This Chicken Spaghetti is a creamy, comforting pasta dish made with tender chunks of chicken, sautéed peppers and onions, and perfectly cooked spaghetti tossed in a rich, cheesy sauce with a subtle hint of chili spice. It’s a quick weeknight dinner that delivers big flavor using simple, wholesome ingredients.
Why You’ll Love This Recipe
Quick and easy: Ready in about 30 minutes, making it perfect for busy weeknights.
Creamy and cheesy: A homemade sauce made from broth, milk or cream, and real shredded cheddar gives you a smooth, rich texture without processed ingredients.
Family-friendly: Mild spices like chili powder and paprika add warmth without overwhelming heat.
Simple ingredients: Everything in this recipe is easy to find and likely already in your kitchen.
Versatile: You can customize it with different vegetables, proteins, or pasta shapes to suit your preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons oil (canola oil, olive oil, or any neutral cooking oil)
1 small onion, finely chopped
½ red bell pepper, diced
½ green bell pepper, diced
2 boneless skinless chicken breasts (about 1 pound total), cut into small cubes
3 cloves garlic, minced
¾ teaspoon salt
¾ teaspoon chili powder
½ teaspoon paprika
3 tablespoons all-purpose flour
1½ cups low-sodium chicken broth
1 cup milk or cream (higher fat content yields a richer sauce)
1 cup freshly shredded cheddar cheese
375 grams spaghetti (about 13 ounces or ¾ pound)
Directions
Cook the spaghetti in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
Heat a large skillet or saucepan over medium-high heat. Add the oil.
Add the chopped onion, red bell pepper, and green bell pepper. Sauté for 3 to 4 minutes, stirring frequently, until softened.
Add the cubed chicken to the skillet. Cook until the chicken is no longer pink in the center and lightly golden on the outside.
Stir in the minced garlic, salt, chili powder, and paprika. Cook for about 1 minute, until fragrant.
Sprinkle the flour over the chicken and vegetables. Stir well until no white flour remains. This helps thicken the sauce.
Slowly pour in the chicken broth and milk or cream, stirring constantly. Bring the mixture to a gentle simmer.
Reduce the heat to medium-low and simmer for 4 to 5 minutes, or until the sauce thickens.
Stir in the shredded cheddar cheese. Mix until fully melted and smooth. Taste and adjust seasoning if needed.
Add the drained spaghetti to the skillet and toss until the noodles are fully coated in the creamy sauce. Serve warm.
Add more vegetables: Mushrooms, zucchini, broccoli florets, peas, or carrots can be sautéed along with the onions and peppers.
Make it spicier: Add a pinch of cayenne pepper or red pepper flakes for extra heat.
Use different cheese: Try mozzarella or Monterey Jack for a slightly different flavor and melt.
Swap the protein: Use boneless skinless chicken thighs instead of breasts, or substitute with cooked ground beef or leftover turkey.
Make it vegetarian: Omit the chicken and use vegetable broth instead of chicken broth. Add extra vegetables for a hearty meatless version.
Storage/Reheating
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer: Freeze in freezer-safe containers for up to 3 months. Keep in mind that the pasta may soften slightly after thawing.
Reheating on the stove: Place the pasta in a skillet over medium-low heat. Add a splash of broth, milk, or cream to loosen the sauce. Stir occasionally until heated through.
Reheating in the oven: Transfer to an oven-safe dish, add a small amount of liquid if needed, cover with foil, and warm at 350°F (175°C) until hot.
For best texture, thaw frozen pasta completely in the refrigerator before reheating.
FAQs
Can I use rotisserie chicken instead of raw chicken?
Yes, you can use cooked rotisserie chicken. Simply shred or cube it and add it after sautéing the vegetables. Reduce the simmering time since the chicken is already cooked.
Can I make this dish ahead of time?
Yes, you can prepare it a few hours in advance and refrigerate it. Reheat gently with a splash of milk or broth to refresh the sauce before serving.
What type of pasta works best besides spaghetti?
You can use linguine, fettuccine, penne, or any short pasta shape. Just cook it al dente so it holds up well in the sauce.
Why should I cook the pasta al dente?
Al dente pasta is slightly firm and prevents the noodles from becoming mushy when mixed with the creamy sauce or reheated later.
Can I use pre-shredded cheese?
You can, but freshly shredded cheese melts more smoothly and creates a creamier sauce without a grainy texture.
How do I thicken the sauce if it seems too thin?
Let it simmer a few extra minutes, stirring frequently. If needed, mix a small amount of flour with water to form a slurry and stir it in gradually.
Can I use only milk instead of cream?
Yes, milk works well. The sauce will be slightly lighter and less rich compared to using cream.
Is this recipe very spicy?
No, it has mild warmth from chili powder and paprika. You can adjust the spice level by reducing or increasing these seasonings.
Can I add extra cheese on top?
Yes, you can sprinkle extra shredded cheese over the pasta and broil briefly until melted and bubbly.
How can I make this recipe lighter?
Use low-fat milk, reduce the amount of cheese slightly, and add extra vegetables to increase volume without adding many extra calories.
Conclusion
Chicken Spaghetti is a comforting, creamy pasta dish that combines tender chicken, colorful vegetables, and a rich homemade cheese sauce in just 30 minutes. With simple ingredients and easy steps, it’s a dependable weeknight meal that can be customized to suit your family’s tastes. Whether served on its own or paired with a fresh salad or roasted vegetables, this recipe is sure to become a regular favorite at your dinner table.
A creamy and comforting chicken spaghetti made with tender chicken, sautéed peppers and onions, and perfectly cooked pasta tossed in a rich homemade cheddar cheese sauce with a mild chili spice.
Author:Sophia
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:6 servings
Category:Main Course
Method:Stovetop
Cuisine:American
Diet:Halal
Ingredients
2 tablespoons oil (canola, olive, or neutral oil)
1 small onion, finely chopped
1/2 red bell pepper, diced
1/2 green bell pepper, diced
2 boneless skinless chicken breasts (about 1 pound), cut into small cubes
3 cloves garlic, minced
3/4 teaspoon salt
3/4 teaspoon chili powder
1/2 teaspoon paprika
3 tablespoons all-purpose flour
1 1/2 cups low-sodium chicken broth
1 cup milk or cream
1 cup freshly shredded cheddar cheese
375 grams (13 ounces) spaghetti
Instructions
Cook spaghetti in salted boiling water until al dente. Drain and set aside.
Heat oil in a large skillet over medium-high heat.
Add onion and bell peppers. Sauté 3–4 minutes until softened.
Add cubed chicken and cook until no longer pink and lightly golden.
Stir in garlic, salt, chili powder, and paprika. Cook 1 minute.
Sprinkle flour over mixture and stir until fully incorporated.
Gradually pour in chicken broth and milk or cream, stirring constantly. Bring to a gentle simmer.
Reduce heat and simmer 4–5 minutes until sauce thickens.
Stir in shredded cheddar cheese until melted and smooth.
Add drained spaghetti and toss until fully coated. Serve warm.
Notes
Cook pasta al dente to prevent mushy texture.
Freshly shredded cheese melts more smoothly.
Add extra broth or milk when reheating to loosen sauce.
Store refrigerated up to 3 days.
Freeze up to 3 months, though pasta may soften slightly.
