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Chicken Spaghetti

This Chicken Spaghetti has a creamy 3-cheese blend of cream cheese, cheddar, and mozzarella! Rotel tomatoes give this dish a pop of color and added flavor that pairs perfectly with this creamy cheese sauce. (PLUS: No canned soup!)

Be sure to serve this with a side of my Garlic Bread with Cheese and be sure to try my Chicken Scampi recipe next!

A white plate topped with creamy Chicken Spaghetti topped with red pepper flakes and parsley.

Chicken Spaghetti

If you’re looking for a way to jazz up your next spaghetti dinner, OR possibly looking for a creative way to use up some leftover or rotisserie chicken, you’ve come to the right place.

This creamy, cheesy, chicken spaghetti is so incredibly flavorful, make-ahead and freezer-friendly, and your family will love it.

Take a look at how to make it, read through my pro tips, storage information, and more below.

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

  • Optional: Season chicken with salt, pepper, and Italian seasoning. Sear in olive oil for 5 minutes on each side until golden brown and cooked through. Dice and set aside.  (Leftover or Rotisserie chicken may also be used.)
  • Add butter and sauté onions and garlic. Add flour and cook for 2 minutes. Add chicken broth and milk, a splash at a time, stirring to combine. Let the sauce simmer and reduce while you begin boiling pasta water. 
  • Cook pasta according to package instructions and drain when finished.

Sauteing onions and garlic in butter and adding flour, chicken broth, and milk to make a roux.

  • Add cream cheese to the sauce and stir to combine. Reduce heat, add shredded cheese. Then add Rotel tomatoes, cooked chicken, and drained spaghetti. 

Making chicken spaghetti by adding shredded cheese, spaghetti, and chicken to a casserole dish with cheese sauce.

  • Top with shredded mozzarella cheese and bake at 400° for 15 minutes. Broil at 475° at the end for a few minutes if desired.
  • Sprinkle with red pepper flakes and fresh parsley. Serve with a side of Garlic Bread with Cheese.Chicken Spagetti before and after baking.

Pro Tips

  • This recipe includes instructions for using fresh chicken, but this is a great recipe to make with leftover or rotisserie chicken.
  • Shred your own cheese from a block, it will melt better and give you much creamier results. Bagged shredded cheese contains cellulose which prevents it from melting as well in soups and sauces.
  • Don’t add the cheddar cheese when the base is very hot, or the dairy will separate and the consistency will be grainy. (This is outlined in the instructions as well.)
  • I prefer to use thin spaghetti for this recipe but you can use regular, angel hair, or other types of pasta noodles if that’s all you have.

Make-Ahead Method

  • Assemble the casserole as outlined and place it in a casserole dish. Let it cool first, then cover and refrigerate for up to 2 days.
  • Cover and bake at 350° for 20 minutes. Remove cover and bake for 10-15 more minutes. Broil at 475° for a few minutes at the end if desired.

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Note that the consistency of the sauce won’t be exactly the same when reheated from frozen.

A casserole dish filled with cheesy Chicken Spaghetti with a spoon pulling it up.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

  • A 14-inch oven safe skillet is perfect for this recipe.
  • Box Cheese Grater– Always shred cheese from a block for creamy/melty results. Bagged shredded cheese contains cellulose and prevents it from melting as well in soups/sauces.
  • 9 x 13 baking dish The perfect size for almost any casserole recipe
  • Silicone Spatula– Easy for tossing the chicken as it cooks and for stirring in the sauce ingredients.
  • Measuring spoons I love that these are magnetic. They keep my drawer neat.

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A white plate with cheesy Chicken Spaghetti with a fork on the side.

Chicken Spaghetti

4.98 from 125 ratings
This Chicken Spaghetti has a creamy 3-cheese blend of cream cheese, cheddar, and mozzarella! Rotel tomatoes pair perfectly with this creamy cheese sauce that's made from scratch!

Ingredients

  • 2 small boneless skinless chicken breasts
  • 2 teaspoons Italian Seasoning
  • Salt/Pepper
  • 2 Tablespoons olive oil
  • 4 Tablespoons butter
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 4 Tablespoons flour
  • 1 ½ cups chicken broth
  • ¾ cup milk
  • 4 oz. cream cheese, softened
  • 1 cup cheddar cheese, shredded
  • 10 oz. diced tomatoes & green chilies
  • 8 oz. Thin Spaghetti
  • 1 cup mozzarella cheese, shredded
  • red pepper flakes & chopped parsley, to garnish

Instructions

  • Preheat oven to 400 degrees.

Cook the Chicken (Optional. You may also use cooked chicken.)

  • Slice the chicken in half lengthwise to create 2 thinner slices. Pat dry and season lightly with salt/pepper and Italian seasoning.
  • Heat the olive oil over medium-high heat and sear the chicken on each side for 5-6 minutes. Remove and set aside. Dice into bite-sized pieces once cool enough to handle.

