There’s something incredibly comforting about a saucy, cheesy pasta that just warms you through — that’s exactly what this Creamy Chicken Spaghetti Recipe delivers. It’s a cozy hug on a plate, balancing tender chicken, melty cheese, and just the right herbs, perfect for a quick weeknight dinner or when you want to impress without fuss.
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Why You'll Love This Recipe
I honestly find myself making this Creamy Chicken Spaghetti Recipe whenever I crave that perfect balance of creamy richness without it feeling heavy or complicated. It’s one of those dishes that feels fancy but comes together quickly, so you get all the comfort with hardly any stress.
- Super creamy sauce: The blend of cream, cheese, and fire-roasted tomatoes creates a sauce that coats every strand of spaghetti perfectly.
- Utilizes rotisserie chicken: Using pre-cooked chicken keeps prep time short but still delivers plenty of protein and flavor.
- Flexible and forgiving: You can easily swap cream for evaporated milk or adjust spices to suit your taste.
- Comfort food upgrade: It captures that nostalgic homemade feel but with a few extra touches that elevate the dish.
Ingredients & Why They Work
This recipe brings ingredients together that you likely have on hand but combines them in a way that’s both simple and spectacular. The creamy base, tangy tomatoes, and a punch of spices make a sauce that clings to every bite.
- Spaghetti: Classic and versatile, it’s the perfect pasta for holding the creamy sauce.
- Olive oil and butter: Combining these gives a silky richness and nice flavor depth when cooking the roux.
- Garlic cloves: Adds that essential aromatic kick that wakes up the whole dish.
- All-purpose flour: This is what thickens the sauce gently without lumps.
- Low sodium chicken broth: Adds savory depth without overpowering the creaminess.
- Heavy cream (or evaporated milk + cornstarch): For that amazing creamy texture, you can lighten it up without losing richness.
- Fire roasted tomatoes with juices: They bring a smoky, slightly acidic contrast that lifts the sauce beautifully.
- Dried parsley, basil, oregano, onion powder, salt, pepper, red pepper flakes: A perfect blend of herbs and seasonings that add layers and a gentle warmth.
- Chicken bouillon: Just a touch for extra umami boost.
- Sharp cheddar cheese: Melts into the sauce, giving it that comforting cheesy flavor.
- Parmesan cheese: For a nutty, salty finish that complements the cheddar.
- Rotisserie chicken: Pre-cooked and shredded, it makes this meal quick and packed with protein.
Make It Your Way
This Creamy Chicken Spaghetti Recipe is a great blank canvas for whatever you have in the kitchen or your taste preferences. I love tweaking it depending on mood and occasion — the key is to keep the creamy, cheesy heart intact.
- Variation: One of my favorite tweaks is swapping sharp cheddar with pepper jack for a little spicy kick — it totally transforms the flavor!
- Vegetarian Twist: If you want to skip the chicken, adding sautéed mushrooms or roasted veggies like bell peppers adds that savory depth without meat.
- Gluten-Free Option: Use gluten-free pasta and a gluten-free flour blend to make the roux and you’re good to go.
- Make it lighter: Using evaporated milk instead of heavy cream keeps things lighter but still creamy thanks to the cornstarch.
Step-by-Step: How I Make Creamy Chicken Spaghetti Recipe
Step 1: Cook the Pasta Just Right
I always cook the spaghetti just to al dente — a little firm but cooked through — because it will soak up some sauce later and keep from turning mushy. Don’t forget to save half a cup of that pasta water before draining; it’s pure gold for loosening the sauce if it gets too thick.
Step 2: Build the Base Flavor
Melt the butter in olive oil over medium-low heat, then whisk in the flour to make a roux. Stir constantly for about 2 minutes to cook out the raw flour taste — this step thickens your sauce later without lumps. Add garlic right at the end and sauté for 30 seconds to release all that fragrant aroma.
