This rich, creamy Chicken Spaghetti is loaded with tender chicken, melted cheddar and mozzarella, and a velvety sauce spiked with Rotel tomatoes for just the right kick. I started making this years ago when I needed something filling and comforting that didn't require a million ingredients or a culinary degree. The pasta soaks up all that cheesy, garlicky sauce, the chicken stays juicy and flavorful, and the whole thing bakes up golden and bubbly. It's the kind of dinner that makes everyone come back for seconds and ask when you're making it again.
Serve it with Panini Bread for dipping, pair it with Zuppa Toscana Soup for a cozy Italian-inspired meal, or add Pigs in a Blanket on the side for a fun, family-style spread.
Why You will Love This Chicken Spaghetti
This cheesy pasta casserole is pure comfort food. The sauce is rich and creamy without being too heavy, and the Rotel tomatoes add a subtle heat and brightness that keeps it from feeling one-note. The chicken is cooked just right, so it stays tender and juicy. Two kinds of cheese melt into the sauce and on top, creating gooey, golden perfection. It's easy to make, feeds a crowd, and tastes like you spent way more time on it than you actually did. Kids love it, adults love it, and it's one of those recipes you can make on a Tuesday night or bring to a potluck and know it'll disappear.
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Chicken Spaghetti ingrediants
Here's everything for this Italian-inspired chicken dinner.
See Recipe Card Below This Post For Ingredient Quantities
- Chicken breasts: Boneless, skinless chicken breasts are lean and cook quickly. Filleting them into thinner cutlets helps them cook evenly and stay tender.
- Olive oil: Used to cook the chicken. It adds a little richness and prevents sticking.
- Salt (for pasta water): Seasons the spaghetti as it cooks. Don't skip this, it makes a big difference in flavor.
- Spaghetti: The pasta base of the casserole. Regular spaghetti works perfectly, but you can use any long pasta like linguine or fettuccine.
- Salted butter: Adds richness and helps build the creamy sauce. Salted butter enhances the overall flavor.
- Onion: Adds sweetness and savory depth to the sauce. Diced small so it cooks quickly and blends in smoothly.
- Garlic cloves: Brings aromatic, pungent flavor. Minced garlic infuses the sauce with warmth and depth.
- All-purpose flour: Combined with butter to make a roux, which thickens the sauce and gives it a velvety texture.
- Chicken broth: Forms the flavorful liquid base of the sauce. It adds depth and keeps the sauce from being too heavy.
- Salt and black pepper: Season the sauce. Freshly cracked black pepper tastes better than pre-ground.
- Italian seasoning: A blend of dried herbs like basil, oregano, and thyme. It adds classic Italian flavor to the sauce.
- Heavy cream: Makes the sauce rich, smooth, and creamy. It balances the acidity of the tomatoes and adds indulgence.
- Diced tomatoes with green chiles (Rotel): Adds a subtle kick of heat and brightness. Drained so the sauce doesn't get watery. Rotel is the classic choice, but any brand of diced tomatoes with chiles works.
- Cheddar cheese: Adds sharp, tangy flavor and melts beautifully into the sauce. Half goes in the sauce, half on top for a golden, bubbly finish.
- Mozzarella cheese: Melts into gooey, stretchy perfection. It's mild and creamy, balancing the sharper cheddar.
how to make Chicken Spaghetti
Follow these steps to make the best baked chicken pasta.
- Preheat oven: Set your oven to 375°F (190°C) so it's ready when you need it.
- Prepare chicken: Place each chicken breast flat on a cutting board. Use a sharp knife to carefully fillet each breast horizontally into two thinner cutlets. This helps them cook faster and more evenly. Heat the olive oil in a large deep skillet over medium heat. Once the oil is shimmering, add the chicken cutlets. Cook for 7 to 10 minutes total, flipping halfway through, until they're golden brown on both sides and cooked through. Remove the chicken from the skillet and let it rest on a cutting board while you make the sauce.
