There’s just something comforting about a rich, velvety pasta that hugs tender chicken and bursts with flavor in every bite. That’s exactly why I’m excited to share my Creamy Chicken Spaghetti Recipe — it’s the kind of dish that feels like a warm hug on a plate, perfect for dinner any night of the week.

A white bowl filled with creamy spaghetti pasta covered in a light orange sauce mixed with chunks of red tomatoes and green herbs scattered throughout. The pasta strands are tangled together with some lifting upward, held by a fork with a silver handle. The dish is sprinkled with finely chopped green parsley and grated white cheese. The bowl sits on a surface with a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken Spaghetti Recipe
Top Tip
How to Serve Creamy Chicken Spaghetti Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Spaghetti Recipe

Why You'll Love This Recipe

This creamy chicken spaghetti isn’t just dinner — it’s a guaranteed crowd-pleaser that’s as simple to make as it is satisfying. I’ve made this for busy weeknights, potlucks, and even when friends pop by unexpectedly. It’s just that good.

Rich and Comforting: The creamy sauce layered with sharp cheddar and Parmesan cheese creates a luscious texture you'll crave again and again.
Quick and Easy: From start to finish, it takes about 20 minutes, making it perfect for evenings when you want homemade without the hassle.
Versatile: You can tweak the spices, add veggies, or turn it into a baked casserole — making it truly your own.
Leftovers Rejoice: This dish reheats beautifully, and freezes well, so you can enjoy it for days without losing flavor or texture.

The image shows a white pan full of cooked spaghetti with a creamy orange sauce, mixed with chunks of red tomatoes and small green herb leaves sprinkled on top. A woman's hand holds tongs lifting a large bundle of the spaghetti from the pan, showing the texture of the noodles twisted together and coated in the sauce. The background has a white marbled surface with two clear water glasses and a small wooden bowl. The scene is bright and fresh, with the focus on the pasta layers and the mix of colors from the sauce, tomatoes, and herbs. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this recipe plays a role in creating that signature creamy, flavorful sauce with perfectly cooked spaghetti. Here's why I choose each one — and some tips to help you pick the best versions.

Flat lay of a small bundle of uncooked spaghetti noodles, a few peeled garlic cloves, a small white bowl of golden olive oil, a small white bowl with a pat of creamy butter, a small white bowl filled with fine all-purpose flour, a small white bowl of rich chicken broth, a small white bowl of thick heavy cream, a small white bowl of vibrant fire roasted diced tomatoes with juices, a small white bowl containing mixed dried herbs including parsley, basil, oregano, onion powder, salt, pepper, and red pepper flakes, a small white bowl heaped with freshly grated sharp cheddar cheese, a small white bowl with freshly grated Parmesan cheese, and a neat pile of shredded rotisserie chicken, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Spaghetti: I like regular spaghetti cooked al dente so it holds up without turning mushy when tossed with the creamy sauce.
Olive Oil & Butter: The combo adds depth and richness while serving as the perfect base for the roux that thickens the sauce.
Garlic: Freshly minced garlic is a must—it gives that savory punch that brightens the creaminess.
All-purpose Flour: Creates a roux that thickens the sauce, making it wonderfully smooth without any lumps.
Chicken Broth: Low sodium to keep saltiness in check while adding savory umami notes.
Heavy Cream: Or evaporated milk with cornstarch for a lighter touch, it’s the key to that dreamy sauce texture.
Fire Roasted Tomatoes: Adds a subtle smoky tang and beautiful color with just the right acidity to balance richness.
Dried Herbs & Spices: Parsley, basil, oregano, onion powder, and red pepper flakes pack a flavorful punch that elevates the dish.
Cheddar & Parmesan Cheese: Sharp cheddar melts into melty gooeyness while Parmesan adds a nutty finish.
Rotisserie Chicken: Using pre-cooked chicken saves time and adds tender, juicy protein that’s perfect for this recipe.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how easy it is to tailor this creamy chicken spaghetti recipe to your personal tastes or whatever you have on hand. I often swap in different cheeses or toss in veggies to brighten it up, especially when I want a healthier twist.

Variation: I like to add sautéed mushrooms or spinach for extra flavor and nutrition — it adds a nice earthy balance to the creamy sauce.
Dairy-Free Twist: Using coconut cream instead of heavy cream works surprisingly well if you want a dairy-free alternative.
Spice It Up: Feel free to add extra red pepper flakes or a splash of hot sauce if you like a little kick.
Baked Version: Turning this into a baked casserole by topping with extra cheese and baking until golden bubbly is a family favorite at holiday gatherings.

Step-by-Step: How I Make Creamy Chicken Spaghetti Recipe

Step 1: Cook the pasta just right

I always cook the spaghetti al dente according to the package directions — this means it'll stay firm and not mushy when I mix it in the sauce later. Don’t forget to save about half a cup of the pasta water before draining; it’s a secret weapon to adjust the sauce's consistency at the end.

