There's something undeniably comforting about a warm, cheesy, baked pasta dish and this Cheesy Chicken Spaghetti is a classic that never gets old. Of course, I put my from scratch twist on it! Instead of using condensed soups and a block of Velvetta, this version features a homemade creamy cheese sauce that's simple yet absolutely delicious.
I grew up eating just about every kind of chicken spaghetti recipe you can think of. It's kind of a staple here in the South, popping up at most family gatherings, potlucks, and church events. Now, it's one of my go-to weeknight dinners. Not only is it easy to prepare, but it's also perfect for making ahead and freezer friendly!
If you love Chicken Spaghetti, check out my Italian Chicken Spaghetti recipe or this super easy Crock Pot Cheesy Chicken Spaghetti recipe.
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Key Ingredients & Substitutions
- Chicken – I typically use boneless, skinless chicken breasts, but chicken thighs or even a whole chicken will work.
- Chicken Stock – A good-quality chicken stock adds deep flavor. You can substitute with chicken broth if needed.
- Sour Cream – Adds creaminess and enhances the overall flavor of the sauce.
- Cheese – I love using a combination of cheddar and colby cheese. Other varieties that are good to use are colby jack, sharp cheddar, or mozzarella.
- Pimentos – These jarred red peppers add both color and flavor. You can replace them with sautéed bell peppers if you do not have jarred pimentos.
- Diced Tomatoes – If you prefer, you can swap them for a can of Rotel. Which is what is in a lot of Southern Chicken Spaghetti recipes.
How To Make Cheesy Chicken Spaghetti
This creamy chicken spaghetti is so easy to make and bakes to perfection in just 45 minutes!
STEP 1
Place the chicken in a large pot and cover with water. Bring to a boil and cook until the chicken is fully cooked. Allow to cool enough to handle, then shred or chop.
STEP 2
In a large skillet over medium heat, add the olive oil and butter. Add diced onions and sauté until tender. Add in the minced garlic and cook 30 seconds more. Now stir in flour and cook for about 1 minute.
STEP 3
Then gradually whisk in the chicken stock and milk to create the cheese sauce.
STEP 4
Once the sauce has thickened reduce the heat to medium low and whisk in the cheddar and colby cheese, followed by the sour cream and seasonings. Stir until melted and creamy. Now add the diced tomatoes and pimento peppers. Stir well.
STEP 5
In a large bowl, combine the shredded chicken, cooked pasta, and cheese sauce. Toss everything together until fully combined.
STEP 6
Transfer to a lightly greased 9x13 baking dish, top with remaining cheese, cover and bake for 40-45 minutes or until bubbly and the cheese is melted on top. Enjoy!
💡Expert Tips
- Cook your pasta al dente – Since the spaghetti will continue cooking in the oven, cooking it to al dente will prevent a mushy texture.
- Use freshly shredded cheese – pre-shredded cheese contains anti-caking agents that can affect how smoothly it melts.
- Make it ahead! – Assemble the dish, cover, and refrigerate for up to 24 hours before baking.
Frequently Asked Questions
Yes! Assemble the chicken spaghetti and freeze it (unbaked) for up to 3 months. When ready to cook, thaw in the fridge overnight and bake as directed. Add an additional 10 minutes or longer to the bake time since it will be cold when going into the oven.
Sides that go well with Chicken Spaghetti are Garlic Bread, Breadsticks, a simple garden salad, and vegetables like green beans or broccoli.
I love using cheddar and colby, but Mozzarella, Monterey Jack, or a Mexican blend would work well too.
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📖 Recipe
Cheesy Chicken Spaghetti
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 8 ounces spaghetti noodles cooked to al dente
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 cup onion small diced
- 4 cloves garlic minced
- ¼ cup all-purpose flour
- 2 cups chicken stock
- 1 ½ cups milk
- ¼ cup sour cream
- 1 cup cheddar cheese shredded
- 1 cup colby cheese shredded
- 14.5 ounces petite diced tomatoes drained
- 4 ounces pimento peppers drained
- 1 ½- 2 teaspoons salt
- 1 ½ teaspoons garlic powder
- ½ teaspoon onion powder
- 1 tablespoon parsley minced
- pepper to taste
Instructions
- Place the chicken in a large pot and cover with water. Bring to a boil and cook until the chicken is fully cooked. Allow to cool enough to handle, then shred or chop.
- In a large skillet over medium heat, add the olive oil and butter. Add diced onions and sauté until tender. Add in the minced garlic and cook 30 seconds more. Now stir in flour and cook for about 1 minute, then gradually whisk in the chicken stock and milk to create the cheese sauce.
- Once the sauce has thickened reduce the heat to medium low and whisk in ½ cup of cheddar cheese and ½ cup of colby cheese, followed by the sour cream and seasonings. Stir until melted and creamy.
- Preheat an oven to 350°F and lightly grease a 9x13 baking dish.
- Now add the diced tomatoes and pimento peppers to the cheese sauce. Stir well then remove from the heat.
- In a large bowl, combine the shredded chicken, cooked pasta, and cheese sauce. Toss everything together until fully combined.
- Transfer to the prepared baking dish, top with remaining cheese, cover and bake for 40-45 minutes or until bubbly and the cheese is melted on top. Enjoy!
Notes
- Cook your pasta al dente – Since the spaghetti will continue cooking in the oven, cooking it to al dente will prevent a mushy texture.
- Use freshly shredded cheese – pre-shredded cheese contains anti-caking agents that can affect how smoothly it melts.
- Make it ahead! – Assemble the dish, cover, and refrigerate for up to 24 hours before baking.
Anonymous says
Really good!