Chicken spaghetti

Indulge in the ultimate comfort food experience with this Chicken Spaghetti . It’s the perfect dish for a cozy family dinner or a busy weeknight meal. The combination of tender spaghetti noodles, succulent chicken, and a creamy, flavorful sauce will leave everyone craving more. With simple ingredients and easy preparation, this recipe will quickly become a favorite in your household.

Why You’ll Love This Recipe

I love how this creamy chicken spaghetti bake is such a crowd-pleaser. It’s incredibly easy to make, yet it feels like a special dish every time. The creamy sauce, made with a blend of mushroom and chicken soups, pairs perfectly with the shredded chicken and melting cheese. Plus, it’s customizable with the addition of veggies like bell peppers and onions, giving it a lovely depth of flavor. The best part? It’s baked to perfection, creating that golden, cheesy top everyone loves. Whether you’re serving it for a family dinner or bringing it to a potluck, it’s always a hit!

Ingredients

1 pound spaghetti noodles

2 cups cooked chicken, shredded or diced

2 tablespoons olive oil

1 medium onion, diced

1 bell pepper, diced

2 cloves garlic, minced

1 can (10.75 ounces) cream of mushroom soup

1 can (10.75 ounces) cream of chicken soup

1/2 teaspoon dried basil

1 cup chicken broth

1/2 teaspoon dried oregano

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

Salt and pepper, to taste

Chopped fresh parsley, for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook Spaghetti:

Cook the spaghetti noodles according to the package instructions until al dente. Drain and set aside.

Preheat Oven:

Preheat your oven to 350°F (175°C).

Prepare Chicken:

If you haven’t already cooked the chicken, poach or grill it until fully cooked. Once cooked, shred or dice the chicken into bite-sized pieces.

Sauté Vegetables:

In a large skillet or saucepan, heat the olive oil over medium heat. Add the diced onion, bell pepper, and minced garlic. Sauté for about 5-7 minutes, or until the vegetables are softened.

Make Sauce:

Stir in the cream of mushroom soup, cream of chicken soup, and chicken broth into the skillet with the sautéed vegetables. Mix well until smooth and combined. Add the dried oregano, dried basil, salt, and pepper. Let the sauce simmer for a few minutes to allow the flavors to meld together.

Combine Ingredients:

Add the cooked chicken, cooked spaghetti noodles, shredded cheddar cheese, and shredded mozzarella cheese to the skillet with the sauce. Stir until everything is well coated and evenly combined.

Bake:

Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle some extra cheese on top if desired. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and the dish is heated through.

Servings and Timing

This recipe serves approximately 6-8 people. It takes about 10 minutes to prep and around 30 minutes to bake, making it a great option for a quick and hearty meal. From start to finish, this dish is ready in about 40 minutes.

Variations

Add More Veggies: For extra nutrition, I sometimes add spinach, zucchini, or mushrooms. These pair well with the creamy sauce and add a lovely texture.

Spice It Up: If I’m in the mood for some heat, I add a bit of crushed red pepper flakes or a jalapeño to the vegetables while sautéing them.

Swap the Protein: Instead of chicken, I’ve used turkey or even rotisserie chicken for an easy shortcut. You could also make it vegetarian by adding more vegetables and using a plant-based protein.

Use Different Cheeses: I like to switch things up with different cheese combinations. Parmesan cheese or a blend of Italian cheeses can make a delicious variation.

Storage/Reheating

Storage: I store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: To reheat, I pop the leftovers in the microwave or bake them in the oven at 350°F (175°C) for about 10-15 minutes, until heated through. If the dish looks dry, I add a splash of chicken broth before reheating.

Related Recipes:

• Creamy Spaghetti
• Chicken Spaghetti Casserole
• Mexican Chicken Spaghetti

FAQs

Can I use a different type of pasta?

Absolutely! I prefer spaghetti for its texture, but you can use any pasta you like—penne, fusilli, or rotini would work wonderfully.

Can I make this dish ahead of time?

Yes, I love making this ahead! You can assemble the dish, cover it with foil, and refrigerate it for up to a day before baking. Just increase the baking time by about 10-15 minutes if it’s cold from the fridge.

Can I freeze this creamy chicken spaghetti bake?

Yes, I’ve frozen this dish with great results. After baking, let it cool completely, then cover tightly with plastic wrap and aluminum foil. It will keep in the freezer for up to 3 months. When ready to eat, thaw overnight in the fridge and bake as usual.

Can I substitute the canned soups with something else?

If you want to avoid canned soups, you can make your own creamy sauce using heavy cream or a homemade béchamel. Just make sure it has a thick consistency before adding it to the pasta and chicken.

How can I make this dish gluten-free?

To make this dish gluten-free, I recommend using gluten-free pasta and ensuring that both the cream of chicken and cream of mushroom soups are gluten-free, or you can make your own from scratch.

Conclusion

This Creamy Chicken Spaghetti Bake is one of those recipes that’s sure to become a family favorite. It’s rich, comforting, and incredibly easy to make, with a creamy sauce that perfectly complements the chicken and pasta. Whether you’re feeding a crowd or looking for a satisfying meal for your family, this dish is always a winner. Give it a try, and I’m sure it will become a go-to in your recipe collection!