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+ servings
Chicken spaghetti in a red casserole.
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5 from 2 votes

Chicken Spaghetti Recipe

A creamy, rich Italian-inspired sauce loaded with cheese, chicken, and spaghetti! No Rotel or processed cheese.
Prep Time20 minutes
Cook Time30 minutes
Course: Main
Cuisine: American, Italian
Keyword: cheese sauce, chicken, spaghetti
Servings: 6
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.
    8 oz Spaghetti, 2 cups Chicken, 14 oz Diced tomatoes, 1/2 cup Fresh parsley
  • 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.
    1/4 cup Unsalted butter, 1 small Onion, 2 cloves Garlic
  • Whisk in the flour, oregano, basil, thyme, salt, and pepper. Cook for 1 to 2 minutes.
    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
  • 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.
    1 cup Chicken stock, 1/2 cup Whole milk, 1/2 cup Half and half
  • 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.
    1/2 cup Pecorino Romano, 2 cups Sharp cheddar cheese
  • 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.

Notes

Leftover Chicken Spaghetti
Refrigeration
Allow the dish to cool down at room temperature for about 1 hour before refrigerating or freezing. Once cooled, transfer the chicken spaghetti to an airtight container or place it in a sealable plastic bag. Refrigerate promptly and store it in the refrigerator for up to 3-4 days. 
Freezing
Place the chicken spaghetti in a freezer-safe container or freezer bag and freeze it for up to 3 months.
When ready to enjoy the leftovers, thaw them in the refrigerator overnight. Once thawed, you can reheat the chicken spaghetti in a microwave-safe dish, stirring occasionally, or in a saucepan on the stovetop over medium heat. Add a splash of chicken stock or milk if needed to rehydrate the sauce.
 

Nutrition

Calories: 523kcal | Carbohydrates: 41g | Protein: 24g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 628mg | Potassium: 445mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1284IU | Vitamin C: 15mg | Calcium: 457mg | Iron: 3mg