Nothing beats a cozy, comforting dish that’s bursting with flavor and ease—a real weeknight hero. That’s why I love sharing this Creamy Chicken Spaghetti Recipe with you; it’s creamy, cheesy, and packed with tender chicken and just the right hint of spice. You’ll soon see why it’s a go-to dinner for many.
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Why You'll Love This Recipe
I can’t get enough of this Creamy Chicken Spaghetti Recipe! It’s the perfect mix of cheesy comfort and lively flavors, plus it comes together so quickly. It’s one of those dishes that feels fancy but isn’t a hassle—ideal for weeknights or feeding a crowd.
- Speedy yet satisfying: Ready in about 20 minutes, perfect for busy days.
- Rich, creamy sauce: Buttery, garlicky, and enhanced with cheeses that melt beautifully.
- Flexible ingredients: Uses simple pantry staples and rotisserie chicken to cut prep time.
- Family favorite: Both kids and adults keep asking for seconds!
Ingredients & Why They Work
This Creamy Chicken Spaghetti Recipe relies on a handful of ingredients that balance each other wonderfully. From the sharp cheddar’s tang to the fire-roasted tomatoes’ smoky sweetness, each element plays a part in creating that luscious texture and satisfying flavor.
- Spaghetti: Cook it al dente to keep the dish from getting mushy, plus it holds the sauce nicely.
- Olive oil & butter: The combo adds richness and helps build the roux for the creamy sauce.
- Garlic cloves: Fresh minced garlic brings vibrant aroma and depth.
- All-purpose flour: Thickens the sauce perfectly without any lumps.
- Chicken broth: Low sodium keeps the flavor controlled and lets the other seasonings shine.
- Heavy cream: For luscious creaminess, or evaporated milk with cornstarch as a lighter substitute.
- Fire roasted tomatoes: Adds a smoky, slightly sweet punch to the sauce.
- Dried herbs & spices: Parsley, basil, oregano, onion powder, and a touch of red pepper flakes create a balanced, herby flavor profile.
- Cheddar & Parmesan cheese: Freshly grated is key for smooth melting and rich taste.
- Rotisserie chicken: Saves time and keeps the chicken tender and juicy.
Make It Your Way
I love tweaking this creamy chicken spaghetti to suit whatever’s in my fridge or what my family feels like—this recipe is a fantastic canvas. Feel free to swap cheeses, toss in veggies, or spice things up depending on your mood.
- Variation: One time, I stirred in sautéed mushrooms and spinach for extra nutrients and earthiness—it turned out amazing and even my picky eaters didn’t notice!
- Dairy swap: I’ve also used evaporated milk plus a bit of cornstarch for a lighter sauce that’s still decadently creamy.
- Spice it up: If you like heat, adding extra red pepper flakes or a dash of smoked paprika can take it to the next level.
Step-by-Step: How I Make Creamy Chicken Spaghetti Recipe
Step 1: Cook spaghetti perfectly
First, boil your spaghetti according to package instructions, aiming for al dente—firm to the bite but not hard. I always save half a cup of that pasta water before draining because it’s pure gold for adjusting the sauce consistency later. Rinse the spaghetti briefly with cold water if making ahead so it stops cooking and doesn’t get mushy.
Step 2: Build your creamy sauce base
In a large skillet, melt butter in olive oil over medium-low heat. Then sprinkle in your flour and whisk, cooking for about 2 minutes until it thickens and looks like sandy paste. This roux is the foundation for your sauce. Adding garlic here for just 30 seconds gives that fragrant, fresh flavor without burning it.
Step 3: Bring the sauce together
Turn the heat down to low and gradually whisk in chicken broth followed by heavy cream. Then stir in fire roasted tomatoes with their juices and add the chicken bouillon and dried herbs. Crank the heat back to medium-high and let it gently simmer. Keep stirring so the sauce thickens up, about 5 to 7 minutes. It’s that stirring that ensures a silky texture without lumps.
Step 4: Melt in the cheese and chicken
Lower the heat, then slowly stir in your cheddar and Parmesan until melted and luscious. Now toss in your shredded rotisserie chicken to warm it through—this way the chicken stays tender and juicy, not overcooked. The flavors truly meld here, so give it a good stir.
Step 5: Combine pasta and sauce
Add your cooked spaghetti to the skillet, coating every strand in that creamy sauce. If the sauce feels too thick, that's when your reserved pasta water comes into play—add it a little at a time to get exactly the consistency you want. Finally, taste and adjust the seasoning with more salt, pepper, or red pepper flakes if you like a bit more kick.
Top Tip
Over the years making this Creamy Chicken Spaghetti Recipe, I’ve learned a few tricks that always make it turn out great—these tips are worth the extra few seconds for the payoff.
- Pasta timing: Cooking spaghetti al dente is non-negotiable; it holds up to the sauce without turning mushy, especially if you reheat leftovers.
- Cheese magic: Always shred your own cheese—you get that silky melt and true flavor versus pre-shredded ones stuffed with anti-caking agents.
