Our homemade chicken spaghetti has a creamy, rich, Italian-inspired sauce loaded with cheese. No Rotel tomatoes or processed cheese.
Why You Will Love This Recipe
We also don’t use green peppers, bell peppers, cream cheese, cream of mushroom soup, or cream of chicken soup.
No canned soup in this recipe. We make a bechamel sauce with two kinds of cheese and Italian spices. It’s so much better, trust us!
This is an easy chicken spaghetti casserole recipe that comes together quickly and is always a family favorite meal any night of the week.
- Spaghetti: Forms the base of the dish, providing a satisfying pasta texture.
- Cooked chicken, diced: Adds protein and a savory flavor to the dish. It can be made with leftover rotisserie chicken, providing a convenient and delicious use for it.
- Diced canned tomatoes: Contributes acidity, sweetness, and a rich tomato flavor to the sauce.
- Unsalted butter: Adds richness and depth of flavor to the sauce.
- Onion: Provides a savory and slightly sweet base flavor to the dish.
- Garlic: Adds a pungent and aromatic element to the sauce, enhancing the overall taste.
- All-purpose flour: Used as a thickening agent to give the sauce a creamy consistency.
- Dried oregano, basil, and thyme: These dried herbs add a flavorful Mediterranean flair to the dish, providing earthy and aromatic notes.
- Kosher salt and black pepper: Seasonings that enhance the taste of the other ingredients and add a balanced savory flavor to the dish.
- Chicken stock: Provides a rich and savory base for the sauce, amplifying the chicken flavor.
- Whole milk and half and half: These dairy products create a creamy and luscious texture, making the sauce velvety and rich.
- Pecorino Romano and sharp cheddar cheese: These cheeses add a delightful richness, creaminess, and tangy flavor to the sauce, enhancing the overall cheesiness of the dish.
- Fresh parsley (optional): Enhances the overall flavor of the dish with its fresh and aromatic notes. It adds a touch of brightness and freshness.
I know it looks like a long list of ingredients, but it’s mostly spices from your cupboard.
How to Make Chicken Spaghetti
Preheat the oven to 375 degrees F. Grease a 9×13 or 10×5 casserole dish (ours is a 10×5).
Cook spaghetti according to package instructions for al dente. Drain and place in a large mixing bowl. Add the diced cooked chicken, tomatoes, and fresh parsley. Set aside.
In a saucepan, melt the butter over medium-high heat. Add the onion and saute until tender. Add the garlic and cook for 1 minute.
Whisk in the flour, oregano, basil, thyme, salt, and pepper. Cook for 1 to 2 minutes.
Gradually whisk in the chicken broth, milk, and half and half until smooth. Cook until thick and bubbly. It should be the consistency of cream soup.
Remove from the heat and stir in the Pecorino Romano and 1 cup sharp cheddar cheese until melted. Season with salt and pepper to taste.
Pour the cheese sauce over the chicken and cooked spaghetti ingredients and mix until combined.
Pour into the prepared baking dish. Sprinkle the remaining sharp cheese evenly over the top.
Bake for 25-30 minutes or until it’s hot and bubbling and golden brown on top. Let rest for about 10 minutes before serving.
Sometimes, it’s a good idea to place the pasta dish on a baking sheet lined with parchment paper or aluminum foil. This could prevent any spillage into the oven.
It’s a speedy yet satisfying meal that will impress your family and friends without keeping you chained to the kitchen.
So gather around the table, share laughter, and indulge in this delightful chicken spaghetti creation that will leave everyone craving more.
Tips And Variations
- The sauce should have a creamy and velvety consistency. If it becomes too thick, you can add a splash of chicken stock or milk to thin it out. Conversely, if the sauce is too thin, you can let it simmer uncovered for a bit longer to reduce and thicken.
- For best results, cook the spaghetti just until it reaches al dente, meaning it should still have a slight bite to it. This helps the pasta hold its shape and prevents it from becoming mushy when mixed with the sauce.
- Of course, you can use a thinner or thicker noodle, such as angel hair pasta or fettucini.
- For those who enjoy a spicy kick, add some diced jalapeños or crushed red pepper flakes to the sauce. This will add a spicy element to the dish, balancing the richness of the sauce with a fiery twist for your Spicy Chicken Spaghetti.
- Boost the nutritional value by incorporating an array of vegetables. Sauté diced bell peppers, zucchini, and mushrooms, along with the onion and garlic. You can also add spinach or kale towards the end of cooking for an extra dose of greens.
Absolutely! Leftover grilled chicken can be a fantastic substitute for rotisserie chicken in this recipe. Just make sure to dice it into bite-sized pieces before incorporating it into the dish.
Garlic bread, salads, steamed vegetables, and roasted garlic potatoes would make excellent sides.
Yes, you can prepare the chicken spaghetti ahead of time and freeze it. Once cooked, allow the dish to cool completely, then transfer it to an airtight container or freezer-safe bag. It can be stored in the freezer for up to 3 months. When ready to enjoy, thaw it overnight in the refrigerator and reheat it in the oven or on the stovetop until heated through
Other Delicious Pasta Recipes
Chicken Spaghetti Recipe
- 1/4 cup Unsalted butter
- 1 small Onion diced
- 2 cloves Garlic minced
- 1/4 cup All-purpose flour
- 1/2 tsp Dried oregano
- 1/2 tsp Dried basil
- 1/4 tsp Dried thyme
- 1/2 tsp Kosher salt
- 1/2 tsp Black pepper
- 1 cup Chicken stock or broth
- 1/2 cup Whole milk
- 1/2 cup Half and half
- 1/2 cup Pecorino Romano shredded
- 2 cups Sharp cheddar cheese shredded, divided
- 8 oz Spaghetti cooked
- 2 cups Chicken cooked, diced
- 14 oz Diced tomatoes drained
- 1/2 cup Fresh parsley chopped
- Preheat the oven to 375 degrees F. Grease a 9×13 or 10×5 casserole dish (ours is a 10×5).
- Cook spaghetti according to package instructions for al dente. Drain and place in a large mixing bowl. Add the diced cooked chicken, tomatoes, and fresh parsley. Set aside.
- In a saucepan melt the butter over medium-high heat. Add the onion and saute until tender. Add the garlic and cook for 1 minute.
- Whisk in the flour, oregano, basil, thyme, salt, and pepper. Cook for 1 to 2 minutes.
- Gradually whisk in the chicken broth, milk, and half and half until smooth. Cook until thick and bubbly. It should be the consistency of cream soup.
- Remove from the heat and stir in the Pecorino Romano and 1 cup sharp cheddar cheese until melted. Season with salt and pepper to taste.
- Pour the cheese sauce over the spaghetti ingredients and mix until combined.
- Pour into the prepared baking dish. Sprinkle the remaining sharp cheese evenly over the top.
- Bake for 25-30 minutes or until it’s hot and bubbling. Let rest about 10 minutes before serving.