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When it’s time to eat, this Chicken Spaghetti Recipe is comfort food that delights everyone. This easy recipe is a heavenly combination of noodles, chicken, and red peppers in a creamy sauce, with lots of melted cheese.
For us Midwesterners, this Chicken Spaghetti recipe is a delicious blast from the past. Other versions use canned cream of mushroom soup or cream of chicken soup, but I prefer a homemade, 3-ingredient creamy sauce that’s made right in the pan. It just has a better flavor!
The greatest part about this recipe is that you probably already have the ingredients to make it. It’s ready to devour in under an hour and the chicken stays tender and juicy without ever drying out.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Spaghetti: Thin spaghetti or angel hair pasta work too. Or use something more forkable, like penne or ziti.
- Chicken: I always use boneless, skinless chicken thighs, but you can use skinless chicken breasts, leftover rotisserie chicken, or even leftover turkey.
Step-by-step instructions
- Preheat oven to 400 degrees and coat a large baking dish (at least 3 quarts) with nonstick cooking spray. In a large pot, bring 4 quarts water and 1 tablespoon salt to boil. Add spaghetti to the salted water and cook according to package directions for al dente, about 9 to 10 minutes. Drain well.
- Meanwhile, in a large skillet over medium-high heat, heat olive oil until shimmering. Add onion and bell pepper and cook until softened, about 5 minutes.
- Add cooked chicken and chili powder and season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper). Cook until chicken is golden brown, about 5 to 7 minutes. Transfer chicken and vegetable mixture to a bowl.
- Return the Dutch oven to medium-high heat and melt butter. Whisk in flour and cook until lightly browned, about 1 minute. Whisk in milk and chicken broth and cook until thickened, about 3 to 5 minutes. Season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper). Do not skip this step or your casserole may be bland! Stir in 1 cup sharp cheddar cheese.
- Add cooked pasta and chicken and vegetable mixture and toss until well combined. Transfer to prepared baking dish and top with remaining 1 cup of cheese.
- Bake until hot and bubbly, about 20 to 25 minutes (a chicken piece should register 165 degrees on an internal thermometer). Let stand 5 minutes before serving. Garnish with fresh parsley if desired.
Recipe tips and variations
- Yield: This recipe makes about 12 cups of casserole, enough for 8 generous servings (1 ½ cups each) or more if you’re serving it at a potluck or as part of a buffet with other main dish options.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Make up to 2 days before you need it; store covered in the refrigerator.
- Freezer: Cover, wrap, and freeze the unbaked casserole. Thaw overnight in the fridge and bake in a 400-degree oven until heated through.
- To go: Arrange and bake this Chicken Spaghetti in the oven-safe insert of a 9×13-inch crockpot and then tote it with you to your family gathering. Bonus, you won’t have to ask your host to keep it warm!
- Season at every step: I like to salt and pepper at several stages, just to layer the seasoning and make the flavors really pop. If you don’t season the sauce, the casserole will be bland.
- Foil: Everyone’s oven is a little different. If yours runs hot, cover the casserole with foil to protect the cheese from burning.
- More vegetables: Add or substitute sliced button mushrooms, canned green chilies, scallions, diced tomatoes, blanched broccoli florets, or olives. If you need a shortcut, sub a can of Rotel tomatoes with green chiles (drained well) for the tomatoes and onions. Fresh garlic is good too!
- Crumb topping: If you love crunch, toss bread crumbs, cracker crumbs, or even cornflakes in melted butter and sprinkle on top of the casserole before baking.
- More cheese: Some people love a block of cream cheese added to the sauce or Velveeta cheese on top. This is a judgment-free zone; eat what you love!
- Spicy: If you crave spicy foods, add diced jalapeños or serranos to the sauce with the chicken, and serve with plenty of hot sauce on the side.
More delicious casseroles
Italian Recipes
One Pot Chicken Alfredo
Beef Recipes
Beef Stroganoff
Casserole Recipes
Tuna Noodle Casserole
30 Minute Meals
Easy Goulash
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Chicken Spaghetti Recipe
When it's time to eat, this Chicken Spaghetti recipe is comfort food that delights everyone. This easy recipe is a heavenly combination of noodles, chicken, and red peppers in a creamy sauce, with lots of melted cheese.
Ingredients
- Salt and freshly ground black pepper
- 1 pound spaghetti (see note 1)
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 medium red bell pepper seeded and chopped
- 1 1/2 pounds boneless skinless chicken thighs cut into 1-inch pieces (see note 2)
- 1 teaspoon chili powder
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 2 cups shredded cheddar cheese divided
- fresh parsley minced, for garnish, optional
Instructions
- Preheat oven to 400 degrees. In a large pot, bring 4 quarts water and 1 tablespoon salt to boil. Add spaghetti and cook until al dente, about 9 to 10 minutes. Drain well.
- Meanwhile, in a large skillet over medium-high heat, heat olive oil until shimmering. Add onion and bell pepper and cook until softened, about 5 minutes.
- Add chicken and chili powder and season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper). Cook until chicken is golden brown, about 5 to 7 minutes. Transfer chicken and vegetable mixture to a bowl.
- Return the Dutch oven to medium-high heat and melt butter. Whisk in flour and cook until lightly browned, about 1 minute. Whisk in milk and chicken broth and cook until thickened, about 3 to 5 minutes.
- Season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper). Do not skip this step or your casserole may be bland!
- Stir in 1 cup cheddar cheese. Add cooked spaghetti and chicken and vegetable mixture and toss until well combined. Transfer to a 3-quart or larger baking dish and top with remaining 1 cup of cheese.
- Bake until hot and bubbly, about 20 to 25 minutes (a chicken piece should register 165 degrees on an internal thermometer). Let stand 5 minutes before serving. Garnish with fresh parsley if desired.
Recipe Video
Notes
- Spaghetti: Or use something more forkable, like penne or ziti.
- Chicken: I always use boneless, skinless chicken thighs, but you can use chicken breasts, leftover rotisserie chicken, or even leftover turkey.
- Yield: This recipe makes about 12 cups of casserole, enough for 8 generous servings (1 ½ cups each) or more if you’re serving it at a potluck or as part of a buffet with other main dish options.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Make up to 2 days before you need it; store covered in the refrigerator.
Nutrition
Serving: 1.5 cupsCalories: 556kcalCarbohydrates: 51gProtein: 34gFat: 23gSaturated Fat: 10gCholesterol: 117mgSodium: 461mgPotassium: 523mgFiber: 3gSugar: 6gVitamin A: 1196IUVitamin C: 22mgCalcium: 299mgIron: 2mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
This was very good! I used the exact amount of salt/pepper you recommended and the meal was so flavorful. Thank you. My family of 5 is very pleased.
I made this for supper tonight because I got the recipe from being on your email list this morning. Such a wonderful dish. Thanks Megan.