This is the easiest creamy chicken spaghetti recipe! This comfort food indulgence is made with tender and succulent chicken breast, smothered in a creamy and velvety cheesy sauce. The best part? It's ready to serve as soon as it's cooked, with no oven baking!
Easy Chicken Spaghetti
Chicken spaghetti has a unique flavor profile that I can best describe as a delightful fusion of a nacho cheese sauce and spaghetti pasta. It brings together the savory essence of chicken, the velvety creaminess of the sauce, and the tangy notes of diced tomatoes.
If you feel like indulging in comforting food, this recipe is sure to hit the spot. Let's start shall we?
What you need
And here are the ingredients you need to make chicken spaghetti:
A few notes about the ingredients:
- Chicken breast works well for chicken spaghetti compared to chicken thighs. It's firm and has a good lean texture–a perfect complement to the pasta.
- Cream of mushroom soup - It provides a convenient base for creating a creamy pasta sauce without the need for flour and cream.
- Diced Tomatoes - Look for canned diced tomatoes made from high-quality, ripe tomatoes. I personally prefer Roma or San Marzano tomatoes, which are less acidic compared to regular tomatoes.
- Seasonings - simple seasonings such as garlic powder, onion powder, and paprika to season the chicken and Italian seasoning to make the sauce flavorful.
- Bell Pepper - fresh bell pepper adds texture and distinct flavor to chicken spaghetti.
- Cheddar Cheese - use sharp cheddar cheese as it has a more pronounced and robust flavor compared to mild cheddar cheese.
Here are my top tips on how to make the best homemade chicken spaghetti:
1. Juicy and tender chicken breast
Use 2 whole chicken breasts then cut them in half horizontally to reduce the cooking time. Pan-fry it whole to retain its juiciness and tenderness.
To avoid overcooking the chicken breast, use a kitchen timer Cook each side for 2 minutes. Remove from the pan then let it rest for a few minutes before slicing into bite-size pieces.
2. Secret to a flavorful chicken spaghetti
One way to make a flavorful chicken spaghetti sauce is by cooking the sauce in the same pan that was used to cook the chicken. These charred bits and pieces are essential for adding depth and complexity when incorporated into the sauce, resulting in a rich and flavorful dish
Simmer the sauce until it reaches a smooth and creamy consistency, allowing ample time for the flavors of the bell peppers to infuse into the sauce.
3. Slightly undercook the pasta
Cook the spaghetti noodles, slightly undercooked (a little less than al dente), and then finish cooking in the sauce. By finishing the pasta in the sauce, it absorbs the flavors and allows the sauce to cling to it. Note that if you overcook the pasta, it can become mushy, soft and can break apart.
To avoid overcooking the pasta, it's recommended to follow the cooking instructions provided on the pasta packaging and check for the desired "al dente" texture by tasting the pasta a minute or two before the recommended cooking time. Properly cooked pasta should be tender but still have a slight firmness in the center when bitten.
4. Adds lots of cheese
While the amount of cheddar cheese added can vary based on personal preference, adding a generous amount will make this sauce mixture creamier and tastier like a true nacho cheese dipping sauce. Yum!
Transfer to a serving dish or to individual pasta bowls. Use tongs or a pasta server to twirl and portion out the spaghetti neatly. Sprinkle more grated cheddar cheese and let the residual heat melt it.
Serve with toasted garlic bread, a side salad, and roasted or crispy chicken wings!
How to Make Ahead
Prepare the spaghetti sauce a day ahead of time. Once cooked, allow it to cool down to room temperature. Transfer the spaghetti sauce to an airtight container. Ensure that the container is sealed tightly to maintain freshness. Store it in the refrigerator.
On the day you plan to serve the chicken spaghetti, take the stored sauce out of the refrigerator. Reheat it in a pan over medium heat until, stirring occasionally. Add the cooked pasta then gently toss. Sprinkle more cheddar cheese before serving.
The sauce can typically last 3-4 days when properly stored in the refrigerator. It could last for a month if stored in the freezer. It's important to note that the freshness and quality of the sauce may gradually diminish over time, so it's best to use it within this timeframe.
Try these next
Easy Chicken Spaghetti Recipe (No Bake)
- 16 ounces spaghetti
- 2 pounds chicken breast (cut in half horizontally)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- 2 tablespoon vegetable oil
- 2 tablespoon butter
- 1 small green bell pepper (diced)
- 1 small red bell pepper (diced)
- 2 can 10.4 oz/295g cream of mushroom soup (reduced-sodium)
- 14 oz diced tomatoes (note 1)
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder (or 1 yellow onion, chopped)
- 1 cup chicken broth (low sodium, note 2)
- 2-3 cups sharp cheddar cheese (shredded, divided, add more if preferred)
- black pepper (to taste)
- Bring a large pot of salted water to a boil. Add spaghetti and cook for time per packet MINUS 2 minutes (finishes cooking in the sauce). Set aside 1 cup of pasta water.
- Slice chicken breast horizontally to create two thin steaks (so you end up with 4 thin steaks in total).
- In a small bowl, mix together all the spices. Generously season the chicken on both sides, ensuring the spices are rubbed thoroughly into the meat, covering it evenly.2 pounds chicken breast, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon salt
- Heat vegetable oil in a wide pan over medium heat. Sear chicken for 2 minutes on one side. Don't move it around. Transfer to a chopping board and let it rest for 5 minutes. Slice into bite-size pieces and set aside.2 tablespoon vegetable oil
Sauce and Assembly
- Melt butter in the same pan. Add chopped red and green bell pepper. Stir until fragrant. Sprinkle onion powder and Italian seasoning. Stir.2 tablespoon butter, 1 small green bell pepper, 1 small red bell pepper
- Pour cream of mushroom soup, pasta sauce, chicken broth, and Italian seasoning. Stir to combine. Simmer until smooth and creamy, about 10 minutes.2 can 10.4 oz/295g cream of mushroom soup, 14 oz diced tomatoes
- Adjust heat to low. Add 2 cups of sharp cheddar cheese and black pepper. Stir until just melted.2-3 cups sharp cheddar cheese
- Add back the chicken followed by the cooked spaghetti. Toss gently for about 1 ½ minutes. The sauce will thicken and coat the pasta. If it gets too thick, add a splash of pasta water.
- Remove from heat. Sprinkle more cheddar cheese and let the residual heat melt it. Serve immediately and enjoy!
Recipe Notes and Tips:
- Diced tomatoes - Look for canned diced tomatoes made from high-quality, ripe tomatoes. I personally prefer Roma or San Marzano tomatoes, which are sweeter and less acidic.
- Chicken broth - you can also use ½ pc of chicken bouillon then dissolve in hot water or pasta water.
- Shelf-life - The spaghetti sauce can typically last 3-4 days when properly stored in the refrigerator. It could last for a month if stored in the freezer.
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