There’s just something so cozy about the way tender chicken, melty cheese, and spaghetti all come together in this Creamy Chicken Spaghetti Recipe. It’s that perfect mix of comforting and satisfying, with just the right touch of creamy, garlicky goodness that makes weeknight dinners feel special.
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Why You'll Love This Recipe
I’m telling you, this Creamy Chicken Spaghetti Recipe has become one of my most requested dishes at home—there’s just no fuss, yet it delivers big on flavor and comfort. It’s ideal for when you want something that feels homemade but isn’t complicated at all.
- Easy to Prepare: Just a few steps and simple ingredients come together for a creamy sauce that hugs every strand of spaghetti.
- Comfort Food Classic: It’s a nostalgic dish that reminds me of family dinners, but with a fresh twist thanks to fire-roasted tomatoes.
- Customizable: You can tweak the cheese, spice level, or chicken type to fit your taste or what’s in your fridge.
- Great for Leftovers: It reheats beautifully, making it perfect for meal prep or busy weeknights.
Ingredients & Why They Work
Each ingredient in this Creamy Chicken Spaghetti Recipe plays a role in creating that velvety texture and balanced flavor. I always recommend grabbing good quality chicken broth and sharp cheddar—it really makes a difference. Plus, fire-roasted tomatoes add a subtle smoky depth that you might not expect but will love.
- Spaghetti: Cooked al dente to give a slight bite and hold the creamy sauce perfectly without turning mushy.
- Olive Oil & Butter: Fat makes the sauce rich and helps cook the flour to form the perfect roux base.
- Garlic: Fresh minced garlic adds aromatic warmth and depth.
- All-Purpose Flour: Thickens the sauce for that luscious coating.
- Chicken Broth: Adds savory flavor without overpowering, keeping the sauce light yet savory.
- Heavy Cream: Creates the creamy texture, but you can also use evaporated milk plus cornstarch for a lighter version.
- Fire Roasted Tomatoes: Gives a delightful smoky tang and acidity that balances the richness.
- Herbs (Parsley, Basil, Oregano, etc.): Bring fresh and earthy notes that elevate the dish.
- Chicken Bouillon: Enhances the chicken flavor without extra salt.
- Cheddar & Parmesan Cheese: Sharpness and umami come together for that irresistible cheesy finish.
- Shredded Rotisserie Chicken: Super convenient and keeps the dish quick and easy without sacrificing flavor.
Make It Your Way
One of the things I love about this Creamy Chicken Spaghetti Recipe is how easy it is to tweak based on what you have or prefer. Whether you want to dial up the spice or make it a little lighter, there's room for your personal spin.
- Variation: I sometimes swap rotisserie chicken for shredded leftover grilled chicken—it adds a smoky flavor that’s unexpected but wonderful.
- Dairy-free: Using evaporated milk with cornstarch thickens the sauce nicely without cream, perfect if you’re avoiding dairy.
- More Veggies: Toss in sautéed mushrooms, spinach, or bell peppers for an extra nutrient boost and texture.
- Spice it Up: Don’t be shy with red pepper flakes or add a splash of hot sauce for a kick that wakes up the dish.
Step-by-Step: How I Make Creamy Chicken Spaghetti Recipe
Step 1: Cook Spaghetti Just Right
I always cook the spaghetti al dente according to the package instructions—just enough bite so it doesn’t get mushy later when it sits in the sauce. Don’t forget to save about half a cup of pasta water before draining; it’s a little trick I use to loosen the sauce if it gets too thick.
Step 2: Start the Roux with Butter, Oil, and Flour
In a large skillet, melt butter in olive oil over medium-low heat. Then sprinkle in the flour and stir continuously for about 2 minutes. This cooks out the raw flour taste and forms a slightly thick base for the sauce—think of it as the creamy magic foundation!
Step 3: Add Garlic and Slowly Whisk in Liquids
After the roux smells nutty, toss in minced garlic and cook just 30 seconds—too long and garlic can turn bitter. Then slowly whisk in the chicken broth, heavy cream, fire roasted tomatoes with their juices, and seasonings. Keep stirring while you turn the heat to medium-high to bring the sauce up to a gentle simmer. Let it thicken for 5 to 7 minutes, stirring every now and then so nothing sticks or burns.
Step 4: Melt the Cheese and Add Chicken
Turn the heat back down to low and stir in your shredded cheddar cheese until it’s all melty and smooth, followed by Parmesan. The sauce should be rich and glossy at this point. Next, fold in the shredded chicken and heat it all through gently—this keeps the chicken tender and juicy.
Step 5: Combine Sauce and Pasta, Adjust Consistency
Last step is mixing in the drained spaghetti. Use tongs or a large fork to toss until every noodle is coated in that creamy goodness. If you find the sauce too thick, add reserved pasta water a little at a time—it’s a great way to get the sauce just right without watering down flavor. Taste and add salt, pepper, or red pepper flakes as you like.
Top Tip
After making this Creamy Chicken Spaghetti Recipe countless times, I’ve picked up a few tips that really make a difference. These little details keep the sauce silky, the noodles perfect, and the flavors balanced every single time.
- Cook Pasta Al Dente: It may sound simple, but overcooked pasta turns mushy quickly when mixed with the sauce or reheated, so timing here is key.
- Reserve Pasta Water: This salted water is liquid gold for loosening thick sauces without diluting flavor.
