EASY CHICKEN SPAGHETTI ON YOUR TABLE IN 20 MINUTES with NO CANNED SOUPS!
This Chicken Spaghetti recipe is destined to become a family favorite! Juicy chicken and al dente spaghetti are enveloped in creamy homemade bechamel cheese sauce spiked with tomatoes, cheddar and Parmesan. It’s sassy, saucy, cheesy, creamy addictive comfort food you will CRAVE! This easy Chicken Spaghetti recipe is make-ahead friendly, freezer friendly and easy to customize with your favorite veggies!
How to Make Chicken Spaghetti Video
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WHAT IS CHICKEN SPAGHETTI?
If you haven’t heard of Chicken Spaghetti, it was popularized by Pioneer Woman and then embraced by every comfort food connoisseur – because it’s creamy, cheesy, customizable and SO GOOD!
Traditional Chicken Spaghetti is similar to tetrazzini in that pasta is enveloped a béchamel or cream sauce, topped with cheese, and baked in a casserole dish BUT this chicken spaghetti recipe doesn’t have to be baked so it can be on your table in 20 minutes – winning!
What makes this the Best Chicken Spaghetti Recipe
This creamy Chicken Spaghetti recipe joins my favorite pastas: Classic Lasagna, Chicken Alfredo, Bolognese, One Pot Chili Mac, Cheesy Taco Pasta Bake, Million Dollar Macaroni and Cheese and my Million Dollar Baked Penne as comfort food at its most scrumptious BUT it takes a fraction of the time to make!
I took some liberties with the traditional Chicken Spaghetti recipe to make it QUICKER, and MORE DELICIOUS!
- Quicker: This Chicken Spaghetti recipe uses shredded rotisserie chicken to make it easy to throw together in minutes. It also doesn’t get baked in the oven, but instead we add the extra cheese directly to the pasta sauce. I find this method produces creamier pasta AND it saves you 25 minutes of baking time. Of course, if you want to make baked chicken spaghetti – then go for it! You would just transfer the spaghetti to a 9×13 baking dish, top with cheese and bake until warm and bubbly.
- More Delicious: The biggest change I made to Pioneer Woman’s Chicken Spaghetti recipe is to use from-scratch bechamel sauce instead of cream of mushroom soup. I love making my own creamy soups like in my Chicken Divan recipe, because they taste WAY better, contain no mystery ingredients (AKA better for you), and only take minutes to whip up.
More reasons to love this Easy Chicken Spaghetti Recipe
- Pantry friendly: The ingredients for this cheesy Chicken Spaghetti are pantry friendly: flour, broth, tomatoes, chicken etc., so it’s easy to make at a moment’s notice and always a great clean-out-the pantry meal to add some extra veggies.
- 20 minutes! Because we aren’t making baked chicken spaghetti, this dinner can be on your table in less than 20 minutes! Simply make the roux, add the broth and cream, simmer, then add the chicken and spaghetti!
- Make Ahead: This Chicken Spaghetti recipe reheats beautifully either on the stove, or you can transfer it to a casserole dish, top with cheese, and keep in the fridge for up to two days. When ready to eat, simply bake and it will taste just as delicious as when first made.
- Freezer Friendly: Baked Chicken Spaghetti also makes a great freezer meal. Transfer chicken spaghetti to a casserole dish, top with cheese, cover and freeze for up to two months. Now you already have dinner for those crazy nights, when something unexpected pops up or to gift to a friend or neighbor in need.
Ingredients for Chicken Spaghetti
This easy Chicken Spaghetti recipe requires pantry friendly ingredients so you always have everything on hand for a quick dinner. You will need:
FOR THE PASTA:
- recommended pasta: spaghetti! I love how the long silky noodles cradle the silky sauce. I don’t recommend angel hair pasta as it’s a little thin to hold up against the sauce in my opinion.
- different pasta shapes: fettuccine is also fabulous. You may also use short pastas such as penne, fusilli, etc. if that’s all you have on hand but they don’t deliverer the same luxurious, slurpilicous experience. Go spaghetti if you can.
