Chicken Spaghetti Recipe – a flavor-packed cheesy, gooey and filling casserole dish with all the best things you’ll ever want in a food: cheese, chicken and pasta. The ULTIMATE comfort food!

I may have used that word “ultimate” quite a few times here on the blog, but trust me, this chicken spaghetti recipe truly deserves that label across its face. Gooey, cheesy, tasty and filling – I mean what could you ask for more?

The moment this casserole was set on our dining table last weekend, everybody was digging in even when it was piping hot. Just the sight of it in front of you will make your stomach growl, and the taste…oh forget the calories…this is a new favorite here at home. My boys were noshing it down scoop after scoop. It’s the perfect weekend dinner to share with your family.

Chicken Spaghetti Casserole

Casserole dishes are always a hit year-round here at home. And I do love preparing them as they can be prepared ahead and some of them are simply the dump-and-bake style. But my go-to would be this Ground Beef Casserole and Chicken Broccoli Rice Casserole for a family weekend dinner or when friends are coming over.

This Chicken Spaghetti recipe though is on another level.

It has cheeses (three kinds of cheeses to be exact), shredded chicken and spaghetti cooked in a silky smooth flavorful cheesy sauce before its even baked. There’s maybe a lot going on in this dish, but every piece of it is diced to meld beautifully without overpowering the other.

How do you make chicken spaghetti?

Let’s start off with the chicken. For this recipe, I use a leaner white meat chicken breast as it was the only available cut in my freezer. But you can switch it up with your favorite cut and dice them or shred them up carefully. Make sure to use the boneless ones. Or if you have leftover rotisserie chicken, that works great, too.

Moving on, you may want to pay closer attention to the sauce as it is the make-or-break point for this recipe. Every strand of your spaghetti should be coated well with this smooth and flavorful sauce before popping it in the oven. You don’t want to mess this part up! The sauce is quite jam packed with flavors from onion, garlic, thyme and creole seasoning. 

If you don’t have creole seasoning readily available, feel free to substitute it with cayenne pepper and/or paprika or the popular Old Bay seasoning as it is relatively close to that of creole seasoning.

To achieve a smooth, creamy-textured sauce, I gradually added evaporated milk to melt the flour while stirring consistently before I even added the cheeses. Don’t forget to reserve some for the toppings. Let the cheeses melt all throughout before you add the spaghetti into the skillet. Coat it and coat it well to make sure every strand is hug with the white cheesy sauce. Transfer it to the baking dish and top it with the remaining cheese (you can go for more if you want to 😉 ) before you pop it in the oven.

If you want a little crumbly crunch on top of this baked chicken spaghetti, you can add some butter-sauteed breadcrumbs, see my NOTES part in this popular Baked Mac and Cheese recipe.

Now serve them piping hot and watch it vanish before your eyes. I doubt if there’ll be any leftover. You can serve this on regular weeknights or on special days any time of the year. It’s a great addition to your list of deliciously cheesy comfort food!

Enjoy!

Tips and Notes:

1. You may use your favorite boneless chicken cut and either dice or shred them up after cooking. Leftover rotisserie chicken works great, too.
2. If you don’t have creole seasoning readily available, feel free to substitute it with cayenne pepper and/or paprika or the popular Old Bay seasoning as it is relatively close to that of Creole seasoning.
3. Don’t use pre-shredded bagged cheese as it is drier. You have to get blocks of it and shred it yourself.

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Chicken Spaghetti Recipe

Chicken Spaghetti Recipe - a flavor-packed cheesy, gooey and filling casserole dish with all the best things you'll ever want in a food: cheese, chicken and pasta. The ULTIMATE comfort food!

