There’s something about Chicken Spaghetti that instantly feels like home. I remember the first time I made this dish—it was a busy weeknight, and I needed something that was both comforting and quick. With simple ingredients, I threw together this baked chicken spaghetti recipe easy enough for those hectic days but packed with creamy chicken spaghetti sauce that made everyone at the table happy. That night, it became a family favorite, and it hasn’t left our dinner rotation since.
Chicken spaghetti fits right into real home cooking. It’s not fancy or intimidating, just delicious and doable using pantry staples and your trusted chicken. The creamy chicken spaghetti sauce blends perfectly with tender pasta and chicken, making it a crowd-pleaser every time. This baked chicken spaghetti casserole is the kind of meal you can feel good about serving, whether it’s a casual weeknight or a gathering with friends.
What really makes southern style chicken spaghetti special is how satisfying it is without a lot of fuss. This recipe is worth making because it’s reliable—you can count on it to bring a cozy dinner to the table, and leftovers reheat beautifully. If you’re looking for that go-to chicken pasta casserole recipe to add to your lineup, this one won’t let you down. And for anyone looking to cook with confidence, I’m happy to share how to make this Chicken Spaghetti your next kitchen staple.
If you love this classic, you might also want to check out Creamy Southern Chicken Spaghetti from SmartyPantsKitchen or the Ultimate Chicken Spaghetti from Southern Bite for a similar creamy twist. These variations show just how versatile everyday chicken spaghetti can be.
So, fellow home cooks, I invite you to roll up your sleeves and make this chicken spaghetti your own. It’s simple, satisfying, and made for sharing.
What You’ll Need:
- 3 cups cooked, shredded chicken (rotisserie or leftover chicken works great)
- 12 ounces spaghetti pasta (regular or whole wheat, your choice)
- 1 (10.5 oz) can cream of mushroom soup (no worries if you don’t have this—I’ve used cream of chicken soup instead)
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream (adds creaminess, but Greek yogurt can be a simple swap)
- 1 ½ cups shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
- 1 cup diced green bell peppers (optional, but I like the mild crunch it adds)
- 1 small onion, diced (found in the produce aisle, always handy)
- 1 can diced tomatoes with green chilies (adds a bit of zing, but plain diced tomatoes work fine)
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust as you prefer)
- Olive oil or butter for sautéing
This Chicken Spaghetti keeps costs reasonable because most ingredients are pantry basics or affordable fresh produce. The chicken can be swapped for any cooked chicken you have on hand, and the pasta can be whatever kind you like best.
For prep shortcuts, I often use pre-shredded rotisserie chicken—it saves time and adds great flavor. You can cook your pasta a day ahead, just toss it with a bit of oil and refrigerate to prevent sticking.
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. It reheats nicely in the microwave or oven with a splash of milk to keep it creamy.
Bonus tip: I like adding a little extra shredded cheese on top before baking to get that beautiful bubbly crust.
Let’s Make It Together:
- Cook the spaghetti pasta according to package instructions until al dente. This usually takes about 8-10 minutes. Drain and set aside, tossing with a tiny bit of olive oil so it doesn’t stick.
- Preheat your oven to 350°F. While that warms up, you can get the sauce started.
- In a large skillet, heat a tablespoon of olive oil or butter. Add the diced onion and green bell peppers, sautéing for about 4 minutes until softened.
- Add the shredded chicken to the skillet. Stir together with the onions and peppers for another 2 minutes to warm through.
- In a bowl, mix the cream of mushroom soup, cream of chicken soup, sour cream, garlic powder, salt, and pepper. Stir well until combined. This creamy chicken spaghetti sauce is the heart of the dish.
- Pour the sauce mixture over the chicken and veggies in the skillet. Stir to coat everything evenly.
- Add the cooked spaghetti to the skillet and toss gently until the pasta is well coated with the creamy chicken spaghetti sauce.
- Transfer the entire mixture to a greased casserole dish (around 9×13 inches works well).
- Sprinkle shredded cheddar cheese evenly on top. This adds the perfect baked, golden finish.
- Bake uncovered for 25-30 minutes until bubbly and the cheese is melted and slightly golden. Your kitchen will smell amazing when your chicken spaghetti is ready!
While your Chicken Spaghetti bakes, set the table or whip up a simple side salad for an easy, balanced meal.
If your chicken spaghetti looks saucier than usual, don’t worry—that’s just how it keeps its creamy texture once baked. Every time I make this baked chicken spaghetti, I get rave reviews.
From start to finish, this chicken spaghetti takes about 45 minutes—perfect for a satisfying weeknight dinner. If you’re short on time, check out my crockpot chicken spaghetti recipe for a hands-off version.
How to Serve & Enjoy:
This Chicken Spaghetti pairs wonderfully with crisp green salads or steamed veggies like broccoli or green beans. The freshness balances the creamy pasta nicely.