- pastas types: You can use classic spaghetti, whole-wheat spaghetti or gluten free spaghetti. I haven’t tried it with zoodles or spaghetti squash but I imagine it would work well.
FOR THE CHICKEN:
- shredded chicken: I love using shredded rotisserie chicken in this creamy Chicken Spaghetti recipe. Not only does it make dinner come together in minutes, but it’s also juicy tender and melts in your mouth with the sauce.
- frozen rotisserie chicken: my biggest tip to be able to make this easy Chicken Spaghetti at a moment’s notice is to keep some shredded rotisserie chicken in the freezer – now you have ALL the ingredients to make this favorite dinner any time. Simply grab a rotisserie chicken from Costco (or make your own), divide it into 2 cup portions and store it in the freezer.
- Cook your own chicken: if you want to cook your own chicken for this cheesy Chicken Spaghetti instead of using rotisserie chicken, it is super easy, here’s how:
- Chop 1-pound chicken into bite size pieces.
- While the chicken is still on the cutting board, dab with a paper towel then toss with ¼ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon paprika.
- Melt one tablespoon butter (may sub olive oil) over medium heat.
- Increase heat to medium high and add chicken in a single layer and sear for one minute without moving chicken then continue to cook and stir chicken just until cooked through. Remove to a plate.
FOR THE CHICKEN SPAGHETTI SAUCE:
The sauce for this Chicken Spaghetti recipe is deliciously homemade without any canned soups. It’s wonderfully creamy, flavorful and as cheesy as you want it! You will need:
- butter: use unsalted butter so we can control the level of salt.
- olive oil: quality olive oil for the best flavor.
- garlic cloves: is essential for any pasta! Use 4-6 garlic cloves depending on your garlic love.
- all-purpose flour: thickens the sauce beautifully by creating a roux so we don’t have to use all heavy cream. You may also use gluten free flour.
- low sodium chicken broth: is more flavorful than just milk or heavy cream. You can also substitute vegetable broth. Make sure you use low sodium broth so your creamy Chicken Spaghetti isn’t too salty.
- Heavy cream: is also called “heavy whipping cream.” Just ½ cup adds that something-something luxurious that elevates the entire dish. If you don’t want to use heavy cream, it is not essential, but just fabulous.
- seasonings: in addition to garlic, this cheesy Chicken Spaghetti is seasoned with dried basil, dried parsley, dried thyme, dried oregano, red pepper flakes, onion powder, salt, pepper and chicken bouillon. You can add more or less of any of the seasonings to suite your tastes.
- diced tomatoes: You may use Rotel tomatoes (diced tomatoes with green chiles) which are often used in Chicken Spaghetti or I love using fire roasted diced tomatoes. Fire roasted tomatoes are NOT spicy – the fire simply means they have been roasted which gives them a complex smokiness and removes the acidic bite. Fire roasted tomatoes are located next to the traditional diced tomatoes – just make sure you get the ones without any added seasonings. If you can’t find fire roasted diced tomatoes, then go Rotel or traditional diced tomatoes.
- Sharp Cheddar cheese: adds the distinctive sharp cheddar flavor that cheesy Chicken Spaghetti is known for -and it’s awesome. Please use freshly grated sharp cheddar cheese for its superior melting ability. Pre-packaged shredded cheeses are coated in anti-clumping chemicals which also inhibits its melting ability.
- Parmesan cheese: is a fantastic salty, nutty companion to the sharp cheddar cheese. For best results and the BEST Chicken Spaghetti recipe, use ONLY freshly grated Parmesan cheese. It is much more flavorful and melts into silky oblivion unlike powdered or pre-shredded cheese.
How to make Easy Chicken Spaghetti
Now let’s get to the main event. Here’s how to make Chicken Spaghetti:
STEP 1: Cook pasta
- Begin by cooking your spaghetti just until al dente according to package directions. Al dente means the pasta will still have a little bite. Reserve ½ cup pasta water before draining pasta. This will give you the option to thin the sauce if needed with reserved pasta water.
