Chicken Spaghetti Recipe
If you’re craving a creamy, homemade Chicken Spaghetti Recipe that feels like a hug in a bowl, pull up a chair—this easy, baked pasta comfort food is exactly what dinner dreams are made of.
Growing up in the South, I remember my mama stirring pots of cheesy pasta on crisp autumn afternoons. This dish combines tender shredded chicken with a dreamy, creamy sauce and just the right sprinkle of cheese on top. It’s the kind of Recipe that turns simple ingredients—spaghetti, cooked chicken, a few pantry staples—into a warm, satisfying dinner. You can whip it up any night of the week, yet it’s special enough for Sunday supper or holiday potlucks. Plus, with lean chicken and a touch of Greek yogurt, it feels a tad healthier, too.
Why You’ll Love This Recipe
- Ready in under an hour—even for busy weeknight dinners
- One-skillet sauce means fewer dishes to wash
- Uses budget-friendly pantry staples and leftover chicken
- Creamy without being heavy (thank you, low-fat Greek yogurt!)
- Kid-approved cheesy topping that never disappoints
- Make-ahead friendly: assemble, chill, then bake
- Freezer stashable—perfect for planning ahead
- Perfect balance of flavors: a hint of paprika, sweet bell pepper, savory Parmesan
Ingredients
- 12 oz spaghetti (I lean toward whole-wheat Barilla or De Cecco for bite)
- 2 cups shredded cooked chicken (rotisserie works wonders; smoked is fun)
- 1 tablespoon olive oil or unsalted butter (for sauté)
- 1 small yellow onion, finely diced
- 1 green bell pepper, seeded and diced
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of chicken soup (or homemade for less sodium)
- 1 cup low-fat milk (whole milk gives extra richness)
- ½ cup plain Greek yogurt (adds creaminess without all the fat)
- 1 cup sharp cheddar cheese, shredded (plus ½ cup for topping)
- ¼ cup grated Parmesan cheese
- 1 teaspoon paprika (smoked paprika is lovely, too)
- ½ teaspoon dried thyme or Italian seasoning
- Salt and pepper, to taste
- Optional: a pinch of red pepper flakes or diced jalapeño for a kick
Tip: Drain pasta well—too much water dilutes the sauce. Use high-quality cheeses for a silkier melt.
Directions
- Preheat your oven to 350°F and lightly grease a 9×13 baking dish.
- Cook the spaghetti in salted boiling water until just al dente (about 1–2 minutes shy of package time). Drain and set aside.
- In a large skillet over medium heat, warm the olive oil. Add onion and bell pepper; sauté until the onion turns translucent, about 3–4 minutes. Stir in garlic for the last 30 seconds—don’t let it burn.
- Lower heat and whisk in the cream of chicken soup, milk, and Greek yogurt until smooth. Taste and season with paprika, thyme, salt, and pepper. If it feels too thick, splash in a tablespoon of milk.
- Fold in shredded chicken and drained spaghetti, tossing gently so every strand gets coated. If you’re feeling fancy, stir in a handful of chopped parsley or a splash of white wine—I won’t tell!
- Transfer the mixture into your prepared baking dish. Sprinkle cheddar and Parmesan in an even layer on top.
- Bake uncovered for 20–25 minutes, until bubbly and the cheese turns golden. For a crispier crust, broil on high for the last 1–2 minutes—just watch it so it doesn’t go from golden to charred.
- Let it rest 5 minutes before serving. This pause helps the sauce set so you don’t lose a mountain of cheesy goodness when you scoop!
Servings & Timing
- Makes 6–8 hearty servings
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: about 45 minutes
Variations
- Swap chicken for leftover turkey—perfect after Thanksgiving.
- Stir in a couple handfuls of baby spinach or kale for extra greens.
- Use a mozzarella–Monterey Jack blend for a gooey twist.
- Season with taco spices and top with crushed tortilla chips for Tex-Mex flair.
