Chicken Spaghetti


Give your traditional chicken casserole a break and serve this bright and lively chicken spaghetti. You only need a Dutch oven and a 9-x-13 baking dish to create this delicious meal, meaning there is less clean-up afterwards. Cook and shred your chicken in advance to save time.

Easy Chicken Spaghetti
Photo: Antonis Achilleos; Prop Styling: Lydia Pursell; Food Styling: Chelsea Zimmer
Active Time:
30 mins
Total Time:
1 hrs 35 mins
10 serves


  • 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 ounce 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)


  1. 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.)

  2. 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.

  3. 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.

Chef's Notes

You don't have to be a food stylist to create a casserole that looks as good as it tastes. Instead of pouring the pasta mixture from the pot into the baking dish, use tongs and a large spoon to twirl the noodles into nests, as shown below.

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