STEP 2: Make Chicken Spaghetti Sauce
- While your spaghetti is cooking, make the easy, creamy, cheesy, from-scratch spaghetti sauce. To make the sauce, cook flour and garlic in butter/olive oil, stir in chicken broth, heavy cream, tomatoes, seasonings and simmer until thickened.
- Finally, stir in cheddar until melted, followed by Parmesan until melted.
STEP 3: Combine
- Stir in chicken and heat through.
- Stir in pasta until well coated, adding additional reserved pasta water a little at a time if needed to reach desired consistency.
- Taste and season with additional salt, pepper and/or red pepper flakes to taste – that’s it! Easy Chicken Spaghetti on your table in less than 20 minutes!
Can I make Chicken Spaghetti in advance?
Yes! This Chicken Spaghetti reheats beautifully so you can make it entirely in advance. You have two different options when it comes to making in advance, you can either reheat the spaghetti in a skillet, or transfer to a 9×13 baking dish then bake.
1. ASSEMBLE AND REHEAT IN SKILLET
- Take care that your noodles are cooked al dente and are rinsed in cold water so they don’t keep cooking.
- Assemble sauce and pasta according to recipe directions.
- Transfer to an airtight container and refrigerate.
- When ready to eat, heat individual servings in the microwave or desired amount gently on the stove with a splash of milk or heavy cream to thin.
2. ASSEMBLE THEN BAKE
- Take care that your noodles are cooked al dente and are rinsed in cold water so they don’t keep cooking.
- Assemble sauce and pasta according to recipe directions.
- Transfer to a lightly greased 9×13 baking dish, cover with an additional 1 cup shredded cheddar cheese and tightly cover with foil.
- Refrigerate Chicken Spaghetti for up to two days.
- When ready to eat, bake (uncovered) for 35-45 minutes or until heated through.
Easy Chicken Spaghetti Recipe tips
- Don’t overcook pasta for Baked Chicken Spaghetti. If you’re going to make Baked Chicken Spaghetti, it is extra important not to overcook the spaghetti because it will continue to cook in the oven. I recommend testing your pasta about 2 or 3 minutes before the box recommends – pasta should be al dente– meaning it should still be a little firm in the center/ have a “bite” to it.
- Stop pasta from cooking. If your pasta is done before your sauce, then rinse in cool water to prevent it from continuing to cook. Don’t worry about the pasta being cold because the sauce will warm it right up once combined.
- Prevent pasta from clumping. If you’re not using the cooked spaghetti right away, toss it with a little olive oil. This will prevent it from sticking together.
- Cook flour for two minutes. Two minutes can seem like a long time but don’t cut it short – you want to make sure to cook out the raw flour taste.
- Thin sauce if needed. Chicken Spaghetti Sauce can become too thick if its simmered at too high of heat or for too long. But don’t worry, it’s SO easy to fix! Simply stir in a little reserved pasta water after you combine it with the spaghetti until it reaches desired consistency.
Best Chicken Spaghetti Recipe variations
This Chicken Spaghetti is delicious in its classic cheesiness or you can use the recipe as a base to customize it. Here are a few ideas:
- Swap protein. I know this is CHICKEN Spaghetti, but that doesn’t mean you can’t turn it into turkey, beef, ham or sausage spaghetti! Crispy, salty bacon also pairs beautifully with this creamy sauce – with or without chicken.
- Skip the protein. You can instantly turn this chicken spaghetti into a side dish or “Meatless Monday” dinner by omitting the chicken.
- Substitute cheeses. You can use other favorite melting cheeses: mozzarella, Asiago, Gouda, smoked cheddar, Monterrey, etc.
- Add veggies. Chicken Spaghetti is a blank canvas for any veggies you want to include. It can the best “clean out the fridge” meal ever! Try it with petite peas, bell peppers, zucchini, asparagus, carrots, mushrooms, spinach, artichokes, etc. You will want to steam, roast or boil the veggies before adding to the pasta.
- Make casserole gluten-free. To make this Chicken Spaghetti recipe gluten free, use your favorite gluten free pasta and gluten free flour.
