Chicken Spaghetti Noodle with Cream Sauce

chicken spaghettiAdding Variety

After having fresh garden tomatoes every day this week, skillet lasagna and pizza the last week, and Sloppy Joes another day, I was ready for something without hamburger or tomatoes. So I improvised from a recipe and came up with this one. ‘Only problem is, I’m not sure what to call it because the original recipe is called Chicken Spaghetti, and this has no tomatoes. Should we call it Chicken Pimento Noodle or Chicken Noodle Pimento?

Plenty of Vegetables

Choose how much you want to add of the following: celery, onions, bell pepper, mushrooms, and pimentos.

Start by sauteeing the celery, onions, and bell pepper. If you’re using raw mushrooms, saute those as well. You can add canned mushrooms to the pimentos and noodles.

chicken spaghetti

While your vegetables are sauteeing, cook the spaghetti noodles and then drain.

Go ahead and turn on the third burner, or wait until you’re done with one of the above and then make your sauce. Melt some butter, add some cream or milk and let it simmer until it thickens slightly, then add some cream cheese to the mixture.

Add Some Chicken

Add chicken, then combine all the ingredients and heat in the skillet until warm completely through, OR put it into a casserole dish and serve it from there.

chicken spaghetti

Chicken Spaghetti Noodle with Cream Sauce
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
A chicken dish with spaghetti noodles and a cream sauce. Easy on the stomach and a nice variety from the usual spaghetti.
  • 8 Tbsp. butter - divided in half
  • 3 cups chopped celery
  • 1 cup chopped bell peppers
  • 1 cup chopped onion
  • 1 cup mushrooms
  • 1 small jar pimentos
  • 12 oz. Spaghetti noodles
  • 2 cups cooked chicken
  • 4 oz. Cream Cheese
  • ¼ cup Parmesan cheese
  • ¼-1/2 cup milk
  1. Melt 4 oz. butter, then saute celery, peppers, and onions until tender.
  2. Cook spaghetti noodles until done
  3. Melt 4 oz butter in pan, then add cream cheese until melted
  4. Simmer until it begins to thicken, then add milk
  5. Mix in parmesan cheese
  6. Mix vegetables with noodles, chicken, pimentos, mushrooms, and season with salt and pepper
  7. Add sauce and simmer until warm clear through
  8. Place in casserole dish and keep warm or heat slightly in the microwave OR serve from stovetop pan

chicken spaghetti

Chicken Pot Pie w/Celery Seed and Cream Cheese in Crust


Chicken Pot Pie

I would call chicken pot pie a comfort food –  wouldn’t you agree? We came across this recipe a few years back and adapted it quite a bit for the size of our family. The cream cheese and celery seed in the crust is what makes this pot pie unique. Chicken, mixed vegetables, and a Brulee round out the filling.

My daughter and I are quite a team.  She makes the crust while I do the filling.  She’s better at the crust than I am, and she thinks I make a mean filling.

If we hurry, together we can get this ready to go in the oven by the time the oven dings to let us know it is temperature-ready.

I’ve made a double batch of this and put one in the freezer, which works well.  Homemade applesauce is a nice addition to this meal.  Every one of our foster children has enjoyed this dish.  So you know, considering how diverse these children are, it’s got to be a good chicken pot pie!

Sometimes I use my home canned beef in place of the chicken, substituting beef bouillon for the chicken bouillon. When I use chicken, I use the broth from the canned chicken and add water to make the correct amount. I also double the vegetables and add more chicken.

The photo shows an 9 x 11-inch casserole dish from Pampered Chef.  The crust was 1.5 times the recipe, and the filling had (at least an extra cup of) vegetables as well as extra chicken.  I usually thicken the sauce slowly and keep adding milk.  It stretches the filling without adding flour.  I added at least one more cup of milk to this recipe without adding flour and butter. I also add minced onion to the sauce as it is cooking.

In the photo, you’ll see that we forgot to put slits in the crust.  That’s one reason why the top got a little browner than it usually does.  The cream cheese and celery seed is what makes this crust!  This recipe for chicken pot pie comes from Taste of Home.  Find more great recipes at

Chicken Pot Pie
Recipe type: main dish
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • ⅓ cup butter
  • ⅓ cup all-purpose flour
  • 1 garlic clove minced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 ½ cups water
  • ⅔ cup milk
  • 2 teaspoons chicken bouillon granules
  • 2 cups cubed cooked chicken
  • 1 cup frozen, mixed vegetables
  • Pastry: 1⅔ cup all-purpose flour, 2 teaspoons celery seed, 1 package (8 ounces) cream cheese, cubed, ⅓ cup butter
  1. In a saucepan, melt butter.
  2. Stir in flour, garlic, salt and pepper until blended.
  3. Gradually stir in water, milk, and bouillon.
  4. Bring to a boil; boil and stir for 2 minutes, or just simmer until it thickens.
  5. Remove from heat.
  6. Stir in chicken and vegetables; set aside.
  7. Pastry Directions: Combine flour and celery seed in a bowl.
  8. Cut in cream cheese and butter until crumbly.
  9. Work mixture by hand until dough forms a ball.
  10. On a lightly floured surface, roll two-thirds dough into a 12-in. square.
  11. Transfer to an 8-in. square baking dish.
  12. Pour filling into crust.
  13. Roll out remaining dough and place on top.
  14. Flute edges and put slits in the top crust.
  15. Bake at 425 for 30-35 minutes until the crust is golden brown and the filling is bubbly.

Chicken Pot Pie