- Cook pasta: Bring a large pot of water to a rolling boil. Add ½ tablespoon of salt, then add the spaghetti. Cook according to package directions until tender or al dente. Drain the pasta in a colander and set aside.
- Make sauce: In the same skillet you used for the chicken, melt the butter over medium-high heat. Add the diced onion and minced garlic. Sauté for 3 to 4 minutes, stirring occasionally, until the onion turns translucent and softens.
- Sprinkle the flour over the onion and garlic mixture. Stir constantly and cook for 2 to 3 minutes until the flour turns golden brown and smells slightly nutty. This cooks out the raw flour taste.
- Slowly pour in the chicken broth, stirring constantly to dissolve the flour and prevent lumps. Let the sauce simmer and thicken, stirring occasionally. Add ½ teaspoon salt, the black pepper, Italian seasoning, ½ cup of cheddar cheese, ½ cup of mozzarella cheese, and the heavy cream. Stir until the cheese melts completely and the sauce is smooth and creamy.
- Chop chicken: After the chicken has rested for a few minutes, use a sharp knife to cut it into ½-inch pieces. The resting time helps keep the chicken juicy.
- Combine casserole: Remove the skillet from the heat. Add the drained diced tomatoes, chopped chicken, and cooked spaghetti to the sauce. Mix everything together until the pasta and chicken are evenly coated in the creamy sauce.
- Assemble in casserole dish: Pour the entire mixture into a 9×13-inch casserole dish, spreading it out evenly. Sprinkle the remaining ½ cup of cheddar cheese and ½ cup of mozzarella cheese over the top.
- Bake: Place the casserole in the preheated oven and bake for 25 minutes, or until the cheese on top is melted, bubbly, and turning golden brown in spots. The edges should be slightly crispy.
- Serve: Remove from the oven and let it cool for a few minutes before serving. This lets the sauce thicken slightly and makes it easier to serve. Scoop onto plates and enjoy warm.
Swaps and Substitutions
This comfort food casserole is easy to customize.
Chicken: Use rotisserie chicken to save time. Just shred or chop it and skip the cooking step. Chicken thighs also work and add extra flavor.
Pasta: Swap spaghetti with penne, rigatoni, or bow tie pasta. Any pasta shape works, just adjust the cooking time if needed.
Cheese: Use Monterey Jack, Colby, or pepper jack instead of cheddar. For a creamier sauce, add cream cheese or Velveeta.
Tomatoes: If you don't like spice, use regular diced tomatoes instead of Rotel. For extra heat, use a spicier version of Rotel or add diced jalapeños.
Cream: Swap heavy cream with half-and-half for a lighter version, or use evaporated milk for a richer texture without the extra fat.
Add vegetables: Stir in sautéed bell peppers, mushrooms, or spinach for extra nutrition and flavor.
Make it spicy: Add cayenne pepper, red pepper flakes, or hot sauce to the sauce.
Crockpot version: After cooking the chicken and making the sauce, combine everything in a slow cooker. Cook on low for 2 to 3 hours or high for 1 to 2 hours, then add the cheese and let it melt before serving.
Equipment
A large deep skillet is essential for cooking the chicken and making the sauce. You'll also need a sharp knife and cutting board for prepping the chicken and vegetables, a large pot for boiling the pasta, a colander for draining, a 9×13-inch casserole dish for baking, measuring cups and spoons for accuracy, and a wooden spoon or spatula for stirring.
Storage and Reheating Tips
Store leftover chicken spaghetti in an airtight container in the refrigerator for up to 4 days. The flavors get even better after sitting overnight. To reheat, cover with foil and warm in a 350°F oven for 20 to 25 minutes until heated through. You can also microwave individual portions for 2 to 3 minutes, stirring halfway through. For freezing, let the casserole cool completely, then wrap it tightly in plastic wrap and foil. It will keep in the freezer for up to 3 months. Thaw overnight in the fridge before reheating. You can also freeze individual portions for quick lunches.
