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A fork with a serving of chicken spaghetti from a cast-iron skillet.

Classic Chicken Spaghetti: Comfort Food at Its Best

Chef Jenn
Classic Chicken Spaghetti is a creamy, cheesy comfort food that’s perfect for busy weeknights or family dinners. Loaded with tender chicken, spaghetti, and a flavorful sauce, this dish is easy to make and always a crowd-pleaser.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 493 kcal

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 13x9-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.

Nutrition

Serving: 1.5cupsCalories: 493kcalCarbohydrates: 43gProtein: 27gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 95mgSodium: 593mgPotassium: 497mgFiber: 2gSugar: 6gVitamin A: 988IUVitamin C: 18mgCalcium: 260mgIron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword Cheesy chicken pasta, Classic chicken spaghetti
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