Chicken Spaghetti

Absolutely dreamy, ultra-creamy, and loaded with cheesy comfort, this Chicken Spaghetti is the weeknight hero you’ll make on repeat. Every twirl delivers tender chicken, sweet peppers, and a sauce so silky it clings to every strand.

It is a must-try because it is fast, family friendly, and bakes up bubbly and golden in under an hour. Perfect for potlucks, cozy Sundays, or any night you need a guaranteed crowd-pleaser.

I grew up on this classic casserole and gave it a fresher twist with real aromatics, a touch of cream cheese, and a gentle kick from green chiles. Same comfort, brighter flavor.

Why You'll Love This Recipe

• Hands-off convenience: Simple stovetop sauce then a quick bake for melty, golden-cheese perfection.
• Creamy without fuss: No roux required. Cream cheese and cheddar create a silky, stable sauce.
• Make-ahead friendly: Assemble earlier in the day and bake when you are ready to eat.
• Kid-approved flavor: Mild heat, balanced savory notes, and a familiar cheesy finish win over picky eaters.

Key Ingredients for Chicken Spaghetti

See recipe card below for full list of measurements, ingredients, and instructions.

Cooked Chicken

The star protein that makes this hearty and satisfying. Rotisserie chicken is a time-saver with great flavor, or use poached or leftover grilled chicken. Shred or dice into bite-size pieces so it distributes evenly. Dark meat stays extra juicy, but breast meat works well too. Turkey or leftover roast chicken are easy swaps with the same creamy, cozy result.

Spaghetti

Classic long pasta gives just the right bite and holds onto the sauce. Break strands in half so they mix smoothly into the casserole. Cook to just shy of al dente since it finishes in the oven. You can substitute linguine or thin spaghetti. For gluten-free, use your favorite sturdy gluten-free spaghetti and reduce oven time a couple of minutes to prevent softening.

Diced Tomatoes with Green Chiles

These add gentle heat, brightness, and a little tang that cuts through the richness. Choose mild for a family-friendly dish or hot if you love spice. If you cannot find them, combine canned diced tomatoes with a teaspoon of minced jalapeño or a pinch of red pepper flakes. Drain only if your brand is very watery, otherwise the juices help the sauce.

Cream Cheese

The secret to a lush, stable sauce without fuss. It melts into the broth and milk for a velvety texture that clings beautifully to pasta. Cut it into small cubes so it melts quickly. You can use Neufchâtel for a lighter option. Mascarpone or a small splash of heavy cream can fill in, though the sauce will be slightly richer and looser.

Sharp Cheddar Cheese

Bold, tangy cheddar brings that classic casserole flavor and a gorgeous bubbly top. Shred it yourself for the smoothest melt. Medium cheddar or a blend with Monterey Jack works well. Avoid pre-shredded bags if possible since anti-caking agents can make sauces grainy.

Instructions for Chicken Spaghetti

See recipe card below for full list of measurements, ingredients, and instructions.

Preheat and Prep the Dish

Heat the oven to 375°F. Lightly grease a 9-by-13 inch baking dish so nothing sticks and cleanup stays easy.

Cook the Spaghetti

Bring a large pot of well-salted water to a boil. Cook the spaghetti until just shy of al dente, 1 to 2 minutes less than package directions. Drain and set aside. Toss with a drizzle of olive oil to prevent clumping if it will sit.

Sauté the Aromatics

In a large skillet or Dutch oven, warm the olive oil over medium heat. Add onion and bell pepper and cook until softened and lightly translucent, about 5 minutes. Stir in the garlic and cook 30 seconds until fragrant. Season with a pinch of salt.

Build the Creamy Sauce

Pour in the diced tomatoes with green chiles and the chicken broth. Stir in cream cheese cubes and cook, stirring, until fully melted and smooth, 2 to 3 minutes. Add half-and-half, smoked paprika, oregano, black pepper, and cayenne if using. Simmer gently for 2 to 3 minutes to thicken slightly. Do not boil after adding dairy to prevent curdling.

Fold in Chicken and Pasta

Add the shredded chicken and drained spaghetti to the skillet. Toss until everything is well coated and the sauce clings to the pasta. Taste and adjust salt as needed.

Cheese and Bake

Transfer the mixture to the prepared baking dish. Sprinkle 1 cup of cheddar evenly over the top, reserving the remainder for finishing. Bake until bubbling around the edges and heated through, 12 to 15 minutes.

Broil for a Golden Top

Scatter the remaining cheddar over the casserole and switch the oven to broil. Broil 1 to 2 minutes until the cheese is spotty golden. Watch closely so it does not burn.

Rest and Garnish

Let the casserole rest for 5 minutes to set. Garnish with chopped parsley and a few cracks of black pepper for freshness and color.

Serve

Scoop generous portions while hot. The sauce will continue to thicken as it cools, so dig in promptly for the creamiest texture.

Recipe Variations

Spicy Jalapeño Kick

Use hot diced tomatoes with green chiles and add a seeded minced jalapeño to the sauté. Finish with pepper jack instead of cheddar for an extra zing.

Veggie-Loaded Spin

Stir in 1 cup of thawed frozen peas and 1 cup of sautéed mushrooms with the chicken. The sweetness of peas and earthiness of mushrooms balance the creamy sauce.

Gluten-Free Friendly

Swap in a sturdy gluten-free spaghetti and cook 1 minute less than package instructions. Bake only 10 to 12 minutes so the pasta keeps its bite.

Stovetop-Only Shortcut

Skip the bake. After coating pasta in sauce, stir in all the cheddar off heat, cover for 2 minutes to melt, then serve for the fastest version.

Classic Casserole Throwback

Prefer the old-school taste. Replace cream cheese and half-and-half with 1 can cream of chicken soup plus 1/2 cup milk. The sauce will be thicker and a bit saltier, so reduce added salt.

Serving Suggestions

Round out your Chicken Spaghetti with a crisp green salad tossed in lemon vinaigrette and a side of garlicky Texas toast or warm buttery garlic bread. Add roasted broccoli or green beans for extra veg. Finish each plate with fresh parsley, black pepper, and a pinch of crushed red pepper if you like heat.

Storage and Reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat individual portions in the microwave with a splash of milk to loosen, 60 to 90 seconds, stirring halfway. For the best texture, reheat in a covered baking dish at 325°F for 15 to 20 minutes. Freeze cooled portions up to 3 months in freezer-safe containers. Thaw overnight in the fridge, then reheat as above. Add a sprinkle of fresh cheese to revive creaminess.

Frequently Asked Questions About Chicken Spaghetti (FAQ)

Q: Can I make Chicken Spaghetti ahead of time
A: Yes. Assemble up to the baking step, cover, and refrigerate for up to 24 hours. Bake covered for 10 minutes, then uncover and continue until hot and bubbly. You may need a few extra minutes since it starts cold.

Q: What pasta shapes work if I do not have spaghetti
A: Linguine, thin spaghetti, or even short shapes like penne or rotini work. If using short pasta, cook to a firm al dente so it holds up in the bake.

Q: How do I keep the sauce from curdling
A: Keep the heat at a gentle simmer after adding dairy and avoid rapid boiling. Cube and soften the cream cheese so it melts smoothly, and add milk or half-and-half gradually.

Q: Can I use raw chicken instead of cooked
A: You can. Dice chicken and sauté in a little oil with salt and pepper until cooked through before starting the sauce. Remove, make the sauce, then return it to the pan.

This is everything you love about comfort food in one bubbly, cheesy dish. It is easy, customizable, and guaranteed to bring the table running. Give it a try, then come back and leave a rating and a comment to share how it went in your kitchen.