Chicken Spaghetti Bake

I’ve made a lot of cozy baked pasta dishes over the years, but this Chicken Spaghetti Bake is one of those recipes I always come back to when I want something comforting, creamy, and ridiculously satisfying. Every time I pull it out of the oven, bubbling and golden around the edges, I feel like I’ve created something special without needing to spend hours in the kitchen.

What This Recipe Is All About

This Chicken Spaghetti Bake is a creamy, cheese-topped casserole made with tender chicken, spaghetti, and a rich sauce that feels like a warm hug. It’s simple but full of flavor, and you can make it work for busy weeknights or Sunday family dinners.

Why This Recipe Feels Special

For me, this dish hits that sweet spot between nostalgic and practical. It tastes like something you grew up eating, but it’s also easy enough that you can throw it together on a random Wednesday night. And honestly? The leftovers taste even better the next day, which is always a win.

Why You’ll Love This Recipe

You’re going to love this because:

• It’s a complete comfort meal packed with creamy, savory flavors
• It uses simple ingredients you likely already have
• It’s flexible—swap veggies, use leftover chicken, or make it spicy
• It feeds a crowd and reheats beautifully
• Kids and adults both devour it
• It can be made ahead and baked when you’re ready

Tools You’ll Need

Just a few basics—nothing fancy:

• Large pot
• You’ll use this to boil your spaghetti. Any sturdy pot works.
• Strainer
• To drain the pasta without losing any strands down the sink (we’ve all been there).
• Large mixing bowl
• This is where everything comes together—chicken, sauce, pasta, cheese.
• 9×13-inch baking dish (or similar)
• The perfect size to spread the casserole evenly so it bakes properly.
• Wooden spoon or spatula
• Helps mix the sauce gently without breaking the spaghetti too much.
• Aluminum foil
• Useful for covering the dish if you want a softer top while baking.

Ingredients

(US and metric units included for convenience)

• 12 oz (340 g) spaghetti
• 2 cups (about 280 g) cooked, shredded chicken
• 1 can (10.5 oz / 298 g) cream of chicken soup
• 1 can (10.5 oz / 298 g) cream of mushroom soup
• 1 cup (240 ml) chicken broth
• 1 cup (120 g) shredded cheddar cheese
• 1 cup (120 g) shredded mozzarella cheese
• 1/2 cup (115 g) cream cheese, softened
• 1/2 cup (75 g) diced onion (optional but delicious)
• 1/2 cup (75 g) diced green bell pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

How to Make Chicken Spaghetti Bake

Here’s how I do it, step by step. I’ll walk you through it like we’re cooking together.

1. Cook the spaghetti
2. Bring a large pot of salted water to a boil. Add the spaghetti and cook until just shy of al dente. You want it a little firm since it will continue cooking in the oven.
3. Drain the pasta
4. Pour the spaghetti into a strainer. If a few strands stick, don’t stress—happens to me too.
5. Make the sauce
6. In a large bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, cream cheese, garlic powder, paprika, salt, and pepper. Stir until smooth. It might look thick at first, but it will melt beautifully in the oven.
7. Add the chicken and veggies
8. Stir in the shredded chicken, diced onion, and bell pepper. You’ll start to see the dish coming together now.
9. Mix in the spaghetti
10. Add the cooked spaghetti and toss gently so everything is coated. Take your time here—coating the pasta evenly helps the bake turn out creamy in every bite.
11. Transfer to the baking dish
12. Lightly grease your 9×13 dish and pour the mixture in. Spread it evenly with a spoon.
13. Top with cheese
14. Sprinkle the cheddar and mozzarella evenly over the top. This is the part that makes the golden, bubbly crust we all love.
15. Bake
16. Bake uncovered at 350°F (175°C) for 25–30 minutes, or until the top is melted and lightly browned.
17. Let it rest
18. I know it’s tempting, but give it 5 minutes before serving. The sauce settles and thickens just enough to hold together beautifully.

Serving Ideas

You have options here:

• Serve with garlic bread
• Add a fresh side salad
• Pair with roasted broccoli or green beans
• Spoon a little hot sauce on top (my favorite)

Variations and Customizations

Make it your own:

• Swap in rotisserie chicken
• Add mushrooms, peas, or corn
• Use spicy cheese for heat
• Replace spaghetti with penne or rotini
• Use cream of celery soup for a lighter flavor

Make-Ahead and Storage

You can prepare the whole dish, cover it, and refrigerate it for up to 24 hours before baking. Just add 10 extra minutes in the oven.

Storage tips:

• Fridge: Up to 4 days
• Freezer: Up to 2 months (wrap tightly)
• Reheat in the oven at 325°F (165°C) for best texture

Pro Tips and Mistakes to Avoid

These are the things I’ve learned after making this recipe more times than I can count:

• Don’t overcook the spaghetti—it gets mushy later
• Soften the cream cheese so it blends smoothly
• Taste the sauce before mixing in the pasta—you can adjust seasoning more easily at this stage
• If the mixture looks too thick, add a splash of broth
• If you want a crispier top, broil for 1–2 minutes at the end (watch closely!)

Recipe Summary

• Yield: 6 servings
• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes

Nutrition (per serving, approximate)

• Calories: 520
• Protein: 29 g
• Carbs: 45 g
• Fat: 24 g

Final Thoughts

I hope you give this Chicken Spaghetti Bake a try—it’s one of those recipes that makes your kitchen feel warm and your dinner table feel full. If you make it, I’d love to hear how it turned out for you or what twists you added. And if you share it with friends or family, even better—good food always tastes best when shared.

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