- Try gluten-free pasta to suit dietary needs.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Portion into freezer-safe tubs; freeze up to 3 months.
Reheat: Microwave single servings or bake at 325°F (covered) for 15–20 minutes until hot—remove cover for the last 5 minutes to re-crisp cheese.
Make-Ahead: Assemble in the baking dish, cover tightly, and chill up to 24 hours before baking.
Notes
• Fresh vs. Canned Soup: Homemade cream of chicken soup cuts sodium and adds depth, but store-bought speeds up the process.
• Sauce Consistency: If it seems runny, stir in a teaspoon of flour or cornstarch before adding milk.
• Cheese Quality: Higher-grade blocks shred more uniformly than pre-shredded bags, which often contain anti-clumping agents.
• Digital Thermometer: The USDA recommends chicken reach 165°F—mine from Hamilton Beach beeps when I forget!
FAQs
Q: Can I use fresh pasta instead of dried?
A: Absolutely—fresh spaghetti cooks in just a couple of minutes, so adjust your boiling time accordingly.
Q: How do I make it spicier?
A: Add red pepper flakes, diced jalapeño, or a swirl of chipotle in adobo before baking.
Q: Is this recipe freezer-friendly?
A: Yes—freeze individual portions for quick lunches or assemble the whole casserole to bake later.
Q: What cheeses work best?
A: Sharp cheddar gives tang; mozzarella melts beautifully; Pepper Jack adds a kick. Mix and match!
Q: Can I make it vegetarian?
A: Swap chicken for roasted mushrooms or shredded jackfruit and use vegetable broth in place of soup.
Q: What sides go well with chicken spaghetti?
A: A crisp green salad, roasted broccoli, or buttery dinner rolls are lovely companions.
Q: How do I prevent the pasta from getting mushy?
A: Undercook the spaghetti by 1–2 minutes—carryover cooking in the oven finishes it off.
Q: Could I use a slow cooker for this dish?
A: You could—mix ingredients in a 4-qt slow cooker and cook on low for 2–3 hours, topping with cheese in the last 15 minutes.
Conclusion
This creamy baked Chicken Spaghetti Recipe is the ultimate weeknight comfort food—easy, cozy, and endlessly adaptable. Give it a spin tonight, then come back and tell me how it turned out (or share your own twist!). For more pasta dishes and hearty casseroles, explore my Dinner & Comfort Food archives—you’ll find plenty of delicious inspiration!
Chicken Spaghetti
Ingredients
- 12 oz spaghetti spaghetti
- 2 cups shredded cooked chicken shredded cooked chicken
- 1 tablespoon olive oil or unsalted butter olive oil or unsalted butter
- 1 small yellow onion yellow onion finely diced
- 1 green bell pepper green bell pepper seeded and diced
- 2 cloves garlic garlic minced
- 1 can (10.5 oz) cream of chicken soup cream of chicken soup
- 1 cup low-fat milk low-fat milk
- 1/2 cup plain Greek yogurt plain Greek yogurt
- 1 cup sharp cheddar cheese sharp cheddar cheese shredded (plus 1/2 cup for topping)
- 1/4 cup grated Parmesan cheese grated Parmesan cheese
- 1 teaspoon paprika paprika
- 1/2 teaspoon dried thyme or Italian seasoning dried thyme or Italian seasoning
- Salt and pepper Salt and pepper to taste
- Optional red pepper flakes or diced jalapeño for a kick
Instructions
- Preheat your oven to 350°F and lightly grease a 9x13 baking dish.
- Cook the spaghetti in salted boiling water until just al dente. Drain and set aside.
- In a skillet, sauté onion, bell pepper, and garlic. Whisk in cream of chicken soup, milk, and Greek yogurt. Season with spices.
- Fold in shredded chicken and drained spaghetti into the sauce.
- Transfer the mixture to a baking dish and top with cheddar and Parmesan. Bake until golden.
- Let it rest before serving. Enjoy the creamy and cheesy Chicken Spaghetti!
