Cheesy Chicken Spaghetti Recipe
This Cheesy Chicken Spaghetti is a quick, one-pot stovetop version of my popular Crockpot Chicken Spaghetti. Made with tender chicken, spaghetti, creamy Alfredo sauce, and melted cheddar cheese. Everything comes together in one pot for an easy weeknight dinner that’s creamy, cheesy, and full of flavor.
What is Chicken Spaghetti?
Chicken spaghetti is traditionally a creamy, cheesy pasta casserole made with spaghetti, chicken, cream of mushroom soup, bell peppers, green chiles, and plenty of cheddar cheese.
Casseroles are great, and some taste even better after baking, but I almost prefer this version straight from the pot while the sauce is still creamy and the cheese is perfectly melted. Plus, you can skip transferring everything to a 9×13 baking dish just to add more cheese and bake it a little longer. Of course, there’s nothing wrong with that method, but I’m all for fewer dishes and getting dinner on the table sooner!
Ingredient Notes
Each ingredient has a little job to do, from making the sauce creamy to adding color and texture to the finished dish.
- Spaghetti: Regular spaghetti noodles hold up well in the skillet and make this an easy, filling dinner.
- Olive oil: A drizzle of olive oil keeps the chicken and vegetables from sticking while they cook.
- Salt and pepper: Use these to season the chicken and adjust the taste of the dish as you go.
- Chicken cutlets: Thin cutlets cook quickly and slice easily into bite-sized pieces for the pasta.
- Yellow onion, red bell pepper, and green bell pepper: Dice the onion and peppers into small, even pieces so they cook evenly and mix right into the spaghetti.
- Green chiles: Mild diced green chiles add a little heat without making the dish too spicy.
- Alfredo sauce: Trader Joe’s Alfredo sauce is my preferred choice for a creamy sauce that coats the noodles nicely.
- Cumin, chili powder, and garlic powder: These seasonings add a little Southwestern flair to the chicken and vegetables.
- Chicken broth: Chicken broth thins the sauce to the right consistency and keeps it from getting too thick in the skillet.
- Sharp cheddar cheese: Grate the cheddar fresh so it melts smoothly into the warm sauce.
- Cilantro: Chopped cilantro adds a fresh finishing touch and a bit of color, but it’s completely optional.
How to Make Chicken Spaghetti
For full details on how to make Chicken Spaghetti, see the recipe card down below 
Step 1: Cook Spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until al dente. Drain and set aside. Return the pot to the stove over medium heat.
Step 2: Cook Chicken
Add olive oil to the pot and swirl to coat the bottom. Season the chicken cutlets with salt and pepper, then brown them in the hot oil until fully cooked. Remove the chicken from the pot and set aside to rest.
Step 3: Make Sauce
Saute onion and peppers until mostly tender. Stir in green chiles, alfredo sauce, and spices. Pour chicken broth into the empty Alfredo jar, replace the lid, and shake. Pour contents into the pot.
Step 4: Toss Together with Cheese
Cut the cooked chicken into bite-sized pieces and return it to the pot. Add the cooked spaghetti and grated cheddar cheese, then toss everything together until the noodles are coated and the cheese has melted. Sprinkle with chopped cilantro, if desired, and serve warm.
Tips for Success
- Keep the chicken juicy: Avoid overcooking the cutlets, since thin pieces can dry out quickly. Remove them as soon as they’re cooked through and let them rest before slicing.
- Use freshly grated cheddar: It melts more smoothly than most pre-shredded cheese, giving the sauce a better texture.
- Keep the heat gentle: Alfredo sauce can separate if it gets too hot, so avoid a rapid boil once the sauce is in the pot.
- Season at the end: Store-bought Alfredo sauce, chicken broth, and cheddar already add salt, so taste the finished sauce before adding extra.
What to Serve With Chicken Spaghetti
Pair this cheesy pasta with a simple side to round out dinner. Here are a few options to try:
- Craigo’s Breadsticks: Soft, buttery breadsticks are perfect for serving alongside the pasta.
- Cheesy Pull Apart Garlic Bread: Garlic and melted cheese make these a tasty match for the creamy sauce.
- Caprese Salad: Fresh tomatoes and mozzarella add a light, tangy contrast to the pasta.
- Cucumber Salad: Crisp cucumbers and a simple dressing bring freshness to the plate.
This cheesy chicken spaghetti is an easy family dinner that we keep coming back to. I hope you love it as much as we do!
The printable recipe is below. Enjoy!
Cheesy Chicken Spaghetti Recipe
Ingredients
- 1 pound spaghetti
- 2 tablespoons olive oil
- salt & pepper to taste
- 1 pound chicken cutlets*
- 1 cup yellow onion diced
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 4 ounces mild diced green chiles one small can
- 16.9 ounces alfredo sauce Trader Joe’s brand preferred (1 jar)
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder or granulated garlic
- 1 cup chicken broth
- 8 ounces sharp cheddar cheese grated
- a few splashes chicken broth or milk, as needed
- cilantro chopped, optional
Instructions
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Bring a large pot of water to boil. Add salt and cook spaghetti according to package directions until al dente. Drain and set pasta aside. Replace hot pot to medium heat.
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Add in oil and swirl to spread across the bottom. Sprinkle chicken cutlets with salt and pepper and brown 2-3 minutes per side in oil until fully cooked. Remove from pot and set aside to rest.
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Saute onion and peppers 4-5 minutes or until mostly tender. Stir in green chiles, alfredo sauce, and spices. Pour chicken broth into empty alfredo jar, replace the lid and shake. Pour contents into the pot.
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Cut browned chicken into bite-size pieces and add to the pot.
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Taste sauce and adjust seasonings as needed. Toss in the spaghetti and grated cheddar cheese until pasta is fully coated in sauce. (As it sits, it will have a tendency to thicken, so as needed, add in little splashes of chicken broth or milk and stir to keep it at the consistency you want before serving.)
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Sprinkle with cilantro and serve.
Notes
Nutrition
Chicken Spaghetti Variations
- Chicken – chicken cutlets are chicken breasts sliced very thin. You are welcome to take regular chicken breasts and slice them in half lengthwise to get the same effect. OR you can cut your raw chicken into bite size pieces before browning. I just find it easier to cut after they are fully cooked. Feel free to use pre-cooked or rotisserie chicken and forgo the whole browning process.
- Alfredo Sauce – I love using the Trader Joe’s brand of alfredo sauce for this recipe but you could easily use another store-bought brand or use homemade alfredo sauce.
More Spaghetti Recipes to Try!
- Spaghetti and Meatballs
- Garlic Chicken & Kale Spaghetti
- 45 Minute Spaghetti and Meatballs Recipe
- White Chicken Spaghetti
- Lemon Spaghetti
Storage and Reheating
Store leftover chicken spaghetti in an airtight container in the refrigerator for 3 to 5 days. I think it tastes best within the first couple of days, while the sauce is still creamy.
You can also freeze it in individual portions in airtight, freezer-safe containers for up to 3 months. Thaw frozen leftovers completely in the refrigerator before reheating.
To reheat, cover the pasta with foil and warm it in the oven until heated through. Since the noodles tend to soak up the sauce as they sit, stir in a couple of tablespoons of milk or chicken broth if needed to bring back that creamy consistency.
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tag me @laurens_latest.
