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.
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.
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!
More Family Favorite Casserole Recipes
Did you make this chicken spaghetti? Be sure to leave a rating and comment below!
Homemade Chicken Spaghetti
This easy chicken and cheese spaghetti recipe combines tender chicken and spaghetti in a quick and delicious cheese sauce.
Prevent 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.
- 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.
Calories: 518 | Carbohydrates: 38gram | Protein: 22gram | Fat: 30gram | Saturated fats: 18gram | Cholesterol: 95mg | Sodium: 606mg | Potassium: 377mg | Fiber: 2gram | Sugar: 3gram | Vitamin A: 970UI | Vitamin C: 18.6mg | Calcium: 425mg | Iron: 2.1mg
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.
Source link
