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Creamy chicken spaghetti recipe

Creamy chicken spaghetti recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken pasta
  • Creamy chicken pasta

This delicious chicken pasta is a cinch to make. Chicken is baked in a creamy white wine and mushroom sauce and then served with fresh spaghetti.

3464 people made this

IngredientsServes: 6

  • 6 skinless, boneless chicken breast fillets
  • 50g butter
  • 20g Italian-style salad dressing mix
  • 125ml white wine
  • 1 (295g) tin condensed cream of mushroom soup
  • 115g cream cheese with chives
  • 450g spaghetti pasta

MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min

  1. Preheat oven to 170 C / Gas 3.
  2. In a large saucepan, melt butter over low heat. Stir in the dressing mix. Blend in wine and soup. Mix in cream cheese and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 20x30cm baking dish. Pour sauce over.
  3. Bake for 60 minutes in the preheated oven. 20 minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta according to packet's instructions. Drain. Serve chicken and sauce over pasta.

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Reviews & ratingsAverage global rating:(3936)

Reviews in English (2918)

I dont understand the positive reviews for this recipe, it is extremely salty and looks and tastes disgusting.Stop editing my comment!-02 Aug 2017

by LynnG

My family loves this! The recipe I have is actually a slow cooker recipe and the ingredients are doubled as follows: 1/2 C butter, 2 pkgs dry italin dressing, 1 C white wine, 2 Cans golden mushroom soup, 8 oz tub cream cheese w/chives & onion.Place chicken in slow cooker, pour melted ingredients over chicken, cover and cook on low for 4 to 5 hours.I serve over penne pasta.-07 Apr 2006

by Jana

This is a wonderful recipe. I used some of the suggestions on the other reviews. I used a 10oz. can of chicken broth instead of the wine. Since we don't like mushrooms I substituted cream of chicken with herbs this was a good choice. I also cut chicken into strips, seasoned well and cooked on stove. I then put chicken in the pan and poured the sauce over and baked for 30 min just so flavors could blend. It could be eaten right away. I used rigatoni pasta instead of angel. This was absolutely delicious!!! Will make many times!-09 Jul 2002

Cream Cheese Chicken Spaghetti

Oftentimes pasta is a great solution for a quick and reasonably healthy meal. This Cream Cheese Chicken Spaghetti is quick, but you can’t really call it health food. Not by a long shot! No, this is guilty pleasure comfort food through and through – it’s spaghetti in an easy but irresistibly creamy sauce (hello Velvetta!) that’s baked under a blanket of ooey-gooey cheddar and it is SO well worth the occasional indulgence.

Are you making a roux and building a mornay sauce to coat these noodles in creaminess? No, not this time. Are you merely stirring together a few kitchen shortcut ingredients and getting an unapologetically creamy and delicious sauce anyway? Yes, yes you are.

There’s Velveeta, cream cheese, two cans of cream of chicken soup, and some Rotel in this sauce and they all come together quickly in a saucepan. While I hesitate to call Velveeta actual cheese, it does make for an extremely creamy eating experience and it does its job well here. The tomatoes and chilies from the Rotel add a touch of zestiness, but the sauce is really all about creamy, cheesy flavor.

Shredded chicken gets folded in too, so this is plenty hearty and after a topping of grated cheddar, the entire dish takes a turn in the oven to get bubbly and melty (which are always features you want when it comes to comfort food).

It’s a good thing that there’s room in life for the occasional culinary guilty pleasure and this is just the dish to partake in when that type of craving strikes. Utterly creamy, cheesy, and filling, it’s comfort food at its best.

