Cheesy Chicken Spaghetti
Cheesy Chicken Spaghetti (From Scratch!) is a creamy, comforting baked pasta dish made with tender chicken, spaghetti, and a homemade cheese sauce—no condensed soups needed! This easy-to-make recipe is perfect for busy weeknights, meal prep, or even freezing for later. Loaded with flavor and made completely from scratch, it’s a family favorite that everyone will love!
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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
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.
Tried this recipe?Let us know how it was!