If you’re like me, you probably have those days when you open the fridge and see a pack of chicken breasts and a box of spaghetti, but you’re not inspired by the usual options. Maybe you want something comforting, but you don’t have hours to spend in the kitchen. That’s exactly how I landed on this Easy Chicken Spaghetti recipe. It’s the answer for anyone who wants a hearty, satisfying meal that comes together quickly, uses simple ingredients, and doesn’t require a lot of cleanup.
What I love about this recipe is how it turns basic pantry and fridge staples into something that feels a little special, even on a weeknight. The combination of tender chicken, creamy cheese sauce, and a little kick from Rotel makes it both familiar and just different enough to keep things interesting. Plus, it’s a great way to use up leftover cooked chicken if you have some on hand, or you can cook the chicken fresh in the same pan for maximum flavor.
This dish also fits right into a seasonal, local approach to eating. In spring and summer, I’ll swap in fresh tomatoes or local herbs. In colder months, it’s a cozy, warming meal that makes good use of shelf-stable ingredients. The recipe is flexible, so you can adjust it based on what’s in season or what you have available. And since it all comes together in about 30 minutes, it’s perfect for busy evenings or when you need to get dinner on the table fast.
If you’re looking for a way to make a simple dinner feel a bit more special, or you need a reliable recipe that pleases everyone at the table, this Easy Chicken Spaghetti is the perfect solution. It’s straightforward, adaptable, and delivers on both flavor and comfort—without any fuss.
Cozy Up with Homemade Easy Chicken Spaghetti
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In Your Basket
- 1 pound chicken breasts
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- Garlic powder, to taste
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 tablespoon minced garlic
- 1 teaspoon onion powder
- 1 teaspoon dried parsley (plus extra for garnish)
- 1 teaspoon paprika
- 1 (10-ounce) can Rotel, undrained
- 2 cups shredded Colby Jack cheese
- ¼ cup sour cream
- 1 pound spaghetti
Technique-Focused Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until just al dente, following the package instructions. Drain well and set aside. Don’t overcook—the pasta will absorb some sauce later.
- Slice each chicken breast in half horizontally to create thinner pieces. Sprinkle both sides with salt, pepper, and garlic powder.
- Heat olive oil in a large skillet over medium-high. Add the chicken and cook for about 4–5 minutes per side, or until golden and cooked through (internal temperature should reach 165°F). Remove from the skillet and shred or dice the chicken.
- In the same skillet, reduce heat to medium. Melt the butter, then stir in the flour. Cook, stirring constantly, for about 1 minute to form a roux. The mixture should look smooth and slightly bubbly, not browned.
- Gradually whisk in the chicken broth until smooth. Add minced garlic, onion powder, dried parsley, paprika, and a pinch of salt and pepper. Stir and let the sauce simmer for 2–3 minutes, until it thickens slightly.
- Stir in the undrained Rotel, shredded Colby Jack cheese, and sour cream. Mix until the cheese is melted and the sauce is creamy.
- Add the cooked spaghetti and shredded chicken to the skillet. Toss everything together until the pasta and chicken are evenly coated and heated through. If the sauce seems too thick, add a splash of broth or reserved pasta water.
- Serve hot, topped with a sprinkle of dried parsley for a fresh finish.
Minimalist Ingredient Substitutions
If you’re missing an ingredient, there are easy swaps that keep the dish simple and flavorful. Use rotisserie or leftover cooked chicken instead of cooking fresh—just add it in step 7. Monterey Jack or cheddar cheese can stand in for Colby Jack. For a lighter sauce, swap sour cream with plain Greek yogurt. If you don’t have Rotel, use diced tomatoes and a pinch of chili flakes. Whole wheat or gluten-free spaghetti works well, too. Stick to the core ratios for best texture.
Plating Ideas for Elegant Simplicity
For a clean, modern look, twirl a portion of spaghetti onto each plate using tongs. Top with a few pieces of shredded chicken and a light dusting of dried parsley. Serve with a small side of seasonal greens or a wedge of lemon for brightness. A drizzle of extra virgin olive oil adds a subtle sheen. Keep garnishes minimal to let the colors and textures of the dish stand out.
How to Store with Zero Waste in Mind
Store leftovers in an airtight container in the fridge for up to three days. For single servings, portion into reusable glass containers for easy lunches. If you have extra sauce, freeze it separately for up to two months—just thaw and reheat gently, adding a splash of broth if needed. Avoid plastic wrap by using beeswax wraps or silicone lids. Don’t toss leftover pasta—add it to soups or casseroles later in the week.
