This Creamy Chicken Spaghetti Bake is a comforting classic that brings together tender chicken, pasta, and a rich cheesy sauce in one irresistible dish. It’s warm, filling, and always a hit whether I’m serving family dinner or feeding a crowd.
Why You’ll Love This Recipe
I love this recipe because it blends creamy, cheesy goodness with tender spaghetti and juicy chicken for a flavor-packed meal. It’s easy to prepare with simple ingredients, and I can make it ahead for busy nights. This dish is also super family-friendly — even picky eaters ask for seconds.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Spaghetti pasta
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Cooked chicken (shredded or chopped)
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Cream of mushroom soup
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Cream of chicken soup
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Diced tomatoes with green chilies (drained)
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Onion (finely chopped)
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Garlic powder
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Onion powder
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Cheddar cheese (shredded)
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Salt and pepper
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Olive oil
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Fresh parsley (optional, for garnish)
Directions
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I preheat the oven to 350°F (175°C) and lightly grease a baking dish.
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I cook the spaghetti according to package directions until al dente, then drain and set aside.
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In a skillet, I sauté the chopped onion in olive oil until translucent.
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In a large bowl, I combine the cooked spaghetti, chicken, sautéed onion, both soups, diced tomatoes with green chilies, garlic powder, onion powder, and half of the cheddar cheese.
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I season with salt and pepper to taste, then mix everything well until evenly coated.
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I transfer the mixture to the prepared baking dish, spread it evenly, and top with the remaining cheese.
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I bake uncovered for 25–30 minutes, or until bubbly and the cheese is melted and golden.
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I let it rest a few minutes, then garnish with parsley and serve hot.
Servings and timing
This recipe serves 6 to 8 people and takes about 45 minutes total — 15 minutes for prep and 30 minutes to bake.
Variations
I sometimes swap the cream soups for homemade white sauce if I want a cleaner version. If I want a little heat, I use spicy diced tomatoes or sprinkle in red pepper flakes. I also like mixing different cheeses — Monterey Jack or mozzarella adds extra creaminess.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover the dish with foil and warm it in a 350°F (175°C) oven for about 15–20 minutes. For quicker reheating, I microwave individual portions until hot.
FAQs
Can I use rotisserie chicken for this?
Yes, I often use rotisserie chicken to save time — it adds flavor and shreds easily.
Can I make this recipe ahead of time?
Definitely. I assemble everything, cover it tightly, and refrigerate for up to 24 hours before baking.
Can I freeze chicken spaghetti?
Yes, I freeze the unbaked casserole, then thaw overnight in the fridge and bake as directed. I’ve also frozen baked leftovers and they reheat well.
What type of pasta works best?
I use spaghetti for the classic texture, but I’ve also made it with linguine or penne — both work great.
How can I make it healthier?
I reduce the cheese slightly, use whole wheat pasta, and swap one of the cream soups for low-sodium or homemade versions.
Conclusion
This Creamy Chicken Spaghetti Bake is the kind of dish I keep coming back to — easy, delicious, and always satisfying. It’s hearty enough for a crowd, simple enough for weeknights, and the leftovers taste just as good the next day.
Print
Creamy Chicken Spaghetti Bake That Everyone Will Love
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 to 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Description
This Creamy Chicken Spaghetti Bake is a comforting classic that brings together tender chicken, pasta, and a rich cheesy sauce in one irresistible dish. It’s warm, filling, and always a hit whether I’m serving family dinner or feeding a crowd.
Ingredients
- Spaghetti pasta
- Cooked chicken (shredded or chopped)
- Cream of mushroom soup
- Cream of chicken soup
- Diced tomatoes with green chilies (drained)
- Onion (finely chopped)
- Garlic powder
- Onion powder
- Cheddar cheese (shredded)
- Salt and pepper
- Olive oil
- Fresh parsley (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a baking dish.
- Cook the spaghetti according to package directions until al dente, then drain and set aside.
- In a skillet, sauté the chopped onion in olive oil until translucent.
- In a large bowl, combine the cooked spaghetti, chicken, sautéed onion, both soups, diced tomatoes with green chilies, garlic powder, onion powder, and half of the cheddar cheese.
- Season with salt and pepper to taste, then mix everything well until evenly coated.
- Transfer the mixture to the prepared baking dish, spread it evenly, and top with the remaining cheese.
- Bake uncovered for 25–30 minutes, or until bubbly and the cheese is melted and golden.
- Let it rest a few minutes, then garnish with parsley and serve hot.
Notes
- Serves 6 to 8 people.
- Swap cream soups for homemade white sauce for a cleaner version.
- Add heat with spicy diced tomatoes or red pepper flakes.
- Mix different cheeses, such as Monterey Jack or mozzarella, for extra creaminess.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Can be made ahead by assembling the dish and refrigerating for up to 24 hours before baking.
- Freeze the unbaked casserole, then thaw overnight and bake as directed. Leftovers can be frozen and reheated.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 55mg
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