This Skillet Chicken Spaghetti is true comfort food—simple, quick, and incredibly satisfying. Perfect for a filling weeknight meal.
I’ve said it before: skillet meals are some of my favorite go-to dinners. They’re quick, versatile, and often only require one pan, which makes cleanup easy. If you search “skillet” on my site, you’ll find plenty of delicious, straightforward meals.
This Skillet Chicken Spaghetti quickly became a family favorite the other night. It’s warm, creamy, and cheesy—exactly the kind of dish everyone piles their plate with.
A small parenting victory: my son Braydon ate the peppers without picking them out. That may sound minor, but for us it was huge. He used to comb his plate for every tiny green pepper even when I promised they wouldn’t affect the taste. So seeing him eat his entire plate untouched felt like a minor miracle. Kids change in small, surprising ways—this dinner brought one of those happy surprises.
This recipe is my take on classic chicken spaghetti. I’ve made the Pioneer Woman’s version for years and love it, but this skillet method skips condensed soup and uses a simple homemade sauce instead. If you prefer avoiding canned condensed soups, you’ll appreciate this lighter, yet still creamy version.
I served the skillet with corn on the cob and a simple salad—easy, comforting, and ready in under an hour. It’s the kind of meal that satisfies everyone at the table and makes weeknights feel a little cozier.
On a personal note, I’m spending a few extra days with my son before he leaves for the MTC, so these family dinners mean even more right now. Saying goodbye for a while is never easy, but I’m trying to focus on the time we have together and the memories we’re making.
Skillet Chicken Spaghetti
- Total Time: 35 minutes
- Yield: 4 to 6 servings
Ingredients
- 1/4 cup butter
- 1/4 cup chopped yellow onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1 clove garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup half-and-half
- 1/2 cup grated Parmesan cheese
- 4 cups chopped or shredded cooked chicken (rotisserie works great)
- 8 oz thin spaghetti, cooked
- 1 1/4 cups shredded sharp cheddar
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- Cook pasta according to package directions; drain and set aside.
- In a 12-inch cast-iron or other 12-inch skillet, melt butter over medium heat. Add onion and bell peppers; cook, stirring occasionally, until tender, about 5 minutes. Stir in garlic and cook briefly until fragrant.
- Sprinkle flour over the vegetables and cook 1 to 2 minutes, stirring. Whisk in chicken broth and cook until bubbly, about 3 to 4 minutes, stirring frequently. Whisk in half-and-half and continue cooking, stirring constantly, until sauce is bubbly and begins to thicken. Stir in Parmesan and remove skillet from heat.
- Add the shredded chicken and cooked spaghetti to the sauce. Gently fold everything together with a rubber spatula until the noodles are well coated. Season with salt and pepper to taste.
- Bake in the preheated oven until bubbly, 15 to 20 minutes. Sprinkle remaining shredded cheddar over the top and return to the oven 4 to 5 minutes more, until the cheese melts. Let stand 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Pasta
Recipe Source: Adapted from Cast Iron Casseroles Magazine (2016)