Homemade chicken spaghetti

In this easy chicken spaghetti recipe, shredded cooked chicken and spaghetti are bathed in a creamy, cheesy sauce and baked until golden and bubbly.

Although the sauce is homemade, I have also included a short sauce For busy nights!

the sauce is done from scratchbut I’ve also included an abbreviated sauce for busy days.
This chicken spaghetti recipe uses simple ingredients that you probably have on hand.
It is versatile; use any cheese or pasta.
This recipe can be frozen – make it ahead of time for busy days!

Ingredients for spaghetti with chicken

Pasta: I use spaghetti, but you can use other varieties of long pasta. Be sure to cook it al dente (firm) so it doesn’t overcook while the casserole bakes.
Chicken: This recipe uses cooked chicken. Shred roast chicken or use leftovers if you have them. If necessary, baked chicken breasts also work well.
Flavor: Onion, garlic, and bell pepper add flavor, while diced canned tomatoes (or Rotel tomatoes) add a bit of freshness.
Chicken soup: This is the base of the sauce and adds flavor; If using broth or low-sodium broth, add a little more salt.
Cream: Half and half or light cream makes the sauce creamy without being too rich. Replace 1 cup of half-and-half with ½ cup of heavy cream and milk.
Cheese: Both cheddar and parmesan cheese add flavor to the cheese sauce. Pre-shredded cheese works well in this recipe.

Variations

You can replace the cheddar cheese with any cheese you like, including Monterey Jack cheese or a shredded mozzarella cheese blend.
Replace the chicken with leftover turkey or ham. If using ham, slightly reduce the salt in the recipe.

Ingredients for chicken spaghetti sauce in a pan

How to make chicken spaghetti

Cook the pasta: Cook the spaghetti and drain.
Prepare sauce: Prepare the sauce (recipe below).
Arm: Combine spaghetti, chicken, diced tomatoes, and sauce in a greased saucepan.
Bake: Top with more cheese and bake until bubbly.

If you’re short on time, this chicken spaghetti recipe can be made with a quick sauce.

Cook vegetables as directed.
Add ¾ pound Velveeta cheese, 10 oz condensed cream of mushroom soup or cream of chicken soup, and drained tomatoes and cook until melted.
Omit the salt and add ½ teaspoon each onion powder, garlic powder, and black pepper. You can also add a can of green chilies if you wish.

Plated Chicken Spaghetti with Full Back Casserole

Serving suggestions

Salad: I love serving a fresh salad, whether green or Caesar salad, with this dish.
Bread: Bread or garlic bread are great for soaking up any leftover sauce and helping to lengthen the meal even more.

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 heated through!

If making ahead and freezing, line baking dish with parchment paper and assemble casserole.

Once frozen, lift the parchment paper and casserole dish from the baking dish, wrap tightly with plastic wrap, and freeze. To bake, return the frozen block of chicken spaghetti to the saucepan.

More Family Favorite Casserole Recipes

Did you make this chicken spaghetti? Be sure to leave a rating and comment below!

image from Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

4.99 of 682 votes↑ Click the stars to rate now!
Or to leave a comment, click here!

This easy chicken and cheese spaghetti recipe combines tender chicken and spaghetti in a quick and delicious cheese sauce.

Preparation time 20 minutes

Cooking time 40 minutes

Total time 1 hour

Cooking modePrevent your screen from going dark

Preheat oven to 375°F. Grease a 9×13-inch baking dish.
Cook spaghetti al dente in a large pot with water and salt according to package directions. Drain well, do not rinse.
Meanwhile, to make the sauce, In a large skillet, melt butter over medium heat. Add the onion, garlic and bell pepper and cook until tender. Add the flour and Italian seasoning and cook for 1-2 minutes.
Gradually add the broth and cream, a little at a time, beating until smooth after each addition. Bring to a boil and boil for 1 minute or until thickened and bubbling.
Remove from heat and stir 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 the remaining 1 cup cheddar cheese and bake for 25 to 30 minutes or until hot and bubbly.

Don’t overcook the pasta, it will cook more as it bakes.
Pre-grated cheese works in this recipe, but grating your own makes the sauce smoother.
Sharp cheddar cheese adds the best flavor.

Hey, it’s okay… make a short sauce.

Cook vegetables as directed.

Add ¾ pound Velveeta cheese, 10 oz condensed cream of mushroom soup or cream of chicken soup, and drained tomatoes and cook until melted.

Omit the salt and add ½ teaspoon each onion powder, garlic powder, and black pepper.

Nutrition information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.

Course Casserole, Chicken, Main Course, Pasta

Kitchen American, Italian

© SpendWithPennies.com. The content and photographs are protected by copyright. Sharing this recipe is recommended and appreciated. Copying and/or pasting entire recipes on any social media is strictly prohibited. Please see my photo usage policy here.