Introduction

This comforting Chicken Spaghetti recipe combines tender shredded chicken, gooey cheese, and a creamy tomato sauce with a hint of spice. It’s an easy, hearty dish perfect for family dinners or potlucks, baked until bubbly and golden on top.

Creamy Chicken Spaghetti Bake Recipe - Recipe Image

Ingredients

8 ounces spaghetti
2 cups cooked shredded chicken
1 (14 ounce) can canned diced tomatoes with chilies (such as Rotel, or petite diced tomatoes, lightly drained)
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)

Instructions

Step 1: Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
Step 2: Cook the spaghetti al dente in a large pot of salted water according to package directions. Drain well, do not rinse.
Step 3: In a large skillet, melt the butter over medium heat. Add the chopped onion, minced garlic, and chopped green bell pepper. Cook until tender, about 4-5 minutes.
Step 4: Stir in the flour and Italian seasoning, cooking for 1-2 minutes to form a roux.
Step 5: Gradually whisk in the chicken broth and half and half, adding a little at a time until the sauce is smooth. Bring to a boil and let it boil for 1 minute until thick and bubbly.
Step 6: Remove from heat and whisk in Parmesan cheese, 1 cup of cheddar cheese, salt, and pepper until melted and combined.
Step 7: In a large bowl, combine the cooked spaghetti, shredded chicken, cream sauce, and canned diced tomatoes with chilies. Mix well.
Step 8: Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining 1 cup of cheddar cheese on top.
Step 9: Bake for 25-30 minutes, or until hot, bubbly, and golden on top. Let cool slightly before serving.

Tips & Variations

For extra flavor, add a pinch of crushed red pepper flakes to the sauce for heat.
Use rotisserie chicken to save time and boost flavor.
Substitute half and half with whole milk and a tablespoon of butter for a lighter sauce.
Add chopped mushrooms or zucchini with the onions and peppers for more vegetables.

Storage

Store leftover chicken spaghetti in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through or microwave individual portions until hot. This dish also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, you can substitute spaghetti with other pasta shapes like penne, rotini, or elbow macaroni. Adjust cooking time according to package instructions.

Is it possible to make this recipe dairy-free?

To make it dairy-free, use dairy-free butter or oil, substitute half and half with coconut or almond milk, and use a dairy-free cheese alternative or omit the cheese.

Creamy Chicken Spaghetti Bake Recipe

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★★★★★

4.9 from 132 reviews

This comforting Chicken Spaghetti recipe combines tender shredded chicken, perfectly cooked spaghetti, and a creamy, cheesy sauce made with diced tomatoes, vegetables, and a blend of cheeses. Baked to bubbly golden perfection, it’s an easy, satisfying one-dish meal perfect for family dinners.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Spaghetti and Chicken

8 ounces spaghetti
2 cups cooked shredded chicken

Vegetables and Sauce

1 (14 ounce) can canned diced tomatoes with chilies, lightly drained (such as Rotel or petite diced tomatoes)
¼ cup salted butter
1 medium yellow onion, chopped
1 clove garlic, minced
½ green bell pepper, chopped

Thickening and Seasoning

¼ cup all-purpose flour
1 teaspoon Italian seasoning
1 cup chicken broth
1 cup half and half (or light cream)
¼ teaspoon salt, more to taste
¼ teaspoon black pepper, more to taste

Cheeses

½ cup shredded Parmesan cheese
2 cups shredded sharp cheddar cheese, divided

Instructions

Preheat and Prepare Dish. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking and set aside.
Cook Spaghetti. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until al dente. Drain the spaghetti well and do not rinse, so the noodles retain their starch, which helps bind the sauce later.
Make the Sauce Base. In a large skillet, melt the butter over medium heat. Add the chopped onion, minced garlic, and chopped green bell pepper. Cook, stirring occasionally, until the vegetables are tender and fragrant, about 5 minutes.
Create the Roux. Sprinkle the flour and Italian seasoning over the cooked vegetables. Stir continuously and cook for 1 to 2 minutes to eliminate the raw flour taste and combine the flavors.
Add Liquids Gradually. Slowly pour in the chicken broth and half and half in increments, whisking constantly after each addition to ensure a smooth, lump-free sauce. Bring this mixture to a boil, then allow it to boil for 1 minute until the sauce thickens and becomes bubbly.
Incorporate Cheeses and Seasoning. Remove the skillet from heat. Whisk in the Parmesan cheese, 1 cup of shredded sharp cheddar cheese, salt, and black pepper, blending all elements into a creamy sauce.
Combine Ingredients. In a large mixing bowl, combine the cooked spaghetti, shredded chicken, creamy cheese sauce, and canned diced tomatoes with chilies. Stir thoroughly to distribute all ingredients evenly.
Assemble and Bake. Pour the mixture into the prepared baking dish, spreading evenly. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top. Bake in the preheated oven for 25 to 30 minutes, or until the casserole is hot, bubbly, and the cheese on top is melted and golden.

Notes

You can substitute cooked rotisserie chicken for the shredded chicken to save time.
If you prefer a spicier dish, do not drain the canned tomatoes completely to retain more of the juices with chilies.
Half and half can be replaced with whole milk or cream for a richer sauce, adjusting thickness as necessary.
Make sure not to overcook the spaghetti as it will continue to cook slightly in the oven.
Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.

Keywords: chicken spaghetti, cheesy chicken casserole, baked spaghetti, creamy chicken pasta, comfort food, casserole recipe