Budget Friendly dinner ingredients

Cheesy chicken spaghetti recipe ingredients:

  1. Cooked chicken (like a rotisserie would work!)
  2. Spaghetti noodles
  3. 98% fat free cream of chicken soup
  4. Grated cheddar cheese
  5. Diced tomatoes
  6. Onion
  7. Green pepper
  8. Salt
  9. Cayenne pepper
  10. Chicken broth

Optional additions: spinach and sauteed mushrooms

For the cooked chicken you can either cook up some chicken breasts, buy a rotisserie chicken already cooked from the store, or make your own rotisserie chicken! If you are feeling ambitious take a look at this homemade oven rotisserie chicken recipe from A Mind “Full” Mom!

Everything else for this family dinner recipe:

  • Large pot
  • Spaghetti server (like THIS one)
  • Large mixing bowl
  • Wooden spoon
  • 9吉 glass pan ( THIS one is great and it has handles to make it easier to grab from the oven!)
  • Nonstick cooking spray

How long does it take to cook spaghetti in the instant pot?

When cooking in an instant pot you need to account for the time to come to pressure, the cook time, and the time to release the pressure.

The cook time for this spaghetti is only 8 minutes, however it will take about 12 minutes to come to pressure before the timer starts.

Once the timer is complete, you need to let it release pressure which will take a few minutes. Therefor the total time you need to allot for cooking is about 25 minutes.

Creamy Baked Million Dollar Chicken Spaghetti

This isn’t your everyday run of the mill pasta dish! We add this to our meal plan rotation at least every other week. It’s made with ingredients we almost always have on hand. I’m so happy my family loves this simple Cheesy Baked Spaghetti Casserole!


  • 1 pkg. of Cooked Spaghetti Noodles
  • 8 Tbls. Butter
  • 2 24 oz cans/jars Spaghetti Sauce or Homemade Spaghetti Sauce
  • 3 Cups of Cooked Chicken
  • 1 Cup Cottage Cheese
  • 1/2 Cup Sour Cream
  • 8 oz Cream Cheese

Step by Step Instructions:

Boil your Spaghetti until it is Al Dente’, That means it is a little firm but cooked.

  • 8 ounces whole-wheat linguine or spaghetti
  • 1 pound boneless, skinless chicken thighs
  • 4 cups sliced mushrooms
  • 2 cups sliced Brussels sprouts
  • 1 medium onion, chopped
  • 4 cloves garlic, thinly sliced
  • 2 tablespoons Boursin cheese
  • 1 ¼ teaspoons dried thyme
  • ¾ teaspoon dried rosemary
  • ¾ teaspoon salt
  • 4 cups water
  • 2 tablespoons chopped fresh chives

Combine pasta, chicken, mushrooms, Brussels sprouts, onion, garlic, Boursin cheese, thyme, rosemary and salt in a large pot. Stir in water. Bring to a boil over high heat. Boil, stirring frequently, until the pasta is cooked and the water has almost evaporated, 10 to 12 minutes. Remove from heat and let stand, stirring occasionally, for 5 minutes. Serve sprinkled with chives.


You can serve the Chicken Spaghetti straight out of the skillet (which is what I usually do), or if you want to make it extra cheesy, then you can make Baked Chicken Spaghetti. To make Baked Chicken Spaghetti:

  • Preheat oven to 350 degrees F.
  • Lightly grease a 9吉 baking dish.
  • Transfer combined spaghetti to prepared baking dish.
  • Evenly top spaghetti with 1 cup shredded sharp cheddar cheese.
  • Bake at 350 degrees F for 25 minutes or until cheese is melted.

Hi all! I am really excited to share this recipe with you all today. I found this recipe in a facebook group called Crock Pot Heaven. A member named Kierstyn shared her creation for chicken spaghetti. Her recipe for chicken spaghetti is made in a way I&rsquove never seen, it has cream of chicken soup and cream cheese to make it creamy.

Kierstyn&rsquos recipe and photos enticed me so much that I asked her if I could share the recipe here on the blog. Thank you Kierstyn for letting me share this recipe! Here is her original chicken spaghetti recipe , and you can find how I made it below, I tried not to change much.

One thing I love about her recipe is she uses cut up the chicken instead of whole chicken breasts. That means this meal doesn&rsquot has shredded chicken like most slow cooker recipes. I only cooked this for 6 hours on low, so the chicken kept its shape. It will end up shredding if you cook this longer than 6 hours.

After the sauce has finished cooking, cooked spaghetti is stirred in. Don&rsquot be tempted to add uncooked noodles to the sauce, they will end up chalky and mushy!

Creamy Chicken Spaghetti Casserole

Place chicken in a pot of water and boil on medium-low heat for 30 to 40 minutes. Remove chicken from pot and allow to cool slightly. Keep broth in pot.

Melt 2 tablespoons butter in a large skillet. Throw in mushrooms, add 1/4 cup white wine, and sprinkle with salt and pepper. Cook over medium heat for 8 to 10 minutes, or until liquid has totally evaporated. Remove mushrooms from skillet. Set aside.

Bring broth to a boil. Break spaghetti into thirds (shorter pieces). Add spaghetti pieces to boiling broth and cook. Drain when al dente. Remove meat from bones and shred until you have 2-plus cups of shredded chicken.

Return large skillet to medium-low heat. Add 6 tablespoons butter. Sprinkle flour over butter, whisking to combine. Cook for 1 or 2 minutes. Pour in 2 cups broth and whisk to combine. Pour in milk, additional 1/4 cup wine, salt and pepper to taste, then cook and bubble until thick. Turn off heat, add Parmesan cheese, and stir.

Add mushrooms, chicken, and chopped olives. Stir to combine and check seasonings. Add cooked spaghetti and stir.

Turn into a 9 x 13 casserole pan. Bake at 350 degrees or until golden brown and bubbly. Serve with salad and warm, crusty bread.

Recipe Summary

  • 6 cups unsalted chicken stock
  • 1 (14-oz.) bone-in, skin-on chicken breast, skin removed
  • 3 (7-oz.) bone-in, skin-on chicken thighs, skin removed
  • 12 ounces uncooked spaghetti
  • 1 (5-oz.) can evaporated milk
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lower-sodium Worcestershire sauce
  • 2 teaspoons hot sauce
  • 2 teaspoons kosher salt
  • 2 tablespoons unsalted butter
  • 1 1/2 cups chopped yellow onion (about 1 medium onion)
  • 1 1/2 cups chopped red bell pepper (about 1 large pepper)
  • 2 cups chopped tomatoes (about 3 medium tomatoes)
  • 4 ounces sharp white Cheddar cheese, shredded (about 1 cup)

Preheat oven to 400°F. Bring stock to a boil in a Dutch oven over high. Add chicken to stock. Cover reduce heat to medium. Cook until a thermometer inserted in thickest piece of chicken registers 160°F, about 25 minutes. Remove chicken let stand until ready to use. (Inner temperature of chicken will rise as it stands.)

Return stock to a boil over high. Add pasta to Dutch oven, and cook until just tender, about 9 minutes. Transfer pasta to a medium bowl (reserving stock). Return stock to a boil over high boil until liquid is reduced to about 2 1⁄2 cups, about 1 minute. Whisk together evaporated milk and flour in a small bowl. Stir into stock boil until slightly thickened, 2 minutes. Remove from heat stir in Worcestershire sauce, hot sauce, and salt. Pour stock mixture over pasta.

Return Dutch oven to medium-high heat. Add butter, onion, and bell pepper. Cook, stirring often, until tender, 5 to 6 minutes. Remove from heat add pasta mixture back to Dutch oven. Shred chicken, discarding bones. (You should have about 4 1⁄2 cups meat.) Add chicken and tomatoes to Dutch oven toss to coat. Pour mixture into a 13- x 9-inch baking dish coated with cooking spray. Top with cheese. Lightly coat aluminum foil with cooking spray. Cover with foil bake until cheese is melted, 25 to 30 minutes.