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Creamy and Cheesy Baked Chicken Spaghetti

Cheesy Baked Chicken Spaghetti

Creamy and cheesy, this is a favorite baked chicken spaghetti recipe in our house!

Course Dinner
Cuisine American
Keyword baked chicken spaghetti recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
Calories 587 kcal
Author Sandy Clifton


Cream Sauce*

  • 2 cups Chicken Broth, low sodium
  • 1 cup Milk
  • 3/4 cup Flour
  • 1 tsp. Kosher Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Onion Powder

Casserole Base

  • 8 oz Thin Spaghetti, Cappellini
  • 3 cups Diced Cooked Chicken
  • 1 14oz can Diced Tomatoes** lightly drained
  • 1 7oz can Diced Green Chilis**
  • 1 Tbsp Taco Seasoning
  • 1 cup Sour Cream
  • 1 cup Monterey Jack Cheese, shredded
  • 1 1/2 cups Cheddar Cheese, shredded, divided


Make the Cream Sauce

  1. In a small saucepan, bring 2 cups of chicken broth to a low boil.
  2. In a bowl, whisk together flour and milk until smooth.
  3. Gradually whisk the flour mixture into the broth, whisking until thick.
  4. Reduce heat and add salt, pepper, garlic powder, onion powder. Stir to combine.

  5. Remove from heat. Set aside.

Casserole Base

  1. Meanwhile, cook pasta to al dente and drain. Put back in pot.
  2. Add the chicken, tomatoes, green chilis, taco seasoning, sour cream, and cheeses.
  3. Stir to combine.
  4. Add the cream sauce and mix well.
  5. Pour into a 9x13 inch baking dish.
  6. Cover with foil and bake at 350° for 25 minutes.

  7. Uncover and sprinkle 1/2 cup cheddar cheese on top.

  8. Bake for an additional 10-15 minutes, until casserole starts to brown and is hot and bubbly.

Recipe Notes

*Can substitute 2 cans of condensed cream of chicken soup.

**Can use Salsa or Rotel in place of the tomatoes and green chilis, if desired.