Cheesy Chicken Spaghetti

Name: Cheesy Chicken Spaghetti (One-Skillet, 30 Minute)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 large chicken breasts (about 1.5 lbs), sliced in half horizontally; salt, to taste; black pepper, to taste; garlic powder, to taste; 1 tbsp vegetable oil; 1 lb spaghetti; 3 tbsp butter; 3 tbsp all-purpose flour; 2 cups chicken broth; 1 can (10 oz) diced tomatoes with green chiles, undrained; 2 cups shredded Colby Jack cheese; 1/4 cup sour cream; 1 tbsp fresh parsley, chopped for garnish

Cheesy chicken spaghetti is a one-skillet pasta dish combining pan-seared chicken, creamy cheese sauce, and diced tomatoes with green chiles, finished in under 30 minutes. The homemade roux-based cheese sauce sets it apart from jarred alternatives, delivering rich, from-scratch flavor.

🌍American 🏷️Chicken spaghetti 🏷️Cheesy pasta 🏷️One-skillet meal 🏷️Weeknight dinner Comfort food

🏷️

🏷️30-minute meal

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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

2 large chicken breasts (about 1.5 lbs), sliced in half horizontally
salt, to taste
black pepper, to taste
garlic powder, to taste
1 tbsp vegetable oil
1 lb spaghetti
3 tbsp butter
3 tbsp all-purpose flour
2 cups chicken broth
1 can (10 oz) diced tomatoes with green chiles, undrained
2 cups shredded Colby Jack cheese
1/4 cup sour cream
1 tbsp fresh parsley, chopped for garnishoptional

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Instructions

1
Slice chicken breasts in half horizontally to create four thinner cutlets. Season both sides generously with salt, pepper, and garlic powder.
2
Heat oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.
3
While the chicken cooks, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente.
4
In the same skillet, reduce heat to medium and melt the butter. Whisk in the flour and cook for about one minute, stirring constantly, to form a roux.
5
Slowly pour in the chicken broth while whisking continuously to prevent lumps. Bring the sauce to a simmer and allow it to thicken, about 2-3 minutes.
6
While the sauce thickens, dice the cooked chicken into bite-sized pieces.
7
Once the sauce has thickened, 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, followed by the diced chicken.
9
Toss everything together until the pasta and chicken are evenly coated in the sauce. Garnish with fresh parsley if desired and serve immediately.

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Tips & Notes

Pro tips

Slice chicken breasts horizontally to create thinner, even pieces that cook faster and absorb flavor better.
Make the roux (butter and flour) over medium heat and cook for 1–2 minutes before adding broth to prevent lumps in the cheese sauce.
Add the cheese sauce to hot cooked pasta off heat; this prevents the sauce from breaking and keeps it creamy.
Taste the dish before serving and adjust salt and pepper—the chicken broth and canned tomatoes vary in sodium.

Substitutions

Chicken breasts → chicken thighs (adjust cooking time, as thighs cook slower but stay moister)
All-purpose flour → cornstarch (use 2 tbsp; produces thinner sauce)
Spaghetti → penne or rotini (holds sauce better than thin pasta)
Butter → olive oil (use same amount; sauce will be slightly less rich)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat with 2–3 tablespoons of broth to restore creaminess.

Common Questions

Can I make this ahead of time?

Yes. Cook the pasta and chicken separately, store the cheese sauce in an airtight container, then combine and reheat gently on the stovetop with a splash of broth to restore creaminess.

Can I use frozen chicken breasts?

Thaw chicken completely before slicing and cooking. Cook time may increase slightly; ensure the thickest part reaches 165°F internal temperature.

What if I don't have diced tomatoes with green chiles?

Use plain diced tomatoes (10 oz) plus a 4 oz can of diced green chiles, or substitute with roasted red peppers for a milder flavor.

How do I know when the chicken is done?

Pan-seared chicken halves are done when the internal temperature reaches 165°F on an instant-read thermometer, typically 6–8 minutes per side over medium-high heat.