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 9x13 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.