How to serve this Simple Chicken Spaghetti Recipe
You can serve the Chicken Spaghetti straight out of the skillet (which is what I usually do), or if you want to make it extra cheesy, then you can make Baked Chicken Spaghetti. To make Baked Chicken Spaghetti:
- Preheat oven to 350 degrees F.
- Lightly grease a 9×13 baking dish.
- Transfer combined spaghetti to prepared baking dish.
- Evenly top spaghetti with 1 cup shredded sharp cheddar cheese.
- Bake at 350 degrees F for 25 minutes or until cheese is melted.
WHAT TO SERVE WITH easy CHICKEN Spaghetti?
We love this Chicken Spaghetti with a big salad, crusty bread and/or any of the following:
- Salad: This creamy, cheesy Chicken Spaghetti pairs beautifully with a fresh, crunchy salad. Some of our favorites are Wedge Salad with Blue Cheese Ranch, Cucumber Tomato Salad, Strawberry Salad with Balsamic Vinaigrette and Strawberry Avocado Broccoli Salad.
- Vegetables: You can skip the salad, and instead opt for cooked veggies – yum! Roasted Parmesan Broccoli, Roasted Parmesan Asparagus, Glazed Carrots and Sautéed Brussels Sprouts with Garlic, Lemon, Butter are all superb.
- Bread: Mopping up chicken spaghetti sauce with soft bread is a must! We love Soft and Fluffy Dinner Rolls and Garlic Parmesan Butter Breadsticks for this purpose – and the purpose of stuffing our face.
- Fruit: Bright, fresh fruit is a must either in the form of fresh grapes, melon, etc. or in fruit salad form. We love Fruit Salad with Honey Lime Vinaigrette, Winter Fruit Salad with Honey Lime Poppy Seed Vinaigrette and Berry Salad in Honey Mascarpone.
How to store Easy Chicken Spaghetti
Leftover chicken spaghetti should be stored in an airtight container in the refrigerator. When stored correctly, chicken spaghetti will last up to 5 days then should be frozen after that (freezer instructions to follow).
Can you freeze Chicken Spaghetti?
Yes! Chicken Spaghetti freezes exceptionally well either before its baked for a prep-ahead freezer meal or you can also freeze the leftovers. For best results, I recommend freezing the chicken spaghetti before its baked so the pasta doesn’t cook twice. Simply transfer your prepared chicken spaghetti to a freezer safe baking dish, top with cheese, cover and freeze! You could even portion it out into individual portions then freeze.
How to freeze Unbaked Chicken Spaghetti (recommended)
For best results and more al dente pasta, I recommend freezing Chicken Spaghetti directly from the skillet before its baked.
- Take care to cook pasta al dente.
- Combine Chicken Spaghetti according to recipe directions in a skillet.
- Transfer to a freezer safe, lightly greased baking dish and let cool completely.
- Wrap casserole dish all the way around with 2 layers of plastic wrap.
- Cover the plastic wrap with one layer of aluminum foil.
- Label Chicken Spaghetti.
- Freeze for up to 3 months.
HOW TO FREEZE BAKED CHICKEN SPAGHETTI
This scenario would be for when you have leftover chicken spaghetti that you’ve decided to bake.
- Make sure chicken spaghetti is in a freezer safe baking container or transfer it to one.
- Cover chicken spaghetti casserole with plastic wrap and place in the refrigerator to chill completely before freezing (this will prevent an unpleasant texture).
- Cover casserole tightly with a second layer of plastic wrap all the way around the dish followed by one layer of aluminum foil.
- Label Chicken Spaghetti.
- Freeze for up to 3 months.
How to cook this Chicken Spaghetti Recipe from frozen
- You can either let chicken spaghetti thaw overnight in the refrigerator and bake per recipe instructions, adding an additional 10 minutes baking time or bake from frozen.
- Note: Do NOT bake chicken spaghetti directly from frozen if using a glass baking dish – it will likely crack!
TO BAKE FROM FROZEN:
- Remove plastic wrap from casserole and cover tightly with foil.
- Bake covered at 350 degrees F for one hour.
