Chicken spaghetti is a creamy, cheesy casserole of spaghetti and shredded chicken, baked until it bubbles and the top turns golden. This version is sized for two in a small square dish, with a quick homemade cheese sauce instead of cans of condensed soup, so nothing is left half used in the pantry. The spaghetti is cooked a couple of minutes short and finishes in the oven, which keeps it tender instead of mushy. Rotisserie chicken makes it quick, and a sprinkle of crispy onions on top gives it a crunch.
Why you’ll like it
- Comfort in a small dish: creamy, cheesy and satisfying, without a giant pan of leftovers.
- Quick homemade sauce: butter, flour, milk and cheese come together in a few minutes.
- Great for leftover chicken: rotisserie or leftover roast chicken works well.
- Crisp topping: crispy onions and melted cheese brown in the oven.
- Easy to make ahead: assemble it earlier in the day and bake it when you are ready.
What is chicken spaghetti?
Chicken spaghetti is a Southern-style pasta dish that turns up at potlucks and family dinners. Home cooks make it in different ways. Some bake spaghetti with shredded chicken and a cheese sauce in a casserole dish; others cook it all in one pot or serve it in a tomato sauce with vegetables.
This recipe follows the baked, creamy style: shredded chicken and spaghetti in a cheese sauce with a touch of green chiles, topped with more cheese and crispy onions. It is easy to make with a few pantry items, and it reheats well the next day.
What makes it work
Pasta cooked short. Boiling the spaghetti for 2 minutes less than the package says leaves it slightly firm. It keeps absorbing sauce in the oven and ends up tender instead of soft.
A quick white sauce. Cooking the flour in butter for 1 minute and whisking in milk and broth makes a smooth base that melts the cheese evenly. It also gives the casserole enough liquid to stay creamy.
Green chiles for balance. Drained diced tomatoes with green chiles add a mild tang and a little color, which cuts through the richness of the cheese.
Cheese inside and on top. Stirring cheddar into the sauce makes it creamy, and saving a little for the top gives the casserole its golden crust.
Crispy onions. They add crunch and a savory, toasty flavor against the soft pasta.
How it’s sized for two
Classic chicken spaghetti recipes use a big batch of spaghetti and a large baking dish to feed a crowd. This one is about a quarter of that: 4 ounces of spaghetti, 1 cup of shredded chicken and 1 cup of cheddar, baked in an 8-inch square dish. That gives two generous servings.
Many large versions rely on two cans of condensed soup. Scaling that down leaves you with half a can to use up, so this one makes a simple sauce from butter, flour, milk and chicken broth instead. The only leftover is a little of the canned tomatoes with green chiles, which keeps well in the refrigerator.
Ingredients for chicken spaghetti
Exact amounts are in the recipe card below. Here is what each one does and how to choose it.
- Spaghetti: break it in half so it mixes easily with the chicken and fits the dish.
- Butter and flour: thicken the sauce; cook them together for a minute so the flour loses its raw taste.
- Milk and chicken broth: milk makes the sauce creamy and broth adds savory depth.
- Cheddar cheese: shred it yourself from a block if you can, since it melts more smoothly than pre-shredded cheese.
- Diced tomatoes with green chiles: drain them well so the sauce does not get watery.
- Sour cream: a spoonful adds a gentle tang.
- Shredded cooked chicken: rotisserie chicken is the easiest; remove the skin first.
- Crispy fried onions: for the crunchy topping.
How to make chicken spaghetti
- Heat the oven to 400°F and grease a small baking dish.
- Boil the spaghetti for 2 minutes less than the package directions and drain.
- Make a quick sauce with butter, flour, milk and broth.
- Stir in most of the cheddar, the tomatoes with green chiles, sour cream and seasonings.
- Fold in the chicken and spaghetti and spread in the dish.
- Top with cheese and fried onions and bake for 15 minutes.
- Rest for 5 minutes and serve.
Step-by-step notes
Cooking the pasta. Salt the water and check the package for the cooking time, then take 2 minutes off. The spaghetti should still have a firm bite when you drain it.
Making the sauce. Melt the butter in the same pot over medium heat. Whisk in the flour and cook it for 1 minute until it smells slightly nutty. Add the milk and broth a little at a time, whisking, so there are no lumps. Simmer for 3 minutes until it coats the back of a spoon. Turn the heat down before adding the cheese so it melts instead of turning grainy.
Assembling. Fold the chicken and pasta into the sauce until every strand is coated. The mixture should look slightly saucy; the pasta will absorb some of the liquid as it bakes.
Baking. Spread the mixture in the dish, scatter on the remaining cheddar and onions and bake for 15 minutes. It is done when the cheese bubbles around the edges, the top is golden and the center reads 165°F on a thermometer.
Resting. Five minutes out of the oven lets the sauce thicken so it holds when you scoop it.
