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southern chicken spaghetti in a Dutch oven

Southern Chicken Spaghetti

This Old Fashioned Southern Chicken Spaghetti takes me right back to my childhood. It's easy to make and is served creamy, cheesy, and with Rotel or fire-roasted tomatoes. Wanna save time in prep? Grab a rotisserie chicken!
Course dinner, lunch
Cuisine Southern
Keyword chicken spaghetti, Southern chicken spaghetti
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 5 servings
Calories 690kcal


  • 10 oz dry spaghetti pasta
  • 2 teaspoons olive oil Divided into 2 portions, 1 teaspoon each.
  • 1 pound skinless chicken breasts Diced into 1-inch cubes.
  • 2 teaspoons Italian Seasoning Divided into 2 portions, 1 teaspoon each.
  • salt and pepper to taste
  • 1/2 cup chopped green peppers
  • 1/2 cup chopped red peppers
  • 1/2 cup chopped onions I used white onions.
  • 1 tablespoon unsalted butter
  • 3 minced garlic cloves
  • 1 cup chicken broth
  • 4 oz cream cheese softened
  • 1/2 cup heavy whipping cream See notes.
  • 15.5 oz fire-roasted tomatoes Drained
  • 1 1/2 cups shredded cheddar cheese I used sharp.
  • 1/2 cup shredded parmesan cheese


  • Cook the spaghetti in accordance with the instructions on the packaging. Prep your vegetables and chicken while the spaghetti cooks.
  • Place a large pot or Dutch oven on medium-high heat with 1 teaspoon of olive oil. Add the chicken cubes and season with 1 teaspoon of Italian Seasoning, salt, and pepper to taste. Cook for 5-6 minutes until fully cooked through on both sides. Remove the chicken and set it aside.
  • Add an additional teaspoon of olive oil (if necessary, your pot may be well coated from cooking the chicken) along with the green peppers, red peppers, and onions to the pot. Saute until the veggies are translucent and fragrant.
  • Remove the vegetables and set them aside.
  • Reduce the heat on the stove to medium and add the butter. Once melted add the garlic.
  • Cook for 2 minutes and then add a few tablespoons of the broth to the pot. Deglaze the pan by using use a wooden or silicone spoon to scrape up any brown bits at the bottom of the pot. The brown bits have flavor and stay in the pot.
  • Add in the remaining broth, cream cheese, heavy cream, cheddar, Parmesan, fire-roasted tomatoes, 1 teaspoon of Italian Seasoning, salt, and pepper to taste.
  • Stir constantly and cook until the cheese melts. Taste the sauce repeatedly to ensure it meets your liking. Add additional Italian Seasoning, salt, or pepper as needed.
  • Add the cooked pasta, chicken, and vegetables back to the pot. Stir.
  • Reduce the heat to low and place the lid on the pot. Simmer for 15-20 minutes or until the sauce and pasta are well incorporated.
  • Serve.



  • I'm a huge fan of making this a one-pot recipe. I go for this 7-quart Dutch oven. It's large enough to cook the pasta in and it can withhold higher heat for sauteeing the vegetables and chicken. If you want to make this using one pot, grab one that's large enough and retains heat well.
  • As always, feel free to use a store-bought sauce if that's your preference and you want to save some time.
  • You can soften the cream cheese at room temperature or place in the microwave for 15 seconds or until softened.
  • You can substitute heavy whipping cream for half and half, coconut milk, or any milk that you prefer.
  • You can use whatever type of pasta you like including whole wheat (cook in accordance with the instructions on the package) or low carb spiralized vegetables.
  • You can substitute chicken breasts for skinless chicken thighs with no change to the cooking time.
  • You can also use a cooked rotisserie chicken. Chop your chicken into cubes and a little time is saved.
  • For some tomato flavor, I like to use fire-roasted tomatoes. You can omit them if you wish or even substitute them for fresh tomatoes or any canned tomatoes or canned diced tomatoes and chilies.
  • The cream cheese does a great job of thickening the sauce. Be sure to use softened cream cheese. It will take a long time to melt down cold cream cheese if you toss it in straight from the fridge. Soften it at room temperature or in the microwave for 15-20 seconds prior to adding it to your cream sauce.
  • If you find your sauce is too thin (the brand of cream cheese you use matters), combine 1 tablespoon of all-purpose flour along with 1 tablespoon of water in a small bowl to create a slurry. Add the slurry mixture to the cream sauce and stir until it thickens.
  • If your sauce is too thick, you can thin it out with additional broth.
  • A serving is 1 cup of cooked pasta + sauce, chicken, and vegetables.


Serving: 1serving | Calories: 690kcal | Carbohydrates: 49g | Protein: 39g | Fat: 38g