- Uncover and bake an addition 10-15 minutes or until hot in the center.
More like this Simple Chicken Spaghetti Recipe
- Lasagna Soup
- Spaghetti Bolognese
- Minestrone Soup
- Fettuccine Alfredo
- Cheesy Chicken Bacon Ranch Pasta
- Sun Dried Tomato Pasta
- Skillet Cheesy Meaty Penne
- Skinny Fettuccine Alfredo
- Italian Spaghetti and Meatballs
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Best Chicken Spaghetti Recipe
Easy Chicken Spaghetti on your table in 20 minutes with NO canned soups! This Chicken Spaghetti recipe is destined to become a family favorite! Juicy chicken and al dente spaghetti are enveloped in creamy homemade bechamel cheese sauce spiked with tomatoes, cheddar and Parmesan. It’s sassy, saucy, cheesy, creamy addictive comfort food you will CRAVE! This easy Chicken Spaghetti recipe is make-ahead friendly, freezer friendly and easy to customize with your favorite veggies!
Servings: 6 -8 servings
Total Time: 20 minutes
Prep Time: 5 minutes
Cook Time: 15 minutes
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Ingredients
- 1 pound spaghetti
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4-6 garlic cloves minced
- 1/4 cup all-purpose flour
- 3 cups low sodium chicken broth
- 1/2 cup heavy cream (or evaporated milk mixed with 1 teaspoon cornstarch)
- 1 15 oz. can fire roasted tomatoes with juices
- 1 tsp EACH dried parsley, dried basil, chicken bouillon
- 1/2 tsp EACH dried oregano, onion powder, salt, pepper, red pepper flakes
- 1 1/2 cups freshly grated sharp cheddar cheese or more to taste
- 1/2 cup freshly grated Parmesan cheese
- 2 cups shredded Rotisserie chicken
Instructions
- Cook pasta al dente according to package directions. Reserve ½ cup pasta water before draining pasta.
- Melt butter in olive oil over medium-low heat in a large skillet. Sprinkle in flour and cook while stirring for 2 minutes (it will be thick). Add garlic and cook an additional 30 seconds.
- Turn heat to low then slowly whisk in chicken broth, followed by heavy cream, tomatoes with juice, chicken bouillon, and all seasonings. Increase heat to medium-high and bring the sauce to a simmer while stirring constantly. Continue to simmer until thickened, stirring occasionally for 5-7 minutes.
- Reduce heat to low and stir in cheddar cheese until melted, followed by Parmesan cheese until melted.
- Stir in chicken and heat through. Stir in pasta until well coated, adding additional reserved pasta water a little at a time if needed to reach desired consistency. Taste and season with additional salt, pepper and/or red pepper flakes to taste.
- Garnish with freshly grated Parmesan Cheese and parsley if desired.
Video
Notes
Don’t miss the “how to make” recipe video at the top of the post!
BAKED CHICKEN SPAGHETTI
You can serve the Chicken Spaghetti straight out of the skillet (which is what I usually do), or if you want to make it extra cheesy, then you can make Baked Chicken Spaghetti. To make Baked Chicken Spaghetti:- Preheat oven to 350 degrees F.
- Lightly grease a 9×13 baking dish.
- Transfer combined spaghetti to prepared baking dish.
- Evenly top spaghetti with 1 cup shredded sharp cheddar cheese.
- Bake at 350 degrees F for 25 minutes or until cheese is melted.
Make Ahead CHICKEN Spaghetti
You have two different options when it comes to making in advance, you can either reheat the spaghetti in a skillet, or transfer to a 9×13 baking dish then bake:1. ASSEMBLE AND REHEAT IN SKILLET
- Take care that your noodles are cooked al dente and are rinsed in cold water so they don’t keep cooking.
- Assemble sauce and pasta according to recipe directions.
- Transfer to an airtight container and refrigerate.
- When ready to eat, heat individual servings in the microwave or desired amount gently on the stove with a splash of milk or heavy cream to thin.
2. ASSEMBLE THEN BAKE
- Take care that your noodles are cooked al dente and are rinsed in cold water so they don’t keep cooking.
