Chicken spaghetti is a comforting, flavorful dish that combines tender chicken, spaghetti, and a creamy, cheesy sauce. It’s a crowd-pleaser, perfect for family dinners or potlucks. Here’s a step-by-step recipe to create a delicious chicken spaghetti that will have everyone asking for seconds.
Ingredients
For the main dish:
12 oz (340g) spaghetti
2–3 cups cooked, shredded chicken (rotisserie chicken works great)
2 tablespoons olive oil or butter
1 medium onion, finely chopped
2 cloves garlic, minced
1 bell pepper, diced (any color, optional)
1 can (10.5 oz) condensed cream of chicken soup
1 can (10.5 oz) condensed cream of mushroom soup
1 cup chicken broth
2 cups shredded cheddar cheese (divided)
½ cup grated Parmesan cheese
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried thyme
Salt and black pepper to taste
Optional ingredients for extra flavor:
1 can (10 oz) Rotel diced tomatoes and green chilies, drained
1 cup frozen peas or chopped cooked broccoli
½ cup sour cream or cream cheese for extra creaminess
Toppings:
½ cup panko breadcrumbs mixed with 1 tablespoon melted butter (for crunch)
Fresh parsley or cilantro for garnish
Instructions
Step 1: Prepare the Ingredients
Cook the spaghetti: Bring a large pot of salted water to a boil.
Add the spaghetti and cook until al dente according to package instructions.
Drain and set aside, reserving ½ cup of the pasta water.
Cook or shred the chicken: If you don’t have pre-cooked chicken, cook 2–3 chicken breasts or thighs in boiling water seasoned with salt, pepper, and bay leaves until tender (about 15–20 minutes). Let the chicken cool slightly, then shred it using two forks.
Chop the vegetables: Finely chop the onion, garlic, and bell pepper. If adding extra vegetables like broccoli or peas, prepare them as well.
Step 2: Build the Base
Sauté the aromatics: Heat olive oil or butter in a large skillet or saucepan over medium heat. Add the chopped onion and cook until softened about 3–4 minutes. Stir in the garlic and bell pepper (if using) and cook for another 2 minutes.
Season the base: Add the smoked paprika, garlic powder, onion powder, and thyme. Stir to combine and release the spices’ aroma.
Step 3: Make the Creamy Sauce
Combine soups and broth: Lower the heat and stir in the cream of chicken soup, mushroom soup, and chicken broth. Mix well until smooth.
Incorporate the cheese: Gradually add 1½ cups of shredded cheddar cheese and all of the Parmesan cheese, stirring until melted and fully incorporated. At this stage, stir in sour cream or cream cheese for extra creaminess.
Add optional ingredients: Stir in the drained Rotel tomatoes for a spicy kick and a pop of color. If using peas or broccoli, add them now.
Adjust consistency: If the sauce is too thick, thin it out with reserved pasta water or chicken broth. Season with salt and pepper to taste.
Step 4: Assemble the Dish
Combine pasta and chicken: Add the cooked spaghetti and shredded chicken to the skillet or a large mixing bowl. Toss everything together to coat the spaghetti and chicken evenly with the creamy sauce.
Transfer to a baking dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and pour the mixture into it, spreading it out evenly.
Step 5: Add Toppings
Sprinkle cheese: Top the casserole with the remaining ½ cup of cheddar cheese for a cheesy finish.
Breadcrumb topping (optional): Mix the panko breadcrumbs with melted butter and sprinkle over the cheese layer. This adds a delightful crunch to the dish.
Step 6: Bake the Casserole
Bake covered: Cover the dish with aluminum foil and bake in the preheated oven for 20–25 minutes. This allows the flavors to meld and the dish to heat through.
Broil for a golden top: Remove the foil and broil for an additional 3–5 minutes, or until the top is bubbly and golden brown.
Step 7: Serve and Enjoy
Garnish: Let the casserole cool for about 5 minutes, then garnish with fresh parsley or cilantro for a burst of freshness.
Serve: Dish out hearty portions and enjoy this creamy, cheesy delight!
