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slice of chicken spaghetti with green beans and garlic bread on a black plate with graphic overlay
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4.75 from 4 votes


Lightened-up Chicken Spaghetti is one of those rare dishes loved equally by kids and adults.  The pasta draws the kids in, and the creamy sauce screams "comfort food".
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: American
Keyword: chicken spaghetti casserole, chicken spaghetti recipe, comfort food dinner
Servings: 8
Calories: 427kcal
Author: Lori @ www.AReinventedMom.com


  • 4 chicken breasts, boneless & skinless or any combination making 2 cups of cooked meat
  • 1 pound dry spaghetti broken in half
  • 2 cans cream of mushroom soup OK to substitute 1 can cream of chicken
  • 2 cups shredded cheddar cheese reserve 1/2 cup for later use
  • 1/4 cup green pepper finely diced
  • 1/4 cup onion finely diced
  • 2 cups reserved chicken broth from pot (you may not need all of this)
  • 1 tsp. Lawry's Season salt
  • Dash of cayenne pepper optional, more or less to taste
  • Salt & pepper to taste


  • Place chicken in large pot and add water (I season the water with a little salt & pepper). Cook over medium heat until done, approximately 20 minutes if using boneless, skinless chicken breasts.
  • Remove chicken from pot and shred with 2 forks. Remove 2 cups of broth from the pot, reserving for later use.
  • Cook spaghetti in remaining broth until al dente. You want your pasta to have a little "bite" to it, because you will be cooking it again in the oven. Drain spaghetti.
  • In a large bowl, combine cooked spaghetti with the remaining ingredients, except for the reserved broth and 1/2 cup reserved cheese. If mixture seems dry, add 1/2 cup increments of broth until desired consistency is reached.
  • Transfer mixture to a 13 x 9 casserole dish and top with reserved 1/2 cup cheese.
  • Bake at 350 degrees until bubbly (about 45 minutes). Cover with foil if the cheese starts to brown.


  • Feel free to use whatever chicken you have on hand:  mixture of white & dark meat or use rotisserie chicken for a quick fix.  You will want about 2 cups of cooked chicken.
  • If you forget to reserve 2 cups of broth, substitute with bouillon and water to make 2 cups.  I forget to reserve the broth almost EVERY time - seriously!
  • Refrigerate leftovers.
  • This dish can be made the day before - simply cover, store in refrigerator and cook the next day.
  • Recipe slightly adapted from The Pioneer Woman.


Calories: 427kcal | Carbohydrates: 43g | Protein: 26g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 65mg | Sodium: 670mg | Potassium: 340mg | Fiber: 1g | Sugar: 1g | Vitamin A: 345IU | Vitamin C: 8.3mg | Calcium: 225mg | Iron: 1.5mg