Step 3: Whisk in Liquids and Seasonings
Turn the heat to low and slowly whisk in your chicken broth and heavy cream, then add the fire-roasted tomatoes with juices and chicken bouillon. Bring the heat up to medium-high and gently simmer the sauce for 5–7 minutes until it thickens. Patience here pays off — stir often so the sauce doesn’t stick or scorch.
Step 4: Melt in the Cheeses
With the heat low again, add your sharp cheddar cheese first and stir until it melts smoothly into the sauce. Then fold in Parmesan cheese — this layering gives the sauce that rich, sharp cheesy bite that makes this dish irresistible.
Step 5: Combine Chicken and Pasta
Stir in your shredded rotisserie chicken and heat through. Then add the cooked spaghetti and toss to coat every strand. If the sauce feels too thick, pour a little of that reserved pasta water a tablespoon at a time until it reaches your preferred consistency. Give it a final taste — sometimes a pinch more salt, pepper, or red pepper flakes is just right.
Top Tip
I learned early on that stirring constantly when adding the liquids prevents clumps and keeps the sauce silky. Also, don’t rush the thickening step — it really makes the difference between a watery sauce and one that beautifully clings to every noodle.
- Whisk thoroughly: Adding chicken broth and cream slowly while whisking avoids lumps and keeps the sauce smooth.
- Save pasta water: It’s a secret weapon for adjusting sauce consistency without watering down flavor.
- Don’t skip the roux: Cooking flour and butter is key to thickening the sauce and giving it that velvety texture.
- Cheese layering: Melt cheddar first, then Parmesan — it creates a more complex cheesy flavor and creaminess.
How to Serve Creamy Chicken Spaghetti Recipe
Garnishes
I typically finish this dish with a sprinkle of freshly grated Parmesan and a handful of chopped fresh parsley — it adds a pop of color and a fresh brightness that balances the creamy sauce. Sometimes I’ll add a pinch of crushed red pepper flakes on top for a subtle heat that really wakes up the flavors.
Side Dishes
I like pairing this with a simple green salad with a light vinaigrette to cut through the richness of the dish. Roasted or steamed green beans or broccoli also work beautifully for some added crunch and nutrients.
Creative Ways to Present
For special occasions, I’ve baked this chicken spaghetti in a casserole dish topped with extra cheddar cheese until bubbly and golden. It’s always the star of potlucks or Sunday dinners. Serving it in shallow bowls with an extra cheese sprinkle and a sprig of fresh herbs makes it feel a little more special without extra effort.
Make Ahead and Storage
Storing Leftovers
I store leftover creamy chicken spaghetti in an airtight container in the fridge for up to two days. To keep the pasta from clumping together during storage, make sure it’s mixed well with sauce and cools quickly. When reheating, adding a splash of milk or cream brings back the sauce’s silkiness beautifully.
Freezing
Freezing this dish works wonderfully if you prepare it just to the skillet stage before baking. Let it cool completely, wrap tightly with plastic wrap and foil, and freeze for up to three months. This way, you avoid overcooked, mushy pasta when reheating.
Reheating
When reheating leftovers, I prefer warming it slowly on the stove over low heat with a little extra cream or milk to loosen the sauce back up. If in a hurry, the microwave also works—just add a splash of liquid and stir halfway through. If frozen, thaw overnight in the fridge, then bake uncovered until warming through.
Frequently Asked Questions:
Yes! For a dairy-free version, use a non-dairy milk like coconut or almond milk and swap out the cheddar and Parmesan cheeses for dairy-free alternatives. Just watch the thickness and adjust with a little extra flour or cornstarch as needed.
I find assembling the dish and chilling it in the baking dish with cheese on top works great. You can refrigerate it up to two days before baking. When ready, just pop it in the oven covered with foil to keep it moist and bake until bubbly and heated through.
It’s mild by default, but the added red pepper flakes give a gentle warmth. You can easily customize the heat by adjusting how much red pepper flakes you add or leaving them out entirely for a kid-friendly version.
