Nothing beats a comforting, cheesy dinner bubbling with warmth and flavor—that’s exactly why this Creamy Chicken Spaghetti Recipe has found a permanent spot in my weeknight rotation. With tender chicken, sharp cheddar, and just the right kick of spices, it feels like a big, cozy hug from your favorite meal.
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Why You'll Love This Recipe
When I first made this Creamy Chicken Spaghetti Recipe, I didn’t expect it to become such a staple. It’s not only incredibly easy but also flexes to fit whatever you have in your fridge. A real crowd-pleaser, it’s rich, cheesy, and full of familiar flavors that make everyone smile.
- Super creamy and cheesy: The blend of sharp cheddar and Parmesan creates an irresistibly rich sauce.
- Fast and simple: Ready in about 20 minutes, so it works even on busy nights.
- Uses rotisserie chicken: Cuts prep time dramatically and adds fantastic flavor.
- Customizable: You can easily tweak the spices or bake it for an extra cheesy topping.
Ingredients & Why They Work
This recipe balances pantry staples and fresh ingredients that complement each other beautifully. The chicken and cheese provide the heartiness, while herbs and spices brighten the dish. Quick tip: get good-quality fire roasted tomatoes—they add amazing depth.
- Spaghetti: Use al dente pasta so it holds up well when mixed with the sauce.
- Olive oil and butter: This combo adds richness and helps cook the roux perfectly.
- Garlic: Freshly minced garlic adds a punch of flavor that's not overpowering.
- All-purpose flour: The secret to thickening that velvety, creamy sauce.
- Chicken broth: Keeps the sauce light yet flavorful; low sodium lets you control saltiness.
- Heavy cream: Adds indulgent creaminess; you can substitute with evaporated milk and cornstarch if needed.
- Fire roasted tomatoes: Adds smoky sweetness and a little tangy contrast.
- Herbs and spices: Having parsley, basil, oregano, onion powder, and red pepper flakes gives the dish depth and a subtle heat.
- Sharp cheddar cheese: The star of the show for that gooey, melty cheese factor.
- Parmesan cheese: Adds a salty, nutty note that rounds out the cheeses.
- Rotisserie chicken: So convenient, already cooked and packed with flavor, making this recipe a breeze.
Make It Your Way
I love making this Creamy Chicken Spaghetti Recipe with a little twist depending on the season or what’s in my fridge. It’s definitely a flexible formula — once you get comfortable, you can adapt it to suit your own flavor cravings or dietary needs.
- Variation: I often swap the sharp cheddar for smoked gouda or Monterey Jack for a milder, creamier feel—totally delicious.
- Spice it up: If you’re in the mood for a kick, adding a dash more red pepper flakes or a splash of hot sauce never disappoints.
- Make it lighter: Using evaporated milk with cornstarch instead of heavy cream keeps it creamy but cuts some fat.
- Go veggie: Sautéed mushrooms, bell peppers, or spinach stirred in add color and nutrients without losing that comforting vibe.
Step-by-Step: How I Make Creamy Chicken Spaghetti Recipe
Step 1: Cook the Spaghetti to Perfect Al Dente
Start by boiling your spaghetti in salted water following the package instructions, but stop just before it’s fully soft—al dente texture is key so it won’t get mushy once mixed in the sauce. I always save half a cup of the pasta water before draining since it helps loosen the sauce later.
Step 2: Build the Roux and Garlic Base
In a large skillet over medium-low heat, melt butter in olive oil, then sprinkle in the flour. Stir it constantly for about 2 minutes; you’re aiming for a thick paste without browning it too much. Then toss in your minced garlic and cook just 30 seconds until aromatic—don’t let it burn!
Step 3: Whisk in Liquids and Seasonings
Turn the heat down and slowly whisk in chicken broth, then heavy cream, and finally add the fire roasted tomatoes with their juices. Add the chicken bouillon and all your dried herbs and spices. Bring it up to a gentle simmer on medium-high heat, stirring occasionally for 5 to 7 minutes until thickened to a luscious sauce.
Step 4: Melt in the Cheeses and Chicken
Drop the heat to low and stir in the shredded sharp cheddar until it melts smoothly, then do the same with Parmesan. Finally, stir in the shredded rotisserie chicken and let it heat through. This way, the chicken stays juicy and infuses the sauce with savory goodness.
Step 5: Toss with Pasta & Adjust Consistency
Add the cooked spaghetti right into the skillet and gently toss it with the sauce until every strand is coated in creamy, cheesy goodness. If it looks too thick, add reserved pasta water a tablespoon at a time until you get your ideal creaminess. Taste and add any extra salt, pepper, or red pepper flakes as you like.
Top Tip
After making this creamy chicken spaghetti countless times, I’ve realized a few key tips that make all the difference between good and amazing.
- Perfect roux thickness: Don’t rush the flour and butter step—cooking that paste just right is what sets the silky base for your sauce.
- Reserve pasta water: That starchy water is like gold—it helps the sauce cling beautifully to the noodles without watering it down.
- Choose your cheeses wisely: Sharp cheddar brings flavor punch, but don’t underestimate Parmesan’s nutty depth—both together are magic.
- Don’t overcook the pasta: A little bite (al dente) holds up well and keeps the final dish from turning mushy, especially if you reheat leftovers.
How to Serve Creamy Chicken Spaghetti Recipe
Garnishes
I usually sprinkle extra freshly grated Parmesan and a handful of chopped fresh parsley on top — it adds a pop of color and fresh herbal brightness that cuts through the richness perfectly. You can also add a pinch of red pepper flakes if you love a little heat.
