Chicken Spaghetti is a comforting, creamy pasta dish packed with tender chicken, spaghetti noodles, and a rich cheese sauce that makes every bite feel like a warm hug. It’s a classic family favorite that combines simple ingredients into something really satisfying and familiar.
I love making Chicken Spaghetti when I want a meal that’s easy but feels a little special—it’s perfect for busy weeknights or when I’m feeding a crowd. The cheesy sauce mixed with chunks of chicken and noodles is just the kind of thing everyone seems to enjoy, and it’s easy to customize by adding veggies or swapping cheeses.
One of my favorite ways to serve this is right out of the oven, with the top golden and bubbling. It’s great on its own, but I also like pairing it with a crisp salad or some garlic bread to round out the meal. This dish always brings a cozy, satisfying vibe to the table that makes people smile.
Key Ingredients & Substitutions
Spaghetti: The classic pasta here is spaghetti, which holds the creamy sauce well. If you want, you can swap for any long pasta like linguine or fettuccine. Just cook it al dente so it doesn’t get mushy in the sauce.
Chicken: I like using cooked shredded chicken breast for a tender bite. Rotisserie chicken is a great shortcut. You can also use leftover chicken or even canned chicken in a pinch.
Soups (Cream of Mushroom & Chicken): These canned soups give the sauce its creamy base. If you prefer, you can make your own white sauce using butter, flour, and milk, or use cream cheese for extra richness.
Cheese: Cheddar and mozzarella create a nice mix of sharp and melty flavors. Feel free to try Monterey Jack, Colby, or even a bit of Parmesan for a flavor twist.
Veggies: Onion, bell pepper, and celery add freshness and mild crunch. You can swap bell pepper for mushrooms or zucchini if you like, and add extra veggies like peas or spinach.
How Do I Get the Creamy Sauce Just Right?
The sauce is key for this dish. It’s built from two canned soups mixed with chicken broth, then melted with cheese for smooth creaminess. Here are my tips:
- Start by sautéing veggies in oil to soften them and bring out flavor.
- Stir the soups and broth into the veggies and chicken on medium heat; don’t rush this step to avoid lumps.
- Simmer gently to warm through, stirring often to keep it silky.
- Add cheese gradually and stir well so it melts smoothly and doesn’t clump.
- Once the sauce coats the noodles evenly, finish by folding in tomatoes carefully to keep their shape.
Take your time with the sauce to keep it creamy and rich. Avoid boiling vigorously once cheese is added to prevent splitting. The result is a smooth, cheesy sauce that clings perfectly to the pasta.
Equipment You’ll Need
- Large pot – for boiling the spaghetti until al dente, making it easy to work with.
- Large skillet or pan – to cook the veggies, chicken, and create the sauce in one place.
- Wooden spoon or spatula – for stirring the sauce and mixing everything smoothly.
- Measuring cups and spoons – to keep your ingredients exact and balanced.
- Grater – if you’re shredding cheese fresh for the best melt and flavor.
- Serving spoon or tongs – to help dish out the pasta neatly onto plates.
Flavor Variations & Add-Ins
- Swap proteins: Use cooked shrimp or turkey instead of chicken for a different flavor twist.
- Cheese options: Replace or mix in pepper Jack or Parmesan for extra zest.
- Veggie boosts: Add spinach, mushrooms, or peas to increase nutrition and texture.
- Spicy kick: Stir in a dash of hot sauce or red pepper flakes for some heat.
Chicken Spaghetti
Ingredients You’ll Need:
Main Ingredients:
- 12 oz spaghetti pasta
- 2 tablespoons olive oil
- 2 cups cooked chicken breast, shredded or diced
- 1 cup diced onion
- 1 cup diced green bell pepper
- 1 cup diced celery
- 2 cloves garlic, minced
- 1 (10.5 oz) can cream of mushroom soup
- 1 (10.5 oz) can cream of chicken soup
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup cherry tomatoes, halved
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20 minutes to cook, giving you a total of around 30 minutes from start to finish. It’s a quick, tasty dinner you can have ready in under half an hour!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente (tender but still slightly firm). Drain the pasta and set it aside while you prepare the sauce.
2. Sauté the Vegetables:
Heat the olive oil in a large skillet or pan over medium heat. Add the diced onion, green bell pepper, and celery. Cook for about 5 minutes, stirring occasionally, until the veggies are soft. Add the minced garlic and cook for another minute until fragrant.
3. Make the Cheese Sauce:
Stir in the cooked chicken breast, cream of mushroom soup, cream of chicken soup, and chicken broth. Mix everything well until smooth. Let the sauce simmer gently for 3-4 minutes to heat through and blend flavors.
4. Combine Pasta and Cheese:
Add the cooked spaghetti noodles to the sauce. Toss everything together so the noodles are fully coated with the creamy sauce. Stir in half of the shredded cheddar and mozzarella cheese until melted and smooth.
5. Final Touches:
Gently fold in the halved cherry tomatoes, allowing them to warm without breaking apart. Season the dish with salt and pepper to your liking. Remove from heat and sprinkle the remaining cheese on top for a cheesy finish.
6. Garnish and Serve:
Sprinkle the chopped fresh parsley over the top for color and freshness. Serve warm, with garlic bread or a crisp side salad if you like. Enjoy your comforting, creamy chicken spaghetti!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken before cooking or adding it to the dish. Thaw in the fridge overnight or use the quick thaw method by sealing the chicken in a plastic bag and submerging it in cold water.
Can I Make Chicken Spaghetti Ahead of Time?
Absolutely! Prepare the recipe as directed, then store it in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth if the sauce seems too thick.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. When reheating, warm slowly to prevent drying out, stirring occasionally to redistribute the creamy sauce.
Can I Substitute Different Cheeses?
Definitely! Cheddar and mozzarella work great, but you can swap in Monterey Jack, Colby, or even Parmesan for different flavor profiles. Just use about the same amount of cheese to keep that creamy, cheesy texture.