- Assemble sauce and pasta according to recipe directions.
- Transfer to a lightly greased 9×13 baking dish, cover with an additional 1 cup shredded cheddar cheese and tightly cover with foil.
- Refrigerate Chicken Spaghetti for up to two days.
- When ready to eat, bake (uncovered) for 35-45 minutes or until heated through.
HOW TO FREEZE UNBAKED CHICKEN SPAGHETTI CASSEROLE (RECOMMENDED)
For best results and more al dente pasta, I recommend freezing Chicken Spaghetti directly from the skillet before its baked.- Take care to cook pasta al dente.
- Combine Chicken Spaghetti according to recipe directions in a skillet.
- Transfer to a freezer safe, lightly greased baking dish and let cool completely.
- Wrap casserole dish all the way around with 2 layers of plastic wrap.
- Cover the plastic wrap with one layer of aluminum foil.
- Label Chicken Spaghetti.
- Freeze for up to 3 months.
HOW TO FREEZE BAKED CHICKEN SPAGHETTI
This scenario would be for when you have leftover chicken spaghetti that you’ve decided to bake.- Make sure chicken spaghetti is in a freezer safe baking container or transfer it to one.
- Cover chicken spaghetti casserole with plastic wrap and place in the refrigerator to chill completely before freezing (this will prevent an unpleasant texture).
- Cover casserole tightly with a second layer of plastic wrap all the way around the dish followed by one layer of aluminum foil.
- Label Chicken Spaghetti.
- Freeze for up to 3 months.
HOW TO REHEAT FROZEN CHICKEN SPAGHETTI
- You can either let chicken spaghetti thaw overnight in the refrigerator and bake per recipe instructions, adding an additional 10 minutes baking time or bake from frozen.
- Note: Do NOT bake chicken spaghetti directly from frozen if using a glass baking dish – it will likely crack!
- Remove plastic wrap from casserole and cover tightly with foil.
- Bake covered at 350 degrees F for one hour.
- Uncover and bake an addition 10-15 minutes or until hot in the center.
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Rachel says
This is why you’re my absolute favorite! We eat chicken spaghetti (PW style) regularly, but I’ve never been a fan of the “cream of” soups. Sooo excited to try your version, and I predict this will be the only one i’ll Want to make from now on, because your recipes are my absolutely FAVORITE! Thank you so much!! I hope you are doing well!
Jen says
Aw, thanks so much Rachel for your thoughtful comment! I’m honored my recipes are your favorite! xo I hope this becomes your new favorite chicken spaghetti recipe!
Stephanie says
Your recipes aways rock. I love seeing a yummy looking recipe that I just happen to have all the ingredients for! I will make this for family dinner tomorrow 🙂 I ALWAYS buy 2-3 Costco rotisserie chickens, shred and freeze them in a ziplock. Makes it so easy to add to enchiladas, soups, casseroles, etc when we have busy days with school and sports.
Jen says
Thanks so much Stephanie, I’m so happy to hear you’re enjoying them! That’s awesome you already have all the ingredients for this Chicken Spaghetti, I hope you love it as much as us. I am right there with you with the shredded chicken – it is such a life saver -I wish I would have started doing it earlier!
Stephanie says
This was a yummy dinner last night, looking forward to the leftovers for lunch today!
Jen says
Thanks for taking the time to comment Stephanie, I’m so happy it was a winner!
Phyllis Provo says
Jen, this looks delicious. I will try it this week. Thanks much for recipes that don’t use canned soups, which are a no-no in our diet!
Jen says
You’re so welcome Phyllis, I can’t wait to hear what you think!
Jennifer Fulk says
Hi Jen! This is so funny because I was online searching for a chicken spaghetti recipe a couple days ago. I printed out a couple, but yours looks better so of course I will make yours. I really love Rotel in things like this. Do you think it would be okay to swap in 2 (10 ounce) cans of Rotel for the fire roasted tomatoes? Thanks in advance for another great recipe. You are my favorite person to get recipes from. We just made the Million Dollar Baked Penne and my son said wow this is crazy flavorful , make this a bunch more times. He is 16 , so nothing impresses him, so that was a huge compliment lol.
