Chicken Spaghetti is a cozy, hearty dish that brings together tender chicken, tender spaghetti noodles, and a creamy, cheesy sauce that feels like a warm hug on a plate. With a blend of melted cheese and a touch of tomato sauce, it’s a perfect comfort food that’s easy to make and satisfying to eat.
I love making chicken spaghetti because it’s one of those meals that can please just about everyone at the table. The creamy sauce clings to every strand of spaghetti, and the chicken adds just the right amount of protein to fill you up without feeling heavy. Plus, it’s a great way to use leftover chicken or jazz up plain pasta into something special.
One of my favorite ways to serve chicken spaghetti is with a fresh green salad or steamed veggies on the side to balance out the richness. It’s a great dish for weeknights when you want something simple but tasty that doesn’t require a lot of fuss. Every time I make it, I’m reminded of family dinners and the comfort of sharing a warm, cheesy meal.
Key Ingredients & Substitutions
Chicken: Using cooked chicken breast gives you tender pieces with great flavor. Leftover or rotisserie chicken works well here, making the recipe easy and quick.
Cream of Mushroom Soup: This adds creaminess and flavor. If you’re not a mushroom fan, try cream of chicken or cream of celery soup as a substitute.
Diced Tomatoes with Green Chilies: They add a mild spice and tang. For less heat, use plain diced tomatoes or even fire-roasted tomatoes to enhance flavor.
Sour Cream: Sour cream lifts the sauce and adds richness. You can swap it for Greek yogurt for a tangier, lighter twist.
Cheddar Cheese: Sharp cheddar melts well and gives a nice flavor. For a milder taste, mozzarella or Monterey Jack also work great.
Spaghetti Noodles: Traditional spaghetti is great here, but feel free to swap with linguine, fettuccine, or any pasta shape you have on hand.
How Do I Make the Sauce Creamy and Well-Combined?
A smooth, creamy sauce is the key to chicken spaghetti. Here’s my simple approach:
- Start by sautéing the onions, bell pepper, and garlic to build flavor.
- Add the cooked chicken to warm through before pouring in soups, tomatoes, broth, and sour cream.
- Stir gently and simmer on low heat for a few minutes. This marries all flavors and thickens the sauce slightly.
- Once the sauce is ready, toss in the cooked, drained spaghetti so noodles soak up flavors evenly.
- Finally, stir in cheese off the heat—this prevents cheese from overcooking or getting grainy.
Taking your time to combine and simmer the sauce helps it cling to the noodles and chicken perfectly. Patience here pays off in every creamy bite!
Equipment You’ll Need
- Large skillet – I recommend a big one to sauté vegetables and mix the sauce easily.
- Large pot – for cooking the spaghetti noodles; it makes draining and handling simpler.
- Measuring cups and spoons – to add ingredients accurately without fuss.
- Stirring spoon or spatula – helps combine everything smoothly and prevents sticking.
- Serving bowls or plates – for presenting and enjoying the dish at its best.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or ham for a different protein flavor.
- Add sautéed mushrooms or chopped spinach to introduce extra veggies and texture.
- Use pepper jack or Monterey Jack cheese instead of cheddar to change the cheesy flavor profile.
- Sprinkle with red pepper flakes or hot sauce for a spicy kick.
Chicken Spaghetti
Ingredients You’ll Need:
- 8 oz spaghetti noodles
- 2 cups cooked chicken breast, diced
- 1 can (10.75 oz) cream of mushroom soup
- 1 can (10 oz) diced tomatoes with green chilies (or plain diced tomatoes)
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper (optional)
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup sour cream
- 2 tbsp olive oil or butter
- 1 tsp dried Italian seasoning
- Salt and pepper, to taste
- Fresh parsley or cilantro, chopped (for garnish)
Time Needed
This recipe takes about 15 minutes to prepare and cook, making it a quick and delicious meal perfect for weeknights.
Step-by-Step Instructions:
1. Cook the Pasta:
Boil a large pot of water and cook the spaghetti noodles according to package directions until they are just tender (al dente). Drain the noodles and set them aside.
2. Sauté Vegetables and Chicken:
In a large skillet, heat olive oil or butter over medium heat. Add the chopped onion, bell pepper (if you are using it), and minced garlic. Cook for about 3-4 minutes until the vegetables are soft and fragrant. Then, add the cooked chicken pieces and cook for another 2 minutes just to warm through.
3. Make the Creamy Sauce:
Stir in the cream of mushroom soup, diced tomatoes with their juice, chicken broth, sour cream, and Italian seasoning into the skillet. Mix everything gently until the sauce is smooth and creamy. Season with salt and pepper to your liking. Let it simmer on low heat for about 5-7 minutes, stirring occasionally.
4. Combine Pasta and Cheese:
Add the cooked spaghetti noodles to the skillet, tossing well to coat them in the sauce. Stir in the shredded cheddar cheese until it melts evenly throughout the dish.
5. Serve and Garnish:
Remove the skillet from the heat. Serve the chicken spaghetti hot, garnished with chopped fresh parsley or cilantro. For a full meal, enjoy it with some garlic bread or a refreshing green salad on the side.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken before cooking. You can thaw it overnight in the fridge or use the defrost setting on your microwave. This helps ensure even cooking and the best texture.
Can I Make Chicken Spaghetti Ahead of Time?
Absolutely! Prepare the dish up to the point of mixing noodles with the sauce, then refrigerate in an airtight container for up to 2 days. When ready to eat, reheat gently on the stove or in the microwave, adding a splash of chicken broth if the sauce seems too thick.
How Should I Store Leftovers?
Store leftover chicken spaghetti in an airtight container in the fridge for up to 3 days. Reheat thoroughly before serving. You can also freeze it for up to 1 month; thaw overnight in the fridge before reheating.
Can I Substitute the Cream of Mushroom Soup?
Yes! If you’re not a fan of mushroom flavor, use cream of chicken or cream of celery soup instead. These alternatives keep the sauce creamy with a slightly different taste that still pairs well with chicken and pasta.