If you’re looking for a comforting, crowd-pleasing dinner, let me introduce you to Chicken Spaghetti. It’s creamy, cheesy, and just the right kind of cozy. In my Texas kitchen, this recipe has become a weeknight hero—partly because my kids ask for it nonstop, and partly because it’s one of those dishes that practically hugs you from the inside.
I still remember the first time I made Chicken Spaghetti after a long soccer practice day with my little ones—everyone came to the table tired, a little cranky, and then bam! plates were clean, smiles came out, and the house smelled like happiness. That’s the power of this dish.
Table of Contents
Why You’ll Love This Chicken Spaghetti
- It’s hearty, cheesy, and creamy (basically, everything we love about comfort food).
- Easy enough for a weeknight, but delicious enough to serve when friends pop by.
- Family-friendly—kids, picky eaters, and grown-ups all dig in without complaints.
- Made with pantry staples you probably already have.
What Does Chicken Spaghetti Taste Like?
Think of it as the perfect mash-up between creamy mac and cheese and a zesty pasta bake. The cheddar and mozzarella bring that gooey pull we all love, while the Rotel tomatoes add just the right kick without being too spicy. Every forkful has a balance of cheesy comfort and savory chicken goodness.
Ingredients You’ll Need for Chicken Spaghetti
Before we dive in, let’s talk about what makes this Chicken Spaghetti so irresistible. The magic here comes from a few simple pantry staples, paired with creamy, melty cheeses and tender chicken. Nothing fancy or hard to find—you’ll likely have most of this in your kitchen already.
Here’s everything you’ll need:
- Thin Spaghetti (8 oz.) – Regular spaghetti works just fine, but I love using thin spaghetti because it soaks up that creamy sauce perfectly. Think of it as the canvas for all that cheesy goodness.
- Boneless, Skinless Chicken Breasts (2 small) – Fresh chicken breasts keep this dish lean and hearty. If you’re short on time, shredded rotisserie chicken is a handy shortcut that works beautifully.
- Olive Oil (2 tbsp) – Used for searing the chicken until it’s golden and flavorful. A light drizzle goes a long way here.
- Italian Seasoning (2 tsp) – That mix of oregano, basil, and thyme adds instant comfort and depth to the Chicken Spaghetti sauce.
- Salt and Pepper – Always adjust to taste. These basics bring out the flavor in every bite.
- Butter (4 tbsp) – Real butter makes the sauce rich and velvety. Margarine just won’t give you the same result.
- Yellow Onion (1 small, diced) – Onions sautéed in butter add a sweet, savory base that makes the whole kitchen smell amazing.
- Garlic (3 cloves, minced) – Because every cozy pasta dish deserves that garlicky aroma.
- All-Purpose Flour (4 tbsp) – This thickens the sauce and gives it that luscious, homemade texture.
- Chicken Broth (1 ½ cups) – Adds savory depth while keeping the sauce silky smooth. I often use homemade broth—just like in my Homemade Chicken Noodle Soup—but store-bought works too.
- Milk (¾ cup) – Whole milk makes it extra creamy, but 2% will do the trick.
- Cream Cheese (4 oz., softened) – The secret ingredient that makes this Chicken Spaghetti luxuriously creamy. It melts right into the sauce.
- Cheddar Cheese (1 cup, shredded) – Sharp cheddar brings bold, tangy flavor to balance out the creaminess.
- Mozzarella Cheese (1 cup, shredded) – For that glorious cheese pull on top after baking.
- Diced Tomatoes & Green Chilies (10 oz. can, drained) – This is where the zesty flavor comes in. If your family likes things spicier, go with the “hot” variety.
- Red Pepper Flakes (to taste) – Optional, but a pinch adds the perfect gentle heat.
- Fresh Parsley (chopped) – A simple garnish that makes your Chicken Spaghetti look fresh and vibrant right out of the oven.
👉 Chef’s Note: Always shred your own cheese from a block instead of buying pre-shredded. It melts smoother, tastes fresher, and gives your Chicken Spaghetti that restaurant-style finish.
How to Make Chicken Spaghetti
Cooking Chicken Spaghetti is like layering cozy flavors into one big, bubbling casserole of happiness. Follow these steps, and you’ll have a dish that brings your family running to the table.
Step 1: Preheat and Prep
- Start by preheating your oven to 400°F (200°C).
- Grease a 9×13-inch casserole dish if you plan to bake your Chicken Spaghetti in one (trust me, this step makes cleanup so much easier).
Step 2: Cook the Chicken
- Slice each chicken breast lengthwise into two thinner fillets. This helps them cook faster and more evenly.
- Season both sides generously with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken and cook for about 5–6 minutes per side, until golden brown and cooked through.
- Pro Tip: Don’t move the chicken around too much—let it sear for that delicious golden crust.
- Remove from heat, let it rest for a few minutes, then dice into bite-sized pieces.
👉 If you’re really pressed for time, swap in rotisserie chicken. I do this often on busy weeknights, especially when making other comforting dishes like Creamy Italian Ground Chicken Soup.
Step 3: Build the Sauce Base
- Lower the skillet heat to medium-low. Add the butter and let it melt, scraping up those golden brown bits from the chicken—that’s pure flavor!
- Stir in the diced onion and cook for about 4 minutes, until soft and translucent.
- Add the garlic and sauté for another minute, until fragrant.
- Sprinkle the flour over the onions and garlic, stirring to coat evenly. Cook for 2 minutes to remove that raw flour taste.
Step 4: Add the Liquids
- Slowly whisk in the chicken broth, about ½ cup at a time, stirring constantly. This keeps the sauce lump-free.
