Chicken Spaghetti

Prep Time 10 mins
Total Time 35 mins
Servings 5 servings

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This Chicken Spaghetti is the perfect quick, easy, family-friendly dinner! It has spaghetti noodles, tender bites of chicken, and veggies all smothered in a chili-spiced cheddar cheese cream sauce.

overhead image of chicken spaghetti in black skillet with tongs.
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Table of Contents
  1. Ingredients Needed:
  2. How to Make Chicken Spaghetti
  3. FAQs
  4. Tips and Notes
  5. Variations
  6. Serving Suggestions
  7. More Chicken Pasta Recipes
  8. Chicken Spaghetti Recipe

If there are three things I love in this world it’s chicken, spaghetti, and cheese. So, naturally, this Chicken Spaghetti is a favorite.

I mean, tender spaghetti noodles, juicy pieces of chicken, onion, and pepper all tossed together in a rich and creamy spiced sauce made with melted cheddar cheese? Does it get any better than that? I don’t think so. 😉

This chicken pasta dinner is a meal the whole family will love. And bonus: it’s ready in just over 30 minutes!

Looking for more ways to make chicken spaghetti? Check out my Healthier Creamy Chicken Spaghetti Bake or my Cheesy Crockpot Chicken Spaghetti Recipe.

Ingredients Needed:

Most of what you’ll need for this recipe you probably already have in your kitchen.

ingredients needed to make chicken spaghetti on white background.
  • Oil: use whatever oil you have to sauté the veggies and chicken.
  • Veggies: I use a combination of onion, red pepper, and green pepper to add some color and texture.
  • Chicken Breast: you’ll need 2 boneless, skinless chicken breasts cubed into smaller chunks, or about 1 lb of chicken.
  • Garlic: as always, use freshly minced garlic for the best flavor.
  • Seasonings: I use a simple combination of salt, chili powder, and paprika for a little bit of smoky spice.
  • Flour: a sprinkle of all-purpose flour helps thicken the cream sauce.
  • Chicken Broth: a flavorful base for the cream sauce. I use low sodium chicken broth so I can control the saltiness of the sauce.
  • Cream: or milk. You can use any kind, but keep in mind the higher the fat content, the richer the flavor.
  • Cheese: I melt shredded cheddar cheese into the sauce to create a delicious creamy texture and cheesy flavor. Avoid using pre-shredded cheese as they may not melt as smoothly. Feel free to mix it up and use mozzarella or Monterey Jack cheese as well.
  • Spaghetti: cooked al dente according to box instructions. You can substitute absolutely any other pasta!
overhead image of chicken spaghetti with noodles twirled around fork.

How to Make Chicken Spaghetti

This simple pasta dinner takes just 10 minutes to prep and is ready in just over half an hour! Here are a few step by step photos to help guide you — see the full step by step recipe in the recipe card.

  1. Cook the pasta: Cook the spaghetti in salted boiling water until al dente. Drain.
  2. Sauté the veggies: Heat oil in a large skillet, then add in onion and peppers. Cook until softened.
  3. Add chicken and cook until no longer pink. Add the seasonings to the chicken and cook briefly.
  4. Stir in the flour until no white remains. This will thicken our sauce.
  5. Make the sauce: Pour in the broth and milk, then simmer until thickened before adding the cheese.
  6. Assemble and serve: Stir together the sauce and the spaghetti, then serve.

FAQs

What is Chicken Spaghetti made of?

Classic Chicken Spaghetti is made up of, you guessed it, chicken and spaghetti. Both are cooked, then tossed together with a cheesy cream sauce. Often, peppers and onions are added and chili powder and paprika give a bit of heat and smoky flavor.

How to store:

Leftovers will last in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. To reheat, warm on the stove with a splash of broth or cream until heated through.

How to freeze leftover spaghetti:

Place leftover spaghetti in freezer-safe baking dishes (as large or as small as you want!). Cover with plastic wrap and foil or a tight-fitting lid.
I recommend thawing completely before reheating to avoid having mushy pasta. Add a splash of water, broth or cream and reheat in the oven or on the stove, covered.

close up image of spaghetti twirled around tongs in pan.

Tips and Notes

  • Cube the chicken. Remember to cube the chicken breast up into smaller pieces so it cooks quickly and incorporates well into the pasta.
  • Cook the pasta al dente. Pasta that’s ever so slightly underdone stands up better in the creamy sauce.
  • Shred your own cheese. Pre-shredded cheeses can result in a grainy texture when melted. I recommend shredding your own for the best results.
  • Use leftover/rotisserie chicken. This recipe is a great way to use any leftover shredded chicken, Instant Pot Shredded Chicken or leftover Baked Chicken Breast you have around.

