Comfort food lovers, gather around. This Cheesy Chicken Spaghetti Recipe is exactly what weeknight dinners were made for: creamy, cheesy, and studded with tender chicken, sweet bell peppers, and a little kick from diced green chiles. It’s quick enough for busy evenings, but impressive enough to serve guests. I use Trader Joe’s Alfredo sauce to keep things simple and reliable, but this recipe’s flavor comes together thanks to the balance of spices, roasted vegetables, and sharp cheddar. Every forkful is saucy and satisfying.
Why you’ll love this Cheesy Chicken Spaghetti Recipe
- Fast prep: Cooks in roughly the time it takes to boil pasta, so you can have dinner on the table in under an hour.
- Melty, rich cheese: Sharp cheddar brings a tangy depth that plays beautifully with alfredo sauce.
- Adaptable: Use leftover cooked chicken or quickly pan-sear cutlets; both work well.
- Make-ahead friendly: This can be reheated gently with a splash of broth or milk to restore creaminess.
Ingredients
- 1 lb spaghetti
- 2 tablespoons olive oil
- salt & pepper to taste
- 1 lb chicken cutlets*
- 1 cup yellow onion, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 4 oz mild diced green chiles (one small can)
- 16.9 oz 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 oz sharp cheddar cheese, grated
- a few splashes chicken broth or milk, as needed
- cilantro, chopped, optional
*Note: Use chicken cutlets that fit your dietary preferences. The recipe assumes standard boneless, skinless chicken cutlets. Cutlets work well because they cook quickly and shred or slice easily.
Equipment
- Large pot for pasta
- Large skillet or sauté pan
- Wooden spoon or spatula
- Cheese grater
- Tongs or slotted spoon
- Knife and cutting board
Cheesy Chicken Spaghetti Recipe — Step-by-step Instructions
Below is a clear, step-by-step version of the cooking directions, rewritten to be easy to follow while keeping the recipe’s original order and ingredient amounts.
- Bring a large pot of salted water to a rolling boil. Add 1 lb spaghetti and cook according to package directions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the spaghetti and set aside.
- While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Season 1 lb chicken cutlets with salt and pepper. Add the chicken cutlets to the hot skillet and cook until golden brown and cooked through, about 3–4 minutes per side depending on thickness. Transfer the cooked cutlets to a plate and let them rest for a few minutes; then slice or shred the chicken into bite-sized pieces.
- In the same skillet, reduce the heat to medium and add the diced yellow onion (1 cup). Sauté the onion, stirring occasionally, until it becomes translucent and soft, about 3–5 minutes.
- Add the diced red bell pepper (1/2) and diced green bell pepper (1/2) to the skillet with the onion. Sauté together until the peppers are slightly softened, about 3–4 minutes.
- Stir in the 4 oz mild diced green chiles (one small can), 1 teaspoon cumin, 1/2 teaspoon chili powder, and 1/2 teaspoon garlic powder. Cook for about 30–60 seconds to bloom the spices and combine the flavors.
- Pour in 16.9 oz alfredo sauce (one jar) and 1 cup chicken broth. Stir to combine and bring the sauce to a gentle simmer over medium heat. Taste the sauce and add salt and pepper as needed.
- Return the sliced or shredded chicken to the skillet. Stir to coat the chicken in the sauce and allow it to heat through for 2–3 minutes so the flavors meld.
- Add the cooked spaghetti to the skillet and toss gently to combine, ensuring the pasta is well coated in the sauce. If the sauce seems too thick, add a few splashes of the reserved chicken broth or milk to reach your desired consistency. Stir in any reserved pasta water as needed to loosen the sauce and help it cling to the spaghetti.
- Sprinkle 8 oz grated sharp cheddar cheese evenly over the top of the pasta and chicken mixture. Reduce heat to low, cover the skillet briefly (about 1–2 minutes), and allow the cheese to melt into the sauce. Then stir once more to distribute the melted cheese evenly throughout the dish.
- Taste and adjust the seasoning with more salt and pepper if necessary. If you’d like a bright herbal finish, sprinkle chopped cilantro over the top just before serving (optional).
- Serve the Cheesy Chicken Spaghetti hot, spooned into bowls or onto plates. Offer extra grated cheddar or a few additional splashes of chicken broth or milk at the table for reheating or thinning if desired.
