There’s something so comforting about a creamy, cheesy pasta that warms you right up — that’s exactly why I’m excited to share my go-to Cheesy Chicken Spaghetti Recipe with you. It’s a mashup of tender chicken, gooey cheese, and just the right amount of spice, all tangled up with spaghetti. Perfect for cozy dinners or feeding a crowd!
Jump to:
Why You'll Love This Recipe
Every time I make this Cheesy Chicken Spaghetti Recipe, it’s a total hit—no matter the occasion. It’s the kind of dish that feels fancy but comes together pretty easily, which is exactly what busy weeknights call for. Seriously, you’re gonna love how creamy and flavorful it gets without needing tons of complicated steps.
- Speedy Prep: You’ll have dinner ready in about 20 minutes, which makes it great for last-minute meals.
- Family-Friendly Flavor: The creamy, cheesy sauce and tender chicken make it a crowd-pleaser—even the pickiest eaters ask for seconds.
- Flexible Ingredients: You can switch up cheeses or chicken types depending on what you have on hand.
- Perfect Comfort Food: It hits that cozy, hearty spot we all crave, especially when the weather is cooler.
Ingredients & Why They Work
Each ingredient in this Cheesy Chicken Spaghetti Recipe plays a key role in achieving that perfect silky, saucy texture with just the right depth of flavor. I always make sure to pick quality cheese and fresh spices—they really elevate the dish.
- Spaghetti: The classic noodle for this recipe—cook it al dente so it doesn’t turn mushy when it's mixed with the sauce.
- Olive Oil & Butter: Using both gives the base fat flavor a little extra richness and helps create the roux for the sauce.
- Garlic: Minced fresh garlic adds an irresistible aromatic punch that pairs beautifully with the creamy sauce.
- All-Purpose Flour: This forms the roux along with butter, giving the sauce its thick and velvety texture.
- Low Sodium Chicken Broth: Adds savory depth without overpowering, plus it keeps the saltiness balanced.
- Heavy Cream: This makes the sauce luxuriously creamy—if you want a lighter option, evaporated milk with cornstarch works too.
- Fire Roasted Tomatoes: They bring a smoky, tangy pop of flavor and a bit of fresh color to the sauce.
- Dried Herbs & Spices: Parsley, basil, oregano, onion powder, and a kick of red pepper flakes really boost the overall flavor.
- Sharp Cheddar Cheese: This is where that melt-in-your-mouth cheesy goodness comes from—I love freshly grated for the best melt.
- Parmesan Cheese: Adds a nutty, salty finish that layers perfectly with cheddar.
- Rotisserie Chicken: Using shredded rotisserie chicken saves time and adds a wonderfully tender, flavorful protein.
Make It Your Way
One thing I adore about this Cheesy Chicken Spaghetti Recipe is how easy it is to customize. You can get creative with the herbs, add veggies, or swap cheeses to suit your taste or what you have in your fridge.
- Variation: When I want a little extra flavor depth, I toss in some sautéed mushrooms or spinach for a pop of color and earthiness that pairs beautifully with the creamy sauce.
- Spice it Up: If you like heat, adding more red pepper flakes or even a dash of cayenne pepper really wakes up the flavors.
- Dairy-Free: For a dairy-free twist, swap heavy cream for coconut cream and use a dairy-free cheese alternative—just keep the seasoning balanced to bring out the savory notes.
- Protein Swap: Instead of rotisserie, grilled chicken or shredded leftover turkey works great too, making this recipe a wonderful way to use up extra cooked meat.
Step-by-Step: How I Make Cheesy Chicken Spaghetti Recipe
Step 1: Cook Pasta Just Right
Start by boiling a large pot of salted water and cook your spaghetti al dente according to package instructions. I always make sure to reserve about half a cup of the pasta water before draining—it’s a game changer later! The starch in this water helps loosen the sauce if it gets too thick and helps it cling to the noodles beautifully.
Step 2: Build a Flavor-Packed Roux
In a large skillet, melt the butter with olive oil over medium-low heat. Then sprinkle in the flour, stirring constantly for two minutes to cook out any raw taste. This step thickens your sauce perfectly. Toss in the minced garlic last—just 30 seconds to release all its fragrance without burning it.
Step 3: Whisk in Liquids & Seasonings
Lower the heat to low and gradually whisk in the chicken broth, followed by the heavy cream, fire roasted tomatoes with their juice, chicken bouillon, and all the dried herbs and spices. Crank the heat back to medium-high and bring the sauce to a gentle simmer, stirring often. It should thicken into a luscious, creamy base in about 5 to 7 minutes.
Step 4: Melt in Your Cheeses
Turn the heat down to low and gradually stir in the sharp cheddar cheese until it melts into a smooth sauce, then do the same with the Parmesan. The sauce will thicken and become irresistibly cheesy—this is where things get seriously good.
Step 5: Combine Chicken & Pasta
Fold in your shredded rotisserie chicken so it warms through. Then stir in the cooked spaghetti until every strand is coated in that cheesy sauce goodness. Add reserved pasta water a splash at a time if you want to loosen the sauce. Taste and adjust salt, pepper, or red pepper flakes to your liking—this is your chance to personalize the seasoning.
Top Tip
Over the years, I've learned a few tricks that really help this Cheesy Chicken Spaghetti Recipe turn out amazing every time.
- Reserve Pasta Water: Always save some pasta water to adjust the sauce’s texture—it's the magic ingredient for that perfectly silky coating on each noodle.
- Low and Slow Cheese Melting: Stir cheese in over low heat to avoid a grainy texture; rushing this step can cause the cheese oils to separate.