What to Serve with Chicken Spaghetti
This cheesy chicken spaghetti is a complete meal on its own, but it's even better with sides. Serve it with a fresh green salad, garlic bread like Panini Bread, or roasted vegetables. For a full Italian-inspired spread, pair it with Mushroom Spinach Lasagna or Zuppa Toscana Soup. Add Buffalo Chicken French Bread Pizza for a fun, casual dinner. A simple Caesar salad or steamed broccoli also works beautifully. Serve it with iced tea, lemonade, or a light white wine.
Expert Tips
Fillet the chicken breasts into thinner cutlets. This helps them cook faster and more evenly, so they don't dry out.
Don't overcook the pasta. Cook it just until al dente because it will continue cooking in the oven. Overcooked pasta can turn mushy in the casserole.
Drain the Rotel tomatoes well. Excess liquid will make the sauce watery and thin.
Stir the flour constantly when making the roux. This prevents it from burning and ensures a smooth, lump-free sauce.
Let the chicken rest before chopping. This keeps the juices inside and makes the chicken more tender.
Use freshly shredded cheese. Pre-shredded cheese has anti-caking agents that prevent it from melting as smoothly.
Don't skip the cheese on top. It creates a golden, bubbly, irresistible crust that's the best part of the casserole.
Let the casserole rest for 5 minutes after baking. This helps the sauce thicken and makes it easier to serve.
FAQ
Chicken spaghetti typically includes cooked chicken, spaghetti, a creamy sauce made with butter, flour, chicken broth, and cream, plus cheese and seasonings. This version also includes Rotel tomatoes, which are diced tomatoes with green chiles, onion, garlic, and Italian seasoning. The sauce is rich and cheesy, and everything bakes together in a casserole dish until bubbly and golden.
Absolutely. Chicken is a great protein for spaghetti, especially in casseroles like this one. It's mild, tender, and pairs beautifully with creamy or tomato-based sauces. You can use cooked chicken breast, thighs, or even rotisserie chicken. Chicken spaghetti is a popular comfort food dish, especially in the South, and it's a delicious alternative to traditional spaghetti with meat sauce.
The biggest mistake is overcooking the pasta. Since it bakes in the oven, cook it just until al dente so it doesn't turn mushy. Another mistake is not draining the Rotel tomatoes, which can make the sauce too watery. Also, don't skip the roux step when making the sauce. It's what thickens the sauce and gives it that creamy texture. Finally, let the chicken rest before chopping so it stays juicy
Chicken spaghetti pairs well with garlic bread, a fresh green salad, steamed vegetables, or roasted broccoli. You can also serve it with a Caesar salad, coleslaw, or cornbread. For a bigger spread, add Cajun Potato Soup or Pigs in a Blanket. It's a filling dish, so light, fresh sides work best to balance the richness.
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Chicken Spaghetti
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Slice each chicken breast horizontally to create two thinner cutlets.
- Heat the olive oil in a large skillet over medium heat.
- Add the chicken cutlets and cook until golden brown and fully cooked, about 7–10 minutes total, turning once.
- Remove the chicken and let it rest on a cutting board.
- Bring a large pot of water to a boil over high heat.
- Add ½ tablespoon salt and the spaghetti, cooking until al dente, about 9–11 minutes.
- Drain the pasta in a colander and set aside.
- In the same skillet used for the chicken, melt the butter over medium heat.
- Add the diced onion and minced garlic, cooking 3–4 minutes until translucent.
- Sprinkle in the flour and stir for 2–3 minutes until lightly golden.
- Gradually whisk in the chicken broth until smooth and slightly thickened.
- Stir in salt, black pepper, Italian seasoning, ½ cup cheddar, ½ cup mozzarella, and heavy cream until the cheese melts and the sauce is smooth.
- Chop the rested chicken into ½-inch pieces.
- Turn off the heat and add the drained tomatoes with chiles, chopped chicken, and cooked spaghetti to the skillet.
- Transfer the mixture to a 9×13-inch casserole dish.
- Sprinkle the remaining ½ cup cheddar and ½ cup mozzarella over the top.
- Bake for 25 minutes, until the edges are bubbly and the cheese is melted.
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