Chicken Spaghetti Bake

5 from 4 votes

Chicken spaghetti is a yummy pasta bake full of creamy sauce, chicken, and tender noodles that is easy to make and so delicious.

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: American

Keyword: Chicken Spaghetti Recipe

Servings:

Calories: 577kcal

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

Preheat oven to 350°F. Spray a 9x13-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.

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.