5 from 4 votes

Cook: 40 mins

Baking Time: 20 mins

Total: 1 hr

American

Servings 5 - 6

Ingredients

• ▢ 1 pound chicken boneless breast (or 3 cups cooked shredded chicken)
• ▢ ¼ cup unsalted butter
• ▢ 1 medium onion , diced
• ▢ 1 tablespoon garlic , minced
• ▢ 2 teaspoons fresh thyme , minced
• ▢ 1-2 teaspoons Creole seasoning
• ▢ 15 ounces canned diced tomatoes
• ▢ 1 yellow bell pepper , diced small
• ▢ 1 red bell pepper , diced small
• ▢ 3 tablespoons all-purpose flour
• ▢ 1 1/2 cup chicken broth
• ▢ 1 12 ounce evaporated milk
• ▢ ¾ cups parmesan cheese , grated
• ▢ 1 cup sharp cheddar cheese , shredded
• ▢ ½ cup Monterey Jack cheese , shredded and cut into small pieces
• ▢ 1 tablespoon fresh chopped parsley
• ▢ 8 ounce thin spaghetti
• ▢ extra parsley for garnish , optional
• ▢ salt and pepper to taste

US Customary - Metric

Instructions

• Preheat the oven to 350 degrees.
  
• Start by boiling spaghetti in a large pot, according to box instructions. Drain and set aside.
  
• Season chicken with salt and pepper or use your favorite spice mix. Let it sit until ready to use.
• Heat up a dutch oven or medium pot over medium high heat . Add about 1 tablespoon oil to the skillet.
  
• Then add chicken, saute chicken for about 5-6 minutes on each side until chicken is cooked through. Remove and set aside.
  
• Heat butter or oil in a skillet or pot over medium heat. Then add onions,garlic, thyme and Creole seasoning. Cook and stir for about about 3-4 minutes, until onions has wilted.
  
• Throw in tomatoes, bell pepper and continue cooking for about 2-3 minutes.
  
• Stir in flour until flour has been fully incorporated, stirring for about a minute . Gradually stir in evaporated milk and broth. Bring to a boil, stirring constantly; about 2 minutes or until thickened and bubbles.
• Stir in the cheeses, and continue stirring until everything’s melted and evenly combined and smooth. Salt & pepper to taste.
  
• Then add the spaghetti and chicken  to the skillet, stir to evenly incorporate.
  
• Transfer the spaghetti mixture into a pan or into a lightly greased 2-qt. baking dish; top with remaining cheese.
  
• Bake at 350 Degrees F° for 20 minutes or until golden and bubbly.
  

Nutrition Information:

Calories: 545kcal (27%)| Carbohydrates: 21g (7%)| Protein: 41g (82%)| Fat: 32g (49%)| Saturated Fat: 19g (119%)| Cholesterol: 147mg (49%)| Sodium: 771mg (34%)| Potassium: 965mg (28%)| Fiber: 2g (8%)| Sugar: 11g (12%)| Vitamin A: 2015IU (40%)| Vitamin C: 88.2mg (107%)| Calcium: 668mg (67%)| Iron: 2.4mg (13%)

Author: Immaculate Bites

Course: Main

Cuisine: American

Keyword: chicken, chicken recipes, spaghetti

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How to Make Chicken Spaghetti

Preheat the oven to 350 degrees. Start by boiling spaghetti in a large pot, according to box instructions. Drain and set aside.

Season chicken with salt and pepper or use your favorite spice mix. Let it sit until ready to use. Heat up a dutch oven or medium pot over medium high heat. Add  about 1 tablespoon  oil to the pot. Then add chicken, saute chicken for about 5-6 minutes on each side  until chicken is cooked through. Remove and set aside.

Heat butter or oil in a skillet or  pot over medium heat. Then add onions,garlic,  thyme and creole seasoning. Cook and stir for about about 3-4 minutes, until onions has wilted. Throw in tomatoes, bell pepper  and continue cooking for about 2-3 minutes.

Stir in flour until flour has been fully incorporated , stirring for about a minute. Gradually stir in evaporated milk and broth. Bring to a boil, stirring constantly; about  2 minutes or until thickened and bubbles.

Stir in the cheeses, and  continue stirring until everything’s melted and evenly combined and  smooth. Salt & pepper to taste.

Then add the spaghetti  and chicken to the skillet, stir to evenly incorporate.

Transfer the  spaghetti mixture into the pan or into a lightly greased 2-qt. baking dish; top with remaining cheese. Bake at 350  Degrees F° for 20 minutes or until golden and bubbly.