Creamy Chicken Spaghetti

Chicken Spaghetti is a creamy, flavorful, and filling pasta bake that’s simple to throw together and always a family favorite!

Busy weeknights require hearty, delicious meals that are easy to make and appealing to everyone, and Chicken Spaghetti checks all of those boxes!

This is the best chicken spaghetti recipe because I make mine without canned soup, so it’s extra delicious and totally homemade.

Grab a rotisserie chicken to make this recipe quickly, but honestly, it doesn’t take that long even if you cook the chicken yourself. In about 30 minutes you’ll have a spaghetti casserole with chicken on the table.

Enjoy a bit of Cajun spice? Be sure to check out my Cajun Chicken Pasta recipe and add it to your menu plan!

Have a bit more time? You have to grab my recipe for a homemade classic chicken pot pie.

If you want a creamy chicken meal to serve over spaghetti rather than mixed in, try my recipe for Creamy Tomato Chicken with a side of Olive Oil Pasta. Yum!

Why You’ll Love This Recipe

1. Scratch Made Cream Sauce– The creamy, cheesy sauce in this chicken spaghetti recipe is made from scratch. You don’t need to buy canned soup when it only takes a few minutes to make a cream sauce on the stove!
2. Family Favorite – Casseroles like this chicken pasta bake are amazing when you need to feed your hungry family. This casserole is filling, and tasty, and everyone will be asking for seconds. Picky kids will even eat this one without complaint.
3. Versatile Recipe – Feel free to change things up to suit your family’s preferences. I’ll mention some substitutions you might enjoy in the recipe.

Ingredients In Chicken Spaghetti

This creamy casserole is made with simple, fresh ingredients, and not a drop of canned soup!

Complete list of ingredients and amounts can be found in the recipe card below.

• Spaghetti: You can’t make spaghetti casserole without it! To make the meal easier to eat, break the pasta into three shorter pieces before cooking it. Regular spaghetti is perfect, but you can also use other shapes of pasta if you want to.
• Creamy Sauce: This quick pan sauce is made with olive oil, all-purpose flour, garlic, onion, chicken broth, and heavy cream. I use this sauce in many of my casseroles and saucy skillet dinner recipes because it’s so easy.
• Cheese: Three types of cheese go into the casserole to make it extra cheesy, browned, and bubbly. Parmesan, sharp cheddar and mozzarella make the best chicken spaghetti recipe. You could add an ounce or two of Velveeta in place of some of the cheese if you want that extra richness.
• Seasonings: The layers of flavor just keep coming! Season the cream sauce with Italian Seasoning, Smoked Paprika, and black pepper. Add a pinch of crushed red pepper, but only if you like a bit of heat!
• Tomatoes: Canned diced tomatoes add moisture, acidity, and brightness to the rich sauce. To make Chicken Rotel Casserole, use a can of diced tomatoes with chilies instead.
• Chicken: Any kind of cooked chicken can be tossed into the casserole! Poach or boil chicken breasts, use a rotisserie chicken, or cut up yesterday’s chicken dinner leftovers. Dice or shred the cooked chicken into bite-sized pieces.

How To Make Chicken Spaghetti

Start by boiling salted water and cooking the spaghetti to al-dente, according to the package directions. While that cooks, make the sauce! I’ve broken down the steps into small pieces for you, so while it may seem like a lot, it’s actually completed very quickly!

1. Make Roux: In a skillet over medium-high heat, saute the onion until soft and translucent. Add the garlic, and cook for just 30 seconds. Sprinkle flour over the garlic and onion and cook for about a minute or until it’s no longer raw.
2. Finish Cream Sauce: Gradually whisk in the chicken broth, then add the cream and cook for two minutes to warm through.
3. Season the cream sauce with Italian seasoning, black pepper, and smoked paprika, and remove from the heat.
4. Add Cheese: Mix in the parmesan cheese, half of the cheddar cheese, and half of the mozzarella cheese. Stir to melt the cheese, then taste the sauce. Add salt if needed. If necessary, add a bit of pasta water to the sauce to thin it out.

1. Add Chicken and Tomatoes: Fold the cooked chicken and drained canned tomatoes into the sauce, then transfer the mixture to a prepared casserole dish (or leave it in the skillet if the skillet is oven-safe)
2. Add Spaghetti: The pasta should be ready now, so drain it and add it in to the mixture. Stir to combine everything well.
3. Bake: Top with the remaining cheese, then bake in a preheated 400°F/200°C oven for 10-15 minutes, or until the cheese is melty and bubbly.
4. Broil: If desired, place the dish under the broiler for a few minutes (watch it carefully!) to brown up the top.

Recipe Tips

• Grate Fresh Cheese: Cheese that you’ve grated from a large block will taste and melt better than bagged shredded cheese.
• Don’t overcook the spaghetti: It should be cooked, but not soft. You know, that perfect al dente texture. Overcooked pasta makes for mushy casseroles.
• Save some pasta water! Before you drain the spaghetti, pull out a half cup of the cooking water and set it aside. We may need it to loosen up the cheese sauce later.
• Use other pasta: Regular spaghetti, thin spaghetti, or any type of pasta you enjoy will work in this recipe. Just cook the noodles to al dente according to the package directions.
• Add-Ins: Try adding diced green bell pepper or pimento with the onion and garlic for added flavor. If you want your sauce to be extra thick and creamy, mix in ¼ cup of sour cream or cream cheese.
• Make it a one-pan meal! You can make chicken spaghetti a one-pan recipe if your skillet is oven safe. Rather than using a casserole dish, I cook the sauce in a 12-inch enameled cast-iron skillet, mix in the chicken and pasta, and bake the casserole right in the skillet!
• Have beef or sausage to use instead tonight? Try my Spaghetti Pie Recipe, or make creamy baked cream cheese spaghetti!

Storing Tips

Store leftover Chicken Spaghetti in an airtight container in the refrigerator for up to 3 days.

You can also freeze the baked casserole for up to three months.

If frozen, allow the casserole to thaw in the fridge overnight before cooking.

Reheat the cold casserole using your microwave, or in the oven.

The texture of the casserole will change slightly after storing, but a splash of water mixed in will help to make it creamy again. It’s still quite good, even if it’s not the same as when it’s fresh.

How To Make Chicken Spaghetti Ahead

You can assemble this casserole ahead of time, and store it in the refrigerator for up to 2 days.

When you’re almost ready to eat, bake at 350°F for 20 minutes, covered with foil. This will get the casserole back to the temperature it would be if you were baking it right after making the sauce. Then bake according to the recipe directions and broil if desired to get a browned top.

What To Serve With Chicken Spaghetti

This casserole has carbs and protein covered. Add an extra veggie side dish to round out the meal.

Simple steamed or blanched broccoli or green beans are perfect or try something a bit more interesting, like Roasted Broccolini or delicious Air Fryer Vegetables.

A salad is also an easy and healthy side dish. A copycat Olive Garden Salad is always a winner, or make up a delicious Caprese Salad with fresh tomatoes.

FAQs

Your family is going to LOVE this homestyle casserole dinner. Add Chicken Spaghetti to the meal plan this week, and be sure to save it by pinning!