Tips for the best chicken spaghetti
- Undercook the pasta slightly. It will finish cooking in the oven.
- Keep the sauce a little loose. A thick mixture goes dry as it bakes.
- Melt the cheese off the boil. Lower the heat first so the sauce stays smooth.
- Drain the tomatoes. Extra liquid makes the casserole watery.
- Cover leftovers loosely when reheating. It keeps the top from drying out.
Variations
- Plain version: leave out the green chiles for a milder dish.
- Extra veggies: stir in a handful of frozen peas or sautéed mushrooms with the chicken.
- Mozzarella: replace a little of the cheddar with mozzarella for a stretchier top.
- Breadcrumb topping: use buttered breadcrumbs instead of the crispy onions.
What to serve with chicken spaghetti
A casserole this rich is happiest with a few light sides.
- Green salad: a crisp salad with a sharp dressing cuts through the cheese.
- Garlic bread: for scooping up every bit of sauce.
- Peas or green beans: a simple steamed vegetable adds freshness.
- Another cozy dinner: if you like small-batch comfort food, our one pot chicken and rice for two is a similar weeknight meal.
Scoop the casserole straight from the dish onto two plates and dig in.
Storage and reheating
Refrigerate leftovers in an airtight container within 2 hours and eat them within 3 to 4 days. The cooked casserole also freezes well for up to 2 months; thaw it overnight in the refrigerator.
Reheat in the oven or microwave, covered, with a splash of milk if it looks dry, until it reaches 165°F in the center.
Creamy, cheesy and just enough for two, this is a cozy dinner to share at the end of a long day. Scoop it out while it is still bubbling.
Frequently asked questions
How long does chicken spaghetti keep?
Up to 3 to 4 days in the refrigerator, or up to 2 months in the freezer. Reheat it until it reaches 165°F in the center.
What do you serve with chicken spaghetti?
A green salad, garlic bread, or steamed peas or green beans all go well with this rich casserole.
Can I use rotisserie chicken in chicken spaghetti?
Yes. Remove the skin, shred the meat and measure about 1 cup. Rotisserie chicken is the quickest option and adds good flavor.
Can I make chicken spaghetti ahead?
Yes. Assemble it in the dish, cover and refrigerate it, then bake it when you need it, adding a few extra minutes if it goes in cold, until it reaches 165°F in the center.
Print
Chicken Spaghetti for Two
- Total Time: 50 minutes
- Yield: 2 servings
Description
A creamy, cheesy baked chicken spaghetti with shredded chicken, mild green chiles and a crispy onion topping, sized for two in a small dish.
Ingredients
- 4 ounces spaghetti, broken in half
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 3/4 cup milk
- 1/4 cup chicken broth
- 1 cup shredded cheddar cheese, divided
- 1/2 cup canned diced tomatoes with green chiles, drained
- 1 tablespoon sour cream
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cooked chicken
- 2 tablespoons crispy fried onions
Instructions
- Heat the oven to 400°F and grease an 8-inch square baking dish.
- Cook the spaghetti in salted boiling water for 2 minutes less than the package directions, so it is still firm. Drain and set aside.
- In the same pot over medium heat, melt the butter. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and broth and simmer for 3 minutes, whisking, until slightly thickened.
- Lower the heat. Stir in 3/4 cup of the cheddar until melted, then the tomatoes with green chiles, sour cream, garlic powder, onion powder, salt and pepper.
- Fold in the chicken and spaghetti until everything is coated, then spread it in the baking dish. The mixture should look slightly saucy.
- Sprinkle with the remaining 1/4 cup of cheddar and the fried onions. Bake for 15 minutes, until bubbly, golden at the edges and 165°F in the center.
- Let it rest for 5 minutes before serving.
Notes
Equipment: medium pot, 8-inch square baking dish, whisk, colander
- Cooking the spaghetti 2 minutes short of the package time keeps it from turning mushy as it finishes in the oven.
- The mixture should look slightly saucy before baking, since the pasta keeps absorbing liquid.
- Drain the tomatoes well so the sauce does not turn watery.
- Use rotisserie chicken for the fastest version; remove the skin and shred the meat.
- Store the rest of the can of tomatoes with green chiles in the refrigerator for another meal.
- Doneness: The casserole is done when the cheese is bubbling, the edges are golden and an instant-read thermometer reads 165°F in the center.
- Doneness: The spaghetti should be tender but not mushy after baking.
- Refrigerate leftovers in an airtight container within 2 hours and eat within 3 to 4 days. The cooked casserole freezes well for up to 2 months; thaw it overnight in the refrigerator and reheat until it reaches 165°F.
- Reheat leftovers until they reach 165°F in the center (USDA FSIS).
- Refrigerate leftovers within 2 hours.
- Use cooked chicken that has been refrigerated promptly, and wash hands and tools after handling raw chicken.
- Prep Time: 15 minutes
- Rest Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
