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This chicken spaghetti is a creamy, cheesy comfort food that is baked until bubbly. It’s an easy casserole that comes together fast, with enough to feed a crowd.
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- Flavor: Creamy, cheesy, and cozy with sharp cheddar flavor, tender chicken, and tomatoes that add brightness without overpowering the sauce.
- Recommended Tools: A 9×13 casserole dish and a box grater make prep quick and the sauce extra smooth.
- Prep Tip: Don’t overcook the pasta; it’ll cook more in the oven as the casserole bakes.
- Freezer Meal: This recipe makes a great freezer meal either as individual servings or a whole casserole.
Ingredient Notes
- Chicken: Use cooked chicken (rotisserie chicken) to make this easy. You can also use leftovers or make some shredded chicken.
- Pasta: Any pasta works, but long noodles hold the sauce best.
- Onion/Garlic: Use fresh if possible. In a pinch, swap fresh with 1 teaspoon onion powder and ½ teaspoon garlic powder.
- Rotel: Lightly drain the Rotel tomatoes to avoid a watery bake.
- Bell Pepper: Adds flavor and a little sweetness. For a milder dish, use petite diced tomatoes.
- Cream: Half and half or light cream makes the sauce creamy without being too rich. Milk can be used, but the sauce will be more watery.
- Cheese: Sharp cheddar cheese brings the best flavor. A blend of cheddar and Monterey Jack will make for extra melt.
Variations
- Add-Ins: Add sauteed mushrooms, corn, or stir in some spinach at the end.
- Heat Level: Want to tame the heat? Use plain diced tomatoes and a pinch of paprika instead of chilies.
- Topping: For an extra golden top, sprinkle it with extra Parmesan.
How to Make Chicken Spaghetti
- Cook spaghetti just to al dente and drain.
- Make the homemade sauce and mix in Parmesan and some cheddar.
- Stir in chicken, tomatoes, and spaghetti (full recipe below).
- Spread in a greased dish, top with remaining cheddar, and bake.
- Smooth Sauce: Add liquids slowly to the roux and whisk each time.
- Best Melt: Shred cheese from a block for an extra smooth sauce.
- Golden Top: If the top browns too fast, cover loosely with foil for the last 10 minutes.
- Make Ahead: Assemble, cover, and refrigerate, then bake. Add 10 to 15 minutes if baking straight from the fridge.
Store, Freeze, and Reheat Tips
Store leftovers in an airtight container in the refrigerator for 4 days. It can also be frozen, before or after baking, for 4 months in airtight containers. Thaw overnight in the fridge.
To reheat, microwave with a splash of milk or broth and cover to prevent drying. It can also be reheated in the oven at 350°F, covered until hot, then uncovered briefly to refresh the cheesy top.
Favorite Pasta Casseroles
Did you enjoy this Chicken Spaghetti Recipe? Leave a comment and rating below.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
For the Sauce
- ▢ ¼ cup salted butter
- ▢ 1 medium yellow onion chopped
- ▢ 1 clove garlic minced
- ▢ ½ green bell pepper chopped
- ▢ ¼ cup all-purpose flour
- ▢ 1 teaspoon Italian seasoning
- ▢ 1 cup chicken broth
- ▢ 1 cup half and half or light cream
- ▢ ½ cup shredded Parmesan cheese
- ▢ 2 cups shredded sharp cheddar cheese divided
- ▢ ¼ teaspoon salt more to taste
- ▢ ¼ teaspoon black pepper more to taste
Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
Cook the spaghetti al dente in a large pot of salted water according to package directions. Drain well, do not rinse.
Meanwhile, to make the sauce, in a large skillet, melt the butter over medium heat. Add onion, garlic, and bell pepper and cook until tender. Stir in the flour and Italian seasoning and cook for 1-2 minutes.
Gradually add the broth and half and half, a bit at a time, whisking until smooth after each addition. Bring to a boil and let boil 1 minute or until thick and bubbly.
Remove from heat and whisk in the Parmesan cheese, 1 cup cheddar cheese, and salt and pepper.
Combine spaghetti, chicken, cream sauce, and canned tomatoes. Mix well. Spread in baking dish.
Top with remaining 1 cup of cheddar cheese and bake for 25-30 minutes or until hot and bubbly.
- Pasta: Don’t overcook the pasta, it will cook more as it bakes.
- Cheese: Pre-shredded cheese works in this recipe, but shredding your own makes for a smoother sauce. Sharp cheddar adds the best flavor.
- To Make a Shortcut Sauce: Cook the vegetables (onion, garlic, bell pepper) as directed. Add ¾ pound cubed Velveeta cheese, 10 oz condensed cream of mushroom soup or cream of chicken soup, and drained Rotel tomatoes. Stir until melted. Skip the salt and add ½ teaspoon each of onion powder, garlic powder, and black pepper.
- Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 3 months.
Calories: 518 | Carbohydrates: 38g | Protein: 22g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 95mg | Sodium: 606mg | Potassium: 377mg | Fiber: 2g | Sugar: 3g | Vitamin A: 970IU | Vitamin C: 18.6mg | Calcium: 425mg | Iron: 2.1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Chicken, Main Course, Pasta
Cuisine American, Italian
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
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