This crock pot cheesy chicken spaghetti cooks chicken breasts low and slow in a creamy sauce, then finishes with cream cheese, cheddar, and tender spaghetti. It is a simple dinner that needs very little attention while it cooks.
The key is timing: the chicken and sauce cook first, and the pasta goes in only at the end so it stays tender instead of turning mushy. The result is a rich, cheesy casserole style meal that feeds a crowd.
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Why This Cheesy Chicken Spaghetti Recipe Works
Cooking the chicken in the sauce keeps it moist, and shredding it afterward lets the meat soak up the creamy flavor. Cream cheese melts into the sauce and makes it extra smooth, while the cheddar gives it that classic stretch. Adding cooked spaghetti last prevents it from overcooking in the slow cooker.
The recipe also skips added salt. Condensed soup and cheese already bring plenty, so you can taste at the end and adjust if needed.
Ingredients for Cheesy Chicken Spaghetti
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 1/2 cups low-sodium chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 cup cream cheese, cubed
- 1 1/2 cups shredded cheddar cheese, divided
- 8 ounces spaghetti
Chicken breasts: They cook through in the sauce and shred easily. Thaw them fully before they go in the slow cooker.
Cream of chicken soup: It forms the creamy base. Cream of mushroom or cream of celery soup work as swaps.
Low-sodium chicken broth: It loosens the sauce without adding too much salt. Add a splash more at the end if the sauce thickens.
Cream cheese: It makes the sauce richer and smoother. Cube it so it melts evenly.
Cheddar cheese: Shred it yourself for the best melt. Part goes into the sauce and the rest goes on top.
How to Make Cheesy Chicken Spaghetti
1. Build the sauce. Add the soup, broth, garlic powder, onion powder, and pepper to the slow cooker and stir. Choose a cooker that the food fills at least halfway.
2. Add the chicken. Lay the chicken breasts in the sauce so they are mostly covered. Keep the lid on so the heat stays steady.
3. Cook low and slow. Cook on low for 4 to 5 hours or on high for 3 to 4 hours, until the chicken reaches 165 degrees F. Use a thermometer to be sure.
4. Shred the chicken. Remove the chicken to a plate and shred it with two forks. Return it to the slow cooker and stir it into the sauce.
5. Melt in the cheese. Stir in the cream cheese and 1 cup of the cheddar. Cover and cook for about 10 minutes, until the cheese melts into the sauce.
6. Boil the spaghetti. While the cheese melts, cook the spaghetti in salted water according to the package directions and drain it. Do this near the end so the noodles are fresh.
7. Combine. Fold the spaghetti into the slow cooker and stir until it is coated. Sprinkle the remaining 1/2 cup of cheddar on top and cover until it melts.
8. Serve. Stir in a splash of broth if the sauce looks thick, and serve right away while it is hot and creamy.
How to Serve Cheesy Chicken Spaghetti
Serve cheesy chicken spaghetti with a green salad or steamed broccoli to balance the richness. If you enjoy slow cooker pasta nights, the crockpot chicken alfredo and slow cooker chili mac make good companions. A pan of cheesy chicken rice casserole and a bowl of crockpot chicken corn chowder also work well for a potluck table.
How to Store and Reheat Cheesy Chicken Spaghetti
Refrigerate leftovers in shallow covered containers within two hours of finishing the meal. They keep for 3 to 4 days. Clemson Extension does not recommend reheating leftovers in a slow cooker, so warm them on the stovetop or in the microwave until steaming hot, adding a splash of chicken broth to loosen the sauce. For longer storage, freeze the cooled leftovers in a sealed container.
Tips and Variations for Cheesy Chicken Spaghetti
Add the pasta last. Spaghetti stirred in too early turns mushy in the slow cooker, so wait until the chicken is shredded and the cheese has melted.
Use a thermometer. Chicken should reach 165 degrees F, and soups and sauces should too, according to Clemson Extension in its slow cooker food safety guide.
Keep the lid on. Lifting it lets heat escape and adds time to the cook.
Use cooked chicken in a pinch. If you use rotisserie chicken, stir it in near the end so it stays tender instead of drying out.
Add vegetables. Cooked diced bell peppers, mushrooms, or peas bulk up the dish.
Skip the extra salt. The soup and cheese are salty, so season only after tasting.
Loosen with broth. The sauce thickens as it sits, so keep a little broth nearby.
Frequently Asked Questions About Cheesy Chicken Spaghetti
Can I make cheesy chicken spaghetti on high?
Yes. Cook it on high for 3 to 4 hours until the chicken reaches 165 degrees F, then finish with the cheese and pasta as written.
Can I use cooked chicken in cheesy chicken spaghetti?
You can. Heat the sauce first, then stir in the cooked chicken near the end so it does not dry out.
Can I freeze cheesy chicken spaghetti?
Yes, in a sealed container. Thaw it in the refrigerator and reheat it on the stovetop or in the microwave rather than in the slow cooker.
How do I keep the spaghetti from getting mushy?
Cook the noodles separately and add them only at the end. They finish absorbing sauce without overcooking.
What can I use instead of cream of chicken soup?
Cream of mushroom or cream of celery soup work in the same amount. The flavor changes slightly, but the sauce stays creamy.
Crock Pot Cheesy Chicken Spaghetti
Equipment
- Slow cooker
- Large pot
- Two forks
- Instant-read thermometer
Ingredients
Main Ingredients
- 1 ½ lb boneless, skinless chicken breasts thawed
- 1 can (10.5 oz) condensed cream of chicken soup or cream of mushroom soup
- 1 ½ cup low-sodium chicken broth plus more to loosen
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper no added salt needed
- ½ cup cream cheese cubed
- 1 ½ cup shredded cheddar cheese divided: 1 cup in the sauce, 1/2 cup on top
- 8 oz spaghetti cooked until al dente, added last
Instructions
Cooking
- Stir the soup, broth, garlic powder, onion powder, and pepper in the slow cooker.
- Add the chicken and cover it with the sauce.
- Cook on low for 4 to 5 hours or on high for 3 to 4 hours, until the chicken reaches 165 degrees F.
- Shred the chicken with two forks and return it to the sauce.
- Stir in the cream cheese and 1 cup of the cheddar. Cover about 10 minutes until melted.
- Cook the spaghetti per package directions and drain.
- Fold in the spaghetti, top with the remaining cheddar, and cover until melted.