Jen says
Fortuitous timing! Yes, you can certainly use two cans Rotel instead. I’m honored I’m your favorite person to get recipes from and that your son loved the baked penne!
Debbie Sheppard says
The “how to” dialogue lists onion powder as an ingredient but it’s not listed under actual ingredients.
Tasty without it but curious if it’s an ingredient or not.
Thanks
Jen says
Thanks for catching that Debbie, yes it should be 1/2 tsp – just fixed 😉
Nadine says
Another winner. My son and husband loved it. Thank you so much!!!!
Jen says
You’re so welcome! Thanks for being the first to let me know it was a winner!
Debbie says
Can you tell me how many calories are in serving?
Jen says
Hi Debbie, you can calculate info at: https://www.myfitnesspal.com/recipe/calculator Enjoy!
Katharine Wagner says
Because of you I have fallen in love with using ‘Better Than Bouillon” for chicken broth/stock. I was wondering if you use it when the recipe calls for “1 tsp chicken bouillon”?
Jen says
Hi Katharine, yes I often use “better than bouillon” whenever my recipes call for bouillon – an equal amount is perfect.
Sylvie says
Hi Jen,
I tried this recipe today with a few modifications as I had fresh tomatoes that I needed to use, a rest of turkey bacon and also replaced the heavy cream by Belsoy creamy soja. It turned out absolutely delicious as always with your recipes. I have found you blog many years ago and it is always my go to when I am looking for a new recipe. I just wish that I had more time to cook to try more of them. Tomorrow I am cooking one of my favorite, the slow cooker citrus fajitas chicken… so yummy!
Jen says
Hi Sylvie, I’m so pleased you loved this Chicken Spaghetti and your use of fresh tomatoes and bacon sounds fabulous! Thank you also for your kind words. I’m honored you are loving my recipes and I love hearing the citrus slow cooker fajita chicken is another fav (oldie but goodie that doesn’t get much love!).
English Rose says
Hello Jen, I have now made this recipe twice in less than two weeks and we absolutely love it! You never cease to amaze me and I love cooking with you!
Jen says
It’s my honor to cook with you! Thank you for making my recipes and for your kind words! I’m so pleased you love this Chicken Spaghetti!
Liz says
This was fabulous. Bonus points for it making more than enough for my family of three to eat tonight and to still have leftovers for later baking. Thanks!
Jen says
Thank you so much for taking the time to comment Liz, I’m so happy this Chicken Spaghetti was a winner!
Theresa L Stenson says
Hello, I am following Keto. The only thing I need to change is the pasta. Would zucchini noodles work ? I’m asking because of the liquids I wouldn’t want it to turn out soupy. Any thoughts? Thanks!!
Jen says
Hi Theresa, you will definitely want to stir fry the zucchini noodles for 2-4 minutes with some oil first to remove some of the moisture. Good luck!
Theresa L Stenson says
thanks! will let you know how it turns out!!
Carol Agnew says
Can you use Stew tomatoes in place of fire roasted tomatoes?
Jen says
Hi Carol, I think those should work just fine, enjoy!
Darla Smith says
This recipe was amazing! I make everything from scratch now due to sensitivities to processed food. So no more cream of anything which was why I was glad to find this recipe. My husband normally does not like chicken spaghetti so I haven’t made it in some time. I made it today and he had seconds! He loved it! It will be my new go to recipe for chicken spaghetti. The only thing I changed was two different types of cheese and more of it. Thank you for sharing!
Jen says
Thank you so much for your awesome comment Darla! I’m so happy this will be a new repeat favorite!
Stacy says
This is a keeper for sure! The leftovers were even better!!
Jen says
Yess! I’m so happy it was a hit, thanks Stacy!
Jackie B says
I normally don’t leave reviews for recipes, but my family texted me while I was away to say how much they were enjoying this dish! Thank you so much for the recipe! I used Fire Roasted tomatoes… and because I had it, I threw in a bit of Boursin! Otherwise, I followed your recipe to the T!
