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 690 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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Ingredients  

  • 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

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.

Sauce:

  • 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.

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.
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 690 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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Comments

  1. Made this for dinner yesterday. It was a HIT!!! Only thing I changed was instead of plain paprika I added a smidge of smoked paprika. This was so simple to prepare and a breeze to clean up. Can’t believe it was so delicious. Thank you.

  2. I would love to make this recipe but my son doesn’t like tomatoes…what can I use to replace the tomatoes or can I just omit them….?

    1. I have only made this recipe as listed but other readers have left out the tomatoes with good results. If you try making this recipe without the tomatoes I would love to hear how it turns out for you!

  3. You mentioned cream cheese prior to the recipe but it is not listed in the recipe. How much and when is it added? Thx so much!

    1. Hi Claire, we don’t use cream cheese in this recipe instead it gets it’s creaminess from the half and half, parmesan, and sharp cheddar cheese!

  4. It says to preheat oven then it says to “cook” pasta, and veggies… are those cooked in the oven? Or is the pasta boiled and veggies / sauce made on the stove?

    1. Sorry for the confusion Madison, the vegetables are cooked in a pan on the stove while the pasta is boiled.

  5. it wasn’t clear at the end that the cream sauce you were adding to the chicken, tomatoes, and spagetti, was the cream sauce that was made via the chicken broth, cream, and cheddar/parmesean cheeses. So we added in the “cream sauce” of a can of cream of chicken and Velveeta packs per the recipe above for cream sauce to our meal which we didn’t know was already a cream sauce. So we essentially doubled the creaminess. It was very difficult to understand. We thought for sure that we were doing it right while doing it by reading everything over and over again. What made us think it was two seperate things, too, was the fact you didn’t saute garlic with the one cream sauce, just onion and red peppers, and then talked about green peppers in the actual recipe.

  6. Holly, I made this before and it is delish. I used the diced tomatoes before but would like to try with the rotel next. Do I use the 10 oz can of rotel undrained?5 stars

    1. Yes! You can use a can or two in this recipe depending on how tomatoe-y you want it. I would drain or partially drain them to prevent the sauce from getting too runny.

  7. Delicious! We had chicken spaghetti at a friend’s place down in TX last fall and I have been wanting to find a recipe for it….this one was wonderful!!! There are many out there but I wanted to try this version as it didn’t have Velveeta cheese as one of the ingredients. It’s delicious and the whole family loved it, thanks for sharing!5 stars

  8. This was fantastic! Only tweak I did was 1/2 teaspoon of crushed red pepper since we like a little spice. Family loved it5 stars

  9. My husband ordered this at a family diner in Little Rock and loved it. I tried it and loved it too. I had never heard of it before so I found this recipie to make it at home since it came up a few times afterward. I followed the directions exactly- I threw in half a leftover red pepper as well. It has much more flavor than the one from the diner! I used the rotisserie pre-cooked shredded chicken from Costco to save time since it’s moist and tender. I also made the Italian seasonings from scratch as listed here in the recipe. This time the cheddar was pre shredded, but the Parmesan was off the block. I will do both cheeses off the block next time as I found the pre shredded to be a little greasy when baked though it was a top brand. Will make again and again- that’s saying a lot since I’m fussy!!!5 stars

  10. Pretty darn delicious! Had to make a few tiny tweaks based on what I had on hand. Used several baby red and orange bell peppers instead of green and added some finely diced jalapeño to the sauté since the recipe mentioned using the chili tomatoes. Used heavy cream diluted with a little water (1/2 c cream/1/4 c water). Didn’t have quite enough parm and used white cheddar and extra sharp cheddar plus didn’t measure the cheese but eyeballed it and added all to the sauce. Without the cheese on top the exposed spaghetti gets a little crispy which I like. Used plenty of salt and pepper plus garlic powder. Was worried the sauce was too thin and it’d be bland but was really happy with the outcome! I try to not tweak recipes I review but followed as close as I could!5 stars

  11. If I wanted to make this for someone else, after I add all the ingredients to the pan, can this be frozen and reheated for them a few days later?
    How long would cooking be right out of the freezer?

    1. Hi Melissa, this casserole can be frozen before baking. Take it out the day before it’s ready to be enjoyed and thaw in the fridge overnight. Then bake as directed, it might need a couple extra minutes if the casserole dish is cold from the fridge. I hope your friend likes it!

  12. Absolutely delicious!!! The family wanted to try something new so when I found this recipe it was perfect this will definitely be added as a favorite dish.5 stars

  13. Also, is the cream sauce in the actual listing of recipe? The other day I pulled it up and there was a separate link. Today there is not. Thankyou.5 stars

  14. Hi. Did you use parm in shake container or did you use fresh parm fresh parm already shredded in tubs ?5 stars

    1. We used a block of fresh Parmesan and shredded it, but you can use any Parmesan you have on hand or prefer Let us know how this recipe turns out for you!

  15. I’m a southern boy. I’ve been looking for a recipe that tastes like that potluck from my youth. This nails it.

      1. Sorry to hear you are having problems with the recipe card, Echo! If you click ‘print’, you should be able to adjust number of servings.

  16. Very delicious! First time I’ve ever made chicken spaghetti. Really loved the roux for this recipe. I’m not a big fan of creamed soups so this is perfect. I used heavy cream but added a little more chicken broth and grated my own cheese. .