Chicken Spaghetti
Ultra creamy spaghetti with tender chicken and plenty of cheese. Whenever I make this dish everyone always asks for seconds!
We love noodles in this house. Some of our favorites are Buffalo Chicken Pasta, creamy sun dried tomato pasta and Instant Pot Spaghetti. We also love this chicken spaghetti! Wait until you try it! My mouth starts to water just thinking about it. It is creamy, cheesy, and a little spicy. Perfect for an easy weeknight dinner or potlucks. Everyone always asks for seconds! You can even make it ahead! Just assemble, put in fridge, and bring to room temp before baking.
Why This Recipe Is Out Of This World Good
- Flavorful Noodles: Cooking the noodles in broth is revolutionary! SO much flavor. I dare you to stop slurping them with you're testing your pasta for doneness.
- Creamy and Cheesy: We use cheese in the recipe and on top!
Ingredient Notes and Shopping Tips:
- Pasta: I love angel hair pasta in this dish. However, feel free to use regular spaghetti, fettuccine, or even a totally different shape like rotini.
- Chicken: Make this recipe even easier by using a store-bought rotisserie chicken.
- Broth: Use low sodium broth, and add salt to taste.
- Seasoning Salt: I used Lawry's.
Tips and Tricks
- Don't overcook: Boil your pasta just until it is al dente. It will continue to cook in the oven, and we don't want it to get soggy.
- Line Pan: Line pan with foil to make cleanup a freeze.
- Tent With Foil: If cheese cooks too quickly cover with foil.
Serve With
Garlic Knots: A semi homemade recipe, so easy.
Buttermilk Biscuits:Super easy.
Deep Fried Lasagna: An Olive Garden copycat.
More Pasta Dinners
📖 Recipe
Chicken Spaghetti
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Ingredients
- 4 Cups Cooked Chicken
- 1 Pound Angel Hair Spaghetti
- 2 ½ Cups Cheddar Cheese Divided
- 1 Bell Pepper Diced
- 1 Onion Diced
- 1 Teaspoon Seasoned Salt
- 2 Cans Cream of Chicken Soup
- 4 Cups Chicken Broth
- Salt/Pepper To Taste
Instructions
- Preheat oven to 350 degrees F. Cook pasta according to the box directions using broth instead of water. Reserve pasta broth.
- While pasta is cooking, saute onion and pepper until softened.
- In a 9x13 inch casserole dish, combine chicken, spaghetti, bell pepper, onion, seasoning salt, cream soup, 1 ½ cups of cheese. Stir in 1-2 cups of pasta broth.
- Bake for 45 minutes or until bubbly. Top with remaining cheese.
Notes
- Pasta: I love angel hair pasta in this dish. However, feel free to use regular spaghetti, fettuccine, or even a totally different shape like rotini.
- Chicken: Make this recipe even easier by using a store-bought rotisserie chicken.
- Broth: Use low sodium broth, and add salt to taste.
- Seasoning Salt: I used Lawry's.
- Don't overcook: Boil your pasta just until it is al dente. It will continue to cook in the oven, and we don't want it to get soggy.
- Line Pan: Line pan with foil to make cleanup a freeze.
- Tent With Foil: If cheese cooks too quickly cover with foil.
Nutrition
What do you think of this chicken spaghetti? What if your favorite pasta dish?
Yay. Delish casserole. I used some smoked chicken thighs and Bar B Q seasoning instead of Lawrys. However there was one part of this recipe that didn't make sense to me. Boil pasta in 4 cups of stock? I boiled mine in a full pot of stock. So freakin great. LOVE, LOVE, LOVE. Thank you
Yay so glad you enjoyed! Your variations sound so yummy.
great meal
Chicken broth is in the list of ingredients but not in the directions. Is it needed?
Hi Becky!
The broth is used for boiling the noodles. In addition, reserve 1-2 cups for the sauce.
So, which is it - one or two cups of reserved broth in the casserole? BIG difference between the two!
Hi Sherry!
The recipe is correct as written 1-2 cups. Depending on your sauce, location, humidity, etc. you may need 1 cup or more.