Creamy, cheesy, and packed with comforting flavor, chicken spaghetti is the kind of hearty dish I turn to when I want something satisfying and family-friendly. With tender pasta, juicy chicken, and a rich sauce baked to golden perfection, it’s an easy way to get dinner on the table with ingredients I usually have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 cups cooked chicken, shredded or diced (rotisserie or leftover chicken works great)
8 oz spaghetti or thin pasta (broken into shorter pieces)
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of chicken soup
1 cup sour cream or Greek yogurt
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 small onion, finely chopped
1 bell pepper, diced (optional)
2 cloves garlic, minced
1/2 tsp black pepper
1/2 tsp salt (adjust to taste)
1 tsp Italian seasoning or dried parsley
1 tbsp olive oil or butter
1/2 cup milk or chicken broth (to thin sauce if needed)
Directions
Cook the pasta:
I start by boiling the spaghetti in salted water until it’s al dente. Then I drain it and set it aside.
Sauté the veggies:
In a skillet, I heat olive oil (or butter) over medium heat and cook the onion, garlic, and optional bell pepper until softened—about 4 minutes.
Make the sauce:
In a large mixing bowl, I combine the cream of mushroom and cream of chicken soups, sour cream or yogurt, both cheeses, seasoning, salt, and pepper. Then I stir in the sautéed vegetables and the chicken. If the mixture feels too thick, I add a splash of milk or broth.
Mix it together:
I fold the cooked pasta into the sauce until everything is coated evenly.
Assemble and bake:
Then I transfer it all into a greased 9×13-inch baking dish, sprinkle extra cheese on top, and bake at 350°F (175°C) for 20–25 minutes until it’s bubbly and golden.
Servings and timing
This recipe serves 6 to 8 people.
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: About 45 minutes
Variations
I sometimes swap in turkey or rotisserie chicken for a twist.
I’ve added mushrooms, olives, or even jalapeños when I want more flavor or spice.
For a gluten-free version, I use gluten-free pasta and make sure my canned soups are also gluten-free.
Storage/Reheating
Leftovers keep well in the fridge for up to 3 days. I reheat it in the microwave or oven, covered, until it’s warmed through. If it seems dry, I’ll add a splash of broth or milk before reheating to bring back the creaminess.
FAQs
How can I make chicken spaghetti ahead of time?
I assemble everything in the baking dish, cover it, and refrigerate it for up to 24 hours. When I’m ready to bake, I just pop it into the oven and add a few extra minutes to the bake time.
Can I freeze chicken spaghetti?
Yes, I let it cool completely, wrap it tightly, and freeze it for up to 2 months. I thaw it overnight in the fridge before reheating.
What type of chicken works best?
I like using rotisserie chicken for convenience, but any cooked chicken—boiled, grilled, or leftover—works perfectly.
How do I keep the pasta from overcooking?
I always cook it just to al dente before mixing it with the sauce. That way, it holds up well during baking and doesn’t turn mushy.
Can I make it spicy?
Absolutely. I’ve added crushed red pepper flakes, diced jalapeños, or even a bit of hot sauce to the sauce when I want a kick.
Conclusion
Chicken spaghetti is one of those go-to recipes I rely on for cozy, satisfying meals that don’t take a lot of effort. It’s rich, cheesy, and endlessly customizable. Whether I’m feeding a crowd or just looking for leftovers that reheat well, this dish checks every box.
📖 Recipe:
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Chicken Spaghetti
- Total Time: 45 minutes
- Yield: 6 to 8 servings
- Diet: Halal
Description
Creamy, cheesy, and packed with comforting flavor, this chicken spaghetti casserole combines tender pasta, juicy chicken, and a rich sauce baked to golden perfection. Perfect for weeknight dinners or potlucks.
Ingredients
3 cups cooked chicken, shredded or diced
8 oz spaghetti or thin pasta, broken into shorter pieces
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of chicken soup
1 cup sour cream or Greek yogurt
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 small onion, finely chopped
1 bell pepper, diced (optional)
2 cloves garlic, minced
1/2 tsp black pepper
1/2 tsp salt (adjust to taste)
1 tsp Italian seasoning or dried parsley
1 tbsp olive oil or butter
1/2 cup milk or chicken broth (to thin sauce if needed)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Boil spaghetti in salted water until al dente, then drain and set aside.
- Heat olive oil or butter in a skillet over medium heat and sauté onion, garlic, and optional bell pepper until softened (about 4 minutes).
- In a large mixing bowl, combine cream of mushroom soup, cream of chicken soup, sour cream or Greek yogurt, cheddar cheese, mozzarella cheese, Italian seasoning, salt, and pepper.
- Add the sautéed vegetables and chicken to the sauce mixture. Stir well. If too thick, add milk or chicken broth to thin the sauce.
- Fold the cooked spaghetti into the sauce until evenly coated.
- Transfer the mixture into the prepared baking dish and sprinkle extra cheese on top if desired.
- Bake for 20–25 minutes until bubbly and golden.
Notes
Use rotisserie chicken for a quick prep.
Customize with add-ins like mushrooms, olives, or jalapeños.
Make it ahead and refrigerate up to 24 hours before baking.
For a gluten-free version, use gluten-free pasta and soups.
Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 85mg
