This chicken spaghetti is a creamy, cheesy comfort food that is baked until bubbly. It’s an easy casserole that comes together fast, with enough to feed a crowd.
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Holly’s Recipe Highlights
- Flavor: Creamy, cheesy, and cozy with sharp cheddar flavor, tender chicken, and tomatoes that add brightness without overpowering the sauce.
- Recommended Tools: A 9×13 casserole dish and a box grater make prep quick and the sauce extra smooth.
- Prep Tip: Don’t overcook the pasta; it’ll cook more in the oven as the casserole bakes.
- Freezer Meal: This recipe makes a great freezer meal either as individual servings or a whole casserole.
Ingredient Notes
- Chicken: Use cooked chicken (rotisserie chicken) to make this easy. You can also use leftovers or make some shredded chicken.
- Pasta: Any pasta works, but long noodles hold the sauce best.
- Onion/Garlic: Use fresh if possible. In a pinch, swap fresh with 1 teaspoon onion powder and ½ teaspoon garlic powder.
- Rotel: Lightly drain the Rotel tomatoes to avoid a watery bake. For a milder dish, use petite diced tomatoes.
- Bell Pepper: Adds flavor and a little sweetness.
- Cream: Half and half or light cream makes the sauce creamy without being too rich. Milk can be used, but the sauce will be more watery.
- Cheese: Sharp cheddar cheese brings the best flavor. A blend of cheddar and Monterey Jack will make for extra melt.
Variations
- Add-Ins: Add sauteed mushrooms, corn, or stir in some spinach at the end.
- Heat Level: Want to tame the heat? Use plain diced tomatoes and a pinch of paprika instead of chilies.
- Topping: For an extra golden top, sprinkle it with extra Parmesan.
How to Make Chicken Spaghetti
- Cook spaghetti just to al dente and drain.
- Make the homemade sauce and mix in Parmesan and some cheddar.
- Stir in chicken, tomatoes, and spaghetti (full recipe below).
- Spread in a greased dish, top with remaining cheddar, and bake.
Store, Freeze, and Reheat Tips
Store leftovers in an airtight container in the refrigerator for 4 days. It can also be frozen, before or after baking, for 4 months in airtight containers. Thaw overnight in the fridge.
To reheat, microwave with a splash of milk or broth and cover to prevent drying. It can also be reheated in the oven at 350°F, covered until hot, then uncovered briefly to refresh the cheesy top.
Favorite Pasta Casseroles
Did you enjoy this Chicken Spaghetti Recipe? Leave a comment and rating below.
Ingredients
- 8 ounces spaghetti
- 2 cups cooked shredded chicken
- 1 (14 ounce) can canned diced tomatoes with chilies such as Rotel, or petite diced tomatoes, lightly drained
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 shredded Parmesan cheese
- 2 cups shredded sharp cheddar cheese 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 of 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 and 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
- Pasta: Don’t overcook the pasta, it will cook more as it bakes.
- Cheese: Pre-shredded cheese works in this recipe, but shredding your own makes for a smoother sauce. Sharp cheddar adds the best flavor.
- To Make a Shortcut Sauce: Cook the vegetables (onion, garlic, bell pepper) as directed. Add ¾ pound cubed Velveeta cheese, 10 oz condensed cream of mushroom soup or cream of chicken soup, and drained Rotel tomatoes. Stir until melted. Skip the salt and add ½ teaspoon each of onion powder, garlic powder, and black pepper.
- Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 3 months.
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.
looking for for the good recipe
So many delicious recipes on here Ramona, let us know which ones are your favorites!
Yummmmm!
So happy you liked it Jess!
Absolutely delish! I used semi-sun dried and some cherry tomatoes from my garden. Left out the peppers and onions so my old dog could have some. Loved by all!
Aww that’s so sweet of you Mauricesmum! So happy you could all enjoy it, including your dog :)
This recipe never yells too where to add the garlic. Being a seasoned cook of course I put it in with the peppers and onions. Just a note for the inexperienced cook. Was so delicious though.
Thank you for letting me know, I’ve updated the recipe.
Thanks for a recipe that doesn’t have any “Cream of …” soup. Too much salt! We are discovering that we can live without salt – and my husband lost 100 pounds!
So glad you have enjoyed this recipe Carol! Congratulations to your husband on his weight loss and to you on cutting the salt!
My Blue Apron delivery was late so I had to pull dinner together last night with what was in my pantry and refrigerator. With some leftover rotisserie chicken from Costco this meal was a hit! I will give our elderly mothers the leftovers today. I used cream of chicken soup rather than make the sauce from scratch and whole milk instead of light cream. Also used a variety of cheeses (provolone, parmesan, and Grated Mexican Cheese mix) I had available . The Italian spices I used were oregano, marjoram and basil with a few good shakes of red pepper flakes and white pepper. Will definitely make this again. Great way to use leftover chicken.
Those sound like delicious substitutions Mariana! So happy to hear you enjoyed it!
Sooo yummy! I omitted the tomatoes and accidentally left out the Italian seasoning, and it was still great! Will make again!
I am so glad you enjoyed this recipe Shannon!
I wish there were directions fro the sauce.
The directions are in the recipe above.
I just made this a couple of days ago and we love it ! This is a keeper and one I will make again and again. My husband was surprised with ‘chicken spaghetti’ but loved it. Thanks.
Yay! That’s awesome Denise! So glad you both loved it!
What is light cream
Light cream has a lower percentage of fat than heavy or whipping cream but can still be found in the dairy section of most grocery stores. Hope that helps Irma!
Light cream is half and half…I’m trying this tonight.
I made this for dinner last night. My 4 & 6 year olds gobbled it up and my 4 year old said today “mommy, I really like that pasta you made”. My husband and I added a little more Italian seasoning and garlic to ours. It was creamy and delicious.
I am so glad your family enjoyed this recipe Kara!
My husband and I love this dish! he says it’s his new favorite so I’ll obviously be making it again. Thank you!
So glad your family enjoyed the dish Shirley!
Love your recipes.
Thanks Donna!
Can you use canned chicken.
I think fresh is best, but in a pinch I am sure canned would work as well Linda.
Looks delish! Hope to try some recepies
Thanks Frances!
Could ya make this using spaghetti squash instead of pasta to keep it lower carb?
That sounds like a delicious idea Hope!
I would like to have a copy of the pineapple salmon recipe. I couldn’t find any way to copy it. Any chance of printing it so I can use it?
Hi Dixie,
Right above the ingredient list there are two blue boxes, If you click the first one it will print. I hope this helps!
Looks delicousis will be using receipe I have Gout this would be allowed in small portions thank you for new ideas using chicken !!
I hope you love the recipe Melissa!
Looks good.
I hope you love it Shawn!
Looks yummy
Thank you Donna!