Baked Chicken Spaghetti

Baked Chicken Spaghetti Casserole is a quick, easy, family-friendly comfort food meal that the whole family will enjoy! Try it tonight!

Beefy, cheesy pasta recipes like my Baked Spaghetti and Spaghetti Pie are some of my most loved kid-friendly casserole dinners. This creamy chicken spaghetti is another easy Pasta Dish, perfect for make-ahead freezer meals.

Sabrina’s Baked Chicken Spaghetti Recipe

Baked Chicken Spaghetti is an easy casserole dish that is prepared and ready to serve in under one hour. It’s great for prepping ahead, all you need to do is pop it in the oven to bake the day you need to serve it. You can even make this dish in the slow cooker. However you make it, it’s sure be a new favorite go-to dinner recipe for busy nights!

Recipe Card

About this Recipe

This recipe is made with real cheddar cheese, instead of processed cheese like Velveeta. It’s a semi-homemade recipe, using condensed chicken soup to save time. You can substitute our Homemade Condensed Chicken Soup if you want to make this dish completely from scratch.

Can this be made ahead of time?

Prepare and assemble Chicken Spaghetti according to the recipe card up until the baking part.

Make-Ahead Refrigerator Instructions: Fill baking dish with pasta mixture. Cover casserole dish with plastic wrap, then aluminum foil. Refrigerate for up to 2 days. Remove plastic wrap and re-cover with foil to bake. Bake covered at 350 degrees for 25-30 minutes, then uncover and finish cooking for 10-15 minutes until hot and bubbly.

Make-Ahead Freezer Instructions: Line your baking dish with parchment paper before filling with pasta. Freeze until solid and use parchment to pop frozen pasta out. Place in an extra large freezer-safe bag. Freeze up to 4 months. To cook, place pasta back into casserole dish and cover with foil. Bake covered at 350 degrees for 45-55 minutes, remove foil and cook another 10 minutes until heated through.

Serving Ideas

Serve with quick sides like Roasted Broccoli and Garlic Bread (make it cheesy!) for an easy Italian dinner. Feed a crowd with by serving as side dish or doubling this recipe for parties.

How to Store

• Serve: Spaghetti is best served fresh and hot from the oven. Keep at room temperature for up to 2 hours and cool before storing.
• Store: Once cooled, cover tightly with plastic wrap or transfer to an airtight container. Reheat in the oven or microwave, adding a little chicken broth if it has dried out.
• Freeze: Cover baking dish tightly with plastic wrap and aluminum foil before freezing for up to 4 months. Reheat from frozen if your pan is metal, or if baking dish is glass thaw in refrigerator first.

Slow Cooker Technique

• Spray your crockpot insert with cooking spray.
• Add the sauce ingredients: chicken soup, cheddar cheese, cream cheese, and minced garlic to the pot and stir.
• Nestle chicken breasts in the sauce and cover slow cooker with lid.
• Cook on low for 3-4 hours or until chicken is cooked through.
• During last 30 minute of cooking, prepare spaghetti pasta according to the package directions for al dente.
• Once chicken is cooked, remove and chop into bite sized pieces, or shred with forks.
• Return chicken to slow cooker and add spaghetti. Toss gently until well combined and serve.
• Optional: Top with 1 cup shredded cheese after spaghetti and chicken are mixed in. Cover with lid and cook on low until cheese is melted, about 10 minutes.

Variations

• Pasta: You can use most other pastas instead of spaghetti. Thin noodle pastas like linguine or fettucinni pasta are great substitutes, but you can also use pastas like ziti, penne, or rotini pasta. Cook the pasta to just shy of al dente, about 1-2 minutes less than package instructions.
• Cheese: Use Velveeta cheese, American cheese, mozzarella cheese, Swiss cheese, or Monterey jack cheese in your cheese sauce. For an extra cheesy dish, top with shredded cheese and bake an additional 10 minutes until cheese is bubbly and melted. Serve with shaved Parmesan cheese.
• Tomato: For Baked Tomato Cheesy Chicken Spaghetti, add a can of Rotel tomatoes (or other diced tomatoes). You can use spicy or medium Rotel tomatoes to add heat. Try Rotel with lime and add Taco Seasoning to make this a Southwest Baked Chicken Spaghetti!
• Veggies: For a healthier casserole, add fresh or frozen veggies like red or green peppers, peas, mushrooms, onions, spinach, or corn. If you use fresh veggies like onions or bell peppers, sauté them first in olive oil for more flavor!
• Soup: You can use Cream of Mushroom Soup or Celery Soup instead of the chicken soup. Swap out the shredded cheese with 1 can of Cheddar Cheese Soup.
• Sauce: Make the sauce creamier with sour cream or mayonnaise added at the end, or use sour cream instead of cream cheese. Add seasonings like Italian seasoning or dried herbs, or use garlic powder in place of minced garlic.

Related Recipes

More Yummy Spaghetti Recipes

Pasta

Baked Spaghetti

Pasta

Spaghetti Pie

Casseroles

Spaghetti Casserole

Pasta

Baked Spaghetti and Meatballs

The following images have been used in previous versions of this post: