Cheesy Chicken Spaghetti

Name: Cheesy Chicken Spaghetti (30-Minute Weeknight)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breast; salt, to taste; black pepper, to taste; garlic powder, to taste; 1 tbsp cooking oil; 1 lb spaghetti; 3 tbsp butter; 3 tbsp all-purpose flour; 2 cups chicken broth; 1 (10 oz) can diced tomatoes with green chiles, undrained; 2 cups shredded cheddar jack cheese; 1/4 cup sour cream; 1 tbsp fresh parsley, for garnish

Cheesy chicken spaghetti is a 30-minute weeknight meal combining tender chicken and pasta in a creamy cheese sauce with diced tomatoes—budget-friendly and family-approved.

🌍American 🏷️Cheesy chicken spaghetti 🏷️Chicken pasta 🏷️Spaghetti 🏷️Creamy pasta Weeknight dinner

🏷️

🏷️30-minute meal

-0:00

TikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 lb boneless, skinless chicken breast
salt, to taste
black pepper, to taste
garlic powder, to taste
1 tbsp cooking oil
1 lb spaghetti
3 tbsp butter
3 tbsp all-purpose flour
2 cups chicken broth
1 (10 oz) can diced tomatoes with green chiles, undrained
2 cups shredded cheddar jack cheese
1/4 cup sour cream
1 tbsp fresh parsley, for garnishoptional

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Instructions

1
Cut chicken breasts in half lengthwise to create thinner cutlets. Season both sides generously with salt, pepper, and garlic powder.
2
In a large skillet, heat cooking oil over medium-high heat. Add the chicken and cook for 4-5 minutes per side, until golden brown and cooked through.
3
While the chicken cooks, bring a large pot of salted water to a boil and cook the spaghetti according to package directions.
4
Remove the cooked chicken from the skillet and set aside. Once cool enough to handle, chop into bite-sized pieces.
5
In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to create a roux.
6
Slowly pour in the chicken broth while whisking continuously to prevent lumps. Bring the sauce to a simmer and allow it to thicken.
7
Reduce the heat to low. Stir in the can of diced tomatoes with green chiles, the shredded cheese, and the sour cream. Continue stirring until the cheese is fully melted and the sauce is smooth.
8
Drain the cooked spaghetti and add it to the skillet with the cheese sauce, along with the chopped chicken.
9
Stir everything together until the pasta and chicken are well-coated. Garnish with fresh parsley if desired and serve immediately.

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Tips & Notes

Pro tips

Cook chicken to 165°F internal temperature, then dice into bite-sized pieces for even distribution and faster cooking.
Make the roux (butter and flour) over medium heat, whisking constantly for 1 minute before adding broth to prevent lumps.
Drain the canned tomatoes slightly if the sauce seems too watery; reserve the liquid to thin if needed after adding cheese.
Toss hot pasta with sauce immediately off heat to coat evenly and prevent sticking; don't drain pasta completely—a thin layer of starch water helps emulsify the sauce.

Substitutions

Chicken broth → vegetable broth (neutral flavor, lighter result)
All-purpose flour → cornstarch at 2 tbsp (gluten-free; whisk into cold broth before adding)
Diced tomatoes with green chiles → plain diced tomatoes (omit peppers for milder flavor)
Butter → olive oil (use 3 tbsp; sauce will be slightly less rich)

Storage & make-ahead

Store in an airtight container in the fridge for up to 3 days; reheat on the stovetop over medium-low heat, adding 2-3 tbsp broth to restore creaminess. Freezes up to 2 months.

Common Questions

Can I make this ahead of time?

Yes. Prepare the dish fully, cool, and refrigerate for up to 3 days. Reheat gently on the stovetop over medium-low heat with a splash of broth to restore creaminess.

What can I use instead of chicken breast?

Rotisserie chicken (shredded), ground chicken, or diced turkey work well. If using pre-cooked chicken, skip the initial cooking step and add it when combining with the sauce.

Can I use a different cheese?

Cheddar, Monterey Jack, or a blend work best. Avoid very soft cheeses. Use 1 to 1.5 cups grated cheese stirred into the hot sauce until melted.

How do I thicken the sauce if it's too thin?

Mix 1 tbsp cornstarch with 2 tbsp cold water to form a slurry, then stir into the simmering sauce. Cook 1-2 minutes until thickened.

Can I freeze this dish?

Yes, freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop, adding broth as needed to restore sauce consistency.