Name: Chicken Spaghetti
Prep time: 20 min
Cook time: 30 min
Ingredients: 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)

Our chicken spaghetti has a creamy, rich Italian-inspired sauce loaded with cheese. No Rotel tomatoes or processed cheese.

We also don’t use green peppers, bell peppers, cream cheese, cream of mushroom soup, or cream of chicken soup.

We make a bechamel sauce with 2 kinds of cheese and Italian spices. It’s so much better, trust us!

Chicken Spaghetti

This is an easy chicken spaghetti casserole recipe that comes together quickly and is always a family favorite meal any night of the week.

Ingredients Needed for This Chicken Spaghetti Recipe

Spaghetti
Cooked chicken, diced – A great recipe to use leftover rotisserie chicken. You can use chicken breast or thigh meat.
Fresh parsley (optional)
Diced canned tomatoes
Unsalted butter
Onion
Garlic
All-purpose flour
Dried oregano
Dried basil
Dried thyme
Kosher salt
Black pepper
Chicken stock
Whole milk
Half and half
Pecorino Romano
Sharp cheddar cheese

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.

casserole ingredients in a glass mixing bowl

Pour the cheese sauce over the spaghetti ingredients and mix until combined.

unbaked chicken spaghetti in a casserole topped with shredded cheese

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.

Serve the chicken spaghetti with a tossed salad, maybe some bread and the meal is complete!

Other Pasta Recipes

Chicken Spaghetti

A creamy, rich Italian-inspired sauce loaded with cheese, chicken, and spaghetti! No Rotel or processed cheese.

5 from 1 vote

Print Pin Rate

Course: Main

Cuisine: American, Italian

Keyword: cheese sauce, chicken, spaghetti

Prep Time: 20

Cook Time: 30

Servings:

Calories: 523kcal

Author: Leigh Harris

Ingredients

Cheese Sauce

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

Casserole

8 oz Spaghetti cooked
2 cups Chicken cooked, diced
14 oz Diced tomatoes drained
1/2 cup Fresh parsley chopped

Instructions

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.

Nutrition

Chicken Spaghetti

Chicken Spaghetti