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Baked Chicken Spaghetti
Chicken spaghetti is a yummy pasta bake full of creamy sauce, chicken, and tender noodles that is easy to make and so delicious.
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This easy chicken spaghetti recipe is a creative way to enjoy the same flavors you know and love from traditional spaghetti. Tender chicken and cooked spaghetti noodles are layered with a creamy sauce and topped with melted cheese before being baked to perfection.
Baked Chicken Spaghetti Ingredients
When it comes to comfort food, chicken spaghetti is definitely a dish worth trying! With its mix of tender chicken, filling pasta, and creamy sauce, this hearty meal is sure to satisfy.
The taste is both savory and slightly sweet, with just the right amount of spices to give it a kick.
You’ll need:
- 16 ounces of spaghetti noodles, cooked according to package directions
- 3 tablespoons of unsalted butter
- 1½ cups of yellow onion, diced
- 1 cup of green bell pepper, diced
- 1 cup of red bell pepper, diced
- 2 teaspoons of garlic powder
- 1½ teaspoons of salt
- ¾ teaspoon of black pepper
- 2 cups of chicken stock
- 2 (10.5-ounce) cans of condensed cream of chicken soup
- 3 cups (1½ pounds) of shredded chicken (from either 3 large boneless skinless breasts or 1 whole rotisserie chicken)
- 1 (14.5-ounce) can of petite diced tomatoes with green chilies, juices drained
- 3 cups of shredded Colby jack cheese, divided in half
Baked Chicken Spaghetti Recipe Substitutions And Additions
PASTA: You could use any type of pasta for this great recipe. If you’d like to keep it similar to spaghetti, I would recommend using another long noodle such as thin spaghetti, fettuccine, or linguine.
ONION AND PEPPER: You can opt to leave out the onion and green pepper if you’re not a fan. If leaving the pepper in, you can choose to use any color of bell pepper. I like to use yellow or orange because I find they are milder.
CHEESE: You can substitute the Colby jack cheese for sharp cheddar cheese, Monterey Jack, or a combination of these cheeses. A sprinkle of parmesan cheese on top is always a welcome addition too.
CHICKEN: You can purchase a rotisserie chicken from your local grocery store, cut all the white and dark meat off the chicken, and shred it for this recipe. You can also cook 3 large boneless skinless chicken breasts in your oven or in your Instant Pot according to the manufacturer’s directions. Allow the chicken to cool and shred it. Boneless skinless chicken thighs will also work great if your family prefers dark meat.
SOUP: If you don’t have the cream of chicken soup on hand, you could also substitute cream of mushroom soup in its place.
TOMATOES: I used a standard (medium heat level) can of petite diced tomatoes with green chilies. There are brands that sell them with a heat level of hot or even mild. You can adjust the spice level of the green chilies according to your tastes.
How To Make Chicken Spaghetti
Once you cook the pasta noodles, you can combine them with the creamy sauce and layer the mixture in a baking dish, along with plenty of cheese and bake until the cheese is melted.
STEP ONE: Preheat oven to 350°F. Spray a 9×13-inch casserole dish with cooking spray. Set it aside.
STEP TWO: In a large pot of water, boil your spaghetti noodles according to package directions until al dente. Drain and add to a large mixing bowl.
OUR RECIPE DEVELOPER SAYS
You can also break your dry pasta in half (or smaller pieces) to make serving this dish a little neater. The broken pasta makes it easier to scoop and serve once baked.
STEP THREE: While your pasta is cooking, you will make your filling. In a large skillet on medium-high heat, add the unsalted butter, diced onions, red bell peppers, green bell peppers, garlic powder, salt, and black pepper. Sauté the vegetables and spices for 5 to 6 minutes or until they are soft and translucent.
STEP FOUR: Once the vegetables are cooked, turn the heat to low and add the chicken stock, and both cans of the condensed cream of chicken soup. Stir to fully combine all the ingredients until the condensed soup has thinned out and is smooth.
STEP FIVE: To the large mixing bowl with the cooked and drained spaghetti noodles, add the shredded chicken, petite diced tomatoes with green chilies, and 1½ cups of the shredded Colby jack cheese. Mix together, then add the sauce mixture. Stir to fully coat all the pasta and chicken with the sauce.
STEP SIX: Transfer the pasta and sauce mixture to the prepared baking dish. Add the remaining 1½ cups of shredded Colby jack cheese on top of the casserole.
STEP SEVEN: Bake for 30 minutes or until the chicken spaghetti is bubbly and the cheese is lightly golden. Allow the chicken spaghetti to rest on the counter for 5 to 10 minutes before serving to allow the sauce to cool and slightly thicken up.
PRO TIP:
For best results, this chicken spaghetti dish should be served hot. As it sits and cools beyond the 5 to 10 minute resting period, the sauce will be absorbed by the noodles.
How To Serve Baked Chicken Spaghetti
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 vegetables or a hearty side Caesar salad to accompany this dish. Either way, this is a meal that will always hit the spot, and the entire family will enjoy it.
Both our million dollar spaghetti and chicken alfredo bake are great options for a quick dinner on a busy night.