Make the Sauce

  • Reduce heat to medium low. Melt the butter in the same pot and use a silicone spatula to clean the chicken bits from the bottom. This is called “fond” and it gives the sauce a nice flavor.
  • Add the onions and cook until softened, about 4 minutes. Add the garlic and cook for 1 minute.
  • Sprinkle flour over the onions and toss to coat. Cook for 2 minutes, until you can no longer smell flour.
  • Add the chicken broth in splashes to maintain the thickness of the roux. Stir in between each splash. Add the milk next, a little bit at a time. Whisk until combined and smooth.
  • (Now is a good time to start boiling the water for the pasta. Cook it according to package instructions and drain once finished.)
  • Meanwhile, let the sauce simmer and reduce while the pasta water heats up. Add the softened cream cheese and stir continuously until melted and smooth. This is more difficult if the cream cheese is cold.
  • Reduce heat to low and let the base cool a bit. Sprinkle in the shredded cheddar and stir to combine.
  • If you’d like to thin the sauce out at all, add a little bit of the juice from the diced tomatoes, otherwise, drain the juice and add the tomatoes along with the chicken. Stir to combine.
  • Stir in the spaghetti. If you’re not using an oven-safe pot, transfer to a lightly greased 9x13 casserole dish.

Bake

  • Top with mozzarella cheese and bake uncovered for 15 minutes. If desired, broil it for a few minutes at 475 degrees at the end, watch it closely.
  • Remove from the oven. Garnish with red pepper flakes and fresh Parsley. Serve with a side of Garlic Bread with Cheese.

Notes

PRO Tips:
  • You can also use 2 cups of cooked chicken in this recipe, either leftover chicken or rotisserie. The benefit of cooking fresh chicken in the pot is that it transfers more flavor into the sauce.
  • Shred your own cheese from a block, it will melt better and give you much creamier results. Bagged shredded cheese contains cellulose which prevents it from melting as well in soups and sauces.
  • Don't add the cheddar cheese when the base is very hot, or the dairy will separate and the consistency will be grainy. (This is outlined in the instructions as well.)
  • I prefer to use thin spaghetti for this recipe but you can use regular, angel hair, or other types of pasta noodles if that's all you have.

Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Note that the consistency of the sauce won't be exactly the same when reheated from frozen.

The nutrition information provide is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 547kcal, Carbohydrates: 40g, Protein: 25g, Fat: 32g, Saturated Fat: 16g, Trans Fat: 1g, Cholesterol: 103mg, Sodium: 641mg, Potassium: 507mg, Fiber: 2g, Sugar: 5g, Vitamin A: 931IU, Vitamin C: 11mg, Calcium: 332mg, Iron: 2mg
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299 comments on “Chicken Spaghetti”

  1. Hey I’m a professional chef and this is my first time cooking this I’ve had it before then my friend made it and it was amazing I did alter the recipe though I used leg quarters and made a chicken broth from that and I also used heavy cream and cream of mushroom soup it made it so creamy the cheese I used was creamy cheddar jack and I also used vermicelli noodles because those noodles hills sauce better then any noodles but this was a great recipe thanks

  2. I need to make this for our church ladies group of 25, should I quadruple the recipe? Do you put in a 9×12 casserole for the recipe? Thanks!

    • Hi Jane! Yes, if you quadruple the recipe you’ll be in good shape. If you hover over the number of servings at the top of the recipe card in the middle, a slider will appear. You can slide it to the right and the ingredient quantities will automatically adjust. This recipe is baked in a 9×13-inch casserole dish.

  3. I love this recipe and was a big hit with my whole family. Cozy cook rocks!

  4. Just made this and we LOVE it! Thanks for this easy delicious recipe! 

  5. Doubled this to share with my daughter. Soooo good, used rotisserie chicken, had a small amount of mushrooms which I finely diced and added with the onion. Added some parm on the top. Will make this again and again!

    • I’m so glad you enjoyed the Chicken Spaghetti Kathy! Using rotisserie chicken is a great! Thanks so much for the comments and for taking the time to leave a review!💖

  6. This sounds so yummy! We just realized our 3 yo has a sensitivity to tomatoes. Do they make it or break it for this recipe or can I easily take them out to avoid him getting sick?

    • Hi Kayla! I think it would be okay to omit them! You could always add in some sauteed red bell peppers for a little sweetness and added texture but you can otherwise just skip it!

  7. Wrote this recipe down on an index card and keeping forever. One of the best and ultimate comfort foods!

  8. Made for a meeting and they loved it. I used a rotisserie chicken so I added 1/4 teaspoon Italian seasoning to the casserole. I also added a little white pepper and Cajun seasoning. A great comfort food.

    • I am so happy to hear that you enjoyed it Deb, and I love that you added some additional seasoning, sounds delicious! 🙂 Thank you so much for taking the time to leave a review! -Stephanie

  9. I’ve made this twice, it is easy and so good! I love that it’s easy to change just a little to be able to make it gluten free for my husband. I use gluten free flour and gluten free spaghetti. I recommend regular spaghetti and not thin only because thin gluten free falls apart really easy. 

  10. We loved this recipe.  I will definitely make this again!

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