Homemade Chicken Spaghetti – Spend With Pennies

This homemade Chicken Spaghetti recipe is an all-time favorite.

This easy recipe combines shredded chicken, and spaghetti in creamy, cheesy sauce, all baked to bubbly perfection.

I’ve also included a shortcut sauce for busy weeknights!

Ingredients for Chicken Spaghetti

• Pasta: I use spaghetti noodles, but you can use other varieties of pasta. Be sure to cook it al dente (firm) so it doesn’t overcook as the casserole bakes.
• Chicken: Use rotisserie chicken or leftovers you can also make baked chicken breasts to enjoy in this recipe.
• Vegetables: Onion, garlic, and bell pepper add flavor, while canned diced tomatoes (or Rotel tomatoes) add a bit of freshness.
• Chicken Broth: This is the base of the sauce, but it also adds flavor—if using low-sodium, add extra salt.
• Half and Half: Half and half make the sauce creamy without being too rich.
• Cheese: Both cheddar cheese and Parmesan add flavor to the cheese sauce. Pre-shredded cheese works well in this recipe.

How to Make Chicken Spaghetti

1. Cook the spaghetti.
2. Prepare the sauce (recipe below).
3. Combine the spaghetti, chicken, diced tomatoes, and sauce in a greased casserole dish.
4. Top with more cheese and bake until bubbly.

Leftovers and Meal Prep

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Chicken spaghetti freezes very well and can be frozen before baking for up to four months.
• To bake from frozen, cover with aluminum foil to prevent the cheese topping from overcooking and bake at 375°F for about an hour, or until it is piping hot throughout!

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Homemade Chicken Spaghetti

This easy cheesy Chicken Spaghetti recipe combines tender chicken and spaghetti in a homemade cheese sauce.

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Cook ModePrevent your screen from going dark

• Preheat the oven to 375°F. Grease a 9×13-inch baking dish.

• Cook the spaghetti al dente in a large pot salted water according to package directions. Drain well, do not rinse.

Sauce:

• Meanwhile, in a large skillet, melt the butter over medium heat. Add onion, garlic, and bell pepper can cook until tender. Stir in the flour and Italian seasoning and cook for 1-2 minutes.

• Gradually add the broth and cream, a bit at a time, whisking until smooth after each addition. Bring to a boil and let boil 1 minute or until thick and bubbly. 

• Remove from heat and whisk in the Parmesan cheese, 1 cup cheddar cheese, and salt and pepper.

• Combine spaghetti, chicken, cream sauce, and canned tomatoes. Mix well. Spread in a greased 9×13 dish.

• Top with remaining 1 cup of cheddar cheese and bake for 25-30 minutes or until hot and bubbly.

• Don’t overcook the pasta, it will cook more as it bakes.
• Pre-shredded cheese does work in this recipe but shredding your own makes for a smoother sauce.
• Sharp cheddar adds the best flavor.

Hey, It’s okay to… make a shortcut sauce.

• Cook the veggies as directed.
• Add 3⁄4 pound Velveeta cheese, 10oz condensed cream of mushroom soup or cream of chicken soup, and drained tomatoes and cook until melted.
• Skip the salt and add ½ teaspoon each of onion powder, garlic powder, and black pepper.

 

Calories: 518 | Carbohydrates: 38g | Protein: 22g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 95mg | Sodium: 606mg | Potassium: 377mg | Fiber: 2g | Sugar: 3g | Vitamin A: 970IU | Vitamin C: 18.6mg | Calcium: 425mg | Iron: 2.1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Chicken, Main Course, Pasta

Cuisine American, Italian

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