Best Creamy Chicken Spaghetti

This best creamy chicken spaghetti is baked from scratch with a silky roux-based sauce, tender chicken, and melty cheese for the ultimate comfort food dinner.

Course Chicken Dinner, Main Course

Cuisine American

Keyword chicken casserole recipes, chicken spaghetti recipes, Creamy Chicken, spaghetti casserole recipes

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 723kcal

Author Kathleen

Ingredients

Pasta

12 ounces spaghetti
2 tablespoons fine salt

Chicken

3 cups cooked chicken, chopped or shredded
1/2 teaspoon salt
1 teaspoon black pepper, divided
1/2 teaspoon paprika

Tomatoes

1 (15-ounce) can petite diced tomatoes
1/4 teaspoon sugar

Flavor Base

1/4 cup butter
1 small onion, finely diced
1/2 medium green bell pepper, finely diced
4 cloves garlic, minced
1/2 teaspoon smoked paprika
3/4 teaspoon mustard powder
1 teaspoon onion powder

Creamy Sauce

1/4 cup all-purpose flour
2 1/2 cups chicken broth
2 cup half-and-half
1/2 cup evaporated milk
1 1/2 teaspoons chicken base Better Than Bouillon
4 ounces cream cheese softened
2 cups sharp cheddar cheese, freshly shredded, + divided
2 cups Pepper Jack cheese, freshly shredded, + divided
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
1/8 teaspoon cayenne pepper optional
1 tablespoon chopped parsley

US Customary - Metric

Instructions

Prep oven and dish. Heat oven to 350°F (177ºC) and grease a 9×13 baking dish.
Drain the tomatoes. Pour tomatoes (1 can) into a strainer and drain 3-4 minutes. Gently press once with a spoon, then toss with sugar (1/4 teaspoon). Set aside.
Cook the spaghetti. Bring 6 quarts of water to a rolling boil. Add 2 tablespoons of fine sea salt or table salt. Cook spaghetti (12 ounces) until just al dente according to package instructions. Drain but do not rinse. Dry out pasta pot and set aside.
Season the chicken. Toss chicken (3 cups) with salt (1/2 teaspoon), 1/2 teaspoon black pepper, and paprika (1/2 teaspoon), and set aside.
Sauté the vegetables. Melt butter (1/4 cup) in a large skillet over medium heat. Cook onion (1) and bell pepper (1/2 medium) until soft, about 5–7 minutes. Add garlic (4 cloves) and cook 30 seconds.
Bloom the spices. Add smoked paprika (1/2 teaspoon), onion powder (1 teaspoon), mustard (3/4 teaspoon), and the remaining 1/2 teaspoon of black pepper to the pan and cook about 20 seconds until fragrant.
Make the roux. Sprinkle flour (1/4 cup) over vegetables and bloomed spices and whisk until it forms a paste. Continue to cook for 2 minutes, whisking constantly.
Add liquids gradually. Slowly whisk in the chicken broth (2 1/2 cups) a little at a time until fully incorporated and smooth. Whisk in 2 cups half-and-half and 1/2 cup evaporated milk. Cook, stirring frequently, until the sauce thickens to a creamy, pourable consistency.
Melt cheeses gently. Stir in cream cheese (4 ounces) until smooth, then add 1 cup cheddar and 1 cup Pepper Jack over low heat.
Season the sauce. Add chicken base (1 1/2 teaspoons), Worcestershire sauce (1 teaspoon), Tabasco sauce (1/2 teaspoon), cayenne (if using) (1/8 teaspoon), and the drained tomatoes.
Combine pasta and chicken. Add the chicken and toss to coat. Return the drained pasta to the pasta pot. Pour the sauce with chicken to the pasta and toss until evenly coated.
Fill the baking dish. Transfer mixture to prepared dish and spread evenly.
Top for browning. Toss remaining cheddar and pepper jack over the casserole.
Bake. Bake uncovered 25–30 minutes until hot and bubbling around the edges.
Rest before serving. Let stand 10 minutes so the sauce sets and turns perfectly creamy. Sprinkle with fresh chopped parsley (1 tablespoon) then serve!

Notes

Cook the roux fully. Two minutes builds flavor and prevents a floury taste.
Keep the sauce slightly loose before baking. It will set as it rests.
Don’t overbake. Pull once the edges bubble — overbaking tightens the sauce.
The Tabasco adds brightness, not heat. It keeps the sauce from tasting heavy.

Nutrition