My cheesy spaghetti casserole is the one meal the whole family loves. Chicken spaghetti is a uniquely American dish in the lineup of classic comforting casseroles. With tender noodles and shredded chicken baked in a creamy, cheesy sauce, it’s historically made with canned cream soups and some kind of vegetable like tomatoes or bell peppers. My version delivers the same comforting flavors but with no canned cream soups, though it still has the defining hallmark of breaking up the spaghetti into small pieces before it’s cooked. Chicken spaghetti is a great way to use up leftover rotisserie chicken or even cooked roasted turkey should you find yourself looking for a new way to eat poultry.
Why you’ll love it
- It’s baked in the pot the sauce is made in. Since the sauce is made in a Dutch oven, once the pasta and chicken is stirred in, you can transfer the whole thing into the oven for baking.
- The sauce is creamy, but not heavy. The cheese sauce is made in the same way as for mac and cheese, but chicken broth replaces some of the milk to make it lighter yet still flavorful and creamy.
Key ingredients in chicken spaghetti
- Spaghetti: This recipe uses up a whole pound of dried spaghetti.
- Chicken: You’ll need a pound of shredded, cooked chicken.
- Diced tomatoes: Canned tomatoes add a little bit of freshness to the spaghetti and a bright pop of color.
- Sharp cheddar cheese: This is the best cheese for the creamy sauce, and it adds just the right amount of mild cheese-y flavor. While white cheddar is traditionally used in chicken spaghetti, you can use yellow instead.
Helpful swaps
- If you don’t have an oven-safe pot, make the casserole through Step 5, then transfer to a 9-by-13-inch baking dish. Proceed with Step 6.
- Although less sweet in flavor, a green bell pepper can be substituted for a red one.
- If you’d like a spicier kick, use one (10-ounce) can of spicy diced tomatoes and green chiles.
What to serve with chicken spaghetti
Chicken Spaghetti
Serves 6 to 8
Ingredients:
- 1 (14.5-ounce) can diced tomatoes, or 1 (10-ounce) can diced tomatoes with green chiles
- 1 pound dried spaghetti
- 4 tablespoons (1/2 stick) unsalted butter
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 2 1/2 teaspoons kosher salt, plus more for the pasta water and seasoning
- 1 medium red bell pepper, diced (about 1 cup)
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups whole or 2% milk
- 1 cup low-sodium chicken broth
- 1 pound shredded, cooked chicken (about 3 cups)
- 12 ounces sharp cheddar cheese, shredded (about 3 cups)
- Freshly ground black pepper
- Chopped fresh parsley leaves or chives, for garnish (optional)
Directions:
- Bring a large pot of heavily salted water to a boil over high heat. Meanwhile, heat the oven to 375 F. Drain one (14.5-ounce) can diced tomatoes in a heatproof colander in the sink and let sit in the colander (no need to rinse).
- Break 1 pound dried spaghetti into thirds with your hands and add to the boiling water. Cook until al dente, 8 to 9 minutes. Drain in the same colander over the tomatoes. While the spaghetti is cooking, start the sauce.
- Melt 4 tablespoons unsalted butter in a large Dutch oven or oven-safe pot over medium heat. Add 1 diced medium yellow onion, season with 1/2 teaspoon of the kosher salt, and cook until softened, 5 to 6 minutes. Stir in 1 diced medium red bell pepper and 3 minced garlic cloves and cook until the garlic is fragrant, about 1 minute.
- Stir in 1/4 cup all-purpose flour and cook, stirring often, until the flour films the bottom of the pot, 1 to 2 minutes. Increase the heat to medium-high. Stir in 2 cups whole milk, 1 cup low-sodium chicken broth, and the remaining 2 teaspoons kosher salt until smooth. Cook, stirring frequently and scraping the bottom of the pot, until it comes to a boil, about 4 minutes. Turn off the heat.
- Stir the tomatoes and spaghetti, 1 pound shredded, cooked chicken, and 8 ounces of the shredded sharp cheddar cheese (2 cups) into the sauce until evenly combined and the cheese until melted. Taste and season with kosher salt and black pepper as needed.
- Sprinkle remaining 4 ounces shredded cheddar (1 cup) evenly over the top. Transfer the pot to the oven and bake until bubbling, about 20 minutes. For a browned top, turn the oven on to broil and broil until the cheese is browned in spots, 3 to 6 minutes. Let cool for 5 minutes before serving. Garnish with chopped fresh parsley leaves or chives if desired.
Recipe notes
- Baking dish: If you don’t have an oven-safe pot, make the casserole through Step 5, then transfer to a 9×13-inch baking dish. Proceed with Step 6.
- Make ahead: Assemble the whole casserole but do not bake. Let cool, then cover and refrigerate for up to one day. Let the casserole sit out at room temperature while the oven heats. Bake uncovered according to directions, adding 10 to 15 minutes to the bake time.
- Storage: Leftovers can be refrigerated in an airtight container for up to four days.
Christine Gallary is a senior recipe editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.
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