken soup) and 3/4 pound diced processed cheese (like Velveeta cheese). Heat until melted and creamy.
  3. 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.)
  4. Continue as directed in the recipe by adding bite-sized pieces of chicken.

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.

plated Chicken Spaghetti with casserole dish in the back full


Keep leftovers in airtight containers for up to 4 days.

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 it for up to four months.

Here’s a little trick: Line your dish with parchment paper and let it freeze solid, then transfer it 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 breadsticks or garlic bread, and a cucumber salad or fresh green salad dressed with vinaigrette for some color and crunch.

More Family Favorite Casseroles

chicken spaghetti in a baking dish
4.99 from 561 votes↑ Click stars to rate now!
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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


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


  • 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 for 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 half the cheddar cheese. Mix until smooth and melted. Season with salt 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.



  • Don't overcook the pasta, it'll 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 561 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
plated Chicken Spaghetti with writing
taking a spoonful of Chicken Spaghetti out of the dish with a title
close up of plated Chicken Spaghetti with writing


Chicken Spaghetti in the casserole dish and plated with writing


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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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Recipe Rating


  1. This recipe is amazing! I added Zucchini, peas, carrots, corn, fresh thyme, oregano, and rosemary. It came out incredible!5 stars

  2. I don’t rate recipes very much but I thought I should with this one! I always make as stated with the homemade cream sauce. Always turns out delish! Thanks for a great one!

  3. You mention adding cream cheese when describing the two recipes. which recipe or both and when do you add it? possibly to replace the light cream?

    1. Hi Deborah, you can use cream cheese to create a thicker sauce but adding it in step 2 with the broth.

  4. We loved the chicken spaghetti! I was wondering what to do with two chicken breast and you solved the problem. Great comfort food dish for a Sunday afternoon Football watching day! Thank you so much! Really good !5 stars

  5. Hi Holly, I’m looking forward to making this recipe and I see that you mention cream cheese makes for a thicker sauce. I checked three times and it is not listed in the ingredients or when to add it. What can you tell me? Thx so much. Love your recipes!!

    1. Hi Claire, you can add cream cheese for a thicker sauce in step 2 when stirring in the broth and cream.

  6. I used a half of a poblano instead of the green pepper and tomatoes with green chilies. This had a nice kick. I think it could have used a little more cream and less cheddar to make it slightly more creamy.4 stars

  7. Delicious! I added some zucchini from my garden and used an artisan black peppercorn cheddar that I happened to have on hand. A salad and some homemade sourdough rounded out this cozy and easy meal! And the leftovers are just as delicious!5 stars

  8. My very 1st time making chicken spaghetti & it was a hit I also use your buttermilk biscuits recipe whenever I make them. They are a hit as well also. Next I’ll try your tuna casserole recipe. I’m sure that’ll be a hit as well!!5 stars

  9. After I made the sauce I realized it desperately needed flavor, so I modified the seasonings and added some of my own: 2 tsp of italian seasoning, 1 tsp dried basil, 1 tsp minced onion, 1 tsp garlic powder, 1 tsp chili powder, and 1 tsp of ground mustard. I probably should’ve added an additional teaspoon of ground mustard – it needed more tang. 1 tsp paprika and 1/4 or 1/2 tsp cayenne would also do nicely here.

    Also – just use the whole freaking box of spaghetti. I found myself wishing I had.

  10. I didn’t see the recipe for making the sauce from scratch. I have all the ingredients and don’t even know how to prepare it. Very disappointing

    1. The full recipe can be found by scrolling towards the bottom of the post or by using the jump to recipe button at the top. All instructions on how to prepare the ingredients can be found there.

  11. Delish!!! only change I made was adding some red pepper that I needed to use up. Easy and delish! I’ll be making again and sharing.5 stars

  12. Hi Holly! This looks like a great recipe, but I have a question. What, exactly, is light cream?
    Here in Alberta, Canada, we have whipping cream, or half and half, including a reduced fat version of the hall and half.
    Any suggestions are greatly appreciated! Thanks.

  13. Made this and it’s delicious. I put my own twist on it tho. We love Mexican so I added a can of green chilli peppers and 1 1/2 tbsp of spend with Pennie’s taco seasoning. Yummy. Served it with swp cheese toast and corn on cob.5 stars

  14. An absolute hit with my family! We made a double recipe for leftovers, which were equally delicious the next day!5 stars