- Use Rotisserie Chicken for Quick Meals: It saves so much prep time and adds wonderful flavor—plus, it keeps the chicken super tender.
- Don’t Skip Cooking the Roux: Cooking the flour and butter mixture properly removes that raw flour taste and builds the sauce’s creaminess.
How to Serve Cheesy Chicken Spaghetti Recipe
Garnishes
I like to sprinkle a little extra Parmesan on top just before serving, with some freshly chopped parsley for a fresh, vibrant finish. A tiny dash of crushed red pepper flakes on the side is also great if you want to add some heat.
Side Dishes
This dish pairs wonderfully with a simple green salad dressed with lemon vinaigrette or some garlicky roasted broccoli. If you’re in the mood to indulge, some buttery garlic bread is always a winner and perfect for sopping up any extra sauce.
Creative Ways to Present
For a special family dinner or potluck, I’ve baked this chicken spaghetti in a casserole dish topped with an extra layer of cheddar cheese until golden and bubbly—delicious! You can even serve it in cute individual ramekins for a fun presentation that everyone will love.
Make Ahead and Storage
Storing Leftovers
I usually store leftover Cheesy Chicken Spaghetti in an airtight container in the fridge for up to two days. When reheating, I gently warm it on the stove with a splash of milk or cream to bring back that luscious consistency without drying out the pasta.
Freezing
Freezing works best if you freeze the dish before baking. I let the prepared skillet mixture cool, then transfer it to a freezer-safe baking dish, wrap tightly with plastic wrap and foil, and freeze for up to three months. It’s a great way to prep meals ahead!
Reheating
For reheating frozen Cheesy Chicken Spaghetti, I thaw it overnight in the fridge then bake at 350°F until heated through, adding about 10 extra minutes if needed. If baking from frozen, cover with foil and bake for an hour, then remove foil to brown the cheese on top for the last 10-15 minutes.
Frequently Asked Questions:
Absolutely! You can poach, bake, or grill chicken breasts or thighs, then shred them to use in the recipe. Just make sure they’re fully cooked and tender before adding to the sauce.
The key is to add cheese over low heat and stir gently until melted. Avoid boiling the sauce after adding cheese, and shred cheese yourself rather than using pre-shredded to reduce stabilizers that affect melting.
Yes! You have two great options—assemble and store the pasta and sauce mixture in the fridge to reheat gently on the stove or microwave, or assemble in a baking dish topped with extra cheese and bake when ready to serve.
Definitely! Just swap the regular spaghetti with your favorite gluten-free pasta and use gluten-free flour or cornstarch for thickening the sauce. The flavors stay just as delicious.
Final Thoughts
This Cheesy Chicken Spaghetti Recipe feels like a warm hug on a plate for me — it’s quick, satisfying, and deeply comforting. I hope it becomes a favorite for you too, whether it’s a weeknight staple or a weekend comfort meal. Give it a try, tweak it your way, and enjoy every cheesy, saucy bite!
Print
Cheesy 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
- Diet: Low Lactose
Description
This Best Chicken Spaghetti Recipe is a creamy, cheesy, and flavorful dish featuring al dente spaghetti tossed in a savory sauce made from butter, garlic, chicken broth, heavy cream, fire roasted tomatoes, and a blend of dried herbs. Finished with shredded rotisserie chicken and sharp cheddar and Parmesan cheeses, it’s a comforting one-skillet meal that can also be baked for an extra cheesy casserole. Perfect for weeknight dinners or make-ahead meals.
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
- 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 & Chicken
- 1 ½ cups freshly grated sharp cheddar cheese
- 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 to use later if needed.
- Make Roux and Garlic Base: In a large skillet, melt butter in olive oil over medium-low heat. Sprinkle in flour and cook while stirring for 2 minutes to form a thick roux. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Add Liquids and Seasonings: Turn heat to low and slowly whisk in chicken broth, followed by heavy cream, fire roasted tomatoes with juices, chicken bouillon, and all dried herbs and spices. Increase heat to medium-high and bring the sauce to a simmer, stirring constantly. Let it simmer and thicken for 5 to 7 minutes, stirring occasionally.
- Melt Cheeses: Reduce heat to low and stir in sharp cheddar cheese until melted. Then add Parmesan cheese and stir until melted and fully incorporated into the sauce.
- Add Chicken and Pasta: Stir in shredded rotisserie chicken and heat through. Add cooked spaghetti to the skillet and toss well to coat with the sauce. Add reserved pasta water a little at a time if needed to reach the desired saucy consistency. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as preferred.
- Optional Garnish and Serve: Garnish with additional freshly grated Parmesan cheese and chopped parsley if desired. Serve hot straight from the skillet or bake for a cheesy casserole variation.
Notes
- Watch the recipe video at the top of the post for step-by-step guidance.
- For baked chicken spaghetti, transfer the mixture to a 9x13 baking dish, top evenly with 1 cup shredded cheddar cheese, and bake at 350 degrees F for 25 minutes until the cheese melts.
- To make ahead, you can assemble and refrigerate the spaghetti either to reheat in the skillet or bake later.
- Freeze unbaked chicken spaghetti in a freezer-safe dish wrapped tightly with plastic wrap and foil for up to 3 months for best texture.
- To reheat frozen baked chicken spaghetti, thaw overnight in the refrigerator or bake from frozen at 350 degrees F covered for 1 hour, then uncovered for 10-15 minutes.
- Ensure pasta is cooked al dente and rinsed with cold water if making ahead or freezing to avoid overcooking.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
Leave a Reply