MORE SPAGHETTI RECIPES
How To Store This Chicken Spaghetti Bake
Whether you’re planning ahead for busy weekdays or you’ve got some leftovers, we’ve got you covered with easy storage tips.
IN THE FRIDGE: You can store any leftovers in an airtight container in the refrigerator for up to three days.
IN THE FREEZER: You can freeze this cheesy chicken spaghetti recipe before it has been baked for up to 3 months.
MAKE-AHEAD: You can make this dish ahead of time all the way to the point of baking it. You can cover the dish with aluminum foil and place it in the refrigerator up to 24 hours prior to baking.
When ready to bake, remove it from the refrigerator and allow it to come to room temperature while the oven is preheating. Do not put a cold glass dish into a hot oven. You risk the glass breaking with the shock of temperature change.
You may need to add an additional 10 to 15 minutes of baking time to get your chicken spaghetti warmed all the way through.
You Will Love This Baked Chicken Spaghetti Recipe
This creamy chicken spaghetti will be a family favorite in no time. The ultimate comfort food, it is loaded with all the best parts of a traditional spaghetti dish baked into a delicious cheesy casserole.
Chicken Spaghetti Bake FAQs
Can I freeze this spaghetti dish?
Chicken spaghetti freezes well before baking. If you want to prep it and cover the dish with foil, you can thaw and bake it once you are ready to enjoy it.
What is the best chicken to use in this dish?
This easy recipe for chicken spaghetti works well with leftover chicken breasts that have been baked or grilled or rotisserie chicken from the grocery store.
Can I use a different type of pasta in this recipe?
Any pasta will work well for this casserole dish. If you want to stick to a long spaghetti, try fettuccine or linguine.
How do you jazz up spaghetti?
To make a basic spaghetti meal a little fancier, consider adding additional spices to the sauce or adding beef, chicken, or grated cheese to the dish.
Where did chicken spaghetti originate?
Chicken spaghetti was originally created in Mississippi and continues to be a popular dish in the South.
How long should I bake the chicken for?
This chicken spaghetti dish should be baked for 30 minutes.
Chicken Spaghetti Bake
Chicken spaghetti is a yummy pasta bake full of creamy sauce, chicken, and tender noodles that is easy to make and so delicious.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Ingredients
- 16 ounces spaghetti noodles, cooked according to package directions
- 3 tablespoons unsalted butter
- 1½ cups yellow onion, diced
- 1 cup green bell pepper, diced
- 1 cup red bell pepper, diced
- 2 teaspoons garlic powder
- 1½ teaspoons salt
- ¾ teaspoon black pepper
- 2 cups chicken stock
- 21 ounces condensed cream of chicken soup (two 10.5-ounce cans)
- 14.5 ounces petite diced tomatoes with green chilies, juices drained
- 3 cups shredded chicken (from either 3 large boneless/skinless breasts or 1 whole rotisserie chicken)
- 3 cups shredded Colby jack cheese, divided in half
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch casserole dish with cooking spray. Set aside.
- In a large pot of water, boil your spaghetti noodles according to package directions until al dente. Drain and add to a large mixing bowl.
- While your pasta is cooking you will make your filling. In a large skillet, on medium-high heat, add the unsalted butter, diced onions, red bell peppers, green bell peppers, garlic powder, salt and black pepper. Sauté the vegetables and spices for 5 to 6 minutes or until they are soft and translucent.
- Once the vegetables are cooked, turn the heat to low and add the chicken stock, and both cans of the condensed cream of chicken soup. Stir to fully combine all the ingredients until the condensed soup has thinned out and is smooth.
- To the large mixing bowl, with the cooked and drained spaghetti noodles, add the shredded chicken, petite diced tomatoes with green chilies and 1½ cups of the shredded Colby jack cheese. Mix together then add the sauce mixture. Stir to fully coat all the pasta and chicken with the sauce.
- Transfer the pasta and sauce mixture to the prepared baking dish. Add the remaining 1½ cups of shredded Colby jack cheese on top of the casserole.
- Bake for 30 minutes or until the chicken spaghetti is bubbly and the cheese is lightly golden. Allow the chicken spaghetti to rest, on the counter, for 5 to 10 minutes before serving to allow the sauce to cool and slightly thicken up.
Notes
- You can also break your dry pasta in half (or smaller pieces) to make serving this dish a little neater. The broken pasta makes it easier to scoop and serve once baked.
- For best results, this chicken spaghetti dish should be served hot. As it sits and cools beyond the 5 to 10 minute resting period, the sauce will be absorbed by the noodles.
Nutrition
Calories: 577kcal | Carbohydrates: 51g | Protein: 35g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 869mg | Potassium: 501mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1301IU | Vitamin C: 41mg | Calcium: 372mg | Iron: 2mg
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Comments
Gloria says
My family loves this – super easy to make and full of great taste! Another keeper for sure!
Joe says
A great meal!
Londa Herzig says
I cut this by half (except for the chicken) as thereโs just two of us. One of my husbandโs favorites!
Mary says
I never thought of baking spaghetti! This dish is delicious! Every recipe of yours that I have made has has always been good๐. I get a lot of compliments and โwill you give me the recipe โ???? Thank you so much for helping me feed my family and friends…… and the neighbors that smell the meals cooking !!!