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This very creamy Cheesy Baked Chicken Spaghetti recipe is amazing! And, this is made without the canned condensed soup (you can make it with the canned soup if you want, no judging here! 🙂 ). With two kinds of cheese, and a creamy base, your family will love this baked chicken spaghetti recipe!
Easy Baked Chicken Spaghetti
Even in the heart of Summer the desire for a creamy, cheesy casserole can strike. It struck me last week and I didn’t get to it because I wanted to convert my favorite chicken enchilada recipe to a Cheesy Baked Chicken Spaghetti recipe. Now I can share it with you.
Best Pasta to Use
I use Capellini, or ‘thin spaghetti’. Angel hair pasta is too thin for this recipe, and regular spaghetti, though it works just fine, wasn’t doing it for me.
It was partly because I have a very hearty spaghetti that takes forever to cook, and I was trying to make this a little quicker. Thin spaghetti is perfect!
The cream sauce is made like you would make a condensed “cream of” soup. If you opt to use canned cream of chicken soup, that would be a time saving short cut (It will change the flavor, and I haven’t made it that way, but I’m sure it’s fine)!
If you don’t eat meat, or just don’t have any, you can leave it out and make this a vegetarian Baked Spaghetti recipe. I think it would also be delicious with shrimp.
This spaghetti casserole is true comfort food, and we always end up eating two helpings each! It’s just so good!
Make Ahead Instructions
Assemble the casserole: Prepare all the ingredients according to the recipe, but don’t bake it yet.
Refrigerate or freeze: Cover the casserole tightly and refrigerate for up to two days, or freeze for up to six months.
Thaw and bake: If frozen, thaw the casserole in the refrigerator overnight. Bring the casserole to room temperature before baking according to recipe.
Bake: Bake as directed, adding a few minutes to the baking time if it’s been refrigerated.
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Cheesy Baked Chicken Spaghetti
Equipment
- 9"x13" Baking Dish
- Small Saucepan
- Bowl
- Pot to Boil Pasta
Ingredients
Cream Sauce*
- 2 cups Chicken Broth, low sodium
- 1 cup Milk
- ¾ cup Flour
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
Casserole Base
- 8 oz Thin Spaghetti, Cappellini
- 3 cups Diced Cooked Chicken
- 1 14-oz can Diced Tomatoes** lightly drained
- 1 7-oz can Diced Green Chilis**
- 1 Tablespoon Taco Seasoning
- 1 cup Sour Cream
- 1 cup Monterey Jack Cheese, shredded
- 1 ½ cups Cheddar Cheese, shredded, divided
Instructions
Make the Cream Sauce
- In a small saucepan, bring 2 cups of chicken broth to a low boil.
- In a bowl, whisk together flour and milk until smooth.
- Gradually whisk the flour mixture into the broth, whisking until thick.
- Reduce heat and add salt, pepper, garlic powder, onion powder. Stir to combine.
- Remove from heat. Set aside.
Casserole Base
- Meanwhile, cook pasta to al dente and drain. Put back in pot.
- Add the chicken, tomatoes, green chilis, taco seasoning, sour cream, and cheeses.
- Stir to combine.
- Add the cream sauce and mix well.
- Pour into a 9x13-inch baking dish.
- Cover with foil and bake at 350° for 25 minutes.
- Uncover and sprinkle ½ cup cheddar cheese on top.
- Bake for an additional 10-15 minutes, until casserole starts to brown and is hot and bubbly.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I think this would be a great dish for our church potluck. Can any of it be made ahead and heated/baked the next day?
Yes! Here’s how to make it ahead of time:
1. Assemble the casserole: Prepare all the ingredients according to the recipe, but don’t bake it yet.
2. Refrigerate or freeze: Cover the casserole tightly and refrigerate for up to two days, or freeze for up to six months.
3. Thaw and bake: If frozen, thaw the casserole in the refrigerator overnight. Bring the casserole to room temperature before baking according to your recipe.
4. Bake: Bake as directed, adding a few minutes to the baking time if it’s been refrigerated.
I prefer IP recipes so i adapted the recipe to the Instant Pot. OMG– it is a winner! I can hardly wait until my daughter comes to help me again and we do this recipe– she is gonna love it, especially since she can use the original. I might just like it as much as your IP spaghetti for 3 qt, which is my best recipe.
Have you tried this in the Instant Pot?
Not this recipe. Hmmm!
Can you use jarred Alfredo Sauce? Can you freeze this dish?
Yes, you can use jarred Alfredo sauce. I haven’t tried freezing it.