Bring comfort to your dinner table with this Chicken Spaghetti Recipe. This 2-cheese casserole is topped with a golden layer of melted cheese and includes creamy sauce, shredded chicken, and baked pasta.
For more delicious, non-traditional spaghetti recipes, try my Cheesy Baked Spaghetti and Low Carb Spaghetti Squash Alfredo next.
Easy Chicken Spaghetti Recipe
If you’re looking for a twist on classic spaghetti, this chicken spaghetti recipe is the answer. Instead of tomato sauce and ground beef, this dish brings together a creamy cheese sauce, tender shredded chicken, and perfectly cooked noodles.
It’s a go-to for weeknight dinners, especially if you have leftover chicken on hand. (It makes everything come together so much faster with either that or rotisserie chicken.) I love how the cheese melts into the sauce, making each bite rich and satisfying.
Plus, it's baked to perfection with that bubbly, golden top that’s impossible to resist. Trust me, once you try it, this casserole will become a regular on your dinner rotation.
What is Chicken Spaghetti?
Chicken spaghetti is a baked casserole with shredded chicken, spaghetti pasta, and a creamy sauce. It includes cream of mushroom and cream of chicken soups, mozzarella, and cheddar cheese. Seasoned with Italian herbs and garlic, it’s topped with melted cheese and broiled until golden.
Ingredients
- Chicken: The best chicken to use for this recipe are boneless, skinless, chicken breasts. They yield the best texture for the spaghetti.
- Spaghetti noodles: Since this is "spaghetti," these type of noodles are recommended.
- Soups: Cream of mushroom and cream of chicken soups are absolutely necessary! The key to the creaminess comes from these ingredients.
- Cheese: Both cheddar and mozzarella cheese were used for this recipe. Add them to the sauce, and top the spaghetti with cheese.
- Bell Pepper and Garlic: Dice the bell pepper and garlic and sauté them to add extra flavor to the sauce.
- Seasoning: The usual suspects are used here. I'm making seasoned salt, garlic powder, Italian seasoning, and a bit more.
How to Make Chicken Spaghetti
See recipe card for ingredient quantities and full instructions.
Prep and Cook Chicken
To start, I preheat the oven to 350°F. I place the chicken breasts in a stock pot, cover them with water, and add chicken bouillon, black pepper, garlic powder, and onion powder. I bring the pot to a low boil and let it cook for about 20 minutes.
Once done, I take the chicken out and set it aside to cool, saving the cooking liquid for later. Once the chicken is cool enough, I shred it into large pieces.
Cook Spaghetti
In a separate pot, I boil the spaghetti until it's al dente, which takes about 10 minutes. I drain and rinse the noodles under cold water, then set them aside.
Sauté and Build the Sauce
In a large skillet, I heat up olive oil over medium heat and sauté the chopped bell peppers for a couple of minutes. I add the garlic and let it cook for another minute, being careful not to let it burn.
Next, I pour the cream of mushroom and cream of chicken soups into the skillet, followed by two cans of the reserved cooking liquid. I stir in the seasoned salt, Italian seasoning, garlic powder, and black pepper until everything is well combined.
Then, I add ½ cup each of mozzarella and cheddar cheese, stirring until it melts smoothly. I mix in the shredded chicken and spaghetti, gently combining everything together.
Bake Chicken Spaghetti
I transfer the mixture to a 9x13 baking dish sprayed with non-stick spray. I top it with the remaining cheese, cover the dish with aluminum foil, and bake it for 15 minutes. Finally, I remove the foil and switch the oven to broil for about 5 minutes to brown the cheese. After letting it cool for a few minutes, it's ready to serve.
Pro Tips
- Make it meatless by omitting the chicken. The dish will still be creamy, cheesy, and full of flavor without the chicken, perfect for a vegetarian option.
- Swap in your preferred protein. You can use shredded rotisserie chicken, turkey, or even diced ham for a twist on the original recipe.
- Save the chicken cooking water for a creamier sauce. This reserved liquid adds depth and richness when mixed with the cream of mushroom and cream of chicken soups. Use two cups as called for, but if the sauce feels too thick, add a little more to reach your desired consistency.
