I love this Chicken Spaghetti because it delivers big flavor with simple, familiar ingredients. I get a velvety, cheesy sauce without needing any canned soups, and baking it at the end gives me that irresistible golden, bubbly top. It’s the kind of dish I enjoy serving to friends or family because it feels special but comes together with very little fuss.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Pasta ½ Tbsp salt (for the pasta water, $0.04) 8 oz spaghetti (uncooked, $0.62)
Sauce ¼ cup salted butter ($0.52) 1 onion (diced, $0.32) 2 garlic cloves (minced, $0.16) ¼ cup all-purpose flour ($0.06) 2 cups chicken broth ($0.34 *) ½ tsp salt ($0.02) ¼ tsp black pepper (freshly cracked, $0.02) ½ tsp Italian seasoning ($0.05) 1 cup heavy cream ($1.36) 1 10oz. can diced tomatoes with green chiles (drained, (Rotel) $1.00 ***)
Toppings 1 cup cheddar cheese (shredded, (divided) $1.24 **) 1 cup mozzarella cheese (shredded, (divided) $1.24 **)
Directions
I preheat the oven to 375°F, then fillet the chicken breasts into thinner cutlets. I heat a large deep skillet over medium, add the olive oil, and cook the chicken until it’s golden and cooked through, which usually takes about 7–10 minutes. I let the chicken rest on a cutting board.
While the chicken cooks, I bring a large pot of salted water to a boil and add the spaghetti. I boil it until tender or al dente, then drain it.
Using the same skillet I cooked the chicken in, I melt the butter over medium-high heat. I add the diced onion and minced garlic and sauté for 3–4 minutes until the onion is translucent. I sprinkle in the flour and cook it for 2–3 minutes until it starts to turn golden.
I slowly pour in the chicken broth, stirring to dissolve the flour from the skillet. Once the sauce thickens at a simmer, I add the salt, black pepper, Italian seasoning, ½ cup cheddar cheese, ½ cup mozzarella cheese, and the heavy cream. I stir until everything is smooth and melted.
I chop the rested chicken into ½-inch pieces, turn off the heat, then add the drained diced tomatoes with green chiles, chopped chicken, and cooked spaghetti. I mix everything together.
I transfer the mixture to a 9×13-inch casserole dish and top it with the remaining cheddar and mozzarella. I bake it for 25 minutes or until the edges are bubbly and the cheese is melted.
Servings and Timing
This recipe makes 6 servings. It takes about 10 minutes to prep, 50 minutes to cook, and around 1 hour total from start to finish.
Variations
I sometimes add sautéed mushrooms or chopped spinach to boost the vegetables. If I’m craving heat, I swap the regular diced tomatoes with an extra-spicy version. I’ve also made this with leftover roasted chicken to save time. For a different flavor profile, I replace the mozzarella with pepper jack for a creamier, spicier kick.
Storage/Reheating
I store leftovers in an airtight container for up to 3–4 days in the refrigerator. When reheating, I warm portions in the microwave or reheat the full dish in the oven, covered, at 350°F until hot. If it seems a little dry, I stir in a splash of cream or broth before reheating.
FAQs
How do I keep the sauce from getting too thick?
I make sure to whisk well when adding the broth so the flour dissolves completely, and I remove the sauce from the heat as soon as it thickens.
Can I use rotisserie chicken instead?
Yes, I often use shredded rotisserie chicken when I want to save time.
Can I freeze this casserole?
I can freeze it before baking. I assemble the dish, cover it tightly, and freeze. When ready, I thaw overnight and bake.
What type of spaghetti works best?
Regular spaghetti works perfectly, but I sometimes use thin spaghetti if that’s what I have on hand.
Can I substitute the heavy cream?
I can use half-and-half, though the sauce won’t be quite as rich.
Can I make it ahead?
Yes, I assemble it up to a day in advance, keep it covered in the fridge, and bake when needed.
How do I prevent the pasta from getting mushy?
I cook the spaghetti until just al dente since it will continue cooking in the oven.
Can I add vegetables?
Absolutely. I like adding bell peppers, mushrooms, peas, or spinach.
What cheese melts best for this recipe?
I find cheddar adds flavor while mozzarella gives me that melty stretch, so I like using both.
Can I make it spicy?
I add crushed red pepper flakes or use a hot variety of diced tomatoes with chiles.
Conclusion
I love how this Chicken Spaghetti delivers creaminess, comfort, and big flavor in every bite. It’s the kind of baked pasta dish I turn to when I want something familiar yet indulgent, and it always earns a spot in my rotation of cozy, satisfying meals.
