Chicken Spaghetti is a cozy, comforting dish that brings together tender, shredded chicken with spaghetti noodles all wrapped in a creamy, cheesy sauce. It’s an easy meal that feels like a warm hug on a plate, perfect for any night when you want something satisfying without too much fuss.
I love making this dish because it’s so flexible—you can add a little bit of bell pepper or onion for extra flavor, or keep it simple and let the cheesy chicken mix shine on its own. I always find myself reaching for a big scoop of it because it’s just that good and reminds me of family dinners where everyone asks for seconds.
The best way I enjoy Chicken Spaghetti is fresh out of the oven, with a little extra cheese melted on top. Sometimes I like to pair it with a simple salad or some garlic bread to round out the meal. It’s one of those recipes that feels like home no matter when you make it, and I’m sure once you try it, it’ll become a favorite in your house too!
Key Ingredients & Substitutions for Chicken Spaghetti
Spaghetti: Use regular spaghetti or substitute with gluten-free pasta if needed. Avoid overcooking to keep noodles firm and not mushy.
Cooked Chicken: Rotisserie chicken works great for ease. Leftovers or shredded poached chicken are good options too.
Cream Soups: Cream of mushroom and cream of chicken soups give creaminess. If you prefer homemade, make a simple roux with milk and broth instead.
Cheddar Cheese: Sharp cheddar adds flavor and meltiness. You can swap for Monterey Jack or mozzarella for a milder taste.
Sour Cream: Optional but adds extra creaminess. Plain Greek yogurt can be a healthier substitute.
Diced Tomatoes: Drain well to avoid watery sauce. You can also use diced green chilies for a little kick.
How Do I Get the Creamy Texture Without Watery Spaghetti?
The key is to carefully drain the spaghetti and tomatoes, then combine them gently with the creamy sauce.
- Cook spaghetti until just al dente. Overcooked pasta will soak up too much sauce and become mushy.
- Drain pasta well and toss immediately with the sauce to coat while still warm.
- Drain diced tomatoes to avoid excess liquid watering down the sauce.
- Mix soups and broth until smooth, heating on medium so they’re well combined before adding chicken and cheese.
- Bake with cheese on top just long enough to melt and brown slightly without drying out the dish.
By managing moisture at each step, you’ll get that creamy, comforting texture without a soggy plate. Give it a try, and your pasta will be perfect every time!
Equipment You’ll Need
- Large pot – I like it because it’s perfect for boiling pasta and making the sauce all in one place.
- Skillet or sauté pan – helps cook the onions, garlic, and combine ingredients smoothly.
- 9×13 inch baking dish – provides enough space for baking the spaghetti until bubbling and golden on top.
- Mixing spoon or spatula – for stirring everything together gently without breaking the pasta.
- Colander – makes draining the spaghetti easy and mess-free.
Flavor Variations & Add-Ins
- Swap cooked chicken for cooked turkey or ham for a different meaty flavor.
- Add cooked bacon or sausage bits for extra smoky richness.
- Mix in sautéed peppers or mushrooms to boost veggie flavor and texture.
- Use a mix of cheeses like Monterey Jack or pepper Jack for a variety of melt and spice.
How to Make Chicken Spaghetti
Ingredients You’ll Need:
For the Pasta and Chicken:
- 8 oz spaghetti pasta
- 2 cups cooked chicken, shredded or diced
For the Sauce:
- 1 tbsp olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 can (14.5 oz) diced tomatoes (drained)
- 1 cup chicken broth
- 1/2 cup sour cream (optional)
For Topping and Garnish:
- 2 cups sharp cheddar cheese, shredded
- Salt and black pepper, to taste
- Fresh parsley or cilantro, chopped
How Much Time Will You Need?
Plan for about 15 minutes to prepare and cook the pasta and sauce, plus 20-25 minutes baking time. In total, expect around 40 minutes to enjoy this creamy, cheesy chicken spaghetti dish.
Step-by-Step Instructions:
1. Prepare Your Oven and Pasta:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. Then, cook the spaghetti according to the package instructions until it’s al dente. Drain the pasta and set it aside while you prepare the sauce.
2. Cook the Onions and Garlic:
In a large skillet over medium heat, warm the olive oil or butter. Add the chopped onion and cook until soft and translucent, about 3 to 4 minutes. Next, add the minced garlic and cook for another minute until fragrant.
3. Make the Creamy Chicken Sauce:
Stir in the cream of mushroom soup, cream of chicken soup, drained diced tomatoes, and chicken broth. Mix everything well and heat through until smooth. Then add the cooked chicken, sour cream (if using), and half of the shredded cheddar cheese. Mix to combine. Season with salt and pepper to your liking.
4. Combine Pasta and Sauce:
Place the cooked spaghetti in a large bowl. Pour the creamy chicken sauce over it and toss gently to coat all the pasta evenly.
5. Bake and Serve:
Transfer the spaghetti mixture to your prepared baking dish. Sprinkle the remaining cheddar cheese over the top. Bake for 20-25 minutes until the cheese is melted and bubbly. Remove from the oven and let it cool for a few minutes. Garnish with chopped parsley or cilantro. Serve warm, alongside garlic toast or a fresh salad if you like.
Can I Use Frozen Chicken in This Recipe?
Yes, just be sure to thaw it completely before using. Thaw frozen chicken in the refrigerator overnight or use the defrost setting on your microwave for a quicker option. Pat dry to avoid extra moisture in the dish.
Can I Make Chicken Spaghetti Ahead of Time?
Absolutely! You can prepare the mixture and assemble the dish, then cover and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking directly from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven, adding a splash of chicken broth or water if the sauce has thickened too much.
What Can I Substitute for Cream of Mushroom or Cream of Chicken Soup?
You can make a quick homemade white sauce by combining butter, flour, and milk or broth to achieve a creamy texture. This is a great option if you prefer to avoid canned soups or want a fresher taste.