- Keep an eye on the broiling step. Broil for about 5 minutes, but watch it closely to avoid burning the cheese topping. This step ensures a golden, bubbly finish that enhances both the flavor and texture.
Can I make this ahead of time?
Absolutely! Make everything as directed, but do not sprinkle the cheese on the top. Instead of baking it, let it cool. Then cover the baking dish with plastic wrap or foil, and refrigerate until you are ready to cook it.
When you are ready, remove the plastic, sprinkle the shredded cheese over the top, cover the dish with foil, and bake on 350 degrees for 20-25 minutes.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave, adding a splash of water if needed to keep it moist.
FAQ
How do you make chicken spaghetti not sticky?
Be sure to cook the spaghetti until al dente and then drain and rinse it with cold water. This step helps remove excess starch and prevents the noodles from sticking together when mixed with the sauce. Adding a bit of olive oil to the cooked noodles can also help keep them separate.
What can I use if I don’t have cream of mushroom soup?
You can substitute cream of mushroom soup with cream of celery or cream of chicken soup for a similar creamy texture and flavor. This keeps the sauce rich without significantly changing the taste.
How do I know when the sauce is the right consistency?
The sauce should be smooth and slightly thick, enough to coat the back of a spoon. If it’s too thick, add a bit more of the reserved chicken cooking water until it reaches the desired consistency.
📖 Recipe
Ingredients
- 3 boneless Chicken breast
- 12 ounces Spaghetti noodles
- ½ cup Bell peppers chopped
- 2 tablespoons Garlic diced
- 1 tablespoon Olive oil
- 1 can Cream of mushroom
- 1 can Cream of chicken
- 2 cups Water chicken boiled in
- 2 cup Mozzarella cheese shredded (for sauce and topping)
- 2 cup Cheddar cheese shredded (for sauce and topping)
Seasoning for boiling chicken:
- 1 cube Chicken bouillon
- ½ tablespoon Black pepper
- ½ tablespoon Garlic powder
- 2 teaspoons Onion powder
Seasoning for Cream sauce:
- ½ tablespoon Seasoned salt
- ½ tablespoon Italian seasoning
- ½ tablespoon Garlic powder
- 2 teaspoon Black pepper
Instructions
- Preheat oven to 350 degrees. Add chicken to a stock pot and cover with water. Place it on the stove over medium-high heat. Stir in the chicken bouillon, black pepper, garlic powder, and onion powder.
- Bring it to a low boil for 20 minutes. Once done, remove the chicken and place it in a bowl to cool down. Reserve the cooking liquid to use in the sauce. Once the chicken is cool enough, use your hands to shred it into large pieces, and set aside.
- Fill a separate stock pot up with water and bring to a rapid boil. Add in the spaghetti noodles. Boil for 10 minutes- until they are al dente. Drain the water and rinse the noodles with cold water. Set them aside
- Add olive oil to a large skillet or pot over medium heat and allow it to heat up for 2-3 minutes. Place the bell peppers in the oil and saute for 2 minute. Next add the garlic and saute for one minute (careful not to burn the garlic).
- Pour the cream of mushroom and cream of chicken directly into the skillet. Fill the can up with the water the chicken cooked in (2 cans full total), and add it into the skillet.
- Add in the seasoned salt, Italian seasoning, garlic powder, and black pepper. Use a whisk to mix it until fully combined and smooth.
- Sprinkle in the ½ cup each of Mozzarella and cheddar cheese and stir it in until it is melted. Add in the chicken, and the spaghetti and gently mix it until combined.
- Spray a 9x13 baking dish with non-stick cooking spray. Pour the spaghetti into the dish. Sprinkle the remaining cheese over the top of the pasta. Cover the dish with aluminum foil and bake for 15 minutes.
- Remove the foil from the baking dish and put the oven on broil. Broil the chicken spaghetti for 5 minutes to brown the cheese. Keep a close eye on it so it does not burn.
- Remove it from the oven and let it cool for for 5-7 minutes before serving.
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