88% would make this again

Chicken Spaghetti Recipe

Q: What is chicken spaghetti made of?

Chicken spaghetti is a creamy comforting pasta dish made with cooked chicken, spaghetti noodles and a rich sauce often built from soups or cream, cheese, sautéed onions and peppers and seasoning that all come together in one hearty meal. It’s popular for family dinners because it uses simple everyday ingredients in a satisfying way.

Q: Can I use rotisserie or leftover chicken instead of cooking chicken from scratch?

Yes, using rotisserie chicken or leftover cooked chicken is a great shortcut that adds flavour and saves time. Most home cooks say it works just as well if not better than starting with raw chicken.

Q: How do I stop the spaghetti from turning mushy?

Cook the spaghetti until it’s just tender (al dente) before adding it to the sauce or baking it; because it will continue to soften, overcooking it in the first pot is one of the biggest reasons the final dish gets mushy.

Q: Can I make chicken spaghetti ahead of time?

Yes, most versions can be assembled or fully cooked ahead of time, stored in the fridge for a few days and then reheated. Some people also freeze the sauce or the whole dish and bake or warm it later.

Q: What’s the best way to thicken the sauce if it’s too watery?

If your sauce feels thin, simmer it a bit longer to reduce the liquid or stir in a small amount of flour or cornstarch mixed with water to help it thicken up without diluting the flavour.

Q: What kinds of cheese should I use for chicken spaghetti?

Freshly shredded cheeses like cheddar, mozzarella and parmesan melt more smoothly and taste richer than pre-shredded bagged cheese, giving you a creamier sauce and better texture.

Q: Can I use other kinds of pasta if I don’t have spaghetti?

Yes, shapes like penne, linguine or fettuccine work well too. Just cook them al dente and make sure the sauce coats the pasta evenly for the best result.

Vish G

December 15, 2025

When you need a reliable tasty dinner idea this Chicken Spaghetti Recipe brings together tender chicken, a creamy sauce and simple ingredients everyone loves. It’s easy to make and perfect for busy weeknights or relaxed family dinners. This is one recipe you’ll come back to again and again.

PREP TIME

15 MIN

COOK TIME

25 MIN

SERVINGS

Ingredients

300 g / 10 oz dried spaghetti
2 large chicken breasts, skinless and boneless
1 tablespoon olive oil
Salt and black pepper, to taste
1 tablespoon butter
1 small onion, finely chopped
3 cloves garlic, minced
1 cup chicken stock (240 ml)
1 cup single cream or heavy cream (240 ml)
120 g / 1 cup freshly grated cheddar cheese
30 g / 1 cup freshly grated parmesan cheese, plus extra for serving
1 teaspoon dried Italian herbs or mixed herbs
Fresh parsley, finely chopped, for garnish

Instructions

Bring a large pot of well salted water to a boil and cook the spaghetti until just tender, then drain and set aside, reserving a small cup of the pasta water.
Season the chicken breasts on both sides with salt and black pepper.
Heat the olive oil in a large pan over medium heat, add the chicken and cook for 5 to 6 minutes per side until golden and cooked through, then remove from the pan, rest for a few minutes and slice.
In the same pan, melt the butter and add the chopped onion, cooking for 3 to 4 minutes until soft.
Stir in the garlic and cook for about 30 seconds until fragrant.
Pour in the chicken stock and let it gently simmer for 2 to 3 minutes.
Add the cream, cheddar cheese, parmesan cheese and dried herbs, stirring until the cheese melts and the sauce becomes smooth.
Add the cooked spaghetti to the pan and toss until fully coated, adding a little reserved pasta water if the sauce feels too thick.
Gently fold in the sliced chicken and warm through for 1 to 2 minutes.
Taste and adjust seasoning if needed.
Serve hot with extra parmesan and a sprinkle of fresh parsley.