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Creamy Spaghetti Chicken Recipe
Ash Tyrrell

Creamy Spaghetti Chicken Recipe

I recently made this Creamy Spaghetti Chicken Recipe for my family, and it quickly became one of our favorite comfort meals. The combination of tender chicken, perfectly cooked spaghetti, and a rich homemade cheese sauce creates a dish that feels both cozy and satisfying. What I love most is how everything comes together in one hearty casserole-style meal.
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Total Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts sliced into thin cutlets – Thin pieces cook quickly and develop great flavor.
  • ½ teaspoon seasoned salt – Adds extra savory depth to the chicken.
  • ¼ teaspoon black pepper – Enhances the overall flavor.
  • 2 tablespoons olive oil – Helps create a golden-brown crust on the chicken.
  • 8 ounces dry spaghetti – Traditional spaghetti works best for this recipe.
  • 1 teaspoon salt – Seasons the pasta water for better flavor.
  • ¼ cup butter – Creates the rich base for the creamy sauce.
  • 1 cup diced onion – Adds sweetness and depth to the sauce.
  • 2 cloves garlic minced – Fresh garlic delivers the best flavor.
  • ¼ cup all-purpose flour – Thickens the homemade sauce.
  • ½ teaspoon garlic powder – Boosts the garlic flavor throughout the dish.
  • ½ teaspoon Italian seasoning – Adds a subtle herb flavor.
  • 2 cups chicken stock – Creates a flavorful sauce base.
  • 1 cup heavy cream – Gives the sauce its luxurious creamy texture.
  • ½ cup freshly grated Parmesan cheese – Freshly grated melts more smoothly.
  • ½ cup shredded sharp cheddar cheese – Adds bold cheesy flavor.
  • ½ cup shredded mozzarella cheese – Creates a stretchy creamy texture.
  • 14- ounce can diced tomatoes drained – Prevents excess liquid in the casserole.
  • 4- ounce can diced green chilies – Adds mild heat and extra flavor.
  • ½ cup shredded sharp cheddar cheese for topping – Creates a golden cheesy crust.
  • ½ cup shredded mozzarella cheese for topping – Adds gooey melted goodness on top.

Method
 

  1. Season the chicken with seasoned salt and black pepper. Heat olive oil in a large skillet over medium-high heat and cook until golden brown on both sides. Allow the chicken to rest for a few minutes after cooking. Cut it into small bite-sized pieces so it blends evenly throughout the pasta. The browned bits left in the skillet will add amazing flavor to the sauce later, so do not wash the pan.
  2. Bring a large pot of salted water to a boil. Cook the spaghetti until just tender but not overly soft. Drain the pasta and set it aside. Slightly undercooking the pasta helps prevent it from becoming mushy during baking. Many cooks like to break the spaghetti in half before cooking because it makes serving easier later.
  3. Using the same skillet, melt the butter and cook the diced onion until soft and translucent. Add the garlic and cook briefly until fragrant. Sprinkle in the flour, garlic powder, and Italian seasoning. Stir continuously to form a flavorful roux. Slowly whisk in the chicken stock and scrape the skillet to release the flavorful browned bits from cooking the chicken.
  4. Pour in the heavy cream and continue whisking until smooth. The mixture should begin to thicken into a creamy sauce. Add Parmesan, cheddar, and mozzarella cheese. Stir until completely melted and silky. The combination of three cheeses creates a rich texture and balanced flavor throughout the dish.
  5. Add the drained diced tomatoes and green chilies to the sauce. Stir everything together thoroughly. The tomatoes provide freshness while the green chilies contribute a mild kick without overwhelming heat. Taste the sauce and adjust seasoning if desired before combining everything.
  6. Place the cooked spaghetti into a large mixing bowl or leave it in the pot. Add the chicken pieces and creamy sauce. Use tongs to gently toss everything together. Make sure every strand of spaghetti is coated with the sauce. At this stage, the mixture may seem extra creamy, but it will thicken beautifully during baking.
  7. Pour the spaghetti mixture into a greased 9×13-inch baking dish. Spread it evenly using a spoon or spatula. Top the casserole with the remaining cheddar and mozzarella cheese. The extra cheese creates a bubbly, golden topping that makes the dish irresistible.
  8. Bake in a preheated 375°F (190°C) oven until the edges are bubbling and the cheese is golden brown. Remove the dish from the oven and allow it to cool for a few minutes before serving. This brief resting period helps the casserole set and makes serving much easier.

Notes

  • I always grate my own cheese because it melts much smoother than pre-shredded cheese.
  • I prefer cooking fresh chicken instead of using pre-cooked chicken because it adds more flavor to the sauce.
  • I make sure not to overcook the spaghetti since it continues cooking in the oven.
  • I let the casserole rest for about 10 minutes before serving to help it hold together better.
  • I sometimes add a little extra Parmesan on top right before serving for extra richness.
  • I scrape every browned bit from the skillet into the sauce because that's where a lot of flavor comes from.