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.
This was a fantastic recipe. I didn’t have Parmesan so I just used a pinch of nutritional yeast for the flavor. I used 1% milk and the sauce still turned out great! I will make this again for sure!
This recipe did not disappoint! It was absolutely delicious . I had a quarter small jar of green olives and opened a can of black olives , and sliced 1/2 of them , and added them.
Very good and thank you!
I have been looking for a recipe like this! So cheesy and good! A real comfort food!
This is a keeper made tonight it was perfect . I wanted to try a new recipe from my norm . I used the breast of a rotisserie chicken , added canned mushrooms, diluted heavy cream with milk to make it light and it was delish and with the sauce and rotel it was not too spicy for my nine year old who will push his plate away if too spicy . Thank you
Yay! That is awesome Telisa :) Glad everyone enjoyed it.
Sounds yummy
Great dish.Love serving this up to the family.
Could this be modified for the crockpot
Hi Barb, we have never tried this recipe in the crockpot but would love to hear how it turns out for you!
What can I substitute for light cream? I’ve been to all the grocery stores in my area and I can never find light cream. They only thing I can find is heavy whipping cream.
You can use half and half if you can find it or make your own half and half here. Canned evaporated milk would work as well (although it might change the flavor slightly).
Never had it but sounds good
OH. MY. GOODNESS! I have never made chicken spaghetti before myself, but I have had it many times when others have made it. First, this one interested me because it was with real cheese and cream rather than processed cheeses and soups (which, don’t get me wrong, I do use on occasion myself!). Anyway….literally the best chicken spaghetti I ever tasted!! It is delicious! I doubled the recipe for our large family :)
Looks very delicious
Thanks for a wonderful chicken spaghetti recipe. I sometimes add pimento and some peas and carrots. I also used your Caesar salad side idea, and those wonderful home made croutons for a great meal. If your looking for great ways to prepare the chicken check out her crockpot and poached chicken recepes. Love your site.
I’m so glad you loved this recipe!! I love your addition ideas, thank you for sharing!
Looks absolutely delicious. Will be making very soon. Thank you for sharing.
I used this recipe with the fast sauce. I used the fast sauce mixture with 1/2 cup of chicken broth, cream of mushroom, and 1pound Velveeta. I did not drain Rotel. Did everything else as directed in recipe. Topped it all with Cheddar and baked as directed. It truly is a 5star recipe.
I’m looking forward to making this for my family.
Delicious! I tweaked based on what I had in the house. Equal portions of cheddar and parmesan, added mushrooms. I didn’t realize I was out of diced tomatoes with chili’s so I substituted chunky mild salsa. I also did not have light cream so I used 2%. Definitely beats using a canned soup product in the sauce. My family loved this!!!
I have made this recipe twice now using the Velveeta shortcut and sautéed onions and garlic. Used 2 cans petite diced tomatoes.
My adult nephew and I both enjoy this! It is actually much tastier than I expected. Will make this again and again. Thank you!!
I would love to cook that chicken pls
Super yummy!!! Kids LOVED this and said it’s a “make again” meal. I had to use some substitutes because it’s what I had on hand (half and half for cream, and Colby jack for cheddar cheese).
I used 2 cans of mushroom soup, pico de gailo, chopped garlic, bell pepper, and in the noodles I used pesto. It turned out perfect. Can’t decide on homemade cornbread, or garlic knots to serve along side. Thank you for the recipe and ideas.
That sounds delicious Olivia and like you have a tough decision ahead of you! You may need to make both! :)
Recipes look amazing, I have a large family and am always looking for new cheap and easy meals
SO happy you think so Elizabeth! Thanks!
My kids love this dish so that makes it a winner