- Use Sharp Cheddar: The sharpness adds a nice contrast to the creaminess—don’t skimp on quality cheese.
- Simmer the Sauce Gently: Bringing the sauce to a low simmer helps thicken without scorching and blends flavors beautifully.
How to Serve Creamy Chicken Spaghetti Recipe
Garnishes
I love finishing off this dish with a sprinkle of freshly grated Parmesan and a handful of chopped fresh parsley—it adds brightness and a little color pop. Sometimes, I’ll add a dash more red pepper flakes if we want a spicier kick.
Side Dishes
This recipe pairs perfectly with something crisp and green like a simple arugula salad with lemon vinaigrette or steamed roasted broccoli. For a heartier meal, garlic bread on the side is a total winner—you can never go wrong with garlic bread!
Creative Ways to Present
For special occasions, I like to transfer the creamy chicken spaghetti to a beautiful casserole dish, top it with extra cheese, and bake until bubbly and golden. It’s not only delicious but also looks impressive when serving guests.
Make Ahead and Storage
Storing Leftovers
I generally store leftovers in an airtight container in the fridge for up to two days. The creamy sauce thickens as it cools, so when I reheat, I add a splash of milk or broth to loosen it back up and keep it creamy.
Freezing
Freezing this recipe works great if you freeze it before baking in a casserole dish—just cool completely and wrap tightly with plastic wrap and foil. It holds up really well and makes a perfect ready-to-bake meal for busy nights.
Reheating
I find the stove works best for reheating leftovers gently, often with a little added cream or milk stirred in to bring back the creaminess. Microwaving works too—just do it in short bursts and stir between so it heats evenly without drying out.
Frequently Asked Questions:
Absolutely! You can cook fresh chicken breasts or thighs by poaching or pan-searing, then shredded or chopped. Just make sure the chicken is cooked through before adding it to the sauce.
If you want a lighter option, evaporated milk mixed with a teaspoon of cornstarch works well to thicken the sauce. You could also use half-and-half or a dairy-free alternative like coconut cream for a different flavor profile.
Yes, you can freeze baked Creamy Chicken Spaghetti, but it’s best to cool it completely and wrap tightly with plastic wrap before adding foil. Keep in mind reheating might slightly change the texture, so freezing before baking usually yields better results.
If your sauce thickens too much as it simmers or cools, stir in reserved pasta water or a splash of milk a little bit at a time until you reach your desired consistency. It's the best way to loosen it without watering down flavor.
Final Thoughts
This Creamy Chicken Spaghetti Recipe is one of those meals I never grow tired of—it feels like a warm hug on a plate every time. Whether it’s a busy weeknight or a cozy weekend dinner, it comes together quickly and leaves everyone happy. I hope you enjoy making it as much as I do because it really hits that sweet spot between simple and absolutely delicious.
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
Description
This Best Chicken Spaghetti Recipe is a creamy, cheesy comfort dish featuring tender shredded rotisserie chicken, fire roasted tomatoes, and a flavorful sauce coating perfectly cooked spaghetti. Ideal for a quick, satisfying dinner, it can be enjoyed straight from the skillet or baked for an extra cheesy finish.
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 Pasta: Cook the spaghetti al dente according to the package directions. Reserve ½ cup of the pasta water before draining the pasta to use later for adjusting the sauce consistency.
- Prepare Roux and Garlic: In a large skillet, melt the butter in olive oil over medium-low heat. Sprinkle in the flour and cook while stirring continuously for 2 minutes until thickened. Add the minced garlic and cook for an additional 30 seconds to release aroma.
- Make Sauce: Turn the heat to low and slowly whisk in the chicken broth, then add the heavy cream, fire roasted tomatoes with juices, chicken bouillon, and all seasonings including dried parsley, basil, oregano, onion powder, salt, pepper, and red pepper flakes. Increase heat to medium-high and bring the sauce to a simmer, stirring constantly. Continue simmering and stirring occasionally until the sauce thickens, approximately 5 to 7 minutes.
- Add Cheese: Reduce heat to low and stir in the sharp cheddar cheese until melted, followed by the Parmesan cheese until melted and fully incorporated into the sauce.
- Combine Chicken and Pasta: Stir in the shredded rotisserie chicken and heat through. Add the cooked spaghetti to the skillet and toss well to coat with the sauce. If needed, add the reserved pasta water a little at a time to loosen the sauce to your preferred consistency. Taste and adjust seasonings with additional salt, pepper, or red pepper flakes as desired.
- Garnish and Serve: Optionally, garnish with extra freshly grated Parmesan cheese and chopped parsley before serving.
Notes
- For a baked version, transfer the spaghetti mixture to a greased 9x13 baking dish, top with 1 cup shredded sharp cheddar cheese, and bake at 350 degrees F for 25 minutes until the cheese melts and bubbles.
- You can make this recipe ahead and reheat in the skillet or bake from refrigerated. To reheat on stovetop, add a splash of milk or cream to loosen the sauce.
- To freeze, assemble the spaghetti in a freezer-safe dish, cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight before baking.
- Do not bake frozen spaghetti in a glass dish directly to avoid cracking. Instead bake covered at 350 degrees F for one hour then uncover and bake 10-15 minutes more until heated through.
- For extra creaminess, use heavy cream, but evaporated milk with cornstarch is a lighter alternative.
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg
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