Creamy Chicken Spaghetti
This Creamy Chicken Spaghetti is a cozy, weeknight-friendly dish that balances tender chicken, melty cheese, and a silky sauce clinging to every strand of pasta. Think comfort food that comes together quickly: simple pantry staples transform into a luscious, family-pleasing meal. The texture is rich without being heavy, and the bright pop from diced tomatoes and green pepper keeps it from feeling one-note. Follow the recipe below for a straightforward, reliable version that delivers on flavor and comfort.
Why you’ll love this recipe
This version of Creamy Chicken Spaghetti is approachable and adaptable. It uses common ingredients you probably have on hand, and the technique is forgiving—perfect for cooks of all skill levels. The pasta cooks directly before being tossed in a cream-forward sauce flavored with garlic, Italian seasoning, and a little butter for depth. Mozzarella adds gooey pull, while drained diced tomatoes and chopped green bell pepper add texture and freshness. Leftovers keep well and reheat beautifully.
Ingredients
- ▢10 ounces dry spaghetti noodles (*)
- ▢2 tablespoons unsalted butter (¼ stick)
- ▢1 clove garlic (minced)
- ▢½ green bell pepper (chopped **)
- ▢¼ cup all-purpose flour
- ▢1 teaspoon Italian seasoning
- ▢¼ cup heavy whipping cream
- ▢½ cup chicken broth
- ▢½ cup milk
- ▢1½ cups shredded mozzarella cheese
- ▢salt and pepper (to taste)
- ▢2 cups shredded cooked chicken
- ▢14 ounces diced tomatoes (drained (1 can))
Make-ahead and substitutions
If you want to streamline dinner night, shred cooked chicken ahead of time and store it in the fridge for up to two days. You can use rotisserie-style chicken or roast a breast quickly and shred it. For a lighter texture, substitute part-skim mozzarella. If dairy is a preference to change, a neutral oil can replace the butter and a non-dairy cream alternative may be used, but the amounts listed above will produce the creamiest result.
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan with a lid
- Wooden spoon or silicone spatula
- Colander
- Measuring cups and spoons
Step-by-step directions
Below are clear, ordered steps to make this Creamy Chicken Spaghetti. Read through the full set once before starting to make the process smoother.
- Bring the pasta water to a boil and cook the spaghetti. Fill a large pot with water, season generously with salt, and bring it to a rolling boil. Add 10 ounces dry spaghetti noodles and cook until just shy of al dente according to package instructions (usually about 8–10 minutes). The pasta should still have a slight bite because it will continue cooking in the sauce.
- Reserve pasta water and drain. Before draining, scoop out about ½ cup of the starchy pasta cooking water and set it aside in case you need to thin the sauce later. Drain the spaghetti in a colander and set aside.
- Start the flavor base in a large skillet. While the pasta cooks, warm a large skillet over medium heat. Add 2 tablespoons unsalted butter and let it melt. Once the butter is foamy, add 1 clove garlic (minced) and ½ green bell pepper (chopped). Sauté, stirring occasionally, until the garlic is fragrant and the pepper has softened, about 3 minutes.
- Create a roux to thicken the sauce. Sprinkle ¼ cup all-purpose flour evenly over the softened garlic and bell pepper. Stir constantly for about 1 minute to cook out the raw flour taste and form a paste with the butter and vegetables.
- Season and add liquids. Sprinkle 1 teaspoon Italian seasoning over the roux and stir to combine. Slowly pour in ¼ cup heavy whipping cream, ½ cup chicken broth, and ½ cup milk while whisking or stirring continuously to prevent lumps. Continue cooking and stirring until the mixture starts to thicken and becomes smooth, about 2–3 minutes.
- Incorporate cheese and adjust texture. Reduce the heat to low and add 1½ cups shredded mozzarella cheese in small handfuls, stirring until each addition melts and the sauce becomes glossy and cohesive. If the sauce becomes too thick, whisk in reserved pasta water a tablespoon at a time until you reach your desired consistency.
- Season the sauce. Taste the cheesy sauce and season with salt and pepper to taste. Start with a small pinch and adjust—remember that the shredded chicken and tomatoes will also contribute to overall flavor.
- Fold in chicken and tomatoes. Add 2 cups shredded cooked chicken and 14 ounces diced tomatoes (drained) to the skillet. Stir gently to combine, ensuring the chicken and tomatoes are evenly distributed through the sauce. Warm through for 2–3 minutes so the chicken absorbs some sauce flavor.
- Toss spaghetti with the sauce. Add the drained spaghetti noodles to the skillet and toss or stir until every strand is coated with the creamy mixture. If your pan is too small, transfer everything to the large pot you used for pasta or to a large mixing bowl, then combine. Add a splash of the reserved pasta water if needed to loosen the mixture.
- Finish and serve. Plate the Creamy Chicken Spaghetti while hot. Optionally, garnish with a little extra shredded mozzarella or a light grind of black pepper. Serve immediately so the noodles stay perfectly saucy and the cheese remains melty.
Troubleshooting tips
- If the sauce is grainy when you add the cheese, lower the heat and stir patiently; high heat can cause cheese to separate.
- If the sauce is too thin, simmer gently a minute longer to reduce and thicken. If it’s too thick, thin with reserved pasta water or a splash of milk.
- For a brighter finish, stir in a squeeze of lemon juice (about ½ teaspoon) right before serving to cut the richness.
Serving suggestions
This creamy pasta is satisfying on its own, but you can round out the meal with a simple green salad, a side of roasted vegetables, or garlic bread. A crisp vegetable—like a lemony arugula salad—provides a nice contrast to the rich sauce. Leftovers reheat well in a skillet over medium-low heat with a splash of milk or water to loosen the sauce.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring in a little milk or reserved pasta water to regain creaminess. Avoid high heat to prevent the cheese from becoming rubbery.
Final notes
This Creamy Chicken Spaghetti strikes a lovely balance between convenience and comfort. The straightforward steps and everyday ingredients make it an easy go-to when you want something satisfying with minimal fuss. The melty mozzarella, tender shredded chicken, and flecks of green bell pepper and tomato make it feel like a homemade favorite—perfect for busy weeknights or casual gatherings.
Enjoy every creamy forkful.
Creamy Chicken Spaghetti
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package directions. Drain and set aside.
- In a large skillet over medium-high heat, melt the butter. Add the minced garlic and chopped green bell pepper and sauté until the pepper is tender, about 3–4 minutes.
- Sprinkle in the flour and Italian seasoning, stirring constantly and cooking for about 1 minute to remove the raw flour taste.
- Slowly whisk in the heavy cream, chicken broth, and milk. Bring to a gentle boil, then reduce heat and simmer, stirring frequently, until the sauce thickens slightly.
- Remove the skillet from the heat and stir in 1/2 cup of the shredded mozzarella until melted. Season the sauce with salt and pepper to taste.
- Add the cooked spaghetti, shredded chicken, and drained diced tomatoes to the skillet and toss until evenly combined.
- Transfer the mixture into the prepared baking dish and spread into an even layer. Sprinkle the remaining mozzarella evenly over the top.
- Bake for 15–20 minutes, until the cheese is bubbly and the edges are lightly browned. Let sit a few minutes before serving.
Notes
- Cook the spaghetti to al dente; it will finish cooking in the oven.
- Stir constantly after adding milk and cream to prevent scorching.
- Drain the canned tomatoes well to avoid a watery casserole.
- Use pre-cooked rotisserie chicken to save time.
- Let the casserole rest briefly before serving so it sets slightly.