Definitely! Fresh parsley, basil, and oregano can brighten the dish even more. I recommend adding fresh herbs at the end of cooking to preserve their vibrant flavor and color.
Final Thoughts
This Creamy Chicken Spaghetti Recipe feels like a little celebration every time I make it — cozy, rich, and full of flavor but still simple enough to whip up when time is tight. I hope you’ll enjoy making it as much as I do and find it to be one of your go-to comfort meals. It’s the kind of recipe I’m always happy to share with friends because it hits that perfect home-cooked spot every time.
Print
Creamy Chicken Spaghetti Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Best Chicken Spaghetti Recipe combines tender shredded rotisserie chicken, al dente spaghetti, and a creamy, cheesy tomato sauce seasoned with herbs and spices for a comforting and delicious meal. Perfect for a quick dinner, it can be served straight from the skillet or baked for an extra cheesy twist.
Ingredients
Pasta
- 1 pound spaghetti
Sauce
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4-6 garlic cloves minced
- ¼ cup all-purpose flour
- 3 cups low sodium chicken broth
- ½ cup heavy cream (or evaporated milk mixed with 1 teaspoon cornstarch)
- 1 15 oz. can fire roasted tomatoes with juices
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon chicken bouillon
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon red pepper flakes
Cheese and Chicken
- 1 ½ cups freshly grated sharp cheddar cheese or more to taste
- ½ cup freshly grated Parmesan cheese
- 2 cups shredded rotisserie chicken
Instructions
- Cook the Pasta: Cook the spaghetti al dente according to package directions. Reserve ½ cup of the pasta water before draining the pasta.
- Prepare the Roux: In a large skillet over medium-low heat, melt the butter in olive oil. Sprinkle in the flour and cook while stirring continuously for 2 minutes until thickened.
- Add Garlic: Add the minced garlic to the roux and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Create the Sauce: Turn the heat to low. Slowly whisk in the chicken broth, followed by the heavy cream, fire-roasted tomatoes with juices, chicken bouillon, dried parsley, dried basil, dried oregano, onion powder, salt, pepper, and red pepper flakes. Increase heat to medium-high and bring the sauce to a simmer while stirring constantly. Let it simmer for 5-7 minutes until thickened, stirring occasionally.
- Add Cheeses: Reduce heat to low and stir in the cheddar cheese until melted, followed by the Parmesan cheese until melted and fully incorporated.
- Combine Chicken and Pasta: Stir in the shredded rotisserie chicken and heat through. Add the drained spaghetti to the skillet and toss until well coated in the sauce. Add reserved pasta water a little at a time if needed to reach desired sauce consistency.
- Season and Serve: Taste the dish and adjust seasoning with additional salt, pepper, and/or red pepper flakes as desired. Garnish with extra grated Parmesan cheese and parsley if preferred.
Notes
- Don’t miss the “how to make” recipe video at the top of the post for step-by-step guidance.
- For extra cheesy baked chicken spaghetti, transfer the prepared dish to a greased 9x13 baking dish, top with 1 cup shredded sharp cheddar cheese, and bake at 350 degrees F for 25 minutes until cheese is melted.
- To make ahead, cook and assemble spaghetti then refrigerate in an airtight container or assemble in a baking dish covered with cheese and foil to bake later.
- For freezing unbaked casserole, freeze in a freezer-safe dish wrapped tightly with plastic wrap and aluminum foil for up to 3 months.
- Frozen baked chicken spaghetti leftovers can also be stored for up to 3 months after proper cooling and wrapping.
- When reheating frozen casserole, bake covered at 350 degrees F for 1 hour, then uncover and bake for an additional 10-15 minutes until hot in the center.
- Do not bake frozen casserole directly in glass dishes as they may crack; ensure it is thawed or use a different container.
- For best pasta texture, cook noodles al dente and rinse with cold water if making in advance to stop further cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg
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