Chicken spaghetti

If you’re looking for a comforting, crowd-pleasing meal, Classic Chicken Spaghetti is a perfect choice. This creamy, cheesy dish turns simple pantry staples into a satisfying dinner, ideal for family meals or potlucks. It’s meaty, cheesy, and loaded with tender pasta – what more could you ask for?

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What makes this dish so special is its versatility and nostalgic charm. Whether you’re whipping it up for a weeknight meal or preparing it ahead for a gathering, Chicken Spaghetti always delivers. Its rich, flavorful sauce and tender chicken make it a recipe everyone will want seconds of, and it’s just as delicious reheated the next day!

It’s made in a 9×13-inch dish, so there’s plenty for everyone. Unlike some recipes with several cans of condensed soup and mayonnaise, this recipe focuses on flavor and makes the creamy sauce with cream cheese and cream of chicken soup. You can use a low-sodium cream of chicken soup to keep the sodium down.

Ingredients

• Spaghetti – Use dry spaghetti and break it into 2-inch pieces before boiling.
• Butter – I cook with salted butter. If you use unsalted, add a pinch of salt to the sauce.
• Onion – Yellow (brown) onions are fine, but you could also use a sweet onion.
• Garlic – Use fresh garlic, not jarlic.
• All-purpose flour
• Milk – Any kind of milk will work.
• Chicken breast – Cooked and cubed. A rotisserie chicken would work well.
• Condensed cream of chicken soup – You could also use cream of mushroom soup. Using a low-sodium can of soup will keep the sodium levels down.
• Red bell pepper – Diced.
• Green bell pepper – Diced.
• Cream cheese – You’ll need 4 ounces, so about 1/2 a package. Softened.
• Cheddar cheese – I like sharp cheddar but you could use any kind of cheese, really.
• Pepper – Freshly ground pepper.
• Parsley – Minced, optional.

How To Make Chicken Spaghetti

Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.

Cook the spaghetti in salted boiling water, according to package directions, until al dente, reserving 1/2 cup of pasta water before draining.

Melt the butter over medium heat. Add onion and cook for 6–8 minutes, stirring occasionally, until softened. Add garlic and cook for another minute then turn the heat off.

Sprinkle in the flour and stir to combine. Slowly pour in the milk, whisking constantly. Bring to a simmer and cook gently for about 2 minutes, stirring until thickened.

Stir in the chicken, cream of chicken soup, diced bell peppers, cream cheese, and 3/4 cup cheddar cheese. Mix until smooth and fully combined. Season with salt and more pepper if needed.

Toss the cooked spaghetti with the sauce mixture, adding reserved pasta water as needed to thin the sauce a bit.

Transfer to the prepared baking dish and top with the remaining 3/4 cup of cheddar cheese.

Cover the dish with foil and bake for 20 minutes. Uncover and bake for another 10–15 minutes, until the cheese is melted and bubbly. Optional: Garnish with fresh parsley before serving.

Chef Jenn’s Tips

• Use rotisserie chicken to save time.
• Chop the bell peppers finely for better texture in each bite.
• Keep some pasta water on hand to adjust the sauce as needed.
• Let the dish rest for a few minutes after baking to set.
• For extra flavor, add red pepper flakes or smoked paprika.

Make It A Meal

Serve this dish with a crisp side salad and garlic bread. A cold glass of iced tea or a dry white wine complements it beautifully.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat them in the oven or microwave, adding a splash of milk or broth to maintain the creamy texture. To freeze, assemble the dish in a freezer-safe container before baking, seal it tightly, and store it for up to 3 months. When ready to use, thaw it overnight in the refrigerator and bake as directed, adding an extra 10 minutes if necessary.