Mom’s Chicken Spaghetti

by Savannah Ray

Total 1 hour 15 minutes

Makes 10-12 servings

My mom made this chicken spaghetti when I was growing up, and it was the only casserole my dad would eat.

The story behind it makes it even more special. Before my dad moved off to college, Meemaw taught him how to make this chicken spaghetti. He carried that recipe with him and eventually taught my mom how to make it. Of course, she added her own little twist to make it hers — black olives which came from my Granny.

That simple addition always stood out to me, and to this day, I can’t make chicken spaghetti without them. It’s one of those little details that became part of our family’s version of the recipe.

This is one of my favorite comfort foods. It’s warm, creamy, filling, and incredibly budget-friendly. It also makes a generous amount, so it’s perfect for feeding a family and having leftovers for another meal.

With cooler temperatures on their way, I’ll be making this one again soon. There’s just something about a warm casserole coming out of the oven on a cool evening that feels like home — and for me, this one tastes like family.

Ingredients

2 pounds boneless, skinless chicken breasts

2 pounds boneless, skinless chicken thighs

½ tablespoon salt, for the pasta water

16 ounces spaghetti

½ cup salted butter

1 onion, diced

2 garlic cloves, minced

½ cup all-purpose flour

2 cups chicken broth

½ teaspoon salt

¼ teaspoon freshly cracked black pepper

1 cup heavy cream

1 (10-ounce) can diced tomatoes with green chiles, drained

1 (4-ounce) can black olives, sliced

1 cup cheddar cheese, shredded and divided

Directions

1. Cook the chicken. If you don't have leftover cooked chicken on hand, simply poach the chicken breasts and thighs until cooked through and tender. Let the chicken cool slightly, then shred or chop into bite-sized pieces. This is also a great recipe for using leftover roasted or rotisserie chicken.

2. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until just tender. Drain and set aside.

3. Melt the butter in a large skillet or Dutch oven over medium heat. Add the diced onion and cook until softened.

4. Add the minced garlic and cook for about 1 minute.

5. Sprinkle the flour over the onion and garlic mixture and stir well. Cook for about 1 minute.

6. Slowly whisk in the chicken broth until smooth. Add the salt, black pepper, and Italian seasoning. Continue cooking until the sauce begins to thicken.

7. Stir in the heavy cream and cook until the sauce is creamy and smooth.

8. Add the drained diced tomatoes with green chiles and sliced black olives.

9. Add the cooked chicken and spaghetti to the sauce. Stir gently until everything is well combined and coated in the creamy sauce.

10. Transfer the chicken spaghetti to a greased baking dish.

11. Sprinkle the shredded cheddar cheese evenly over the top.

12. Bake at 350°F for 25–30 minutes, or until hot and bubbly and the cheese is melted and golden brown.

13. Let it rest for a few minutes before serving.

The black olives are what make this chicken spaghetti my mom’s. You can leave them out if you aren't an olive fan, but in my kitchen, they stay.

This is one of those simple, comforting meals that reminds me that good food doesn't have to be complicated or expensive.