Tips for success
- Don’t overcook the pasta: Aim for al dente so it holds up when mixed with the sauce. Reserve pasta water to loosen the sauce if it becomes too thick.
- Evenly sized chicken: If your cutlets vary in thickness, pound them slightly so they cook evenly in the same amount of time.
- Cheese choice: Sharp cheddar adds tang and depth. If you prefer a milder finish, swap for a milder cheddar or a blend of cheddar and Monterey Jack while keeping the 8 oz amount the same.
- Make it ahead: Store leftovers in an airtight container and reheat gently over low heat with a splash of chicken broth or milk to return the sauce to a creamy texture.
Variations
- Veggie-packed: Stir in sautéed mushrooms, spinach, or zucchini along with the bell peppers for extra vegetables without changing cooking times dramatically.
- Spicier: Increase the chili powder to 1 teaspoon or add a pinch of cayenne for heat.
- Cheese pull: For a gooier top layer, sprinkle an additional 1/2 cup of mozzarella on top and briefly broil until bubbly and lightly browned — only if your skillet is oven-safe and you monitor closely.
- One-pan shortcut: Use pre-cooked rotisserie chicken (1 lb shredded) — add it at the same step you’d return sliced cutlets to the sauce.
Storage and reheating
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, place the pasta in a skillet over low heat with a few splashes of chicken broth or milk. Stir gently until warmed through and creamy. For oven reheating, transfer to a baking dish, add a splash of broth or milk, cover with foil, and warm at 350°F until heated through, about 15–20 minutes.
Serving suggestions
- Simple green salad with a bright vinaigrette to cut through the richness.
- Steamed broccoli or roasted asparagus to add color and crunch.
- Warm crusty bread or garlic bread to mop up any leftover sauce.
Final thoughts
This Cheesy Chicken Spaghetti Recipe is a reliable, crowd-pleasing dinner that balances creamy comfort with a touch of southwestern flavor from cumin, chili powder, and diced green chiles. It’s flexible, easily doubled for bigger gatherings, and forgiving if you swap in leftover chicken or extra vegetables. The use of a ready-made Alfredo sauce keeps things simple without sacrificing the silky, indulgent texture we all crave. Enjoy warm, cheesy bowls with a sprinkle of cilantro for a fresh finish, and know you have a weeknight hero recipe in your repertoire.
Happy cooking, and enjoy this Cheesy Chicken Spaghetti Recipe tonight.
Cheesy Chicken Spaghetti Recipe
Equipment
- Large Pot
- Colander
- large skillet or same pot
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Knife and cutting board
Ingredients
- 1 lb spaghetti
- 2 tbsp olive oil
- salt to taste
- black pepper to taste
- 1 lb chicken cutlets *see notes for alternatives
- 1 cup yellow onion diced
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 4 oz mild diced green chiles one small can
- 16.9 oz alfredo sauce Trader Joe’s brand preferred (1 jar)
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder or granulated garlic
- 1 cup chicken broth
- 8 oz sharp cheddar cheese grated
- extra chicken broth or milk a few splashes, as needed for thinning
- cilantro chopped, optional
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente; drain and set aside.
- Return the empty pot to medium heat, add the olive oil, and swirl to coat the bottom.
- Season the chicken cutlets with salt and pepper and brown in the oil 2–3 minutes per side until cooked through; remove and set aside to rest.
- In the same pot, sauté the diced onion and diced red and green bell peppers 4–5 minutes until mostly tender.
- Stir in the diced green chiles, alfredo sauce, cumin, chili powder, and garlic powder.
- Pour 1 cup chicken broth into the empty alfredo jar, replace the lid, shake to rinse out any remaining sauce, and add the contents to the pot.
- Cut the browned chicken into bite-size pieces and return them to the pot; taste and adjust seasoning with salt and pepper as needed.
- Add the cooked spaghetti and grated cheddar to the sauce and toss until the pasta is fully coated; if the sauce thickens too much, add small splashes of chicken broth or milk to reach the desired consistency.
- Sprinkle with chopped cilantro if using and serve immediately.
Notes
- Chicken cutlets are thinly sliced chicken breasts.
- You can slice regular breasts in half lengthwise instead of buying cutlets.
- Alternatively, cut raw chicken into bite-size pieces before browning.
- You may use pre-cooked or rotisserie chicken and skip browning.
