Creamy Chicken Spaghetti – The Coziest, Cheesiest, Creamiest Family Dinner
There are comfort meals… and then there is Creamy Chicken Spaghetti — a dish so warm, so soothing, and so deeply satisfying that it feels like a hug on a plate. This recipe blends tender spaghetti, juicy shredded chicken, and a luxuriously creamy sauce made with cream cheese, broth, tomatoes, and plenty of melted cheddar. Every forkful is rich, cozy, and absolutely irresistible.
Growing up, chicken spaghetti was one of those dishes that showed up at every church potluck, family gathering, and busy weeknight dinner. It was always baked in a big casserole dish, warm and bubbling, and usually disappeared long before anything else on the table. It has that nostalgic, old-school casserole charm — hearty, family-friendly, and deeply comforting. And while there are many versions, this creamy version is the dreamiest.
The sauce is the star: silky, cheesy, savory, and full of flavor. Softened cream cheese gives it that signature creamy base, while chicken broth and diced tomatoes add richness and balance. Onion and garlic deepen the flavor, shredded chicken brings protein and heartiness, and a generous topping of cheddar melts into a golden, irresistible crust.
This dish is easy enough for weeknights but cozy enough for Sunday dinner. It reheats beautifully, freezes well, and feeds a crowd without fuss. Serve it with garlic bread, a crisp green salad, or roasted vegetables, and you have a complete meal that satisfies everyone at the table.
Let’s make the creamiest, coziest chicken spaghetti ever.
Ingredients
Pasta & Chicken:
- 12 oz spaghetti
- 2 cups cooked shredded chicken (rotisserie or homemade)
Sauce:
- 2 tablespoons butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (10 oz) diced tomatoes with green chiles
- 1 cup chicken broth
- 1 block (8 oz) cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
Topping:
- 1 cup shredded cheddar
- Fresh parsley for garnish
Instructions
Cook the Pasta
- Bring a pot of salted water to a boil.
- Add spaghetti and cook until al dente.
- Drain and set aside.
Make the Creamy Sauce
- In a large skillet, melt butter and sauté diced onion over medium heat until soft.
- Add garlic and cook 30 seconds.
- Stir in diced tomatoes and chicken broth.
- Add cream cheese and stir until fully melted and creamy.
- Mix in cheddar cheese and stir until smooth.
- Season with paprika, Italian seasoning, salt, and pepper.
Creamy Chicken Spaghetti
Ingredients
Equipment
Method
- Cook spaghetti until al dente; drain.
- Sauté onion in butter; add garlic.
- Add tomatoes and broth; melt cream cheese into mixture.
- Stir in cheddar and seasonings.
- Add shredded chicken and spaghetti; toss to coat.
- Transfer to baking dish; top with cheese and bake 20 minutes.
Notes
Combine Everything
- Add shredded chicken into the sauce.
- Add cooked spaghetti and toss to coat completely.
Bake
- Transfer mixture to a greased 9×13 baking dish.
- Top with 1 cup shredded cheddar.
- Bake at 350°F (175°C) for 20 minutes or until bubbly and golden.
Finish
- Garnish with fresh parsley and serve warm.
Tips & Tricks
- Use rotisserie chicken: Saves time and adds great flavor.
- Don’t overcook pasta: It will continue cooking in the oven.
- Want it extra creamy? Add ½ cup heavy cream to the sauce.
- Add veggies: Bell peppers, mushrooms, or spinach work great.
- Spicy version: Add a pinch of cayenne or extra green chiles.
Variations
- Creamy Chicken Bacon Spaghetti: Stir in crisp bacon.
- Vegetable Chicken Spaghetti: Add sautéed mushrooms and zucchini.
- Four-Cheese Spaghetti: Use mozzarella, Monterey Jack, gouda, or Swiss.
- One-Pot Version: Skip baking and serve directly from the pan.
Serving Suggestions
- Garlic bread or garlic knots
- Caesar salad or simple green salad
- Roasted broccoli or asparagus
- A cozy bowl of tomato basil soup
Storage
- Refrigerator: up to 4 days
- Freezer: up to 3 months
- Reheat: covered at 325°F for 15–20 minutes
FAQ
Can I use different pasta?
Yes — penne, fusilli, and linguine all work.
Can I skip the tomatoes?
Absolutely — chicken spaghetti without tomatoes is still delicious.
Can this be made ahead?
Yes — assemble, refrigerate, and bake when ready to eat.
Can I make it creamier?
Add a splash of heavy cream or more cream cheese.
History / Fun Facts
Chicken spaghetti originated in the American South as a budget-friendly potluck casserole. It combined pasta, canned tomatoes, cheese, and leftover chicken — easy, hearty, and shareable. Today, creamy versions like this have become modern comfort-food favorites.
