Skillet Chicken Spaghetti

Skillet Chicken Spaghetti is a Southern classic comfort food dish and a great alternative to your traditional spaghetti dinner.

Chicken spaghetti in a cast iron skillet topped with cheese and green onions.

This post has been updated from its original publishing date of May, 16, 2017 with new content, photography, and recipe card.

If you’re looking for a quick and easy, not to mention soul-satisfyingly delicious recipe, then look no further than this Skillet Chicken Spaghetti.

What is chicken spaghetti?

Essentially, chicken spaghetti is a casserole.

It’s similar to chicken or turkey tetrazzini.

It’s like a melding of southern comfort food and tex-mex.

Traditionally canned ‘cream of’ soups are used (and are so delicious in this dish), but aren’t necessary in this recipe.

A serving of chicken spaghetti in a green bowl; garlic bread and the skillet in the background.

How to make skillet chicken spaghetti.

Ingredients needed to make chicken spaghetti in and around a cast iron skillet: cheddar cheese, cream, broth, chicken, parsley, butter, chicken, bell peppers, garlic, onions, diced canned tomatoes, flour, green onions, and white cheddar cheese.

Preheat that oven, get the water on to boil for the pasta, grate the cheese, and chop those veggies.

This dish really comes together rather quickly once it’s going, so momentum will be lost if you don’t get your prep done first.

While you’re getting the dish going, have your pasta on to boil. Stop cooking one minute short of package directions. The pasta will finish cooking while baking in the oven.

Time to cook

Diced onions and bell peppers sautéing in a cast iron skillet.

Heat the skillet over medium-high heat. Once its hot, add the butter to melt. Toss in the diced onions, including the white parts of the green onions, and peppers.

After about a minute or so, add the garlic, either fresh or granulated. Cook the veggies until they begin to soften, about 3-5 minutes.

Flour has been sprinkled over the sautéed onions and pepper to make the roux.

Sprinkle the flour over the sautéed vegetables. Mix it in really well. No one likes to eat a clump of raw flour.

Add the salt and pepper and cook for 2 or so minutes.

Chicken broth and diced tomatoes have been added to the vegetable mix in a cast iron skillet.

Pour in the broth and can of undrained diced tomatoes.

Mix well. Reduce heat to medium and allow to simmer once bubbly for 4-5 minutes. The broth will slightly thicken, but not too much.

Half and Half being added to the skillet sauce for chicken spaghetti.

Stir in the half and half. Once it’s fully combined, allow to come to a low simmer; about 2-3 minutes.

By this point, your pasta should be done. Drain it and have it ready to go.

White cheddar cheese is being added to the creamy vegetable mixture for chicken spaghetti.

Remove the skillet from the heat.

By the handful, stir in the grated white cheddar cheese. If you add it too quickly, it will clump and take longer to melt.

Diced cooked chicken has been stirred in and parsley has been added to the skillet.

Stir in the chicken.

Stir in the parsley. Mix well.

Cover the dish and bake for 15-20 minutes, or until it’s good and bubbly.

The cooked (and drained) pasta has been incorporated to the skillet. Cheddar cheese and green onions are sprinkled on top of the casserole.

Once the time is up, uncover.

Sprinkle the cheddar cheese and the green parts of the reserved green onions. Toss it back in the oven for 5 minutes or until the cheese has melted.

The skillet chicken spaghetti fresh from the oven, resting for a few minutes before serving.

All the skillet chicken spaghetti to rest for a couple minutes then serve and enjoy.

A green bowlful of chicken spaghetti, and fork at the ready for a bite.

Tips and adaptations:

  • Any long noodle (linguine, angel hair, etc) or sturdy noodle (rigatoni or penne) will work.
  • Milk or heavy cream can be used in place of the half and half.
  • Monterrey Jack, pepper Jack, Colby, or any other favorite cheese can be used in place of the cheddar cheeses.
  • If you don’t have cooked chicken, this recipe will need approximately 3 chicken breasts. Cook them first in some olive oil, seasoned with salt, pepper, and garlic. Then resume the recipe.
  • Cream cheese works well too, add 4 oz and reduce the white cheddar to 2 oz.
  • Leftover holiday turkey works perfectly too in place of chicken.
Skillet Chicken Spaghetti is ready to be served.

Skillet Chicken Spaghetti

Skillet Chicken Spaghetti is a Southern classic comfort food dish and a great alternative to your traditional spaghetti dinner.
Prep Time15 mins
Cook Time30 mins
Resting Time5 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: Chicken Spaghetti
Servings: 6
Calories: 504kcal
Author: Ned Adams

Equipment

  • 12-inch cast iron skillet

Ingredients

  • ¼ cup butter
  • cup onion diced
  • 1 red bell pepper diced (about 1 cup)
  • 1 green bell pepper diced (about 1 cup)
  • 3 green onions diced and divided
  • 2 tsp garlic minced/grated (¾ tsp granulated)
  • 3 tbsp all-purpose flour
  • ½ tsp black pepper +/-; to taste
  • ¼ tsp salt +/-; to taste
  • 2 cups chicken broth
  • 14 oz fire roasted tomatoes undrained
  • 1 cup half and half
  • 4 oz white cheddar cheese grated
  • 2 tbsp fresh parsley chopped, +/-; to taste
  • 4 cups cooked chicken chopped, diced, or shredded
  • 8 oz cooked spaghetti
  • 2 oz cheddar cheese grated

Instructions

  • Preheat the oven to 350°F.
  • Cook the spaghetti according package directions, stopping one minute short.
  • On medium-high heat, melt the butter in the skillet.
  • Add the onions, bell peppers, and white parts of the green onions to skillet; mix well.
  • After about a minute, add the garlic and resume cooking for 3-5 minutes.
  • Sprinkle the flour, salt, and pepper in, mix well; cook for 2 minutes.
  • Pour in the broth and the can of diced tomatoes; mix well.
  • Reduce heat to medium, cook 4-5 minutes and it's bubbling.
  • Pour in the half and half, stir well; 2-3 minutes at a low simmer.
  • Remove from heat.
  • One by one, stir in the white cheddar cheese, chicken, parsley, and spaghetti.
  • Cover and bake for 15-20 minutes, it should be lightly bubbling.
  • Then uncover, sprinkle with cheddar cheese and the reserved green onions.
  • Return to the oven and bake for an additional 5 minutes or until the cheese has melted.
  • Once done, allow to rest for 3-5 minutes before serving.

Notes

If desired, the skillet can do its initial bake uncovered, but watch it and don’t over cook, it will dry out. 

Nutrition

Calories: 504kcal | Carbohydrates: 25g | Protein: 36g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 135mg | Sodium: 820mg | Potassium: 500mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1833IU | Vitamin C: 53mg | Calcium: 301mg | Iron: 3mg

Delicious pasta recipes

Who doesn’t love pasta, here’s a few more easy recipes:

Cast iron skillet with a portion or two of chicken spaghetti left with a serving spoon.

4 Comments

  1. How much garlic? I don’t see it on the ingredients list but, it is in the directions.

  2. Pingback: Skillet Ham Macaroni and Cheese - Dutch Oven Daddy

  3. Pingback: Cooking Pasta in a Dutch Oven – timmyspies.com

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