Creamy Chicken Spaghetti Recipe
Ingredients
- For the main dish:
- 12 oz 340g spaghetti
- 2 –3 cups cooked shredded chicken (rotisserie chicken works great)
- 2 tablespoons olive oil or butter
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 bell pepper diced (any color, optional)
- 1 can 10.5 oz condensed cream of chicken soup
- 1 can 10.5 oz condensed cream of mushroom soup
- 1 cup chicken broth
- 2 cups shredded cheddar cheese divided
- ½ cup grated Parmesan cheese
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- Salt and black pepper to taste
- Optional ingredients for extra flavor:
- 1 can 10 oz Rotel diced tomatoes and green chilies, drained
- 1 cup frozen peas or chopped cooked broccoli
- ½ cup sour cream or cream cheese for extra creaminess
- Toppings:
- ½ cup panko breadcrumbs mixed with 1 tablespoon melted butter for crunch
- Fresh parsley or cilantro for garnish
Instructions
- Step 1: Prepare the Ingredients
- Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions. Drain and set aside, reserving ½ cup of the pasta water.
- Cook or shred the chicken: If you don’t have pre-cooked chicken, cook 2–3 chicken breasts or thighs in boiling water seasoned with salt, pepper, and bay leaves until tender (about 15–20 minutes). Let the chicken cool slightly, then shred it using two forks.
- Chop the vegetables: Finely chop the onion, garlic, and bell pepper. If adding extra vegetables like broccoli or peas, prepare them as well.
- Step 2: Build the Base
- Sauté the aromatics: Heat olive oil or butter in a large skillet or saucepan over medium heat. Add the chopped onion and cook until softened, about 3–4 minutes. Stir in the garlic and bell pepper (if using) and cook for another 2 minutes.
- Season the base: Add the smoked paprika, garlic powder, onion powder, and thyme. Stir to combine and release the spices' aroma.
- Step 3: Make the Creamy Sauce
- Combine soups and broth: Lower the heat and stir in the cream of chicken soup, cream of mushroom soup, and chicken broth. Mix well until smooth.
- Incorporate the cheese: Gradually add 1½ cups of shredded cheddar cheese and all of the Parmesan cheese, stirring until melted and fully incorporated. For extra creaminess, stir in sour cream or cream cheese at this stage.
- Add optional ingredients: Stir in the drained Rotel tomatoes for a spicy kick and a pop of color. If using peas or broccoli, add them now.
- Adjust consistency: If the sauce feels too thick, thin it out with reserved pasta water or additional chicken broth. Season with salt and pepper to taste.
- Step 4: Assemble the Dish
- Combine pasta and chicken: Add the cooked spaghetti and shredded chicken to the skillet or a large mixing bowl. Toss everything together to coat the spaghetti and chicken evenly with the creamy sauce.
- Transfer to a baking dish: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and pour the mixture into it, spreading it out evenly.
- Step 5: Add Toppings
- Sprinkle cheese: Top the casserole with the remaining ½ cup of cheddar cheese for a cheesy finish.
- Breadcrumb topping (optional): Mix the panko breadcrumbs with melted butter and sprinkle over the cheese layer. This adds a delightful crunch to the dish.
- Step 6: Bake the Casserole
- Bake covered: Cover the dish with aluminum foil and bake in the preheated oven for 20–25 minutes. This allows the flavors to meld and the dish to heat through.
- Broil for a golden top: Remove the foil and broil for an additional 3–5 minutes, or until the top is bubbly and golden brown.
- Step 7: Serve and Enjoy
- Garnish: Let the casserole cool for about 5 minutes, then garnish with fresh parsley or cilantro for a burst of freshness.
- Serve: Dish out hearty portions and enjoy this creamy, cheesy delight!
Tips for Success
Use quality cheese: Freshly grated cheese melts better than pre-shredded cheese, which often contains anti-caking agents.
Customize the veggies: Feel free to add mushrooms, zucchini, or any other vegetables your family loves.
Make it ahead: You can assemble the casserole up to a day in advance. Store it covered in the fridge and bake when ready.
Double the recipe: This dish freezes well, so consider making two batches — one for now and one to freeze for later.
Storage and Reheating
Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: Freeze the assembled (but unbaked) casserole for up to 3 months. Thaw overnight in the fridge before baking.
Reheat: Warm in the oven at 350°F (175°C) until heated through, or microwave individual portions for 2–3 minutes.
Why You’ll Love This Recipe
Versatile and customizable: Adjust the ingredients to suit your taste preferences or what you have on hand.
Easy to prepare: This recipe uses simple ingredients and can be made ahead of time.
Perfect for gatherings: It’s a hearty, shareable dish that’s always a hit at potlucks or family dinners.
This creamy chicken spaghetti is a comforting classic that brings everyone together around the table. Whether you’re making it for a busy weeknight dinner or a special occasion, it’s sure to be a favorite in your recipe collection. Enjoy!
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