- Once smooth, whisk in the milk. You should now have a creamy base that’s starting to thicken.
Step 5: Make it Creamy & Cheesy
- Add the softened cream cheese, stirring until it melts completely.
- Slowly mix in the shredded cheddar cheese until it’s melted and silky.
- Pro Tip: Keep the heat low during this stage so your sauce stays smooth and doesn’t break.
Step 6: Cook the Pasta
- While the sauce is thickening, bring a large pot of salted water to a boil.
- Cook the thin spaghetti until just al dente (a minute shy of package directions).
- Remember, the pasta will keep cooking in the oven, so don’t overdo it.
- Drain and set aside.
Step 7: Combine Everything
- Drain the can of diced tomatoes with green chilies. If you like a thinner sauce, save a little of the juice and stir it in.
- Add the diced chicken and drained tomatoes into the cheese sauce. Stir well to coat everything evenly.
- Gently fold in the cooked spaghetti, making sure every strand is coated in that creamy goodness.
Step 8: Bake the Chicken Spaghetti
- Transfer everything into your prepared baking dish (if your skillet isn’t oven-safe).
- Top with shredded mozzarella for that irresistible cheese pull.
- Bake uncovered for 15 minutes at 400°F, until bubbly.
- For an extra golden top, broil for 1–2 minutes at 475°F—but keep a close eye, cheese can go from bubbly to burnt in seconds.
Step 9: Serve & Enjoy
- Remove from the oven, sprinkle with fresh parsley and red pepper flakes for a little heat.
- Pair it with garlic bread or a crisp side salad for a complete meal.
✨ There you go—your Chicken Spaghetti is ready to serve! It’s creamy, zesty, and guaranteed to win over everyone at the dinner table.
Tips and Tricks for Perfect Chicken Spaghetti
- Don’t skip the broil. That golden cheese top? It’s everything.
- Pasta tip: Cook spaghetti just shy of al dente since it will bake more.
- Want it spicier? Use spicy Rotel or add jalapeños.
- Make-ahead win: Assemble the casserole, refrigerate, then bake when ready.
- Freezer-friendly: Wrap tightly, freeze for up to 3 months, and bake straight from frozen (just add 15 extra minutes).
Storage for Chicken Spaghetti
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portions for quick reheats.
- Reheat: Pop in the oven at 350°F or microwave with a splash of milk to bring back creaminess.
FAQs
Can I use rotisserie chicken?
Absolutely! Shred it up and skip the stovetop chicken step.
What if I don’t have cream cheese?
Sour cream or Greek yogurt works in a pinch—just expect a tangier flavor.
Can I make it gluten-free?
Yes, swap the flour for cornstarch and use gluten-free spaghetti.
Conclusion
There you have it—Chicken Spaghetti, the kind of meal that turns even the busiest weeknight into a dinner worth remembering. Creamy, cheesy, and oh-so comforting, it’s one of those recipes you’ll find yourself making again and again. Trust me, once you try it, this dish might just claim permanent residency on your weekly menu.
👉 If you loved this, check out other cozy dinners like my Homemade Chicken Noodle Soup or Creamy Crockpot Chicken Gnocchi Soup.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Chicken Spaghetti Recipe: Creamy, Cheesy, Family Favorite Dinner
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Chicken Spaghetti is a creamy, cheesy delight made with cream cheese, cheddar, and mozzarella. The addition of Rotel tomatoes adds a zesty kick, making it a comforting family favorite.
Ingredients
- 8 oz. thin spaghetti
- 1 small yellow onion, diced
- 2 teaspoons Italian seasoning
- 4 oz. cream cheese, softened
- 10 oz. diced tomatoes & green chilies
- 2 small boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3/4 cup milk
- 3 cloves garlic, minced
- 1 1/2 cups chicken broth
- 1 cup mozzarella cheese, shredded
- 4 tablespoons butter
- 1 cup cheddar cheese, shredded
- 4 tablespoons flour
- Salt and pepper to taste
- Red pepper flakes and fresh parsley, chopped (for garnish)
Instructions
1. Preheat the oven to 400°F (200°C).
2. Slice each chicken breast lengthwise into two thinner pieces and season with salt, pepper, and Italian seasoning.
3. Heat olive oil in a large pan over medium-high heat and sear the chicken for 5–6 minutes per side. Set aside to cool, then dice into bite-sized pieces.
4. Lower the heat to medium-low. In the same pan, melt butter and deglaze by scraping up browned bits.
5. Add diced onions and cook for 4 minutes until softened. Stir in minced garlic and cook for 1 more minute.
6. Sprinkle flour over onions and stir to coat. Cook for 2 minutes to eliminate the raw flour taste.
7. Gradually add chicken broth, stirring between each addition. Slowly whisk in milk until smooth and combined.
8. While sauce simmers, cook spaghetti according to package directions, then drain.
9. Add softened cream cheese to the sauce, stirring until melted and smooth. Let the sauce thicken.
10. Stir in shredded cheddar cheese until incorporated.
11. Drain diced tomatoes and add them along with the diced chicken to the sauce. Mix well.
12. Combine the cooked spaghetti with the sauce until evenly coated.
13. If not using an oven-safe pan, transfer to a greased 9×13-inch casserole dish.
14. Top with shredded mozzarella and bake uncovered for 15 minutes.
15. Optional: Broil for 1–2 minutes at 475°F to brown the cheese, watching closely.
16. Garnish with red pepper flakes and chopped parsley. Serve hot.
Notes
This dish pairs perfectly with garlic bread or a side salad.
For a thinner sauce, reserve and add some juice from the canned tomatoes.
You can substitute the mozzarella and cheddar for other cheeses like Monterey Jack or Colby.
