Chicken Spaghetti Casserole has saved my weeknight dinners more times than I can count. Maybe you know the feeling. You want something cozy and creamy that feeds the whole table without a lot of fuss. You also need a recipe that’s flexible enough to handle the half-used ingredients sitting in your fridge. This one checks all those boxes, and it tastes like a hug in a pan. Keep reading, because I’ll walk you through exactly how to pull it off without stress.
The Story Behind This Recipe
From my kitchen to yours—Chicken Spaghetti Casserole mixes a little nostalgia with a buttery finish. Tested, tasted, and ready for your table. Chicken Spaghetti Casserole has saved my weeknight dinners more times than I can count. Maybe you know the feeling. You want something cozy and creamy that…
How to Make Chicken Spaghetti Casserole
Ingredients you’ll need
- 10 ounces spaghetti, broken in half
- 3 cups cooked chicken, shredded or diced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 bell pepper, finely chopped (optional)
- 2 cloves garlic, minced
- 1 can cream of chicken soup (10.5 ounces)
- 4 ounces cream cheese, softened
- 3/4 cup sour cream
- 3/4 cup chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella
- 1/4 cup grated Parmesan
- Fresh parsley for garnish
Prep steps
- Heat the oven to 350 F. Grease a 9×13 inch baking dish.
- Boil the spaghetti in well salted water until just shy of al dente. Drain and keep back 1/2 cup pasta water.
- In a large skillet, warm butter and olive oil over medium heat. Cook the onion and bell pepper with a pinch of salt until soft, about 5 minutes. Stir in the garlic for 30 seconds.
- Lower the heat and whisk in cream cheese, cream of chicken soup, sour cream, chicken broth, Italian seasoning, smoked paprika, salt, pepper, and red pepper flakes. Simmer for 2 to 3 minutes until smooth and creamy.
- Stir in the cooked spaghetti and chicken. If it seems thick, loosen it with a splash of reserved pasta water.
- Pour everything into the prepared dish. Top with cheddar, mozzarella, and Parmesan.
Bake and serve
Slide the pan into the oven and bake for 20 to 25 minutes, until the top is bubbly and golden in spots. I like to let it sit for 5 minutes before serving so the slices hold together. Sprinkle with parsley and a pinch of extra paprika if you like a hint of color. If you’re in the mood to try another comfort classic next time, check out Dolly’s chicken and stuffing casserole too. It’s the same cozy energy for busy evenings.
“I made this on a Tuesday night and my kids asked for seconds. I used rotisserie chicken and it turned out creamy, cheesy, and surprisingly quick. This is going into our monthly rotation.”
Nutrition Facts (per serving)
I ran the numbers for a generous serving, about one-eighth of the pan. These are estimates and will vary if you change the cheeses or use a different soup brand.
Calories: ~520
Protein: ~32 g
Carbohydrates: ~48 g
Total Fat: ~22 g
Saturated Fat: ~10 g
Fiber: ~3 g
Sodium: ~820 mg
Sugar: ~5 g
For a lighter plate, use reduced fat cream cheese and swap part of the cheddar for part skim mozzarella. You can also use whole grain spaghetti for a bit more fiber without losing the comfort factor.
Photos of Spaghetti Chicken Casserole
Here’s what I look for when this comes out of the oven. The edges should be bubbling, the top should have melted cheese with a few golden patches, and the pasta should be coated in sauce that clings nicely without pooling. If you see the top browning too fast, tent the dish with foil for the last few minutes. If it is not browning enough, put it under the broiler for 1 to 2 minutes. Keep an eye on it, because cheese can go from perfect to too dark in a flash.
If you love extra creamy casseroles, you might also peek at this rich and cozy baked cream cheese spaghetti casserole for inspiration. It shows how cream cheese can make everything velvety and ultra comforting.
One last visual tip. When you scoop, the strands should pull slightly but not stick together in big clumps. If they do, you probably cooked the pasta a bit too long, or the sauce reduced too much. Next time, pull the pasta at a firm al dente and keep a little more pasta water handy.
Variations and Tips for Chicken Spaghetti
Easy swaps and flavor boosters
If you’ve got leftover chicken, use it. Rotisserie is a time saver and gives great flavor. Shred, don’t chop, if you want juicy bites that blend into the sauce.
Prefer a lighter casserole. Replace sour cream with plain Greek yogurt. Use light cream cheese. Add extra broth as needed to keep it creamy.
