Cheesy chicken spaghetti makes a comforting weeknight meal and is tasty enough for even the pickiest eaters. This chicken casserole comes together in around 35 minutes!
Why this recipe works
A three-cheese mixture with spaghetti noodles, chicken, and lots of flavorful components go into this chicken spaghetti casserole. It’s an easy mash-up of simple ingredients that you’ll likely have on hand already, plus, it makes an awesome freezer meal as well.
We love a heaping scoop of classic spaghetti and meatballs, but why not switch up the game and try this cheesy chicken spaghetti made with cream cheese, sharp cheddar, and mozzarella.
RELATED: you might also like this recipe – Chicken Alfredo
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
NOODLES – Use thin spaghetti noodles for this casserole. You can certainly try it with any type of noodle you’d prefer.
CHICKEN – This recipe calls for 2 1/2 lbs of boneless skinless chicken breasts, however, it’s also great with leftover rotisserie chicken as well. You can also chop up some boneless skinless chicken thighs if preferred!
CREAM CHEESE – You’ll want the cream cheese at room temperature so that it mixes into the skillet smoothly. Take it out of the refrigerator about 30 minutes before you begin. To bring it to room temp, remove it from the packaging, cut it into cubes, and let it rest on a plate.
How to Make Chicken Spaghetti
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Start by cooking your pasta according to box instructions, but draining a bit before al dente. The pasta will continue to cook in the oven and we want it to soak up all the juices. Return the cooked spaghetti to the pot.
- While the water is boiling for the pasta, pre-heat the oven to 350F. Dice chicken breasts into 1/2 inch cubes. Add the olive oil and butter to a large 12 inch skillet and melt. Add the diced chicken and seasoning to the skillet. Cook the chicken about 7 minutes until cooked through. Remove the chicken and set aside, leaving behind the liquid.
- Add the onion and pepper to the skillet and saute for about 5 minutes. Add the garlic and saute for 30 seconds to 1 minute. Dust the skillet with flour and mix to cook out the raw flour until mixture is thickened.
- Slowly add 1/2 cup at a time of chicken stock to form the roux, stirring between pours and waiting for the roux to thicken each time. After all the chicken stock has been incorporated, add the can of Rotel and room temperature cream cheese. Mix until cream cheese has fully melted.
- In the still warm pasta pot, combine the pasta, chicken, and sauce. Stir well and transfer to a casserole dish.
- Top with shredded cheeses and bake for 15 minutes until cheese is melted but not browned.
- Top with fresh parsley for garnish.
Frequently Asked Questions & Expert Tips
Absolutely! Feel free to switch out the canned stuff with fresh if that’s your preference.
Yes, you can swap out the chicken breasts for boneless skinless chicken thighs. Chop it up the same way you would with the chicken breasts. Rotisserie chicken is also a great choice and since it’s already cooked, you can simply add it into the mixture just before going into the oven.
Storage and Freezing Information
Store your leftover chicken spaghetti in an air-tight container or sealed Ziploc bag kept in the refrigerator for 2-3 days.
This dish freezes well. Before you melt the cheeses in the oven, place the prepped and cooled chicken spaghetti into an airtight container (or disposable pan) and freeze for up to 3 months. If you have a freezer to oven safe casserole dish there’s no need to thaw it before cooking. If you do not, you’ll want to allow the container to come to room temp before baking. Bake at 350F until hot and bubbly.
Serving Suggestions
Chicken spaghetti is a hearty, filling meal on its own but pairs perfectly with homemade Italian bread, garlic bread, or a side salad. Top your spaghetti with some fresh chopped parsley and a sprinkle of parmesan cheese.
This casserole is great during the cooler months when you’re looking for a meal that’ll stick to your bones, but it’s delicious served year-round on top of that. How can you go wrong with pasta?
More Casserole Recipes
- Taco Casserole
- Ground Beef Casserole
- John Wayne Casserole
- Mexican Chicken Casserole
- Chicken and Dumpling Casserole
- Chicken Tetrazzini
- Million Dollar Spaghetti
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Chicken Spaghetti
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 16 ounces thin spaghetti
- 2.5 pounds boneless skinless chicken breasts
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 1 Tablespoon poultry seasoning
- 1 yellow onion small, diced
- 1 green pepper diced
- 2 tsp minced garlic
- 2 Tablespoons all purpose flour
- 1.5 cups chicken stock
- 10 ounces rotel with chiles
- 4 ounces cream cheese at room temperature
- 1 cup shredded mozzarella
- 1 cup shredded sharp cheddar
Things You’ll Need
Before You Begin
- Store leftovers in an air tight container kept in the refrigerator for 3-4 days.
Instructions
- Start by cooking your pasta according to box instructions, but draining a bit before al dente. The pasta will continue to cook in the oven and we want it to soak up all the juices. Return the cooked spaghetti to the pot.16 ounces thin spaghetti
- While the water is boiling for the pasta, pre-heat the oven to 350F. Dice chicken breasts into 1/2 inch cubes. Add the olive oil and butter to a large 12 inch skillet and melt. Add the diced chicken and seasoning to the skillet. Cook the chicken about 7 minutes until cooked through. Remove the chicken and set aside, leaving behind the liquid.2.5 pounds boneless skinless chicken breasts, 2 Tablespoons olive oil, 2 Tablespoons butter, 1 Tablespoon poultry seasoning
- Add the onion and pepper to the skillet and saute for about 5 minutes. Add the garlic and saute for 30 seconds to 1 minute. Dust the skillet with flour and mix to cook out the raw flour until mixture is thickened.1 yellow onion, 1 green pepper, 2 tsp minced garlic, 2 Tablespoons all purpose flour
- Slowly add 1/2 cup at a time of chicken stock to form the roux, stirring between pours and waiting for the roux to thicken each time. After all the chicken stock has been incorporated, add the can of Rotel and room temperature cream cheese. Mix until cream cheese has fully melted.1.5 cups chicken stock, 10 ounces rotel with chiles, 4 ounces cream cheese
- In the still warm pasta pot, combine the pasta, chicken, and sauce. Stir well and transfer to a casserole dish. Top with shredded cheeses and bake for 15 minutes until cheese is melted but not browned.1 cup shredded mozzarella, 1 cup shredded sharp cheddar
- Top with optional fresh parsley and parmesan cheese for garnish.
Expert Tips & FAQs
- You may use freshly shredded cheese or opt for bagged pre-shredded cheese.
- Be sure to bring your cream cheese to room temp so that it mixes into the skillet smoothly. Remove it from the packaging and cut it into cubes about 30 minutes before starting.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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Hope says
So glad to finally find a recipe for this that doesn’t use the “molded, mushy” stuff in a rectangle box. Will definitely be giving this a try very soon.
Sherry says
So can this recipe be frozen??
Amanda Formaro says
Yes, but you will want to freeze it BEFORE you place it in the oven. Can be frozen for up to 4 months.
Dianna says
This recipe was so so delicious and I loved it and my extended family. The sauce was a simple one, butt yet so tasteful. I would make this as a new recipe in my books of savory recipe file. I cannot stress enough how easy and super delicious it is. Try it you will be happy you did. It’s also good cold.
Rita Rougeau says
This recipe was wonderful. It is a large recipe but thinking it will freeze nicely as we are only two. The one suggestion I would make is to make it a 2 day recipe. Do all your chopping the day before and it will be a lot quicker day for you. Loved Chicken Spaghetti!!!!
DJ says
Love chicken spaghetti! This is awesome!