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Serving of chicken spaghetti on a black plate

Chicken Spaghetti

Hearty and comforting Chicken Spaghetti gets an upgrade from the classic recipe and ditches the canned soups without losing any of the convenience.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dinner
Cuisine American
Servings 4


  • 1/3 cup Butter or margarine
  • 1/2 Green pepper (finely diced)
  • 1/3 cup Flour
  • 1 1/2 cup Chicken stock
  • 1 1/2 cup Milk
  • 3 cups Shredded cheddar cheese
  • Salt and pepper (to taste)
  • 1/2 tablespoon Cumin
  • 1/2 tablespoon Chili powder
  • 1 8 ounces Can diced tomatoes (drained)
  • 1 pound Chicken (fully cooked and cubed)
  • 1/2 pound Spaghetti (fully cooked)


  • In a large skillet or saucepan, melt butter or margarine over medium heat. Add green pepper and cook 2-3 minutes.
  • Add flour and cook an additional 2 minutes. Slowly add chicken stock and milk. Whisk or stir well to prevent lumps.
  • Bring mixture to a boil, reduce heat and simmer about 3 minutes, until slightly thicker than a gravy consistency. Remove from heat.
  • Stir in cheese, spices, and cubed chicken until cheese is completely melted.
  • Toss with spaghetti until combined. Serve and enjoy!


  • Adjust the spices as needed, depending on how much of a kick you want.
  • Replace the green pepper with jalapeno or diced green chiles if you want even more heat.
  • You can easily double or triple this recipe without any extra effort.
  • Turn chicken spaghetti into a vegetarian dish by omitting the chicken, or replacing it with chickpeas.
Keyword Chicken Spaghetti