This Chicken Spaghetti is the kind of cozy, creamy pasta dish everyone gets excited about.
When the three-cheese sauce bakes with tender chicken and spaghetti, every bite turns warm, comforting, and irresistibly delicious.
Your family will love twirling their forks through the cheesy noodles,
and you’ll love how simple it is to pull together a dinner that feels special without any extra effort.
For the Chicken
- Chicken Breasts – Two small boneless, skinless breass are used here. You can cook them fresh for extra flavor, or swap in cooked chicken if that’s easier.
- Italian Seasoning – Adds a simple, herby layer of flavor to the chicken.
- Salt & Pepper – Basic seasoning to bring out the chicken’s flavor.
- Olive Oil – Used to sear the chicken and create those delicious browned bits in the pan.
For the Sauce
- Butter – Helps build the base of the sauce and adds richness.
- Yellow Onion – Diced and cooked until soft, adding depth and sweetness.
- Garlic – Brings aromatic flavor to the sauce.
- Flour – Used to form a roux that thickens the creamy sauce.
- Chicken Broth – Adds savory flavor and thins the sauce to the right consistency.
- Milk – Helps create a smooth, velvety texture.
- Cream Cheese – Softened so it melts easily and makes the sauce extra creamy.
- Cheddar Cheese – Adds sharp, melty richness to the dish.
- Diced Tomatoes & Green Chilies (Rotel) – Brings brightness, moisture, and a slight kick.
For the Pasta & Topping
- Thin Spaghetti – Half a pound of pasta to carry all that creamy sauce.
- Mozzarella Cheese – Sprinkled over the top for a melty, bubbly finish.
- Red Pepper Flakes – Adds optional heat when serving.
- Fresh Parsley – Brings color and fresh flavor to the final dish.
Creamy Chicken Spaghetti
This comforting Chicken Spaghetti brings together tender pasta, seasoned chicken, and a silky three-cheese sauce made with cream cheese, cheddar, and mozzarella. A can of diced tomatoes with green chilies adds just the right hint of brightness and heat.
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Servings: 6
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Ingredients
- 2 small boneless, skinless chicken breasts
- 2 teaspoons Italian seasoning
- Salt and 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 shredded cheddar cheese
- 10 oz. diced tomatoes & green chilies
- ½ lb. thin spaghetti
- 1 cup shredded mozzarella cheese
- Red pepper flakes and chopped parsley, for garnish
1. Prepare the Chicken (Optional)
If you already have cooked chicken on hand, feel free to use it.- Preheat the oven to 400°F.
- Slice each chicken breast horizontally so you end up with two thinner pieces. Pat them dry, then season both sides with salt, pepper, and Italian seasoning.
- Warm the olive oil in a large pot over medium-high heat. Cook the chicken for about 5–6 minutes per side, until golden and cooked through.
- Remove the chicken and let it cool slightly before cutting it into bite-sized cubes.
- Make the Sauce
- Lower the heat to medium-low. Melt the butter in the same pot, scraping up any browned bits left behind; these will add great flavor.
- Add the diced onion and cook for around 4 minutes, until softened. Stir in the garlic and cook for another minute.
- Sprinkle the flour over the onions and mix until everything is coated. Let the mixture cook for about 2 minutes.
- Gradually add the chicken broth, stirring between each addition so the mixture stays smooth.
- Slowly pour in the milk, whisking until the sauce is fully combined.
- Start heating a pot of water for the pasta. Cook the spaghetti according to the package directions and drain when ready.
- Let the sauce gently simmer as the pasta water heats. Add the softened cream cheese and stir until it has completely melted into the sauce.
- Reduce the heat to low and allow the sauce to cool slightly before adding the shredded cheddar. Stir until incorporated.
- If you want the sauce a little looser, mix in a splash of the liquid from the canned tomatoes. Otherwise, drain the tomatoes and add them directly to the pot along with the chicken.
- Stir in the cooked spaghetti. If your pot isn’t oven-safe, transfer everything to a greased 9×13 casserole dish.
- Bake
- Scatter the mozzarella over the top.
- Bake uncovered for 15 minutes.
- For a lightly browned, bubbly top, switch the oven to broil at 475°F for 1–2 minutes, keeping a close eye on it.
- Remove from the oven and finish with red pepper flakes and chopped parsley.
- You can replace the cooked chicken with 2 cups of already-prepared chicken, such as leftover or rotisserie. Cooking the chicken in the pot, however, adds extra depth to the sauce.
- Shredding cheese from a block gives the smoothest melt; pre-shredded cheese tends not to melt as well.
- Add the cheddar only after the heat has been reduced so the sauce doesn’t separate.
- Thin spaghetti is ideal, but standard spaghetti, angel hair, or other pasta shapes will also work.
- Refrigerate leftovers in an airtight container for up to 3 days, or freeze for as long as 3 months. The sauce may change texture slightly after being frozen and reheated.
- Can I skip cooking the chicken and just use leftovers?
Absolutely! If you’ve got leftover roast chicken or a store-bought rotisserie sitting in the fridge, toss it in. Saves time and dishes. Freshly cooked chicken adds a touch more flavor, but honestly — both work brilliantly. - My sauce looks too thick / too thin — how do I rescue it?
If it’s looking a bit stodgy, add a splash of milk or broth and stir until it loosens up. Too thin? Let it bubble away for a minute or two so it reduces. Easy fix — no sauce disasters here! - Can I switch up the pasta or cheese?
Yes, yes, YES. Use whatever pasta shape you’ve got — spaghetti, penne, rotini… it all works. And cheese? Anything that melts like a champ is fair game. Just avoid the pre-shredded stuff if you want maximum creaminess. - Can I make this ahead?
For sure. Assemble it, cover it, and stash it in the fridge. It bakes up beautifully later. You can even freeze it, just thaw overnight before reheating so the sauce stays creamy and dreamy. - How do I reheat leftovers without drying them out?
Gentle heat is the trick! Add a tiny splash of milk or broth, cover, and warm it slowly. Give it a stir and it comes right back to its silky, cheesy goodne
