Dinner

Homemade Chicken Spaghetti Recipe

ByHugo Harnd November 15, 2025November 15, 2025

Introduction

This homemade chicken spaghetti is a comforting and cheesy casserole perfect for weeknight dinners. Tender chicken, flavorful sauce, and melted cheese come together for a satisfying meal that the whole family will love.

The image shows a close-up of a white baking dish filled with creamy spaghetti layered evenly, coated in a light orange sauce mixed with small pieces of green bell pepper and red bits, scattered with chopped herbs for color. There are visible chunks of white chicken meat mixed throughout the pasta. The top layer has some melted cheddar cheese with a slightly golden hue that blends with the sauce. A fork lifts a twirl of the spaghetti, displaying its creamy texture and colorful bits. The dish sits on a white marbled surface with a small clear bowl containing chopped green herbs and a striped cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces spaghetti
2 cups cooked shredded chicken
14 ounces canned diced tomatoes with chilies (such as Rotel, or petite diced tomatoes, lightly drained)
¼ cup salted butter
1 medium yellow onion, chopped
1 clove garlic, minced
½ green bell pepper, chopped
¼ cup all-purpose flour
1 teaspoon Italian seasoning
1 cup chicken broth
1 cup half and half (or light cream)
½ cup shredded Parmesan cheese
2 cups shredded sharp cheddar cheese, divided
¼ teaspoon salt (more to taste)
¼ teaspoon black pepper (more to taste)

Instructions

Step 1: Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
Step 2: Cook the spaghetti in a large pot of salted water according to package directions until al dente. Drain well and do not rinse.
Step 3: In a large skillet, melt the butter over medium heat. Add the chopped onion, minced garlic, and green bell pepper. Cook until the vegetables are tender.
Step 4: Stir in the flour and Italian seasoning. Cook for 1-2 minutes while stirring to form a roux.
Step 5: Gradually whisk in the chicken broth and half and half, adding a little at a time and whisking until smooth. Bring the mixture to a boil and cook for 1 minute until thick and bubbly.
Step 6: Remove the sauce from heat. Whisk in the Parmesan cheese, 1 cup of cheddar cheese, salt, and pepper.
Step 7: In a large bowl, combine the cooked spaghetti, shredded chicken, cream sauce, and canned diced tomatoes. Mix well and spread into the prepared baking dish.
Step 8: Sprinkle the remaining 1 cup of cheddar cheese evenly over the top. Bake for 25-30 minutes until hot and bubbly.

Tips & Variations

Use rotisserie chicken for a quick shortcut that adds extra flavor.
Substitute half and half with whole milk or heavy cream for a lighter or richer sauce.
Add a pinch of crushed red pepper flakes for a bit of heat.
Try mixing in some cooked mushrooms or corn for added texture and sweetness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or oven until warmed through. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white plate holds a serving of spaghetti pasta mixed with creamy sauce, small pieces of light brown chicken, and sliced green bell peppers. Scattered red cherry tomatoes and finely chopped green herbs add color, while a light dusting of black pepper and grated cheese tops the dish. The pasta looks thick and coated with a smooth sauce. In the background, a white casserole dish filled with more of the pasta sits on a wooden surface, along with a small green bowl containing additional chopped green herbs. A woman's hand holding a fork is placed near the plate, all set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can substitute spaghetti with other pasta shapes like penne or rotini if you prefer. Just adjust the cooking time according to the package.

Is it okay to use fresh tomatoes instead of canned?

You can use fresh diced tomatoes, but be sure to drain any excess liquid to avoid a watery casserole. Canned diced tomatoes with chilies add a nice flavor and spice.