Cooking Tips to Let Core Flavors Shine
Use fresh garlic and good-quality chicken broth for the most depth. Don’t rush the roux—let it cook just until it loses its raw flour smell. Add cheese off the heat to prevent clumping or graininess. Taste the sauce before adding salt, since cheese and broth can be salty. If using local herbs, add them at the end to preserve their flavor. Keep the sauce creamy but not too thick; adjust with broth as needed.
Minimalist Seasonal Twists
In spring, stir in fresh peas or asparagus tips with the pasta. Summer calls for diced local tomatoes and basil in place of Rotel and dried parsley. In fall, try roasted butternut squash cubes or sautéed mushrooms for earthiness. Winter is perfect for adding a handful of chopped kale or spinach. Always add delicate greens at the end so they stay vibrant and tender.
Common Questions Answered
Can I make Easy Chicken Spaghetti ahead of time?
Yes, you can prepare the sauce and chicken up to two days in advance and store them separately in the refrigerator. When ready to serve, cook the spaghetti fresh and reheat the sauce and chicken gently on the stove, adding a splash of broth or water to loosen the sauce if needed. Combine everything just before serving for the best texture.
What’s the best way to reheat leftovers without drying them out?
Reheat Easy Chicken Spaghetti on the stovetop over low heat, adding a splash of chicken broth or water to help loosen the sauce and prevent sticking. Stir frequently and heat just until warmed through. Avoid microwaving in large batches, as it can make the pasta gummy and the sauce separate.
How do I avoid a lumpy cheese sauce?
To keep the cheese sauce smooth, make sure to whisk the roux and broth thoroughly before adding cheese. Remove the pan from heat before stirring in the cheese and sour cream, as high heat can cause the cheese to seize or become grainy. Shred cheese from a block for the smoothest melt; pre-shredded cheese contains anti-caking agents.
Can I use other types of pasta?
Absolutely. While spaghetti is classic, you can use short shapes like penne, fusilli, or rotini. These shapes hold the sauce well and are easy to portion. Just be sure to cook the pasta al dente and drain thoroughly. Adjust the sauce quantity slightly if using a pasta with a lot of surface area, as it may absorb more liquid.
Is there a way to make this recipe spicier?
If you prefer more heat, add a pinch of crushed red pepper flakes or a diced jalapeño when you add the garlic to the sauce. You can also use a spicier variety of Rotel. Start with a small amount and taste as you go—spice levels can build quickly in creamy sauces.
What’s the best way to shred chicken quickly?
For fast shredding, use two forks to pull the cooked chicken apart while it’s still warm. Alternatively, place the cooked chicken breasts in a stand mixer with the paddle attachment and mix on low for 20–30 seconds. Shred while the chicken is warm for the easiest texture; cold chicken can be tougher to break apart.
Easy Chicken Spaghetti
Equipment
- large skillet
- pot for boiling spaghetti
Ingredients
For the Chicken:
- 1 pound chicken breasts
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- to taste garlic powder
For the Sauce and Pasta:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 tablespoon minced garlic
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- 1 10-ounce can Rotel (undrained)
- 2 cups shredded Colby Jack cheese
- ¼ cup sour cream
- 1 pound spaghetti
- for garnish dried parsley
Instructions
For Pasta:
- Boil spaghetti as directed on the package until it reaches an al dente texture, then drain thoroughly.
For Chicken:
- Cut each chicken breast in half lengthwise for thinner pieces. Season chicken lightly with salt, pepper, and garlic powder.
- In a large skillet, heat olive oil over medium-high heat. Cook the chicken until it is golden brown and reaches an internal temperature of 165°F. Once cooked, shred or chop the chicken.
For Sauce:
- In the same skillet, melt butter over medium heat. Add flour and cook for about a minute until combined. Gradually incorporate chicken broth, whisking until smooth. Mix in garlic, salt, pepper, onion powder, parsley, and paprika for flavor.
- After the sauce thickens, stir in the undrained Rotel, cheese, and sour cream until the mixture is creamy.
- Combine the spaghetti and shredded chicken with the sauce. Toss well until every component is evenly coated and heated through.
- Serve immediately, garnished with a sprinkle of dried parsley for added freshness.
