Creamy Chicken Spaghetti

There’s something incredibly comforting about one-pan dinners that come together quickly, taste indulgent, and make for excellent leftovers. This Creamy Chicken Spaghetti fits that description perfectly: tender shredded chicken, a garlicky, cheesy sauce, and just enough bell pepper and Italian seasoning to keep things bright. It’s cozy weeknight fare with a touch of elegance, and it’s forgiving enough to be a pantry-friendly staple.

Why you’ll love this recipe

This Creamy Chicken Spaghetti brings together simple staples—spaghetti, shredded chicken, cheese, and tomatoes—into a velvety sauce that clings deliciously to every strand. The recipe is built on straightforward techniques: cook the pasta, create a roux with butter and flour, add liquids, fold in cheese and chicken, then finish with tomatoes for freshness. It’s approachable, customizable, and reliably satisfying.

Ingredients

• ▢10 ounces dry spaghetti noodles(*)
• ▢2 tablespoons unsalted butter (¼ stick)
• ▢1 clove garlic (minced)
• ▢½ green bell pepper (chopped**)
• ▢¼ cup all-purpose flour
• ▢1 teaspoon Italian seasoning
• ▢¼ cup heavy whipping cream
• ▢½ cup chicken broth
• ▢½ cup milk
• ▢1½ cups shredded mozzarella cheese
• ▢salt and pepper (to taste)
• ▢2 cups shredded cooked chicken
• ▢14 ounces diced tomatoes (drained) (1 can)

Notes on ingredients

All ingredients are listed with their exact quantities so you can measure confidently. If you prefer a lighter version, swap the heavy whipping cream for a higher proportion of milk, though the sauce will be less luxurious. For extra flavor, use a good-quality chicken broth and freshly shredded mozzarella rather than pre-shredded, which often contains anti-caking agents that can affect melting.

Equipment

• Large pot for boiling pasta
• Large skillet or wide saucepan with lid
• Wooden spoon or heatproof spatula
• Colander
• Measuring cups and spoons

How to make Creamy Chicken Spaghetti

The directions below are rewritten step-by-step for clarity while preserving the recipe order. Read through once before starting so the timing and sequence make sense.

1. Cook the spaghetti

1. Bring a large pot of salted water to a rolling boil. Add 10 ounces dry spaghetti noodles and cook according to package directions until al dente. Drain the pasta in a colander and set aside. Reserve a small cup of pasta cooking water if you like to loosen the sauce later.

2. Begin the sauce

2. In a large skillet or wide saucepan set over medium heat, melt 2 tablespoons unsalted butter (¼ stick). Once the butter is melted and foamy, add 1 clove garlic (minced) and ½ green bell pepper (chopped). Sauté for 2 to 3 minutes, stirring occasionally, until the garlic is fragrant and the bell pepper begins to soften.

3. Make the roux and season

3. Sprinkle ¼ cup all-purpose flour evenly over the softened vegetables. Stir constantly for about 1 minute to cook the flour and create a light roux. This helps thicken the sauce and removes any raw flour taste.
4. Stir in 1 teaspoon Italian seasoning so the dried herbs bloom in the warm roux.

4. Add the liquids

5. Slowly pour in ¼ cup heavy whipping cream while stirring to incorporate it into the roux. Follow with ½ cup chicken broth and ½ cup milk, adding each liquid gradually and whisking or stirring to avoid lumps. Continue to cook, stirring frequently, until the mixture thickens into a smooth sauce—about 2 to 4 minutes.

5. Melt the cheese and season

6. Reduce the heat to low and stir in 1½ cups shredded mozzarella cheese, a handful at a time, allowing each addition to melt before adding more. Taste and adjust with salt and pepper to taste. The cheese will create a silky, cohesive sauce that clings to the pasta.

6. Combine chicken and tomatoes

7. Add 2 cups shredded cooked chicken to the sauce and stir to combine, heating the chicken through. Then fold in 14 ounces diced tomatoes (drained) to distribute bursts of bright tomato flavor without watering down the sauce.

7. Finish with pasta

8. Return the drained spaghetti to the skillet and toss gently to coat every strand with the sauce. If the mixture seems too thick, add a splash of reserved pasta water, additional milk, or a touch more chicken broth to reach your preferred consistency.
9. Simmer everything together for 1 to 2 minutes, just long enough for the flavors to marry and the dish to be heated through.

8. Serve

10. Divide the Creamy Chicken Spaghetti among plates or bowls. Finish with an extra grind of black pepper or a small sprinkle of additional mozzarella if desired. Serve immediately while the sauce is creamy and warm.

Tips for success

• Do not overcook the pasta. Al dente noodles hold their shape better in the saucy mixture and prevent a mushy final dish.
• When making the roux, keep stirring. Flour burns easily and will ruin the sauce if left unattended.
• If you want more onion flavor without changing the ingredient list, finely dice and add a small portion of the green bell pepper earlier in the sauté to create a sweeter backdrop.
• Leftovers thicken in the fridge. Reheat gently on the stovetop with a splash of milk or broth to restore the creamy texture.

Variations and swap ideas

This recipe is flexible if you want to tweak it:

• Make it spicier by stirring in crushed red pepper flakes when you add the Italian seasoning.
• For a smoky note, toss in a few teaspoons of smoked paprika when you add the garlic.
• To lighten it, reduce the heavy whipping cream to 2 tablespoons and add an extra ¼ cup milk, but expect a thinner sauce.
• Add vegetables like spinach or mushrooms toward the end of cooking for extra color and nutrients.

Make-ahead and storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. This Creamy Chicken Spaghetti reheats well: warm gently on the stovetop over low heat with a splash of milk to loosen the sauce. For freezer storage, portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Serving suggestions

Pair the pasta with a crisp green salad and a simple vinaigrette to cut through the richness. A side of roasted vegetables or garlic bread also complements the creamy, tomato-studded sauce and makes it a satisfying complete meal.

Final thoughts

Comfort food doesn’t have to be complicated. This Creamy Chicken Spaghetti is an honest, family-friendly dish that delivers on flavor with minimal fuss. From the everyday weeknight version to an elevated plate for guests, it’s a recipe that’s easy to love and even easier to make. Enjoy the creamy, cheesy sauce, the tender shredded chicken, and the bright pop of drained diced tomatoes—each bite is satisfying and homey, just the way a great pasta should be.