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Chicken Spaghetti

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!
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 -8 servings


  • 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
  • 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


  • Cook pasta al dente according to package directions. Reserve 1/2 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.



Don't miss the "how to make" recipe video at the top of the post!


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 9x13 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 9x13 baking dish 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 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.


  • 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 9x13 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.  


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.


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.


  • 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.