There are few things more comforting than a bubbling, golden-topped casserole straight from the oven—and this baked chicken spaghetti might just be my new favorite. It’s got everything you could want in a hearty family dinner: tender shredded chicken, perfectly cooked spaghetti, a silky tomato-cheese sauce, and that irresistible baked cheese topping that makes everyone race to the table.
What I really love about this dish is that it strikes the perfect balance between indulgent and practical. It’s rich and creamy, yes, but it also makes use of smart shortcuts like rotisserie chicken and pantry staples like canned tomatoes with green chilies. Plus, it feeds a crowd and reheats like a dream, making it just right for meal prepping or sharing with friends.
This recipe was born out of a busy weeknight when I had leftover cooked chicken in the fridge and a half-box of spaghetti I didn’t know what to do with. I started tinkering and ended up with a version of chicken spaghetti that’s quickly become a go-to in my kitchen. It’s cheesy, saucy, and just the right amount of spicy, thanks to a pinch of cayenne and that trusty can of Rotel. Let’s jump right in—you’re going to love how easy (and satisfying) this one is!
Ingredients You’ll Need
For the pasta and chicken:
12 ounces spaghetti
2 cups cooked chicken, shredded (rotisserie or poached)
Salt, for pasta water
For the sauce:
2 tablespoons butter
1 small yellow onion, finely diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups whole milk
4 ounces cream cheese, softened and cubed
1 cup shredded sharp cheddar
1 (10-ounce) can diced tomatoes with green chilies (like Rotel), undrained
½ teaspoon paprika
¼ teaspoon cayenne (optional)
Salt and freshly ground black pepper, to taste
For topping:
½ cup shredded mozzarella or extra cheddar
2 tablespoons fresh parsley, chopped (optional)
STEP 1: Cook the Pasta and Preheat the Oven
Preheat your oven to 350°F. Bring a large pot of salted water to a boil. Add the spaghetti and cook it until it’s just al dente—remember, it’ll finish cooking in the oven, so you don’t want it too soft at this stage. Drain the pasta and return it to the pot. This way, you’ll be able to easily mix in the sauce later.
If you haven’t already, shred your cooked chicken. I usually go with a rotisserie chicken for ease, but any cooked chicken breast or thighs will do the job beautifully.
STEP 2: Make the Creamy Cheese Sauce Base
In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the diced onion and sauté until softened and slightly translucent—about 4 minutes. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
Now, sprinkle in the 2 tablespoons of flour and whisk it constantly to form a smooth paste (this is your roux!). Let it cook for about a minute to get rid of the raw flour taste.
Gradually pour in the 2 cups of whole milk, whisking the entire time so the mixture stays smooth. Once all the milk is added, let it simmer gently until it starts to thicken—this usually takes around 2–3 minutes.
STEP 3: Melt in the Cheeses and Add Flavor
Turn the heat down to low and add your cream cheese and shredded sharp cheddar. Stir everything together until it’s completely melted and smooth. You should have a rich, creamy sauce at this point.
Next, stir in the undrained can of diced tomatoes with green chilies—this adds so much flavor and just the right amount of heat. Sprinkle in paprika, and cayenne if you’re feeling a little spicy. Season with salt and freshly ground black pepper to taste.
At this stage, your kitchen is going to start smelling pretty amazing. The sauce is thick, creamy, cheesy, and just begging to coat every bite of spaghetti.
The Best Baked Chicken Spaghetti Recipe: Creamy, Cheesy, and Perfectly Comforting
Now that we’ve got that ultra-creamy, flavor-packed sauce ready to go, it’s time to bring everything together. This is my favorite part—watching all those ingredients combine into one big, cheesy, savory dish that’s ready for the oven. Trust me, when it comes out bubbling and golden, it’s worth every second of prep.
This part of the recipe is also where you can get a little creative. Want to sneak in some veggies? Add them now. Prefer a spicier version? Go heavier on the cayenne. This baked chicken spaghetti is incredibly flexible, which makes it perfect for families with different tastes or busy weeknights when you just need to use what’s in the fridge.
Let’s finish up this delicious casserole and talk through a few simple ways to make it your own.