Variations

  • Add other veggies. Feel free to sauté other veggies with the onion and pepper. Try mushrooms, peas, carrots, broccoli florets, zucchini, you name it!
  • Lighten it up. Cream has the richest flavor, but you can make the sauce with any type of milk you like to lighten it up a bit.
  • Make it vegetarian. Just leave out the chicken and use vegetable broth!
  • Use another pasta shape. Okay, then it won’t be chicken spaghetti but it totally works.
  • Try other meat. I know. Then it won’t be chicken spaghetti. BUT this pasta dish works great with other types of meat as well. Try leftover turkey, diced ham, or cooked ground beef. You could also top it off with some cooked and crumbled bacon!

Serving Suggestions

You can serve this Chicken Spaghetti on its own or or bulk the meal up even more with a side dish. Try Roasted Vegetables, Roasted Green Beans, Garlic Bread or Breadsticks, or a simple green salad.

More Chicken Pasta Recipes

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Chicken Spaghetti

5 from 30 votes
This Chicken Spaghetti is the perfect quick, easy, family-friendly dinner! It's made up of spaghetti noodles, tender bites of chicken, and veggies all smothered in a chili-spiced cheddar cheese cream sauce.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Cuisine American
Course Main Course
Servings 5 servings
Calories 496cal

Ingredients

  • 2 tablespoons oil
  • 1 small onion (chopped)
  • ½ red pepper
  • ½ green pepper
  • 2 boneless skinless chicken breasts (about 1 lb – cubed)
  • 1 tablespoon freshly minced garlic
  • ¾ teaspoon salt
  • ½ teaspoon chili powder
  • ½ teaspoon paprika
  • 3 tablespoons all purpose flour
  • cups low sodium chicken broth
  • 1 cup milk or cream (any will do! Higher fat will have a richer flavor)
  • 1 cup shredded cheddar cheese
  • 375 grams spaghetti (about ¾ pound)

Instructions

  • Cook spaghetti noodles in a large pot of boiling salted water until al dente. Drain.
  • Meanwhile, heat a large skillet over medium-high heat and add the oil.
  • Add onions and peppers, cooking and stirring until softened, about 3-4 minutes.
  • Add chicken breast cubes and cook until white on the outside (they don't necessarily need to brown.
  • Stir in garlic, salt, chili powder and paprika and cook 1 minute.
  • Add flour and stir until no white remains.
  • Stir in broth and milk and bring to a simmer. Reduce heat to medium and cook and simmer until thickened. Stir in shredded cheese and pour over cooked pasta.

Notes

Tips:
  • Cube the chicken. Remember to cube the chicken breast up into smaller pieces so it cooks quickly and incorporates well into the pasta.
  • Cook the pasta al dente. Pasta that’s ever so slightly underdone stands up better in the creamy sauce.
  • Shred your own cheese. Pre-shredded cheeses can result in a grainy texture when melted. I recommend shredding your own for the best results.
  • Use leftover/rotisserie chicken. This recipe is a great way to use any leftover shredded chicken, Instant Pot Shredded Chicken or leftover Baked Chicken Breast you have around.
Variations:
  • Make this recipe vegetarian by omitting the chicken and using vegetable broth.
  • You can swap boneless chicken thighs for the chicken breasts.
  • Any kind of milk or cream will work but more fat will equal a richer sauce.
 

Nutrition Information

Serving: 401grams | Calories: 496cal | Carbohydrates: 67g | Protein: 29g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 590mg | Potassium: 574mg | Fiber: 3g | Sugar: 6g | Vitamin A: 636IU | Vitamin C: 28mg | Calcium: 184mg | Iron: 2mg
Keywords chicken spaghetti

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Candy Marsh says

    Made this recipe tonite for dinner for the first time & both my husband & REALLY enjoyed it! As he said “this is definitely a keeper”!

  2. Merle Peters says

    Prepared this meal tonight and it was a hit. Tasty and with just enough heat to make it interesting. Total time was a little longer than listed, but that wasn’t a problem. I like prepping and chopping everything first. Easily enough for 3 of us with a couple portions left over.
    Instructions were easy to follow. I sous vide the chicken ahead of time so it was pretty much ready to go.
    Will definitely make this one again.

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