Amazing Chicken Spaghetti – Simply Home Cooked

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This Chicken Spaghetti is loaded with veggies and made with two cheeses for a flavorful and savory meal the whole family will love. It’s absolutely delicious.

If you love chicken pasta dishes, then you should try these Chicken Stuffed Shells or Asiago Tortelloni Alfredo With Grilled Chicken.

A spoon lifting out of casserole dish of Chicken Spaghetti.
Table Of Contents

Recipe Details

I love this recipe for Chicken Spaghetti because it’s so yummy and also perfect for making ahead of time. This casserole pasta can be prepped for a busy night and then just popped in the oven for a quick and fabulous meal.

  • TASTE: Rich, savory, and cheesy, this dish tastes so good. The onion, garlic, and peppers give it sweetness and amazing flavor.
  • TEXTURE: Creamy and rich with melted cheese and juicy chicken, this Chicken Spaghetti is so satisfying. The pasta is perfectly cooked to an al dente.
  • TIME: This takes about 30 minutes to make.
  • EASE: It’s so easy to put this dish together. It uses simple ingredients and is perfect for meal prep.

What You’ll Need

Ingredients for Chicken Spaghetti: red pepper, green pepper, onion, garlic, chicken, diced tomatoes, heavy cream, spaghetti, butter, chicken broth, salt, pepper, flour, cheddar cheese, and mozzarella.

Ingredient Notes

  • Chicken- You can use white meat or dark meat for this recipe. Chicken breasts or rotisserie chicken are great choices.
  • Cheeses- I used both medium cheddar and mozzarella because they both add unique flavor and lots of gooey deliciousness.
  • Heavy cream- This is the base for the sauce and is smooth and rich.
  • Flour- This ingredient thickens the sauce.
  • Chicken broth- This adds moisture while also adding flavor. You can use regular or low-sodium.

Add-ins and Substitutions

  • Make it spicy- Add some diced jalapenos, chipotles, or red pepper flakes to this dish to give it some heat.
  • Substitute the chicken- Make this recipe with shredded pork, sausage, or beef for some variety.
  • Make it gluten-free- Substitute the flour and spaghetti for gluten-free versions.
  • Make it lighter- Using low fat cheese and half & half instead of heavy cream can make this dish a little lighter.

How to Make Chicken Spaghetti

  • Saute the vegetables. In a large pot, add the butter and let it melt over medium-high heat. Then add in the diced onion, red pepper, green pepper, and minced garlic. Stir for a few minutes or until the onion becomes translucent.
Steps to make Chicken Spaghetti: saute the garlic, peppers, and onion until softened.
  • Add the flour and seasonings. Then add in the flour, salt, and pepper. Stir for about a minute to cook out the raw flour taste.
  • Mix in the broth and cream. Now slowly pour in the chicken broth while continuing to mix. Once the sauce has slightly simmered and thickened, pour in the heavy cream. Bring to a simmer once more.

Pro Tip: Mixing in the broth will help deglaze the bottom of the pan for more flavor.

Steps to make Chicken Spaghetti: add flour, salt, and pepper to the sauteed veggies, then mix before adding the broth and heavy cream.
  • Melt the cheese in the sauce. Now add in 1/2 of the cheddar and 1/2 of the mozzarella. Stir until melted and remove from the heat.
  • Cook the spaghetti. Cook the pasta in a large pot of well-salted water.
  • Add everything together. Now add the cooked drained pasta, shredded cooked chicken, and canned tomatoes to the sauce. Stir just to combine.
Steps to make Chicken Spaghetti: add the cheeses, stir, then add the cooked spaghetti, chicken, and diced tomatoes, before stirring everything together.
  • Bake. Transfer the pasta to a deep 9×13 inch baking dish. Add the remaining cheddar and mozzarella cheese on top and bake at 375 degrees Fahrenheit for about 20 minutes, then broil for 2-3 minutes to brown the cheese.
Steps to make Chicken Spaghetti: place the chicken spaghetti in a baking dish, cover with cheese, and bake to a golden brown.

Recipe Tips

  • Chop the vegetables small- Keep the veggies on the small side so they don’t overpower a mouthful of this tasty dish. They will also soften faster.
  • Don’t overcook the pasta- Be careful not to overcook the spaghetti since it will bake more in the oven.
  • Add the tomatoes last- Adding these near the end keeps them from cooking for too long and becoming too mushy.
  • Broil it- Don’t skip this step as it creates a crisp, golden layer of cheese on top of the spaghetti that is so scrumptious.

FAQs

What is the best way to cook spaghetti?

The best way to cook spaghetti is by placing it in a pot of boiling salted water. This allows the pasta to absorb the salty flavor as it cooks. Cook the spaghetti until it is soft, but still has some chew, also known as al dente. Avoid letting it get mushy as it will cook further when baked in this Chicken Spaghetti casserole dish.

What is the difference between chicken spaghetti and chicken Tetrazzini?

Chicken Spaghetti is very similar to chicken tetrazzini in that they both use a creamy sauce, but tetrazzini uses wider noodles than spaghetti, such as linguine and fettucine. Also, the tetrazzini sauce sometimes uses white wine.

Serving Suggestions

This Chicken Spaghetti recipe is creamy, cheesy, and savory. It tastes amazing with breads, salads, soups, and vegetables.

Make This Recipe in Advance

Make ahead: Make the sauce and cook the pasta and assemble the components in the baking dish. Cover and store in the refrigerator until you’re ready to bake it.

Storing: Store any leftovers of this Chicken Spaghetti in the refrigerator in an airtight container for up to 4 days. Reheat it in the oven or microwave.

Freeze: You can freeze it for up to 3 months in a freezer safe casserole dish. Thaw in the fridge and heat in the oven until warmed through.

More Yummy Pasta Dishes!

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down.

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Full Recipe Instructions

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Chicken Spaghetti

Print Pin Rate

Course: Main Course, Main Dish

Cuisine: American

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 8

Calories: 740kcal

Instructions

  • In a large pot, add the butter and let it melt over medium-high heat.
  • Then add in the diced onion, red pepper, green pepper, and minced garlic. Stir for a few minutes or until the onion becomes translucent.

  • Then add in the flour, salt, and pepper. Stir for about a minute to cook out the raw flour taste.
  • Now slowly pour in the chicken broth while continuing to mix. This will help deglaze the bottom of the pot.

  • Once the sauce has slightly simmered and thickened, pour in the heavy cream. Bring to a simmer once more.

  • Now add in 1/2 of the cheddar and 1/2 of the mozzarella. Stir until melted and remove from the heat.

  • Cook the pasta in a large pot of well-salted water. Be careful not to overcook the pasta since it will bake more in the oven.
  • Now add in the cooked drained pasta, shredded cooked chicken, and canned tomatoes. Stir just to combine.

  • Transfer the pasta to a deep 9×13 inch baking dish.
  • Add the remaining cheddar and mozzarella cheese on top and bake at 375 degrees Fahrenheit for about 20 minutes then broil for 2-3 minutes to brown the cheese.

Nutrition

Calories: 740kcal | Carbohydrates: 52g | Protein: 32g | Fat: 45g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 156mg | Sodium: 1031mg | Potassium: 452mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1820IU | Vitamin C: 21mg | Calcium: 423mg | Iron: 2mg

Dina





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