There’s something special about pulling a bubbling casserole from the oven on a busy weeknight.
This Chicken Spaghetti has become a small ritual in my kitchen—warm, familiar, and wonderfully satisfying.
As the pasta cooks and the vegetables soften in the skillet, the sauce turns rich and creamy.
The smell of melting cheddar fills the kitchen and sets the tone for a comforting, cozy meal.
By the time it bakes into a golden, cheese-topped dish, you’re rewarded with something hearty and crowd-pleasing.
It’s the kind of dinner that disappears fast and somehow tastes even better the next day.
For the Chicken Spaghetti
- Spaghetti – You’ll need 8 ounces of dried spaghetti for the base of the dish.
- Cooked Shredded Chicken – 2 cups, perfect for using leftover chicken or a rotisserie chicken.
- Diced Tomatoes with Chilies – One 14-ounce can, lightly drained. Rotel works well, but petite diced tomatoes are great too.
For the Sauce
- Butter – ¼ cup salted butter, the base of the roux and sauce richness.
- Yellow Onion – 1 medium, chopped for savory flavor.
- Garlic – 1 clove, minced to deepen the aroma.
- Green Bell Pepper – ½ pepper, chopped for color and mild sweetness.
- All-Purpose Flour – ¼ cup, used to thicken the sauce.
- Italian Seasoning – 1 teaspoon to add herb flavor.
- Chicken Broth – 1 cup, combined with cream to create the velvety sauce.
- Half and Half (or Light Cream) – 1 cup for creamy texture.
- Parmesan Cheese – ½ cup, shredded, added for saltiness and depth.
- Sharp Cheddar Cheese – 2 cups shredded, divided; half melts into the sauce, half goes on top.
- Salt – ¼ teaspoon, or more to taste.
- Black Pepper – ¼ teaspoon, or more to taste.
Homemade Chicken Spaghetti
A cozy pasta bake featuring tender chicken, spaghetti, and a rich, creamy cheese sauce.
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Servings: 6
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Ingredients
Pasta & Filling
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8 ounces spaghetti
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2 cups cooked shredded chicken
- 14 ounces canned diced tomatoes with chilies (such as Rotel) or petite diced tomatoes, lightly drained
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¼ cup salted butter
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1 medium yellow onion, chopped
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1 clove garlic, minced
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½ green bell pepper, chopped
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¼ cup all-purpose flour
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1 teaspoon Italian seasoning
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1 cup chicken broth
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1 cup half and half or light cream
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½ cup shredded Parmesan cheese
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2 cups shredded sharp cheddar cheese, divided
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¼ teaspoon salt, more to taste
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¼ teaspoon black pepper, more to taste
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Set the oven to 375°F and lightly grease a 9×13-inch baking dish.
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Boil the spaghetti in salted water until al dente, following the package directions. Drain without rinsing.
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While the pasta cooks, prepare the sauce. Melt the butter in a skillet over medium heat. Add the onion, garlic, and bell pepper, cooking until they soften.
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Stir in the flour and Italian seasoning and cook for 1–2 minutes.
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Slowly whisk in the chicken broth and half and half, adding a little at a time to avoid lumps. Bring the mixture to a boil and let it bubble for about a minute, or until thickened.
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Remove from heat and whisk in the Parmesan, 1 cup of the cheddar, and the salt and pepper.
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Combine the spaghetti, chicken, sauce, and canned tomatoes. Mix thoroughly, then transfer to the prepared baking dish.
- Sprinkle the remaining 1 cup of cheddar cheese over the top and bake for 25–30 minutes, or until hot and bubbling.
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Pasta: Cook only to al dente— it continues cooking in the oven.
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Cheese: Pre-shredded cheese works fine, but freshly grated cheddar melts more smoothly. Sharp cheddar gives the dish the best flavor.
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¾ pound cubed Velveeta
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10 ounces condensed cream of mushroom or cream of chicken soup
- Drained Rotel tomatoes
- Can I use rotisserie chicken instead of cooking my own?
Absolutely YES! Rotisserie chicken is a total time-saver here. Just shred it and toss it in — it works perfectly and cuts the prep right down.
- My pasta always turns mushy in casseroles. How do I stop that?
Cook it just to al dente — actually, 1–2 minutes before al dente is even better. It keeps cooking in the oven, so starting slightly firm gives you the perfect texture. No mushy sadness!
- Can I make this ahead?
You bet. Assemble everything in the dish, cover, and pop it in the fridge. When you’re ready, bake as usual. It’s a great make-ahead for busy nights or when you’re feeling extra clever.
- What if my sauce ends up too thick or too thin?
No stress — it’s fixable!
• Too thick? Add a splash of chicken broth or half-and-half until it loosens.
• Too thin? Bake a little longer so it bubbles and thickens up. Easy. - Can I freeze Chicken Spaghetti?
Yep, it freezes really well! Let it cool, wrap it tightly, and freeze. Thaw in the fridge overnight, then reheat. Great for meal prepping or future-you emergencies.