Want a little heat. Stir in 1 to 2 teaspoons of hot sauce or swap the paprika for cayenne. Toss a small can of diced green chiles into the sauce for a mild kick.
Vegetable lovers can fold in 1 to 2 cups of steamed broccoli florets or thawed peas. Both add color and make this a complete dinner. If you like more veggie forward bakes, you may enjoy the all in one comfort of chicken potato broccoli casserole as well.
Craving bolder onion flavor. Caramelize sliced onions and fold them in, or try something inspired like this cozy French onion chicken noodle casserole. The sweet onion depth is unreal.
Cheese options. Cheddar is classic, but a mix of cheddar and Monterey Jack melts like a dream. A sprinkle of Parmesan on top brings nutty flavor and a little crispness.
Make ahead. Assemble the dish up to a day early, cover, and refrigerate. Bake covered at 350 F for 15 minutes, then uncover and bake another 15 to 20 minutes. If you are baking straight from the fridge, add a few extra minutes.
Freezer friendly. Assemble without baking. Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight, then bake as directed. Add a splash of broth if the sauce looks too thick after thawing.
Leftovers reheat well. Add a spoonful of milk or broth to the dish before microwaving to keep it creamy. Stir halfway through reheating for even warmth.
Common FAQ about Chicken Spaghetti Recipes
Can I use different pasta. Yes, but pick shapes with a bit of texture. Penne, rotini, or linguine all work. If you switch, cook to a firm al dente so the pasta does not turn soft in the oven.
Do I need the canned soup. It is classic and reliable, but you can swap it. Make a quick stovetop sauce with 2 tablespoons butter, 2 tablespoons flour, and 1 cup chicken broth. Whisk, simmer until thick, then stir in 1/2 cup milk, salt, and pepper.
Can I make it without cream cheese. You can. Replace with 1/2 cup extra sour cream or 1/2 cup heavy cream. The sauce will be a touch looser, so bake until set and bubbly around the edges.
Common Questions
Q. What is the best chicken to use.
A. Cooked and shredded chicken thighs are extra juicy, but breast or rotisserie are great too. If you are short on time, rotisserie is your friend.
Q. How do I keep the pasta from getting mushy.
A. Boil to a firm al dente and don’t forget to reserve pasta water. The sauce should be creamy but not wet. The pasta will finish cooking in the oven.
Q. Can I add veggies without changing the texture.
A. Yes. Stir in steamed broccoli, peas, or sautéed mushrooms. If you’re looking for another veggie forward idea, this cozy chicken potato broccoli casserole is a hearty way to do it.
Q. What if my sauce is too thick before baking.
A. Add a few tablespoons of reserved pasta water or a splash of broth. Stir well and it will smooth out fast.
Q. How long does Chicken Spaghetti Casserole keep.
A. Up to 4 days in the fridge, tightly covered. Reheat gently with a little milk or broth to keep it creamy.
Your new weeknight hero
This Chicken Spaghetti Casserole is the kind of dish that makes everyone relax at the table. The sauce is creamy, the pasta is tender, and the flavor is cozy without being heavy. If you want to compare versions and tweak yours just right, I like the balance of the Best Chicken Spaghetti Recipe – Pioneer Woman Chicken Spaghetti, and the creamy classic vibe of this Spaghetti Chicken Casserole Recipe. Mix and match the ideas you love, then put your own spin on it. I hope you try it, share it, and make it a regular on your menu.
Chicken Spaghetti Casserole
Ingredients
Method
- Heat the oven to 350°F. Grease a 9×13 inch baking dish.
- Boil the spaghetti in well salted water until just shy of al dente. Drain and keep back 1/2 cup pasta water.
- In a large skillet, warm butter and olive oil over medium heat. Cook the onion and bell pepper with a pinch of salt until soft, about 5 minutes. Stir in the garlic for 30 seconds.
- Lower the heat and whisk in cream cheese, cream of chicken soup, sour cream, chicken broth, Italian seasoning, smoked paprika, salt, pepper, and red pepper flakes. Simmer for 2 to 3 minutes until smooth and creamy.
- Stir in the cooked spaghetti and chicken. If it seems thick, loosen it with a splash of reserved pasta water.
- Pour everything into the prepared dish. Top with cheddar, mozzarella, and Parmesan.
- Slide the pan into the oven and bake for 20 to 25 minutes, until the top is bubbly and golden in spots.
- Let it sit for 5 minutes before serving so the slices hold together. Sprinkle with parsley and a pinch of extra paprika if desired.