Thanks again!
Jen says
Thanks for taking the time to comment Jackie, I’m so pleased this recipe was such a hit! I’m loving your addition of Boursin – yum!
Heather says
This was very good! I think the reheated leftovers tasted even better. Next time I’ll make it a little saucier and then reheat it in oven. I liked the crispy bits when it went into the oven.
Jen says
Mmmmm, crispy bits are awesome a win!
Ashley says
This recipe is so yummy! I am taking it to a friend for dinner tomorrow, but want to divide the servings up so I can feed my family too. Could I split the pasta into two 8×8 pans instead of one 9×13? If I can split it, is the baking time still the same? Love your recipes so much!
Jen says
So Happy you love them! Yes, you an divide it into two 8×8 pans and the baking time will be pretty much the same – maybe just a couple minutes less. You’re so thoughtful to take this to a friend!
Joanna says
I have made this 2 weeks in a row it’s so good. We love it!
Jen says
I love hearing that Joanna, thank you!
Sonya says
Would fresh parsley and basil work for this recipe? If so, how much of each do you recommend?
Jen says
Yes! I would start with 1 tablespoon then add more to taste.
Sonya says
Thank you! I just made this and it’s delicious even though I accidentally grabbed the thyme jar instead of the oregano jar and I put a half a teaspoon in before I realized what I had done. It’s delicious just the same, haha
Jen says
LOL! I’m so glad it was still a hit!
Bill McGuire says
Hey, Jennifer. I just made the Chicken Spaghetti recipe. Pretty darned good. I have plenty to take over to friends tomorrow night. She is 92 and with her husband, deceased, they owned a gourmet restaurant where I worked as a waiter for 3 yrs prior to going into the Army. Tom worked in the kitchen, and he still looks in on her daily. He is like a big, older brother to me, so I know they will enjoy this like I am now. Peace. Bill McGuire, College Station, TX
Jen says
You are so thoughtful to take leftovers to dear friends! It sounds like you have a special bond. God bless you!
Lindsay says
My pickiest eater said, “this is good!” And had seconds. Thanks for another great recipe!
Jen says
Yay! Thank you so much Lindsay! So happy to hear that even picky eaters approve this recipe! 🙂
Kelsi says
Wow this was genuinely the best chicken spaghetti ive ever had! The seasonings went together perfectly Changes i made: added half an onion, a bell pepper, added all the spices together when i added the garlic to toast them, and just used 3 cups of sharp cheddar cheese instead of parmesan. HIGHLY RECOMMEND!
Jen says
Thank you Kelsi! I am so happy that you enjoyed it!!
B says
This is really good. I make the full recipe and put half unbaked portion in the freezer for another day. I t doesn’t seem to be as creamy as when it is first put together. How can I remedy that?
Jen says
I’m so glad you like it! To help bring back some of the creaminess, leave the dish in the fridge overnight to thaw slowly. Enjoy!
B says
Delicious. Any thoughts on making it creamier after freezing unbaked portion?
Jen says
I would thaw it overnight in the fridge, which will allow it to defrost slower. This will hopefully restore some of the creaminess! Hope this helps:)
Michelle says
This fit the bill for a cool fall evening. Pure comfort food. Thank you for sharing!
Jen says
I’m so glad it was just the thing for a chilly day!
JM says
Excellent Recipe! I should’ve used my 4.5qt deep sauté pan instead of my 3qt which was not large enough so we placed the spaghetti on our plate then spooned the chicken sauce over it and mixed it together, still excellent! This is the 3rd recipe I’ve made of yours and it was delicious as well! As my hubby is on a low sodium diet I left out the additional bouillon cube and in lieu of grocery store rotisserie I baked my own unseasoned chicken thighs and stripped the meat. It was still very well seasoned and flavorful. The 3 cups of low sodium Better than Bouillon I used offered enough salt for our palette. I’m enjoying this site very much!
Jen says
I’m so glad you have been enjoying the recipes! Happy to hear this one was a hit!