This chicken spaghetti is a baked pasta dish with diced tender chicken and zesty tomatoes in a creamy cheese sauce. The perfect comfort food meal to serve a crowd!
When I’m looking for a hearty dinner option, I turn to pasta dishes like jambalaya pasta, chicken primavera, buffalo chicken mac and cheese, chicken parmesan pasta, pizza pasta and this ultra cheesy chicken spaghetti.
Chicken spaghetti is a classic dish that never goes out of style. It’s easy to make, full of flavor, and is perfectly gooey and cheesy. My version features diced cooked chicken and tomatoes in a homemade sauce – no canned soups in this one! This meal can even be assembled earlier in the day, then baked right before you’re ready to eat.
Table of Contents
Chicken Spaghetti Ingredients
To make this recipe, you will need spaghetti, butter, onion, garlic, flour, milk, cheddar cheese, cream cheese, salt, black pepper, cooked chicken breasts, diced tomatoes and parsley.
How Do You Make Chicken Spaghetti?
Boil the spaghetti in a large pot of water until it is tender. Melt the butter. then add the onion and garlic. Stir in the flour to make a roux. Next, whisk the milk into the roux. Bring the mixture to a simmer, and cook until it’s starting to thicken. Stir in cheddar cheese, cream cheese, salt and pepper. Drain the spaghetti, then add the chicken and tomatoes to the pasta. Pour the cheese sauce over the pasta, and stir to combine. Transfer the pasta mixture to a casserole dish and top with more cheese. Bake until the casserole is bubbly and the cheese is melted. Sprinkle with parsley, then serve.
Tips For Chicken Spaghetti
- You can use any type of cooked chicken in this recipe – diced roasted chicken, shredded chicken, leftover chicken or even rotisserie chicken work just fine.
- This pasta can be assembled up to 8 hours before you plan to bake it. Store the covered dish in the fridge, then bake for an additional 10 minutes to compensate for starting with a cold casserole.
- I find that this recipe is not a great candidate for the freezer, as dairy based sauces can separate when thawed.
- This recipe is written using traditional Ro-Tel tomatoes, which have a bit of a kick, but aren’t overly spicy. My kids don’t have any problem at all with this heat level. If you’re looking for a spicier dish, you can use hot Ro-Tel, or alternatively add some diced pickled jalapenos into the mix.
- I recommend using sharp cheddar cheese, as it has the most flavor.
- Serve your casserole with a veggie on the side. I often do sauteed mushrooms and onions, honey glazed carrots, or a salad such as cauliflower salad, waldorf salad or fig salad.
Quick Tip
I recommend using freshly grated cheddar cheese, as the pre-shredded bagged cheese at the grocery store contains anti-caking agents and doesn’t melt as smoothly.
Chicken Spaghetti Variations
This is a basic version of baked spaghetti, but there are so many different ways you can customize it to your tastes.
- Protein: Instead of diced chicken, try ground chicken, ham, turkey, sliced steak or small cooked shrimp.
- Pasta: Spaghetti is traditional, but you can also use linguine, fettuccine, penne or even macaroni.
- Add-Ins: You can add a variety of ingredients to this recipe such as sauteed red peppers or mushrooms, sliced black olives, more roasted green chilies, corn or beans.
- Cheese: Instead of cheddar, try Monterey Jack, pepper jack or even mozzarella.
Recipe FAQs
Chicken spaghetti is made with chicken, tomatoes, spaghetti noodles, cheddar cheese and a creamy sauce.
Leftovers of chicken spaghetti will stay fresh in the fridge in an airtight container for up to 3 days. You can microwave individual servings of pasta in 30 second increments until it is warm.
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Chicken spaghetti is comfort food at its finest, and is perfect for potlucks, parties, or any other occasion where you’re looking to serve a crowd. This dish is hearty enough to stand on its own as a complete meal, but I often add a vegetable on the side such as steamed broccoli or roasted asparagus. However you serve it, this pasta is sure to be a hit!
More Delicious Pasta Recipes
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Chicken Spaghetti
Ingredients
- 16 ounces spaghetti
- 1/4 cup butter
- 1/2 cup onion finely diced
- 1 1/2 teaspoons garlic minced
- 1/4 cup flour
- 3 cups milk
- 4 cups shredded cheddar cheese divided use
- 4 ounces cream cheese cut into 1 inch pieces.
- salt and pepper to taste
- 3 cups cooked chicken diced or shredded
- 10 ounce can Ro-Tel tomatoes with chilies drained
- 2 tablespoons chopped parsley
- cooking spray
Instructions
- Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.
- Cook the spaghetti in a large pot of salted water according to package directions.
- Melt the butter in a large skillet over medium heat. Add the onion and cook for 3-4 minutes or until softened.
- Add the garlic and cook for 30 seconds. Stir in the flour and cook for 1 minute.
- Slowly add the milk to the pan, whisking constantly.
- Bring the milk mixture to a simmer and cook for 3-4 minutes or until just thickened.
- Remove the sauce from the heat, and mix in 2 1/2 cups of cheddar cheese, along with the cream cheese. Stir until cheeses are melted. Season with salt and pepper to taste.
- Drain the spaghetti and return it to the cooking pot. Add the chicken and tomatoes to the pasta.
- Pour the cheese sauce over the pasta and toss to coat evenly.
- Place the pasta mixture into the prepared pan. Sprinkle the remaining 1 1/2 cups of cheddar cheese over the top.
- Bake for 20-25 minutes, until casserole is bubbly and cheese is melted. Sprinkle with parsley, then serve.
Notes
- You can use any type of cooked chicken in this recipe – diced roasted chicken, shredded chicken, leftover chicken or even rotisserie chicken work just fine.
- I recommend using freshly grated cheddar cheese, as the pre-shredded bagged cheese at the grocery store contains anti-caking agents and doesn’t melt as smoothly.
This recipe turned out great! My whole family asked me to make it again!