Healthy Chicken Spaghetti

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Chicken spaghetti is a cheesy, flavorful meal that’s easy to put together and great for feeding a hungry crowd.

It’s made with tender chicken, perfectly cooked pasta, and a creamy, spicy cheese sauce that coats every bite.

Last time I made this, my family couldn’t stop eating it. My nephew ended up with more sauce on his hands than his plate, which is always a good sign.

The good thing? It’s simple to make, and you can even prepare it ahead of time for a stress-free meal later.

With fresh veggies, shredded chicken, and just the right amount of spice, this dish is filling, delicious, and perfect for busy weeknights. Plus, it bakes up golden and bubbly in the oven, making it even harder to resist.

Table of Contents

Chicken Spaghetti Recipe

Ingredients

For The Chicken Broth

1 whole chicken, cut into pieces
2 large onions, halved
2 celery stalks, roughly chopped
1 teaspoon sea salt
1 teaspoon mild Cajun seasoning

For The Spaghetti Dish

½ cup unsalted butter (or olive oil for dairy-free)
1 pound thin spaghetti (use gluten-free pasta if needed)
2 cups finely chopped onions
1 cup chopped bell peppers
1 cup diced celery
6 garlic cloves, minced
1 teaspoon sea salt
1 teaspoon mild Cajun seasoning
1 ½ pounds cheddar cheese or mozzarella, cut into small cubes (use dairy-free cheese for vegan)
2 cans diced tomatoes with green chilies
1 cup cooked green peas (use fresh or frozen)

Instructions

Fill a large pot with water and bring it to a boil. Add the chicken pieces, onions, celery, salt, and Cajun seasoning. Let it simmer for about 45 minutes until the chicken is fully cooked.
Remove the chicken from the pot and allow it to cool. Strain the broth and keep it for cooking the pasta.
Cook the spaghetti in the reserved chicken broth until tender, then drain and set aside. Save extra broth for future use.
In a deep pan, melt the butter over low heat. Add the onions, bell peppers, and celery. Sauté for about 15-20 minutes until soft.
If baking, preheat your oven to 350°F (175°C).
Once the chicken is cool, remove the skin and bones, then shred or chop it into small pieces.
Add the minced garlic to the sautéed vegetables and cook for one minute. Then, stir in the cheese cubes.
As the cheese starts melting, add the diced tomatoes with green chilies. Stir continuously until fully blended.
Mix in the shredded chicken, cooked spaghetti, and green peas, ensuring everything is well combined.
Transfer the mixture into a greased baking dish.
Bake for about 1 hour until the top is bubbly and lightly golden.
Let it sit for a few minutes before serving.

Helpful Tips For Making Chicken Spaghetti

A few simple tricks can make your chicken spaghetti turn out even better every time:

Use Bone-In Chicken for More Flavor: Boiling a whole chicken with bones and skin makes a richer broth, which gives the dish extra taste. If using boneless chicken, add a bit of extra seasoning.
Cook the Pasta in Chicken Broth: Instead of plain water, use the broth from boiling the chicken. This adds more depth to the flavor.
Shred Chicken While It’s Warm: It’s much easier to shred freshly cooked chicken than cold chicken. Use two forks or your hands to tear it into pieces.
Melt Cheese Slowly: Add the cheese in small portions over low heat and stir continuously to prevent it from getting grainy or clumpy.
Sauté the Vegetables Until Soft: Cooking onions, bell peppers, and celery until tender makes sure they blend well into the dish, avoiding any raw crunch.
Don’t Overcook the Pasta: Boil it until just underdone because it will continue cooking in the oven. Overcooking will make it mushy.
Taste and Adjust Seasoning Before Baking: Once everything is mixed, taste the sauce before putting it in the oven. You can always add more seasoning, but you can’t take it out.
Cover with Foil When Baking: If you don’t want the top to dry out, cover it with foil for most of the baking time, then remove it in the last 10 minutes to let the top brown slightly.
Let It Rest Before Serving: Once baked, let it sit for 5–10 minutes so the sauce thickens, and it’s easier to serve.
Make It Ahead: You can prepare the whole dish in advance and store it in the fridge overnight before baking the next day.

Variations For Chicken Spaghetti

You don’t have to stick to just one version—try these twists to make it your own:

Spicy: Add chopped jalapeños or a pinch of chili flakes for heat.
Extra Creamy: Mix in a little cream cheese or heavy cream for a richer sauce.
Loaded with Veggies: Toss in mushrooms, carrots, or spinach for more texture and nutrition.
Kid-Friendly: Use a mild cheese blend and skip any spicy ingredients.
Cheesy Crust: Sprinkle extra shredded cheese and breadcrumbs on top before baking for a crispy layer.

What To Serve With Chicken Spaghetti?

This dish pairs well with simple sides that balance the richness of the cheese and pasta:

Garlic bread
Roasted or steamed vegetables
Side salad
Mashed potatoes
Coleslaw

How To Store Chicken Spaghetti?

If you have leftovers or want to make it ahead, here’s how to store it properly:

In the Fridge: Keep it in an airtight container for up to 3 days. Reheat in the oven or microwave before serving.
In the Freezer: Wrap it well in foil or store in a freezer-safe dish for up to 3 months.
Reheating: Thaw frozen spaghetti in the fridge overnight. Warm in the oven at 350°F until heated through or microwave in portions for a quick meal.

How To Keep Chicken Spaghetti From Getting Watery?

Nobody likes a runny, soupy casserole when it’s supposed to be thick and creamy. If your chicken spaghetti turns out watery, here’s how to fix it:

Drain the Pasta Well: After boiling the spaghetti, let it sit in a colander for a minute to remove excess water. Any leftover moisture will make the dish too runny.
Use Less Liquid: If your sauce looks thin before baking, reduce the amount of broth or tomatoes. A thick sauce before baking means a perfect consistency after.
Let the Dish Rest: Once baked, let the casserole sit for 5–10 minutes before serving. This helps the sauce settle and thicken.
Avoid Overloading with Cheese: While cheese adds creaminess, too much can release extra oil and make the dish greasy instead of smooth.
Sauté Vegetables Properly: Cook onions, bell peppers, and celery until all their moisture evaporates. If added raw, they can release water while baking.
Bake Uncovered for the Last 10 Minutes: Covering the dish while baking helps it cook evenly, but uncovering it near the end lets extra moisture evaporate.
Check the Cheese You’re Using: Some processed cheeses release more water when melted. If using a cheese sauce, make sure it’s thick before mixing it in.