Chicken Spaghetti is a comforting, cheesy casserole that combines tender pieces of chicken with perfectly cooked spaghetti noodles, all smothered in a creamy tomato sauce. It’s a classic dish that brings together simple ingredients like cheese, spaghetti, and chicken in a way that feels like a big, warm hug on a plate.
I love making chicken spaghetti when I want something that feels special but is still super easy to throw together. One of my favorite things about this recipe is how the cheese melts into the sauce, making every bite rich and satisfying without being heavy. It’s always a hit with both kids and grown-ups, and it’s a great way to use up leftover chicken too.
When I serve chicken spaghetti, I usually add a little sprinkle of fresh herbs on top to brighten it up, and it pairs perfectly with a simple green salad or some steamed veggies. This dish is one of those meals that feels like it’s made with love, perfect for cozy family dinners or when you want to bring a little comfort to the table.
Key Ingredients & Substitutions
Chicken: I like using cooked chicken breast for a lean protein option. Rotisserie chicken works great if you want to save time. You can also swap for cooked turkey or even a plant-based chicken substitute if you prefer.
Cream Soups: The cream of mushroom and cream of chicken soups make the sauce creamy and flavorful. If you want a homemade version, use a roux with milk and broth, or try cream of celery soup as a mild alternative.
Diced Tomatoes: Tomatoes with green chilies add a nice gentle kick. You can switch to plain diced tomatoes if you want less heat or use fire-roasted tomatoes for a smoky flavor.
Cheddar Cheese: Sharp cheddar creates a nice cheesy taste and melts well. Mozzarella or Monterey Jack could be good swaps for a milder, creamier melt.
How Can I Make Sure the Spaghetti Doesn’t Get Mushy in the Bake?
One common challenge is avoiding overcooked noodles that become soggy after baking. Here’s how I handle it:
- Cook the spaghetti just till al dente: This means the pasta is still firm to the bite because it will cook more in the oven.
- Drain well: After boiling, let the spaghetti drain thoroughly to avoid adding extra water to the dish.
- Toss spaghetti quickly with sauce: Mix the noodles with the creamy sauce soon after cooking so each strand is coated but not swimming in liquid.
- Don’t add extra liquid: Stick to the recipe liquid amounts to keep the texture right.
- Bake uncovered: This helps any excess moisture evaporate, keeping the top golden and preventing soggy pasta underneath.
Following these steps helped me keep my chicken spaghetti creamy with perfectly cooked noodles every time.
Equipment You’ll Need
- Large pot – to cook the spaghetti until al dente, so it’s firm and not mushy later.
- Skillet or saucepan – for sautéing onions and garlic, and cooking the sauce; I like one with a thick bottom so it heats evenly.
- Mixing bowl – to combine the pasta with the sauce before baking; a large one makes it easier.
- 9×13-inch baking dish – for baking the casserole until bubbly and golden on top.
- Measuring cups and spoons – for precise ingredient amounts, especially seasonings and liquids.
- Colander – to drain the cooked pasta thoroughly so it doesn’t turn soggy.
- Knife and cutting board – for chopping onions and parsley or green onions for garnish.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or ham for a different meaty flavor.
- Add cooked bacon or sausage for extra richness and texture.
- Mix in sautéed mushrooms, bell peppers, or spinach to boost veggies.
- Use pepper jack or Monterey Jack cheese instead of cheddar for a milder or spicier cheesy taste.
Chicken Spaghetti
Ingredients You’ll Need:
- 8 ounces spaghetti
- 2 cups cooked chicken breast, diced or shredded
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (10-ounce) can diced tomatoes with green chilies (or regular diced tomatoes)
- 1 (10.5-ounce) can cream of mushroom soup
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup chicken broth
- 2 cups shredded cheddar cheese (divided)
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon chili powder (optional)
- Salt, to taste
- Fresh parsley or green onion, chopped for garnish
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and cook on the stove, plus 20-25 minutes baking time in the oven. In total, plan for around 40 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Spaghetti:
Boil a large pot of salted water and cook the spaghetti according to the package directions until just al dente (still a little firm). Drain well and set aside.
2. Prepare the Sauce and Chicken Mixture:
In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until soft and translucent, about 3-4 minutes. Add the minced garlic and cook 30 seconds more. Stir in cooked chicken, diced tomatoes with green chilies, cream of mushroom soup, cream of chicken soup, and chicken broth. Mix everything well.
Season with black pepper, paprika, chili powder if you like a little heat, and salt to taste. Let the sauce simmer gently for 5 minutes, stirring occasionally.
Remove the skillet from heat and stir in 1 cup of the shredded cheddar cheese until melted into the sauce.
3. Combine and Bake:
In a large mixing bowl, toss the cooked spaghetti with the chicken and sauce mixture until well coated. Transfer this mixture evenly into a greased 9×13-inch baking dish. Sprinkle the remaining 1 cup of cheddar cheese evenly over the top.
Bake in your preheated oven at 350°F (175°C) for 20-25 minutes, or until the cheese on top looks bubbly and golden brown.
4. Serve and Garnish:
Remove from oven and let the dish rest for a few minutes to set. Sprinkle freshly chopped parsley or green onions on top for a fresh flavor and pretty look before serving.
Enjoy your creamy, cheesy Chicken Spaghetti!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave. Then, cook and shred or dice as directed.
Can I Make Chicken Spaghetti Ahead of Time?
Absolutely! Prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, warm gently in the microwave or oven until heated through.
What Can I Substitute for the Cream Soups?
If you prefer to avoid canned soups, you can make a quick homemade cream sauce by combining a roux (butter and flour) with milk or cream and some chicken broth. This will keep the dish creamy without the cans.