STEP 4: Combine the Sauce, Chicken, and Pasta
Now that your sauce is smooth and flavorful, it’s time to mix it all together. Pour the cheesy sauce directly over the cooked spaghetti in the pot, then add in your shredded chicken. Use tongs or a large spoon to gently toss everything together until all the noodles are well coated and the chicken is evenly distributed.
Be sure to mix gently so the spaghetti doesn’t break apart too much. The goal is creamy, cohesive comfort—not a pile of mush.
STEP 5: Transfer to Baking Dish and Add Toppings
Lightly grease a 9×13-inch baking dish (I usually just rub a bit of butter around the bottom and sides or give it a quick spray). Pour the entire spaghetti mixture into the dish and spread it out evenly with a spatula or the back of your spoon.
Now comes the best part: the cheesy topping. Sprinkle ½ cup of shredded mozzarella (or more cheddar if that’s your thing) evenly over the top. This will melt into a bubbly, golden layer of cheesy goodness as it bakes.
If you’re planning ahead, you can actually stop here, cover the dish tightly, and refrigerate it for up to 24 hours. Just add 5–10 extra minutes to the bake time if it’s going into the oven cold.
STEP 6: Bake Until Golden and Bubbly
Place the dish uncovered into your preheated 350°F oven and bake for 20–25 minutes. You’ll know it’s ready when the cheese is melted and just starting to brown on top, and you can see the sauce bubbling around the edges.
Once it’s done baking, take it out of the oven and let it rest for 5 minutes. This step might be hard to wait through (especially when it smells this good!), but it helps the sauce thicken slightly and makes serving much easier.
STEP 7: Garnish and Serve
Just before serving, sprinkle the top with chopped fresh parsley if you like. It adds a nice pop of color and a touch of freshness that balances the richness of the cheese and cream.
Then just scoop, serve, and enjoy. I like to pair this dish with a simple green salad or steamed broccoli to round out the meal. And if you’re serving a crowd, don’t be surprised if there are no leftovers—this stuff goes fast.
Tips and Variations
Make it spicy: If you love heat, double the cayenne or swap in pepper Jack for the cheddar. A few dashes of hot sauce in the sauce won’t hurt either.
Add more veggies: Stir in some thawed frozen peas, diced bell peppers, or chopped spinach when mixing the pasta with the sauce. They cook down nicely and add a bit more nutrition.
Try a different cheese: Sharp cheddar is classic, but Monterey Jack, Gruyère, or even a blend of Italian cheeses can give you a whole new flavor profile.
Use different pasta: While spaghetti is traditional, you can totally use penne, rotini, or any pasta you have on hand—just cook it al dente.
Make it ahead: This is a great make-ahead meal. Assemble the whole casserole up to a day in advance, keep it in the fridge, then bake when you’re ready.
The Best Baked Chicken Spaghetti Recipe: Creamy, Cheesy, and Perfectly Comforting
By now, your kitchen probably smells amazing, and if you’ve followed along, you’ve got a bubbling dish of cheesy, comforting chicken spaghetti resting on your counter. But before we wrap things up, let’s go over some of the most common questions that come up when making this recipe.
Whether you’re cooking for a weeknight family dinner or prepping ahead for guests, it’s always helpful to have some tips in your back pocket. And if you’re wondering about storage, substitutions, or even how to lighten it up a bit—don’t worry, I’ve got you covered.
FAQ: Chicken Spaghetti Made Easy
Can I make this ahead of time?
Absolutely. This is a great make-ahead casserole. Just assemble everything (including the cheese on top), cover it tightly, and refrigerate it for up to 24 hours. When you’re ready to bake, take it out of the fridge and bake as directed, adding 5–10 extra minutes to account for the chill.
What’s the best way to store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can use the microwave for quick portions, or reheat the whole dish in the oven covered at 325°F until warmed through.
Can I freeze this dish?
Yes! You can freeze it after assembling (before baking) or after it’s been baked and cooled. Wrap it well in plastic wrap and foil, or use a freezer-safe container. When you’re ready to use it, let it thaw in the fridge overnight and bake until heated through.
