This 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!
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
- 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
- Cook the spaghetti.
- Prepare the sauce (recipe below).
- Combine the spaghetti, chicken, diced tomatoes, and sauce in a greased casserole dish.
- 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.
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
Easy Homemade Lasagna
Easy Tuna Casserole
Chicken Parmesan Casserole
Hamburger Casserole
Homemade Mac and Cheese Casserole
Tater Tot Casserole
Copy Cat Cracker Barrel Hashbrown Casserole Recipe
Baked Spaghetti
Did you make this Chicken Spaghetti? Be sure to leave a rating and a comment below!
Homemade Chicken Spaghetti
This easy cheesy Chicken Spaghetti recipe combines tender chicken and spaghetti in a homemade cheese sauce.
Prep Time 20 minutes minutes
Cook Time 40 minutes minutes
Total Time 1 hour hour
Servings 6 servings
Author Holly Nilsson
Equipment
Ingredients
- 8 ounces spaghetti
- 2 cups shredded cooked chicken
- 14 ounces canned diced tomatoes drained or tomatoes with chilies
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 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 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.
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
© 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.
Categories:
Casseroles, Chicken, Main Dishes, Pasta, Recipes
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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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