Homemade Chicken Spaghetti is an easy, cheesy casserole that definitely tops our list.
Tender chicken and pasta are tossed in an easy homemade cheese sauce and set to bake until golden and bubbly.
Serve this with a side of homemade garlic bread and salad for the perfect meal!
An Easy Casserole
I love this dish because it’s the ultimate comfort food and the whole family will love it.
- Filling and satisfying, this chicken spaghetti casserole is simple to make.
- There are two options for the creamy cheesy sauce:
- a homemade from-scratch sauce
- OR a shortcut version for busy nights (both are listed below).
- Just like a traditional baked spaghetti casserole, you likely have all of the ingredients on hand!
- Prepping it is easy and even more so if you make it with rotisserie chicken or leftover chicken breasts!
Ingredients for Chicken Spaghetti
Chicken– I usually make this chicken spaghetti recipe with rotisserie chicken since it’s easy; simply shred two cups. If using raw chicken breasts, either poach or bake and then shred it. You can also make a big batch of crock pot shredded chicken to keep in the freezer.
Spaghetti – Use any long pasta you have on hand. Cook it al dente (which means firm) as it will cook more in the oven as the spaghetti bakes.
Sauce – I love the from-scratch version of the sauce for this recipe, but if you’re in a rush, I’ve included a shortcut version too. Green or red peppers add flavor while cream and cheese help make a rich and flavorful sauce. Use a sharp cheddar for the best flavor.
How to Make Chicken Spaghetti
This is an easy chicken spaghetti recipe:
- Boil the spaghetti until al dente
- Prepare the cream sauce (per the recipe below) and cook until thick and bubbly. Remove from the heat and add in the cheese.
- Combine the pasta, chicken, and diced tomatoes in a greased casserole dish.
- Top with more cheese and bake until bubbly!
- Allow the baked chicken spaghetti to rest for five minutes to help the sauce thicken.
Short Cut Chicken Spaghetti Sauce
Short on time? Make a Short Cut Chicken Spaghetti Recipe! Try it with canned cream of mushroom soup, and a can or two of Rotel tomatoes instead – be sure to buy the Rotel without lime added!
Here’s a quick and easy shortcut sauce for chicken spaghetti:
- Sautee the bell pepper and onion in butter until tender.
- Stir in ¾ pound diced processed cheese (like Velveeta cheese) and one can of cream of mushroom soup (or cream of chicken soup). Heat until melted and creamy.
- Season with ½ teaspoon each of onion powder, garlic powder, and black pepper if you’d like. I skip the salt, as the cheese and condensed soup have enough for my liking.
- Continue as directed in the recipe by adding diced tomatoes and shredded or bite-size pieces of chicken.
What to Serve With Spaghetti Casserole
Baked chicken spaghetti is rich and filling so it doesn’t need much on the side. Serve up the same favorites you serve with lasagna like a fresh salad and some dinner rolls, biscuits, or garlic bread.
Leftovers & Meal Prep
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Chicken spaghetti freezes very well and can be frozen before baking for up to four months.
To bake from frozen, cover with aluminum foil to prevent the cheese topping from overcooking and bake at 375°F for about an hour, or until it is piping hot throughout! Be careful as most glass dishes cannot go from freezer to oven)
More Family Favorite Casserole Recipes
Homemade Chicken Spaghetti
This easy cheesy Chicken Spaghetti casserole combines tender chicken and spaghetti in a homemade cheese sauce!
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Preheat the oven to 375°F. Cook the spaghetti al dente in salted water according to package directions. Drain well, do not rinse.
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Meanwhile, in a medium skillet, melt the butter over medium heat. Add onion, garlic, and bell pepper can cook until tender. Stir in the flour and Italian seasoning and cook for 1-2 minutes.
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Gradually add the broth and cream, a bit at a time, stirring until smooth after each addition. Bring to a boil and let boil 1 minute or until thick and bubbly.
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Remove from heat and whisk in parmesan cheese, 1 cup cheddar cheese, and salt and pepper.
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Combine spaghetti, chicken, cream sauce, and canned tomatoes. Mix well. Spread in a greased 9×13 dish.
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Top with remaining 1 cup of cheddar cheese and bake for 25-30 minutes or until hot and bubbly.
- Don’t overcook the pasta, it’ll cook more as it bakes.
- Pre-shredded cheese does work in this recipe but shredding your own makes for a smoother sauce.
- Sharp cheddar adds the best flavor.
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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