- Stir, stir, stir: When simmering the sauce, constant stirring prevents lumps and burning on the bottom of the pan.
- Pasta water wonder: That reserved water contains starch that helps loosen the sauce while keeping it creamy—don't skip it!
How to Serve Creamy Chicken Spaghetti Recipe
Garnishes
I always top my serving with a sprinkle of freshly grated Parmesan and a pinch of chopped parsley—it brightens the dish visually and adds that fresh herb burst which balances the richness beautifully.
Side Dishes
To round out the meal, I usually serve a crisp Caesar salad or steamed green beans tossed with lemon and garlic. Garlic bread is a classic partner here, especially if you want to sop up every last bit of that creamy sauce.
Creative Ways to Present
For casual dinner parties, I sometimes transfer the whole skillet to the table or serve in mini ramekins for individual portions. If I’m feeling fancy, adding a drizzle of chili oil or sliced jalapeños on top gives a beautiful pop of color and heat.
Make Ahead and Storage
Storing Leftovers
Leftover creamy chicken spaghetti keeps great in the fridge for 2-3 days. I store it in an airtight container and always add a splash of milk or cream when reheating to refresh the sauce’s creaminess and prevent dryness.
Freezing
I recommend freezing the unbaked version right after combining the ingredients. This helps maintain a better texture because the noodles won’t overcook. Just transfer it to a freezer-safe container, wrap tightly, and freeze for up to 3 months. It’s a lifesaver for planning ahead!
Reheating
When reheating, I prefer warming leftovers gently on the stove with a splash of milk, stirring frequently. If you baked it beforehand, you can reheat covered with foil in the oven at 350°F until heated through—adding an extra 10 minutes if frozen.
Frequently Asked Questions:
Absolutely! You can cook and shred chicken breasts or thighs yourself. Just make sure the chicken is cooked through before adding it to the sauce to keep the texture tender.
If you want a lighter option, use evaporated milk combined with a teaspoon of cornstarch to help thicken the sauce. Alternatively, half-and-half or whole milk with a bit more flour in the roux can work, but the sauce might be less rich.
Yes! Use gluten-free spaghetti or pasta and substitute the all-purpose flour with a gluten-free all-purpose blend or cornstarch for thickening. Make sure your chicken broth and seasonings are gluten-free as well.
The recipe has just a subtle kick from the red pepper flakes, which you can easily adjust according to your taste—use less for mild or more for a spicier dish.
Final Thoughts
This Creamy Chicken Spaghetti Recipe has become one of my cherished go-to meals because it brings people to the table effortlessly. Its creamy sauce and tender chicken make every bite feel like a warm hug. I hope you try it out soon—you might just find it becoming your family’s favorite too, just like mine.
Print
Creamy Chicken Spaghetti Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Sodium
Description
This Best Chicken Spaghetti Recipe features tender rotisserie chicken, al dente spaghetti, and a creamy, cheesy tomato sauce infused with garlic and Italian herbs. It’s perfect for a quick stovetop dinner or can be baked for extra cheesy comfort. Ideal for a hearty family meal.
Ingredients
Spaghetti
- 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 black 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 Pasta: Cook spaghetti al dente according to package directions. Reserve ½ cup pasta water before draining the pasta.
- Make Roux and Garlic: Melt butter in olive oil over medium-low heat in a large skillet. Sprinkle in flour and cook while stirring for 2 minutes until thickened. Add minced garlic and cook an additional 30 seconds.
- Add Liquids and Seasonings: Turn heat to low and slowly whisk in chicken broth, then heavy cream, fire roasted tomatoes with juice, chicken bouillon, and all dried seasonings. Increase heat to medium-high and bring to a simmer, stirring constantly. Simmer until thickened, about 5-7 minutes, stirring occasionally.
- Add Cheese: Reduce heat to low and stir in sharp cheddar cheese until melted, then Parmesan cheese until melted and smooth.
- Add Chicken and Pasta: Stir in shredded rotisserie chicken and heat through. Add drained pasta and toss to coat well, adding reserved pasta water a little at a time to reach desired consistency. Taste and adjust seasoning with salt, pepper, and/or red pepper flakes.
- Garnish and Serve: Garnish with additional freshly grated Parmesan cheese and parsley if desired. Serve immediately.
Notes
- Watch the “how to make” recipe video at the top of the post to see the cooking steps in action.
- For extra cheesy baked chicken spaghetti, transfer the combined spaghetti to a lightly 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.
- Make ahead options: Assemble and reheat in the skillet with a splash of milk or bake after refrigeration for up to two days.
- To freeze unbaked casserole, combine and cool completely, then wrap tightly with plastic wrap and foil, label, and freeze up to 3 months.
- To freeze baked casserole, cool completely in refrigerator, wrap tightly with double plastic wrap and foil, label, and freeze up to 3 months.
- To reheat from frozen, bake covered at 350 degrees F for 1 hour, then uncover and bake an additional 10-15 minutes until heated through.
- Do not bake directly from frozen if using a glass baking dish to avoid cracking.
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
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