This creamy spaghetti chicken is a comforting family favorite: tender chicken seared with herbs, al dente pasta, a silky tomato-tinged cream sauce, and a blanket of melted cheese. It’s easy to customize, quick enough for weeknights, and great for feeding a crowd.
This recipe is flexible. No cast-iron skillet? Use a 9×13 casserole dish. Short on time? Substitute shredded rotisserie chicken. You’ll find variation ideas and quick swaps below, plus suggestions for other pastas and vegetables you can add while the shallots cook.
Everything comes together in two pots and under an hour, making it ideal for busy weeknights. It reheats well and freezes easily, so you can plan ahead or enjoy leftovers later.
How to Make Spaghetti Chicken
The full printable recipe card is below. Here’s an overview of the steps so you know what to expect.
Make the Pasta and Chicken
Cook pasta: Boil spaghetti or angel hair according to package directions. Reserve 1 cup of the pasta water, then drain the pasta (do not rinse).
Season and cook the chicken: Toss chicken with 1 tablespoon olive oil, garlic powder, onion powder, Italian seasoning, red pepper flakes, salt, and pepper. Heat the remaining tablespoon of oil in a large oven-safe skillet over medium-high heat and pan-fry the chicken 8–10 minutes, flipping once, until golden on the outside. Transfer to a cutting board to rest.
Tip: If breasts are large or thick, slice them in half lengthwise to make cutlets. Thinner, even pieces cook more quickly and evenly.
Make the Creamy Sauce
Sauté shallot and garlic; make a roux: In the same skillet, melt 1 tablespoon butter over medium heat. Add the shallot and cook 2–3 minutes until softened. Stir in minced garlic and cook 1–2 minutes more. Add the remaining 3 tablespoons butter and sprinkle in the flour, stirring to form a paste.
Add liquids and thicken: Whisk in chicken broth, milk, cream cheese, and a can of Rotel (or diced tomatoes). Bring to a gentle bubble, then reduce heat and simmer 6–8 minutes until the sauce thickens and is smooth.
Combine pasta and chicken: Dice the rested chicken into bite-size pieces, add the cooked pasta to the sauce, and toss to coat. If the sauce is too thick, stir in up to 1 cup reserved pasta water to reach your preferred consistency. Top with shredded mozzarella and grated Parmesan.
Bake: Place the skillet in a preheated oven and bake 12–15 minutes until the cheese is melted and bubbling and the top is lightly golden in spots. Adjust salt to taste and serve warm, garnished with chopped parsley or red pepper flakes if desired.
Other Types of Pasta to Use
This dish works with many pasta shapes. Recommendations:
- Fettuccine: Wide ribbons hold the sauce well for a rich bite.
- Penne: Short tubes pair nicely with chunky chicken.
- Rotini: Spirals trap sauce in their grooves.
- Farfalle (bowtie): The nooks of each bowtie catch the sauce.
- Gemelli: A hearty, chewy shape that stands up to the creamy sauce.
For gluten-free options, cook the pasta according to package directions—choose your preferred brand.
Recipe Variations and Time Savers
Here are easy swaps to change flavor or speed up prep:
- Cheese swaps: Use provolone instead of mozzarella or pecorino romano in place of Parmesan. Try dairy-free cheeses if needed.
- Casserole option: If you don’t have an oven-safe skillet, transfer everything to a 9×13 dish, top with cheese, and bake.
- Rotisserie chicken: Use pre-cooked rotisserie chicken to skip the frying step altogether.
- Shortcut sauce: Substitute canned cream of mushroom or cream of chicken soup for the homemade roux-based sauce for an even faster version.
- Add veggies: Sauté mushrooms, bell peppers, or fresh tomatoes with the shallots for extra color and nutrition.
What to Serve with Spaghetti Chicken
Serving ideas that pair well with this creamy pasta:
- Fresh garlic bread
- French green beans
- Roasted bell peppers
- Roasted broccoli and carrots
Freezing and Storing Tips
To store: Cool to room temperature, then keep in an airtight container in the refrigerator for up to 4 days.
To reheat: Warm in a skillet over low heat until heated through, or use the microwave.
To freeze: Store cooled chicken and sauce (without pasta if you prefer) in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating; if pasta was frozen with the sauce, stir in a splash of water or milk while reheating to refresh the texture.
More Pasta and Chicken Ideas
If you like quick, one-pot meals, try lemon chicken and asparagus pasta, creamy Cajun chicken pasta, or buffalo chicken pasta for other weeknight favorites. For a lighter take, consider substituting spaghetti squash in place of noodles.
Creamy Spaghetti Chicken — Key Details
- Prep time: 10 minutes
- Cook time: 45 minutes
- Total time: 55 minutes
- Servings: about 7
This version combines a simple pan-seared chicken with a creamy, slightly tangy sauce (from cream cheese and Rotel) that clings to pasta. It’s hearty, family-friendly, and easy to adapt to what you have on hand.