For sides, garlic bread or corn on the cob work beautifully. I often keep a loaf of crusty bread on hand because my family loves mopping up the extra sauce.
My favorite way to serve this chicken pasta casserole is for cozy dinners when we want something warm and filling, but it also shines when friends come over. It’s the kind of meal that prompts second helpings and happy compliments.
Leftovers? No problem. You can transform leftover chicken spaghetti into little skillet casseroles or even stuff tortillas for a quick lunch.
Seasonally, I’ve added a handful of chopped jalapeños for a spicy southern style chicken spaghetti twist. It’s fun to swap in veggies like mushrooms or zucchini when they’re in season, which keeps this dish fresh and interesting.
If you want to try a slightly different take, check out the Ultimate Chicken Spaghetti recipe from Southern Bite for inspiration. It’s a creamy, cheesy casserole that’s close to my own favorite.
Your Questions Answered:
Can I make this Chicken Spaghetti ahead of time?
Absolutely! You can assemble it the day before, cover it tightly, and bake it fresh the next day—just add a few extra minutes to baking time if it’s cold from the fridge.What’s a good substitute for cream of mushroom soup in this Chicken Spaghetti?
Cream of chicken soup is a great swap. Some cooks prefer cream of celery for a different flavor. I like cream of chicken because it keeps the sauce mild and creamy.Can I use frozen chicken for this recipe?
Yes! Just thaw thoroughly and shred before using. You can cook frozen chicken breasts in the slow cooker or boil them before shredding.How do I adjust this Chicken Spaghetti for more or fewer people?
This recipe scales easily. For fewer servings, cut ingredients in half. For a crowd, just double everything and bake in a larger dish.Is there a dairy-free version of this Chicken Spaghetti?
I’ve tried substituting sour cream with dairy-free yogurt and using non-dairy cheese. The result is still tasty but slightly different. It’s worth a try if needed.Can I add vegetables to this chicken pasta casserole?
Definitely. Peas, mushrooms, or spinach are favorites in my kitchen. Just sauté them along with the onions and peppers.What’s the best cheese for Chicken Spaghetti?
Cheddar is classic, but a mix with Monterey Jack or mozzarella helps with meltiness. I sometimes add a bit of parmesan on top before baking for extra flavor.How do I store leftovers?
Keep leftovers in an airtight container in the fridge up to 3 days. Reheat covered in the oven or microwave with a splash of milk to keep it creamy.
For more cozy and delicious dinner ideas, you might like my Chicken Piccata Pasta or Chicken and Dumplings recipes.
Final Thoughts:
This Chicken Spaghetti recipe has a special place in my collection because it’s one of those meals that feels like a warm hug after a long day. It’s the kind of food that’s easy to make but always delivers those creamy, cheesy, comforting flavors we crave.
My Best Chicken Spaghetti Tips:
– Use rotisserie chicken for speed without sacrificing flavor.
– Don’t skip the source of creaminess—sour cream or Greek yogurt makes a difference.
– Bake just until bubbly for the perfect texture, not dry.
I’ve tested several variations—from adding jalapeños for a southern style chicken spaghetti heat to experimenting with cream of chicken soup only or swapping pasta for a gluten-free option. The baked chicken spaghetti version gets requested most often in my family dinners.
I encourage you to put your own spin on this chicken pasta casserole. Add your favorite veggies, try different cheeses, or spice it up just a bit. The magic of chicken spaghetti is how flexible it is, while always feeling like a reliable, satisfying meal.
I hope you love making and sharing this Chicken Spaghetti as much as I do. It’s simple, tasty, and there whenever you need a meal that feels like home.
Happy cooking, friend!
Chicken Spaghetti
This classic Chicken Spaghetti is a creamy, cheesy casserole featuring tender chicken and perfectly cooked spaghetti, making it a comforting and flavorful family favorite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
- 3 cups cooked spaghetti
- 2 cups cooked shredded chicken
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup diced green bell pepper
- 1/2 cup diced onion
- 1/2 cup diced celery
- 2 cloves garlic, minced
- 1/4 cup chicken broth
- 1 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat and sauté onion, celery, green bell pepper, and garlic until tender, about 5 minutes.
- In a large bowl, combine cream of mushroom soup, cream of chicken soup, sour cream, chicken broth, seasoned salt, and black pepper. Mix well.
- Add cooked spaghetti, shredded chicken, sautéed vegetables, and half the cheddar and mozzarella cheeses into the bowl. Stir to combine evenly.
- Transfer mixture to a greased 9×13 inch baking dish. Sprinkle remaining cheddar and mozzarella cheese on top.
- Bake uncovered for 25-30 minutes or until the cheese is melted and bubbly.
- Remove from oven and let it cool for 5 minutes before serving.
Notes
For extra flavor, try adding a pinch of red pepper flakes or topping with crushed buttery crackers before baking for a crunchy topping.