What can I use instead of Rotel tomatoes?
If you don’t have diced tomatoes with green chilies (like Rotel), you can use a can of regular diced tomatoes plus a small can of chopped green chilies—or just leave out the chilies altogether if you prefer a milder version.
Is there a lighter version of this recipe?
Definitely. You can swap whole milk for half-and-half or even 2% milk if needed (just expect the sauce to be slightly less rich). You can also reduce the cream cheese to 2 ounces and use reduced-fat cheese if you’re watching calories.
Can I use a different protein instead of chicken?
Yes! This recipe is super flexible. You can substitute cooked turkey, ham, or even ground beef or Italian sausage. Just make sure it’s cooked before adding it to the sauce.
What sides go well with chicken spaghetti?
Since this dish is so rich, I like to serve it with a simple salad, steamed green beans, or roasted vegetables. Garlic bread or dinner rolls are great if you want to go all out, especially for guests or potlucks.
Final Thoughts: Comfort Food at Its Best
There’s a reason baked chicken spaghetti has stood the test of time—it’s the kind of warm, hearty dish that makes everyone feel at home. It’s practical, it’s delicious, and it comes together with ingredients you probably already have in your kitchen.
Personally, I love how forgiving and customizable this recipe is. Whether you like it extra cheesy, loaded with veggies, or just the classic version as written, there’s a lot of room to make it your own. And it always hits the spot—whether you’re feeding your family on a busy Tuesday or bringing it to a neighborhood potluck.
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The Best Chicken Spaghetti
Description
This creamy, cheesy chicken spaghetti brings together tender shredded chicken, al dente pasta, savory sautéed aromatics and a rich tomato-cheese sauce. It’s baked until bubbly and golden on top, making it the ultimate comforting, crowd-pleasing casserole.
Ingredients
For the pasta and chicken
12 ounces spaghetti
2 cups cooked chicken, shredded (rotisserie or poached)
Salt, for pasta water
For the sauce
2 tablespoons butter
1 small yellow onion, finely diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups whole milk
4 ounces cream cheese, softened and cubed
1 cup shredded sharp cheddar
1 (10-ounce) can diced tomatoes with green chilies (such as Rotel), undrained
½ teaspoon paprika
¼ teaspoon cayenne (optional)
Salt and freshly ground black pepper, to taste
For topping
½ cup shredded mozzarella or extra cheddar
2 tablespoons fresh parsley, chopped (optional)
Instructions
1️⃣ Preheat the oven to 350°F. Bring a large pot of salted water to a boil, add the spaghetti, and cook until just al dente. Drain and set aside in the pot.
2️⃣ Meanwhile, melt the butter in a medium saucepan over medium heat. Add the diced onion and cook until softened, about 4 minutes. Stir in the garlic and cook for 30 seconds more.
3️⃣ Sprinkle the flour over the aromatics, whisking constantly to form a roux. Cook for 1 minute, then slowly pour in the milk, whisking to avoid lumps. Bring the mixture to a gentle simmer until it thickens, about 2–3 minutes.
4️⃣ Reduce heat to low, add the cream cheese and shredded cheddar, and stir until melted and smooth. Stir in the diced tomatoes with their juices, paprika, cayenne (if using), and season with salt and pepper.
5️⃣ Add the drained spaghetti and shredded chicken to the sauce, tossing gently to coat every strand. Transfer everything to a lightly greased 9×13-inch baking dish and smooth the top.
6️⃣ Sprinkle the mozzarella (or extra cheddar) evenly over the casserole. Bake uncovered for 20–25 minutes, until bubbly and the cheese is lightly golden. Remove from the oven and let rest for 5 minutes.
7️⃣ Garnish with chopped parsley before serving.
Notes
Leftovers can be refrigerated in an airtight container for up to three days; reheat covered in the oven at 325°F or in the microwave. For a lighter version, use half-and-half instead of whole milk and reduce the cream cheese to 2 ounces. Swap the cheddar for Monterey Jack or pepper Jack to change the flavor profile, or stir in a handful of frozen peas or chopped bell pepper with the chicken for extra color and veggies.
