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This chicken spaghetti recipe is a unique way to enjoy a classic dish. You get the same flavors you know and love from traditional spaghetti, with a bit of a twist. Tender chicken and cooked spaghetti noodles are layered with a creamy sauce and topped with melted cheese. Then, it’s all baked to perfection.
Here are two more easily made pasta bakes. Both Million Dollar Spaghetti and Chicken Alfredo Bake are great options for a quick dinner on a busy night.
MORE SPAGHETTI RECIPES:
Baked Spaghetti and Meatballs | Taco Spaghetti
CHICKEN SPAGHETTI INGREDIENTS
You will need:
- 8 ounce thin spaghetti, cooked as directed on package
- 5 tablespoons unsalted butter, softened
- 1/2 cup finely diced yellow onion
- 1 diced green bell pepper
- 2 teaspoons fresh minced garlic
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup whole milk
- 1/4 cup heavy cream
- 14.5 ounce can petite diced tomatoes, drained
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup grated parmesan
- 3 cups cooked shredded chicken breast
- 2 cups shredded Colby and Monterey jack cheese
- 1 1/2 tablespoons chopped fresh parsley, for garnish
SUBSTITUTIONS AND ADDITIONS
Pasta: You could use any type of pasta for this recipe. If you’d like to keep it close to spaghetti, I would recommend using another long noodle such as thin spaghetti, fettucini, or linguini.
Onion and Pepper: You can opt to leave out the onion and pepper if you’re not a fan. If leaving the pepper in, you can choose to use any color bell pepper. I like to use yellow or orange because I find they are milder.
Cheese: Any combination of shredded cheese will work for topping off your spaghetti. Mozzarella, parmesan, or cheddar are all good options.
HOW TO MAKE THIS CHICKEN SPAGHETTI RECIPE
STEP ONE: Preheat the oven to 375 degrees F. Generously spray a 9×13 baking dish with nonstick spray. Set it aside
STEP TWO: Prepare the thin spaghetti as directed on the package. Drain the spaghetti and set it aside.
STEP THREE: In a 4 to 5 quart stock pan, over medium-high heat, melt the unsalted butter. Once butter is melted, add the onion and bell pepper then saute uncovered for 5 to 6 minutes, stirring often.
STEP FOUR: Add the minced garlic and continue to saute for another 2 minutes, stirring often to keep the garlic from burning.
STEP FIVE: Lower the heat to medium. Add the flour then whisk for another 1 to 1 1/2 minutes.
STEP SIX: Remove the pan from the heat and whisk in the chicken broth, whole milk, and heavy cream. Return the pan to the heat and whisk continually until the mixture is thickened and bubbly.
STEP SEVEN: Remove the pan from the heat. Whisk in the grated parmesan, Italian seasoning, kosher salt, and black pepper. Whisk until the seasoning is well combined. Add the petite diced tomatoes and stir well.
STEP EIGHT: Add the cooked shredded chicken breast to the creamy tomato mixture. Stir until all the ingredients are completely incorporated.
STEP NINE: Spread the cooked spaghetti in the bottom of the prepared baking dish.
STEP TEN: Evenly spread the creamy chicken tomato mixture over the top of the spaghetti.
STEP ELEVEN: Sprinkle the Colby and Monterey jack cheese evenly over the top of the chicken spaghetti. Loosely cover the dish with foil.
STEP TWELVE: Bake covered for 15 minutes. Remove the foil and bake an additional 10 minutes uncovered.
STEP THIRTEEN: Garnish with freshly chopped parsley. Serve while the dish is hot.
STORAGE
IN THE FRIDGE: Any leftovers can be stored covered in the refrigerator for 1 week.
IN THE FREEZER: You can freeze this dish, before it has been baked, for up to 3 to 4 months. Allow the chicken spaghetti to thaw completely before baking, and add an extra 5 to 8 minutes to the covered baking time. The uncovered baking time remains 10 minutes.
I love that I can serve my chicken spaghetti casserole as is, and it makes for a complete meal of its own, or I can whip up some simple sides to serve with it. I like to make sauteéd veggies or a hearty side salad to accompany this dish. Either way, this is a meal that will always hit the spot.
MORE RECIPES YOU’LL LOVE
Chicken Spaghetti
Ingredients
- 8 ounce thin spaghetti cooked as directed on package
- 5 tbsp unsalted butter softened
- 1/2 cup yellow onion finely diced
- 1 green bell pepper diced
- 2 tsp garlic fresh minced
- 3 tbsp all-purpose flour
- 1 cup chicken broth
- 1 cup whole milk
- 1/4 cup heavy cream
- 14.5 oz can petite diced tomatoes drained
- 2 tsp italian seasoning
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 cup parmesan grated
- 3 cups chicken breast cooked and shredded
- 2 cups colby and monterey jack cheese shredded
- 1 1/2 tbsp chopped fresh parsley for garnish
Instructions
- Preheat the oven to 375 degrees. Generously spray a 9×13 baking dish with nonstick spray. Set it aside
- Prepare the thin spaghetti as directed on the package. Drain the spaghetti and set it aside.
- In a 4 to 5 quart stock pan, over medium-high heat, melt the unsalted butter. Once butter is melted, add the onion and bell pepper then saute uncovered for 5 to 6 minutes, stirring often.
- Add the minced garlic and continue to saute for another 2 minutes, stirring often to keep the garlic from burning.
- Lower the heat to medium, add the flour then whisk for another 1 to 1 1/2 minutes.
- Remove the pan from the heat. Whisk in the chicken broth, whole milk, and heavy cream. Return the pan to the heat and whisk continually until the mixture is thickened and bubbly.
- Remove the pan from the heat. Whisk in the grated parmesan, italian seasoning, kosher salt, and black pepper. Whisk until the seasoning is well combined. Add the petite diced tomatoes and stir well.
- Add in the cooked shredded chicken breast to the creamy tomato mixture. Stir until all the ingredients are completely incorporated.
- Spread the cooked spaghetti in the bottom of the prepared baking dish.
- Evenly spread the creamy chicken tomato mixture over the top of the spaghetti.
- Sprinkle the colby and monterey jack cheese evenly over the top of the chicken spaghetti. Loosely cover the dish with foil.
- Bake covered for 15 minutes. Remove the foil and bake an additional 10 minutes uncovered.
- Garnish with freshly chopped parsley. Serve while the dish is hot.
My family loves this – super easy to make and full of great taste! Another keeper for sure!