Chicken Spaghetti is the ultimate creamy comfort food dinner that brings together tender chicken, perfectly cooked spaghetti, rich cheese sauce, and flavorful tomatoes with green chiles. This easy baked pasta dish is warm, hearty, and perfect for busy weeknights or family gatherings.
Why You’ll Love This Recipe
- Rich, creamy, and cheesy texture
- Perfect make-ahead family dinner
- Easy to customize with vegetables or extra spices
- Great for meal prep and leftovers
- Comforting baked pasta everyone loves
- Simple ingredients with big flavor
Ingredients
Chicken
- 2 chicken breasts, boneless and skinless
- 1 Tbsp olive oil
Pasta
- 1/2 Tbsp salt
- 8 oz spaghetti
Sauce
- 1/4 cup salted butter
- 1 onion, diced
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp Italian seasoning
- 1 cup heavy cream
- 1 can diced tomatoes with green chiles, drained
Toppings
- 1 cup cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
Instructions
- Preheat oven to 375°F.
- Carefully fillet each chicken breast into two thinner cutlets.
- Heat olive oil in a large deep skillet over medium heat.
- Add chicken cutlets and cook until golden brown and fully cooked, about 7–10 minutes total.
- Transfer chicken to a cutting board and let rest.
- Bring a large pot of water to a boil. Add salt and cook spaghetti until tender or al dente. Drain well.
- In the same skillet, melt butter over medium-high heat.
- Add diced onion and minced garlic. Sauté for 3–4 minutes until softened.
- Sprinkle flour into the skillet and stir continuously for 2–3 minutes until lightly golden.
- Slowly whisk in chicken broth until smooth.
- Add salt, black pepper, Italian seasoning, heavy cream, 1/2 cup cheddar cheese, and 1/2 cup mozzarella cheese.
- Stir until melted and creamy.
- Chop the cooked chicken into bite-sized pieces.
- Turn off the heat and add drained tomatoes with green chiles, cooked chicken, and spaghetti.
- Toss everything together until evenly coated.
- Transfer the Chicken Spaghetti mixture into a 9×13-inch casserole dish.
- Top with remaining cheddar and mozzarella cheese.
- Bake for 25 minutes until bubbly and golden.
- Let rest for 5 minutes before serving.
Tips & Tricks
- Use rotisserie chicken for an even quicker meal.
- Add mushrooms, spinach, or bell peppers for extra vegetables.
- Freshly shred cheese for the smoothest sauce.
- Do not overcook the pasta since it continues baking in the oven.
- Add red pepper flakes for a spicy kick.
Details
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Family-Friendly
Notes
- You can substitute penne or fettuccine for spaghetti.
- Monterey Jack cheese works well for extra creaminess.
- For a lighter version, use half-and-half instead of heavy cream.
- Serve with garlic bread or a green salad.
Nutrition
Approximate per serving:
- Calories: 620
- Protein: 36g
- Carbohydrates: 38g
- Fat: 36g
FAQ
Can I make Chicken Spaghetti ahead of time?
Yes. Assemble the casserole up to 24 hours ahead and refrigerate before baking.
Can I freeze Chicken Spaghetti?
Yes. Wrap tightly and freeze for up to 2 months.
What cheese works best in Chicken Spaghetti?
Cheddar and mozzarella create the best creamy and melty texture.
Can I use leftover chicken?
Absolutely. Rotisserie or leftover baked chicken works perfectly.
How do I keep the sauce creamy?
Use freshly shredded cheese and avoid overheating the sauce.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze tightly covered for up to 2 months.
- Reheating: Warm in the oven at 350°F or microwave individual portions until heated through.
Similar Recipes
Easy Chicken Spaghetti
Creamy Chicken Spaghetti baked with cheese and tender chicken.
Ingredients
- Chicken
- 2 chicken breasts boneless and skinless
- 1 Tbsp olive oil
- Pasta
- 1/2 Tbsp salt
- 8 oz spaghetti
- Sauce
- 1/4 cup salted butter
- 1 onion diced
- 2 garlic cloves minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp Italian seasoning
- 1 cup heavy cream
- 1 can diced tomatoes with green chiles drained
- Toppings
- 1 cup cheddar cheese shredded
- 1 cup mozzarella cheese shredded
Instructions
- Preheat oven to 375°F.
- Carefully fillet each chicken breast into two thinner cutlets.
- Heat olive oil in a large deep skillet over medium heat.
- Add chicken cutlets and cook until golden brown and fully cooked, about 7–10 minutes total.
- Transfer chicken to a cutting board and let rest.
- Bring a large pot of water to a boil. Add salt and cook spaghetti until tender or al dente. Drain well.
- In the same skillet, melt butter over medium-high heat.
- Add diced onion and minced garlic. Sauté for 3–4 minutes until softened.
- Sprinkle flour into the skillet and stir continuously for 2–3 minutes until lightly golden.
- Slowly whisk in chicken broth until smooth.
- Add salt, black pepper, Italian seasoning, heavy cream, 1/2 cup cheddar cheese, and 1/2 cup mozzarella cheese.
- Stir until melted and creamy.
- Chop the cooked chicken into bite-sized pieces.
- Turn off the heat and add drained tomatoes with green chiles, cooked chicken, and spaghetti.
- Toss everything together until evenly coated.
- Transfer the Chicken Spaghetti mixture into a 9×13-inch casserole dish.
- Top with remaining cheddar and mozzarella cheese.
- Bake for 25 minutes until bubbly and golden.
- Let rest for 5 minutes before serving.
Notes
- You can substitute penne or fettuccine for spaghetti.
- Monterey Jack cheese works well for extra creaminess.
- For a lighter version, use half-and-half instead of heavy cream.
- Serve with garlic bread or a green salad.
Conclusion
This Chicken Spaghetti recipe is creamy, cheesy, and packed with comforting flavor in every bite. It’s the perfect easy casserole for weeknight dinners, potlucks, and family meals that everyone will request again and again.