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 689 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 689 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 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 very good! I made a double batch and substituted the chili tomatoes for fire roasted tomatoes. I also used amish noodles, instead of spaghetti noodles, as this is what was on hand in the pantry. This recipe turned out delicious and my family said that they liked this recipe more than regular spaghetti. I will definitely make again soon and freeze for a special evening.5 stars

    1. To see the video of this recipe Mamokete, you can click the little video button in the header or scroll down under the instructions. I hope this helps!

  2. Your spagetti chicken recipe with cream sauce is very confusing
    You said creamed soup then you say more about broth and light cream,
    So misleading.

    1. There are two sauces, one from scratch and one quick shortcut that uses creamed soup included in the write up for those that are short on time.

  3. Good recipe. I used the quick version of the recipe but used fresh garlic instead of the garlic powder and used sharp cheddar instead of velveta. A bit of Cajun season to give it a bit of heat. Whole family loved!5 stars

  4. Good recipe. I used the quick version of the recipe but used fresh garlic instead of the garlic powder and used sharp cheddar instead of velveta. A bit of Cajun season to give it a bit of heat. Whole family loved!5 stars

    1. I like the spaghetti but it was missing something has anyone ever put a can of cream of mushroom or cream of chicken in it ?4 stars

  5. Haven’t tried this yet but definitely plan to. Just curious, is it ready to serve without baking or it needs to thicken etc? Thanks

    1. It could certainly be eaten before baking, you might like to cook the pasta in the sauce for a few minutes to blend the flavors. During baking the sauce does thicken a little bit, the flavors blend a bit more, and you get a bit flavor from the browning.

  6. We altered this a bit, using an instant pot instead of pan and oven. We cooked the chicken breasts with the tomatoes and veg, then took them out and shredded them. Then we added the flour, cream (used a full cup), and cheeses, and put the chicken back in with cooked macaroni noodles. Could probably have even cooked the noodles in the IP, might try that next time. Great flavor and texture, 5-star comfort food for sure.5 stars

  7. My husband and I really enjoyed this!!! It was simple to make and it was better the next day. I will be making it again!!!5 stars

    1. Hi Celeste, we use cooked shredded chicken for this recipe, but you can use whichever type of cooked chicken you prefer.

  8. Love to make and take to family reunions and to church homecoming. This dish is even better the next day!!!5 stars

  9. Your recipe lists light cream. I’m not familiar with this. Is heavy whipping cream okay to use? Or could I substitute whole milk?

  10. I have always had good luck with your recipes they are always good. I especially like that you have the “jump to recipe” button. So much easier to get to a recipe.

  11. I realise you cater for the USA market. I love to cook and find your recipes of interest, but why so much cheese and even cream? Surely this is unhealthy.

  12. Because the picture looks so much like crabmeat.. I’m drying to do this with lump crabmeat… has anyone tried???5 stars

    1. We have never tried this recipe with crabmeat but we would love to hear how it turns out for you!