When you’re craving a hearty, comforting meal that brings everyone to the table, Classic Chicken Spaghetti is the answer. I love this old-fashioned recipe. It’s hearty, meaty, creamy, and like any good casserole, this one is loaded with cheese. Ready for a hearty meal that’s easy and delish? Grab a fork and dig into this Classic Chicken Spaghetti that’s made with no mushrooms!
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History
Chicken spaghetti is an American comfort dish that originated in the early-to-mid 20th century, gaining popularity in the 1940s and 1950s as a practical, family-friendly casserole. It likely emerged from the era’s trend of combining pantry staples, like canned soup and pasta, with affordable proteins, such as chicken. The dish became a staple in Southern kitchens, where home cooks adapted it with local ingredients and personal touches, including the addition of bell peppers and cheddar cheese. Its creamy, cheesy appeal and ease of preparation made it a popular choice for potlucks, church gatherings, and weeknight dinners, cementing its status as a timeless classic.
Ingredients
- Spaghetti – Uncooked spaghetti, but break it into about 2-inch pieces.
- Butter – I cook with salted butter, but you can use unsalted.
- Onion – You’ll need about 1 cup of diced onion.
- Garlic – Please use fresh garlic. Jarlic doesn’t even taste like garlic.
- All-purpose flour
- Milk – Any kind of milk will do.
- Chicken breast – Rotisserie chicken works well, or use leftover baked or grilled chicken.
- Condensed cream of chicken soup – You’ll need one can.
- Red bell pepper – About 1 cup of diced bell pepper.
- Green bell pepper – About 1 cup of diced bell pepper.
- Cream cheese – This helps to build the creamy sauce. You’ll need 1/2 a block.
- Cheddar cheese – Shredded and divided.
- Salt and pepper – To taste.
- Parsley – Minced, optional.
How To Make Classic Chicken Spaghetti
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preheating your oven to 350°F. Cook the spaghetti according to the package directions until it’s al dente. Don’t forget to reserve 1/2 cup of pasta water before draining—it comes in handy if your sauce needs a little loosening later. Drain and rinse the noodles with cold water to stop the cooking, then set them aside.
In a Dutch oven, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until tender, about 6-8 minutes. Toss in the minced garlic and cook for 1 more minute. Turn off the heat for a moment. I like using a wooden spoon here so you can really scrape up all the flavorful bits from the bottom.
Stir in the flour until smooth, then gradually whisk in the milk. Return the heat to medium and bring the mixture to a gentle simmer, stirring constantly, until thickened, about 2 minutes.
Add the cubed chicken, cream of chicken soup, diced bell peppers, cream cheese, 3/4 cup of shredded cheddar cheese, and a pinch of black pepper. Stir everything together until the cheese melts and the sauce is creamy and smooth.
Toss the cooked spaghetti with the sauce mixture. If it feels a little thick, add the reserved pasta water a splash at a time until it reaches your perfect saucy consistency.
Transfer everything to a greased 13×9-inch baking dish. Sprinkle the remaining 3/4 cup of shredded cheddar evenly over the top.
Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Garnish with freshly minced parsley for a pop of color, then serve warm. This is one of those dishes everyone will go back for seconds on!
Chef Jenn’s Tips
- Use rotisserie chicken for a quick shortcut when you don’t have leftover chicken on hand.
- Reserve pasta water before draining to adjust the sauce’s consistency if needed.
- Let the baked spaghetti cool for a few minutes before serving to help it set.
- For extra flavor, add a pinch of red pepper flakes or a dash of smoked paprika to the sauce.
Make It A Meal
Pair this Classic Chicken Spaghetti with a simple side salad and some warm garlic bread for a complete, satisfying meal. A glass of crisp white wine or iced tea makes the perfect beverage to round it out.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave, adding a splash of milk or chicken broth to keep the sauce creamy. To freeze, transfer the unbaked dish to a freezer-safe container, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed, adding an extra 10 minutes to the baking time if needed. I love freezing casseroles in these Souper Cubes.
Classic Chicken Spaghetti: Comfort Food at Its Best
Ingredients
- 12 ounces spaghetti broken into 2-inch pieces
- ¼ cup butter salted butter, cubed
- 1 onion chopped
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 2 cups 2% milk
- 3 cups chicken breast cubed cooked
- 10 – ¾ ounces condensed cream of chicken soup undiluted
- ½ red bell pepper diced
- ½ green bell pepper diced
- 4 ounces cream cheese cubed
- 1 ½ cups sharp cheddar cheese shredded and divided
- ½ teaspoon pepper
- parsley minced, optional
Instructions
- Preheat your oven to 350°F. Cook the spaghetti according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- Melt the butter in a Dutch oven over medium heat. Add the chopped onion and cook, stirring, until it becomes crisp-tender, about 6-8 minutes. Add the minced garlic and cook for 1 more minute.
- Stir in the flour until well blended, then gradually add the milk. Bring the mixture to a boil and cook, stirring constantly, until thickened, about 2 minutes.
- Add the cubed chicken, cream of chicken soup, diced bell peppers, cream cheese, 3/4 cup of shredded cheddar cheese, and pepper to the sauce. Stir until the cheese is melted and the ingredients are fully combined.
- Toss the cooked spaghetti with the sauce mixture, adding the reserved pasta water if needed to loosen the sauce to your desired consistency.
- Transfer the mixture to a greased 13×9-inch baking dish. Sprinkle the remaining 3/4 cup of shredded cheddar cheese evenly over the top.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking for 10-15 minutes, or until the cheese is bubbly and golden.
- Garnish with minced fresh parsley, if desired, before serving.
Notes
Chef Jenn’s Tips
- Use rotisserie chicken for a quick shortcut when you don’t have leftover chicken on hand.
- Dice the bell peppers into small pieces for even distribution throughout the dish.
- Reserve pasta water before draining to adjust the sauce’s consistency if needed.
- Let the baked spaghetti cool for a few minutes before serving to help it set.