Baked Chicken Spaghetti Recipe – Cozy, Creamy, and Family-Friendly

This baked chicken spaghetti recipe is the kind of comfort food you’ll want on repeat. It’s creamy, cheesy, and full of flavor without being fussy. You get tender chicken, perfectly cooked pasta, and a bubbly, golden top that makes the whole house smell amazing.

It’s easy enough for a weeknight, yet satisfying enough for company. If you like casseroles that feel homemade and hearty, this one hits the spot.

Why This Recipe Works

This recipe balances creaminess with a bit of brightness, so it never tastes heavy. A quick stovetop sauce binds everything together, then the oven adds a golden, cheesy finish.

Using cooked chicken keeps prep simple—rotisserie chicken works great and adds extra flavor. The spaghetti gets baked in sauce, which helps it absorb seasoning and stay moist. It’s a reliable, make-ahead friendly dish that reheats beautifully.

Shopping List

• Spaghetti: 12 ounces (about 3/4 of a standard box)
• Cooked chicken: 3 cups, shredded or diced (rotisserie or leftover chicken)
• Olive oil or butter: 2 tablespoons
• Yellow onion: 1 small, finely chopped
• Garlic: 3 cloves, minced
• Bell pepper: 1 small, finely chopped (optional, any color)
• Mushrooms: 1 cup, sliced (optional)
• Crushed tomatoes or marinara sauce: 2 cups
• Chicken broth: 1 cup
• Cream cheese: 4 ounces, softened
• Heavy cream or half-and-half: 1/2 cup
• Shredded cheese: 2 cups total (mozzarella for melt, cheddar or Monterey Jack for flavor)
• Parmesan: 1/2 cup, grated
• Italian seasoning: 1 teaspoon
• Red pepper flakes: 1/4 teaspoon (optional)
• Salt and black pepper: to taste
• Fresh parsley or basil: for garnish (optional)

Step-by-Step Instructions

1. Preheat and prep: Heat the oven to 375°F (190°C).
   

   Grease a 9×13-inch baking dish or similar casserole.

   
   
2. Cook the pasta: Bring a large pot of salted water to a boil. Cook the spaghetti to just shy of al dente—about 1 minute less than the package suggests. Drain and set aside.
3. Sauté the aromatics: In a large skillet, warm olive oil or butter over medium heat.
   

   Add onion (and bell pepper/mushrooms if using). Cook 5–7 minutes until softened. Stir in garlic for 30 seconds.

   
   
4. Build the sauce base: Pour in crushed tomatoes or marinara and chicken broth.
   

   Stir in Italian seasoning, red pepper flakes, and a pinch of salt and pepper. Simmer 3–4 minutes.

   
   
5. Add the creaminess: Reduce heat to low. Whisk in cream cheese until smooth, then add heavy cream.
   

   Simmer gently for 2 minutes. Adjust seasoning—sauce should taste slightly bold since it will coat the pasta.

   
   
6. Combine chicken and pasta: Add the cooked chicken to the sauce and stir. Fold in the drained spaghetti until evenly coated.
7. Layer the cheeses: Transfer the mixture to the baking dish.
   

   Top with the shredded cheese blend, then sprinkle Parmesan over the top for extra browning.

   
   
8. Bake: Bake uncovered for 20–25 minutes, until the cheese is melted and bubbling around the edges and the top is lightly golden.
9. Rest and garnish: Let the casserole rest 5–10 minutes so it sets. Garnish with chopped parsley or basil. Slice or spoon and serve warm.

How to Store

Cool completely, then cover tightly and refrigerate for up to 4 days.

Reheat covered in a 325°F (165°C) oven until warmed through, or microwave in portions. For freezing, wrap the unbaked casserole tightly in foil and plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight, then bake as directed (add 5–10 minutes if cold).

Why This is Good for You

This dish gives you a balance of lean protein from chicken and sustained energy from pasta.

Tomatoes add lycopene, while onions and garlic bring antioxidants and prebiotic benefits. Using part-skim cheeses and a modest amount of cream keeps it satisfying without going overboard. Add peppers or mushrooms for extra fiber and nutrients.

It’s comfort food with a few smart choices built in.

Pitfalls to Watch Out For

• Overcooking the pasta: It will bake further in the oven, so keep it slightly under al dente.
• Watery sauce: Don’t skip simmering. Let the sauce thicken a bit before combining with pasta.
• Bland flavor: Taste the sauce before baking and adjust salt, pepper, and seasoning—pasta dilutes flavor.
• Dry casserole: If your mixture looks tight, stir in an extra splash of broth or cream before baking.
• Cheese clumping: Let cream cheese soften and whisk it in over low heat for a smooth sauce.

Variations You Can Try

• Veggie-packed: Add spinach, zucchini, or peas. Stir in tender greens at the end so they don’t overcook.
• Spicy Cajun: Swap Italian seasoning for Cajun seasoning and use pepper jack cheese.
• Tomato-forward: Skip cream and cream cheese; use more marinara and a touch of olive oil for a lighter bake.
• Pesto twist: Stir 2–3 tablespoons of basil pesto into the sauce and use mozzarella and Parmesan.
• Gluten-free: Use gluten-free spaghetti and double-check broth and sauces for GF labeling.
• Protein swap: Use turkey, Italian chicken sausage, or leftover grilled chicken thighs.
• Different pasta shapes: Penne or rotini also work and hold sauce well—cook just shy of al dente.

FAQ

Can I make this ahead?

Yes.

Assemble the casserole up to the cheese topping, cover, and refrigerate for up to 24 hours. Add 5–10 minutes to the bake time if it’s going into the oven cold.

What’s the best chicken to use?

Shredded rotisserie chicken is convenient and flavorful. Poached or leftover roasted chicken also works.

Aim for bite-sized pieces so they distribute evenly.

How do I prevent the pasta from getting mushy?

Cook it 1 minute shy of al dente and avoid overbaking. The rest time after baking also helps the texture settle without turning soft.

Can I skip the cream cheese?

Yes. Replace it with 1/2 cup ricotta or simply use more shredded cheese and a splash of cream.

The texture will be slightly different but still creamy.

What cheeses melt best for this?

Mozzarella gives a great stretch; cheddar or Monterey Jack add flavor. A bit of Parmesan on top adds sharpness and browning. Avoid pre-shredded cheese if possible for smoother melting.

How can I make it lighter?

Use half-and-half instead of heavy cream, part-skim mozzarella, and increase veggies.

You can also use whole wheat or chickpea pasta for extra fiber and protein.

Can I add more sauce?

Absolutely. If you prefer saucier pasta, add an extra 1/2 to 1 cup of marinara or a splash more broth before baking. The pasta will absorb some of it in the oven.

Final Thoughts

This baked chicken spaghetti recipe is simple, flexible, and always crowd-pleasing.

It’s the kind of dish that fits busy nights, potlucks, or cozy weekends at home. Keep the base method, then tweak the flavors to match your mood. With a crisp salad or garlic bread on the side, you’ve got a complete, comforting meal with minimal stress.