Step 2: Make the roux with butter, oil, and flour

In a large skillet, melt the butter in olive oil over medium-low heat. Sprinkle in the flour and stir constantly for about two minutes to cook out the raw taste — this step is crucial because it gives the sauce a silky body without lumps.

Step 3: Add garlic and build the sauce

After cooking the roux, add your minced garlic and cook for just 30 seconds — garlic burns quickly, so keep an eye on it. Then slowly whisk in the chicken broth followed by the heavy cream, fire roasted tomatoes, chicken bouillon, and all the dried herbs and spices. Increase heat to medium-high and gently simmer for 5-7 minutes until thickened, stirring occasionally.

Step 4: Cheese it up and add the chicken

Turn the heat down to low and stir in sharp cheddar cheese until it melts completely, then add Parmesan and do the same. Finally, stir in your shredded rotisserie chicken, letting it heat through in the cheese-laden sauce.

Step 5: Toss pasta in and finish

Mix in the cooked spaghetti to coat it evenly in the sauce. If it looks too thick, add reserved pasta water little by little until you reach that creamy, saucy consistency you love. Taste and adjust salt, pepper, or red pepper flakes at this stage — I always do a quick taste test here.

Top Tip

When I first made this creamy chicken spaghetti recipe, I almost skipped saving the pasta water — big mistake! That little step made all the difference in the texture of the sauce. Here's what I've learned so you can nail it the first time.

Don’t Skip the Roux: Cooking the flour with butter and oil for a couple minutes is what prevents a grainy or raw flour taste in your sauce.
Garlic Timing: Add garlic after the roux is cooked and only sauté briefly to avoid bitterness.
Sauce Consistency: Use reserved pasta water to loosen the sauce — it helps it cling beautifully to the noodles without being watery.
Cheese Quality: Freshly grated cheddar and Parmesan melt so much better than pre-shredded and give a richer flavor.

How to Serve Creamy Chicken Spaghetti Recipe

Creamy Chicken Spaghetti - Serving Suggestion

Garnishes

I usually finish mine with a sprinkle of freshly grated Parmesan and some chopped fresh parsley for a pop of color and fresh flavor. Sometimes I add a pinch of red pepper flakes on top for a little heat, but that’s totally up to you.

Side Dishes

This dish is hearty enough on its own, but I love pairing it with a crisp green salad or steamed broccoli to add freshness and crunch. Garlic bread is always a welcome side, especially if you’re serving it for a crowd.

Creative Ways to Present

For special occasions, I’ve baked this creamy chicken spaghetti in a casserole dish topped with extra sharp cheddar and crispy breadcrumbs — it’s unbeatable when bubbly and golden. You can also serve it in small ramekins for individual portions, which feels a bit fancy and makes cleanup easier.

Make Ahead and Storage

Storing Leftovers

After cooking, I usually let the creamy chicken spaghetti cool before transferring leftovers to an airtight container. In my experience, it stays fresh in the fridge for up to 3 days without losing flavor or texture.

Freezing

I recommend freezing the unbaked version if possible — after cooking and mixing, I let it cool, then wrap tightly with plastic wrap and foil before placing in the freezer. This keeps the pasta from getting mushy and preserves that perfect al dente bite once reheated.

Reheating

To reheat leftovers, I gently warm the dish on the stovetop with a splash of milk or cream to bring back the creaminess without drying out the pasta. If baking from frozen, covering with foil helps avoid over-browning while letting it heat evenly.

Frequently Asked Questions:

Can I use fresh chicken instead of rotisserie?

Absolutely! You can cook and shred your own chicken breasts or thighs. Just be sure to cook it fully before adding it to the sauce so it stays tender and moist.

What cheese is best for this recipe?

Sharp cheddar paired with Parmesan gives the best melt and flavor balance. Avoid pre-shredded cheeses with anti-clumping agents, as they don’t melt as smoothly.

Can I make this recipe dairy-free?

Yes! To make it dairy-free, replace butter with olive oil and use coconut cream instead of heavy cream. You can also use dairy-free cheese alternatives to keep it creamy and flavorful.

How can I avoid the sauce becoming too thick or too thin?

Saving some pasta water before draining is key — add it little by little to the sauce at the end until you reach the perfect consistency. If it’s too thin, let it simmer a bit longer to thicken up.

Final Thoughts

This Creamy Chicken Spaghetti Recipe holds a special place in my recipe rotation because it feels just as wholesome as a family classic, yet it’s fast enough to make on a regular weeknight. I hope you’ll give it a try and find your own little moments of comfort and joy with this dish, just like I have. Trust me, once you taste that melty, cheesy sauce with tender chicken and perfectly cooked pasta, you’ll be making this recipe over and over.