Recipe
I can confidently say this Homemade Chicken Spaghetti recipe is a game-changer, and once you try it, it’ll become a go-to in your kitchen forever. What makes it special? It’s creamy, cheesy, and packed with tender shredded chicken and al dente spaghetti—all smothered in a rich, flavorful sauce that’s impossible to resist.
The secret? A blend of sharp cheddar and cream cheese that creates the most luscious texture, along with a hint of garlic and a touch of tangy diced tomatoes. Every bite is pure comfort, with that perfect balance of savory and slightly zesty flavors.
I’ve made this for family dinners, potlucks, and lazy Sundays, and it never fails to bring everyone to the table raving. Trust me, this recipe is as easy as it’s delicious, and it’ll have your kitchen smelling like a dream in no time.
You’ve got this—let’s get cooking!
Ingredients
- Boneless, skinless chicken breasts (or thighs for extra juiciness)
- Spaghetti noodles (linguine or fettuccine as alternatives)
- Sharp cheddar cheese (grated fresh for better melt)
- Cream of chicken soup (or substitute with homemade roux)
- Diced tomatoes (canned or fresh)
- Green bell pepper (diced)
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- Onion (finely chopped)
- Garlic powder (or fresh minced garlic)
- Crushed red pepper flakes (optional, for heat)
- Olive oil or butter (for sautéing veggies)
- Salt and black pepper (to taste)
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Little extras like a sprinkle of Parmesan cheese or a handful of chopped parsley at the end can elevate the dish to restaurant-quality.
How to Make the Best Creamy Chicken Spaghetti Recipe
– Stir in shredded cooked chicken, allowing it to warm through and absorb the flavors of the onions and garlic.
Flexibility: Rotisserie chicken works great here for a time-saving shortcut.
– Sprinkle flour over the chicken mixture and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste. This creates a roux to thicken the sauce.
Why It Matters: The flour helps bind the sauce, giving it a creamy consistency.
– Gradually pour in chicken broth, stirring constantly to avoid lumps.
Add milk and cream cheese, whisking until the cream cheese melts and the sauce becomes smooth.
Pro Tip: Let the cream cheese soften at room temperature beforehand for easier blending.
– Season the sauce with salt, pepper, garlic powder, and Italian seasoning. Taste and adjust as needed.
Flexibility: If you prefer spice, add a pinch of red pepper flakes.
– Combine the cooked spaghetti with the sauce, tossing to coat evenly.
Add reserved pasta water a little at a time until the sauce reaches your desired consistency.
Visual Cue: The pasta should be glossy and evenly coated, not overly thick or runny.
– Stir in shredded cheddar cheese until melted and creamy.
Pro Tip: Use freshly shredded cheese for smoother melting—pre-shredded cheese can contain anti-caking agents that affect texture.
– Transfer to a baking dish (if making a baked version) and top with extra cheese. Broil for 2-3 minutes until bubbly and golden.
Flexibility: Skip the broiling step for a stovetop-only dish.
– Let it rest for 5 minutes before serving. This allows the flavors to meld and makes serving easier.
Why It Matters: Resting prevents the sauce from separating and guarantees a cohesive dish.
Nutrition
This homemade chicken spaghetti recipe is packed with flavor and nutrients. Here’s a breakdown of its nutritional content per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 kcal |
| Protein | 28 g |
| Carbohydrates | 45 g |
| Fat | 15 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 680 mg |
Chef Tips
When making this chicken spaghetti, I always recommend using freshly grated Parmesan instead of pre-shredded—it melts smoother and adds a richer flavor.
Don’t overcook the pasta; it’ll finish in the sauce.
Sauté the veggies until just tender to keep their crunch.
For extra depth, deglaze the pan with a splash of white wine.
Finally, let it rest five minutes before serving—it thickens perfectly.
Frequently Asked Questions
Can I Freeze Chicken Spaghetti?
Yes, I can freeze chicken spaghetti. I’ll make sure it’s cooled completely, then transfer it to an airtight container or freezer bag. It’ll last up to three months, and I’ll thaw it in the fridge before reheating.
How Long Does Chicken Spaghetti Last in the Fridge?
I’d say chicken spaghetti lasts about 3–4 days in the fridge if stored properly in an airtight container. Make sure it’s cooled before refrigerating, and reheat thoroughly before eating to keep it safe and tasty.
Can I Use Pre-Cooked Chicken?
Yes, I can use pre-cooked chicken—it’ll save me time! Just shred or chop it before adding it to the dish. I’ll adjust cooking time since it’s already cooked, so it doesn’t dry out.
Is Chicken Spaghetti Gluten-Free?
Chicken spaghetti isn’t inherently gluten-free because traditional pasta contains gluten. I can make it gluten-free by using gluten-free pasta and ensuring all other ingredients, like sauces, are gluten-free as well. Always double-check labels to confirm.
Can I Substitute Cream Cheese?
Yes, I’d substitute cream cheese if I wanted a richer, creamier texture. I’d soften it first so it blends smoothly, but I’d adjust the amount since it’s thicker than other dairy options.
