baked chicken spaghetti is a warm, cheesy pasta bake with spaghetti noodles, tender chicken chunks and creamy sauce all sprinkled with melted cheddar and a crisp Parmesan layer that bakes golden under heat.
I used to fight soggy strands and bland sauce when my kids came running to the table hungry, but this chicken spaghetti casserole fixes both. I even slip in a shortcut so it stays melty with chicken that’s still moist.
This one works because you just toss cooked pasta and chicken into creamy sauce, top cheese then pop it in a 375°F oven. The cheesy aroma always makes me smile. Prep takes about 20 minutes and bake is 25, so you’ll have a bubbling, golden dish in under 45 minutes.
If you enjoy creamy pasta bakes, you might also try my Creamy Shrimp Alfredo Bake Recipe for another hearty, comforting meal.
Why You Will Love This Recipe
- Creamy sauce: The mix of cream cheese, melted cheddar and 1 cup chicken broth yields a silky sauce that clings to every spaghetti strand, no dryness.
- Balanced bite: Tender rotisserie chicken pieces, al dente noodles and a golden layer of 1 cup cheddar plus 1/4 cup grated Parmesan deliver texture contrast.
- Prep ahead: You can cook spaghetti, whip up the sauce and toss with chicken, then cover in your dish and chill up to two days before baking.
- Reliable leftovers: Casserole holds for five days in the fridge and reheats in the microwave starting with one minute, adding time until piping hot and creamy again.
Ingredient Notes
- Spaghetti noodles: choose whole grain or regular, cook until just al dente so they hold shape in the bake; quick drain to avoid overcooking.
- Rotisserie chicken: shred about two cups of meat to save prep time; leftover baked or grilled chicken works as a substitute and adds juicy flavor.
- Cream cheese: bring a block of full-fat or ⅓ reduced-fat cream cheese to room temperature so it melts smoothly; avoid fat-free versions for better sauce texture.
- Shredded cheddar cheese: grab white cheddar and shred it yourself for better melt; you can swap mozzarella if you want a milder, stretchier topping.
- Diced tomatoes: drain a can of plain diced tomatoes before folding in to prevent a soggy bake; add another can if you prefer more tomato flavor.
- Low-sodium chicken broth: use low-salt broth to control seasoning and stir into the butter-flour base; you can swap in milk for a richer, creamier sauce.
Find the printable recipe with measurements below.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If sauce thickens when cooling, stir in ¼ cup chicken broth before refrigerating to keep it pourable at baking time.
- When prepping days ahead, store cooked spaghetti separately from chicken and sauce so noodles don’t become soggy.
- If baking straight from the fridge, let the casserole sit at room temperature during oven preheat, then add 5 minutes to the 25-30 minute bake time.
- If rotisserie chicken isn’t on hand, bring a large pot of water to a boil, cook 1½ pounds raw chicken breasts for 25, 30 minutes, then chop before adding.
- If sauce seems grainy, use full-fat or ⅓ reduced-fat cream cheese instead of fat-free to ensure smooth melting.
Serving Suggestions
- Serve alongside spinach salad with tomato wedges and cucumber coins.
- Pair with green beans and broccoli florets.
- Place bread slices on the side.
Storage Guidelines
- Fridge storage: airtight container in the fridge holds leftovers up to 5 days.
- Freezer storage: freezer bag in the freezer holds leftovers up to 6 months. Thaw overnight in the fridge.
- Microwave reheating: portion in a microwave-safe dish at medium power. Heat for 1 minute then repeat until heated through.
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Easy Baked Chicken Spaghetti
Easy baked chicken spaghetti is a cheesy casserole with spaghetti noodles, juicy chicken pieces and a creamy, delicious sauce!
Equipment
- 9×13 casserole dish (greased)
Ingredients
- 10 oz. spaghetti (whole grain or regular)
- ¼ cup unsalted butter
- 1 onion (small, chopped)
- 2 cloves garlic (minced)
- 1 tsp Italian seasoning
- ¼ tsp kosher salt
- ¼ tsp black pepper
- ¼ cup flour
- 1 ½ cups chicken broth (low-sodium)
- 4 oz. cream cheese (plain, reduced fat is OK)
- 2 cups cheddar cheese (shredded, divided)
- 14.5 oz. diced tomatoes (1 can, drained)
- 2 cups rotisserie chicken (shredded or chopped)
- ¼ cup Parmesan cheese
- ¼ cup parsley (chopped, for serving, optional)
Instructions
- Preheat your oven to 375°F and grease a 9×13 casserole dish so the baked chicken spaghetti won’t stick while it bakes.
- Bring a large pot of water to a boil, cook 10 ounces of spaghetti until al dente, then drain thoroughly so the noodles hold their shape under the sauce.
- While the pasta cooks, melt ¼ cup of butter in a large skillet over medium heat and add a small chopped onion. Cook 4 to 5 minutes until the onion is soft and translucent.
- Stir in 2 minced garlic cloves, 1 teaspoon of Italian seasoning, ¼ teaspoon of salt, and ¼ teaspoon of pepper, cooking 30 seconds until the garlic aroma fills your kitchen.
- Sprinkle in ¼ cup of flour and stir for 1 minute, then slowly pour in 1½ cups of chicken broth while stirring. Add 4 ounces of cream cheese and 1 cup of shredded cheddar, stirring until the mixture is smooth and creamy.
- Turn off the heat, stir in a drained 14.5 ounce can of diced tomatoes, then add the cooked spaghetti and 2 cups of rotisserie chicken. Mix until every noodle is coated and the chicken is evenly mixed throughout.
- Transfer the mixture to your prepared dish, top with the remaining 1 cup of cheddar and ¼ cup of Parmesan, and bake at 375°F for 25 to 30 minutes until the cheese is bubbly and lightly browned at the edges.
Notes
- If sauce thickens when cooling, stir in ¼ cup chicken broth before refrigerating to keep it pourable at baking time.
- When prepping days ahead, store cooked spaghetti separately from chicken and sauce so noodles don’t become soggy.
- If baking straight from the fridge, let the casserole sit at room temperature during oven preheat, then add 5 minutes to the 25-30 minute bake time.
- If rotisserie chicken isn’t on hand, bring a large pot of water to a boil, cook 1½ pounds raw chicken breasts for 25–30 minutes, then chop before adding.
- If sauce seems grainy, use full-fat or ⅓ reduced-fat cream cheese instead of fat-free to ensure smooth melting.
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