Side Dishes
This recipe stands on its own but pairs wonderfully with a crisp garden salad or roasted green beans for some freshness. For heartier meals, warm garlic bread or a simple Caesar salad on the side rounds it out beautifully.
Creative Ways to Present
For a special occasion, I love transferring the creamy chicken spaghetti into a baking dish, topping it with extra cheddar, and baking until bubbly and golden on top. It turns into a gorgeous casserole perfect for family dinners or potlucks!
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to two days. To keep the pasta from sticking together, stir in a splash of milk or cream when reheating—this helps bring back that creamy texture.
Freezing
Freezing the unbaked combination in a casserole dish works best for me. After assembling, I let it cool completely, then wrap tightly with plastic wrap and foil. It freezes well up to three months and thaws gently overnight when ready to bake.
Reheating
For leftovers, I prefer reheating gently on the stovetop with a splash of milk, stirring regularly to restore creaminess and avoid drying out. If baked, a quick microwave zap or oven reheat with foil works wonders without toughening the pasta.
Frequently Asked Questions:
While canned chicken can work in a pinch, rotisserie chicken offers much better flavor and texture for this Creamy Chicken Spaghetti Recipe. If you use canned, drain it well and consider adding extra seasoning to boost taste.
To make a dairy-free Creamy Chicken Spaghetti Recipe, swap butter for olive oil, replace cheeses with dairy-free cheese alternatives, and use coconut or almond milk in place of heavy cream. Thickening with a gluten-free flour or cornstarch slurry works well, too.
Yes! You can assemble the dish and refrigerate it for up to two days before baking or reheating on the stove. Just be sure the pasta is cooked al dente, and rinse it under cold water to stop cooking and prevent sticking.
Sharp cheddar is key for that classic flavor and melty texture, while Parmesan adds a lovely nutty finish. Mixing the two is my favorite combination, but feel free to experiment with smoked or mild cheeses to suit your taste.
Final Thoughts
This Creamy Chicken Spaghetti Recipe has become one of my go-to comfort meals. It hits all the right notes—quick to make, cheesy, and incredibly satisfying. I’m excited for you to try it because I truly think you’ll love having this warm, cheesy dish ready for any occasion. There’s something special about gathering around a skillet full of this creamy goodness that just feels like home.
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Creamy Chicken Spaghetti Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
This Best Chicken Spaghetti recipe is a creamy, cheesy, and comforting pasta dish made with tender shredded rotisserie chicken, fire roasted tomatoes, and a rich homemade sauce. Perfect for an easy weeknight dinner, it can be served straight from the skillet or baked for an extra cheesy finish.
Ingredients
Pasta
- 1 pound spaghetti
Sauce
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4-6 garlic cloves minced
- ¼ cup all-purpose flour
- 3 cups low sodium chicken broth
- ½ cup heavy cream (or evaporated milk mixed with 1 teaspoon cornstarch)
- 1 15 oz. can fire roasted tomatoes with juices
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon chicken bouillon
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon red pepper flakes
Cheese & Chicken
- 1 ½ cups freshly grated sharp cheddar cheese (or more to taste)
- ½ cup freshly grated Parmesan cheese
- 2 cups shredded Rotisserie chicken
Instructions
- Cook Pasta: Cook the spaghetti al dente according to package directions. Reserve ½ cup of the pasta cooking water before draining the spaghetti.
- Make Roux and Garlic: In a large skillet, melt the butter in olive oil over medium-low heat. Sprinkle in the flour and cook while stirring continuously for 2 minutes until thickened. Add minced garlic and cook for an additional 30 seconds.
- Add Liquids and Seasonings: Turn heat to low and slowly whisk in the chicken broth. Then add heavy cream, fire roasted tomatoes with their juices, chicken bouillon, and all the dried herbs and spices. Increase heat to medium-high and bring the sauce to a simmer, stirring constantly. Simmer until thickened, about 5-7 minutes, stirring occasionally.
- Melt Cheeses: Reduce heat to low and stir in the sharp cheddar cheese until melted. Then add Parmesan cheese and stir until melted and smooth.
- Add Chicken and Combine with Pasta: Stir in the shredded rotisserie chicken and heat through. Fold in the cooked spaghetti until well coated with the sauce. Add reserved pasta water a little at a time if the sauce is too thick or to reach desired consistency. Taste and adjust seasonings with additional salt, pepper, or red pepper flakes as needed.
- Serve and Garnish: Garnish with extra freshly grated Parmesan cheese and parsley if desired. Serve immediately straight from the skillet or prepare for baking if preferred.
Notes
- For a cheesy baked version, transfer the prepared chicken spaghetti to a lightly greased 9x13 baking dish, top with 1 cup shredded sharp cheddar cheese, and bake at 350 degrees F for 25 minutes until cheese is melted and bubbly.
- To make ahead, cook noodles al dente and rinse with cold water to stop cooking. Assemble the dish and store in an airtight container in the refrigerator. Reheat individual servings gently on the stovetop or microwave with a splash of milk or cream.
- Make-ahead baked version: assemble and place in a greased 9x13 dish, top with additional cheddar cheese, cover tightly, refrigerate up to 2 days, then bake 35-45 minutes at 350 degrees F until heated through.
- Freeze unbaked chicken spaghetti in a freezer-safe dish wrapped tightly with plastic wrap and foil for up to 3 months. Thaw overnight and bake per instructions.
- Leftover baked casserole can also be frozen similarly. Thaw before reheating for best texture.
- Do not bake the casserole directly from frozen if using a glass dish to avoid cracking; thaw first or use an oven-safe metal dish.
- Garnish with freshly chopped parsley or extra Parmesan for added flavor and presentation.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
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