Chicken Spaghetti Recipe

Chicken Spaghetti Recipe: A Creamy, Easy, Homemade Baked Pasta Dish for Comfort Food Dinner

If you’re craving a warm, cheesy, hassle-free dinner, this Chicken Spaghetti Recipe has you covered.

This classic baked pasta dish, born in Southern kitchens and elevated with creamy sauces and tender chicken, is the ultimate in comfort food. I first whipped it up one chilly fall evening when my granddaughter asked for something “super cheesy.†It’s simple enough for weeknight meals yet special enough for holiday gatherings. With Greek yogurt lightening the sauce and just a handful of pantry staples, this easy, homemade casserole feels both indulgent and surprisingly wholesome.

Why You’ll Love This Recipe

• Creamy, cheesy comfort in every forkful
• Ready in under an hour (including baking time)
• Uses pantry staples: canned soup, dried pasta, shredded chicken
• One-bowl prep for minimal cleanup
• Family-approved and kid-tested (my picky niece gave it two thumbs up)
• Freezer-friendly—you can stash extra for busy nights
• Versatile: swap in veggies or spice it up with jalapeños
• High protein and can be lightened with Greek yogurt
• Friendly to dietary tweaks: gluten-free, low-carb options exist

Ingredients

• 12 oz Barilla spaghetti, broken in half (or gluten-free penne)

• 2 cups cooked chicken, shredded (rotisserie chicken works like a charm)

• 1 can (10.5 oz) cream of chicken soup (store-bought or homemade bechamel)

• 1 cup plain whole-milk Greek yogurt (Fage or Chobani for extra creaminess)

• 1 cup low-fat milk (or almond milk for dairy-free)

• 2 cups shredded cheddar cheese (Sargento or Tillamook; reserve ½ cup for topping)

• ½ cup diced green bell pepper (adds color and crunch)

• ½ cup finely chopped yellow onion (sweet onions bring out flavor)

• 1 tsp garlic powder (or 2 cloves fresh garlic, minced)

• 1 tsp paprika (smoked for depth, if you have it)

• Salt and pepper to taste

• 2 Tbsp chopped fresh parsley (optional garnish)

  Tip: For a richer sauce, swap half the milk for half-and-half. For lower fat, use low-fat Greek yogurt and skim milk.

Directions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or a thin smear of butter.
2. In a large pot of salted boiling water, cook spaghetti until just al dente—about 8 minutes. Drain, then return pasta to the pot.
   Tip: Shake off excess water; the pasta should be moist but not dripping.
3. While pasta cooks, sauté onion and bell pepper in a skillet over medium heat until softened—about 4 minutes. Add garlic powder and paprika, stirring for 30 seconds to toast the spices.
4. In a bowl, whisk together cream of chicken soup, Greek yogurt, and milk until smooth. Season with a pinch of salt and pepper.
5. Stir sauce into the pot with pasta, then fold in shredded chicken and sautéed veggies. Toss gently so everything’s evenly coated.
6. Transfer mixture into the prepared baking dish. Sprinkle reserved cheddar cheese evenly over the top.
7. Bake for 25 minutes, until cheese is melted and bubbly. If you like a golden crust, switch to broil for the last 2 minutes—just watch it closely!
8. Remove from oven and let rest for 5 minutes. Garnish with fresh parsley before serving.

Servings & Timing

• Yield: Serves 6–8 as a main dish
• Prep Time: 15 minutes (chopping, boiling)
• Cook Time: 20 minutes on stove + 25 minutes baking
• Total Time: About 1 hour (including a quick 5-minute rest)

Variations

• Spicy Kick: Stir in ¼ tsp red pepper flakes or diced jalapeños before baking.
• Veggie Boost: Add 1 cup steamed broccoli or chopped spinach for extra color.
• Bacon Lover’s Twist: Crisp and crumble 4 strips bacon, then sprinkle on top with cheese.
• Low-Carb Option: Swap spaghetti for spiralized zucchini just until slightly tender—no bake needed.
• Dairy-Free: Use coconut cream and dairy-free cheese; ensure soup is dairy-free or use a cashew cream sauce.

Storage & Reheating

Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze leftovers in a sealed, freezer-safe dish for up to 3 months—skip the final bake until you’re ready.
To Reheat: Thaw overnight in the fridge, then bake at 350°F for 15–20 minutes until warmed through.
Microwave: Heat single portions on high for 2–3 minutes, stirring halfway.
Make-Ahead Tip: Assemble casserole, cover tightly, and refrigerate up to 24 hours before baking—it’s perfect for busy weeknights.

Notes

I’ve learned that shredding chicken by hand (rather than using a mixer) gives you those rustic, bite-sized strands that soak up sauce beautifully. If cottage cheese ever looks watery, drain it first or choose full-fat ricotta instead. For extra flavor, a splash of hot sauce or a dash of mustard powder makes the sauce pop. And don’t skip the rest time—it helps the pasta firm up so you slice neat squares.

FAQs

Q: Can I use frozen chicken?
A: Yes—just thaw, pat dry, and shred. Leftover rotisserie chicken also works wonderfully.

Q: My sauce was too thick; how do I fix it?
A: Whisk in an extra splash of milk or chicken broth until you reach the desired consistency.

Q: Is this recipe gluten-free?
A: Absolutely—swap in your favorite gluten-free pasta and check that soup label for any hidden gluten.

Q: How do I make this spicier without overwhelming heat?
A: Use a mild chili powder or a few dashes of hot sauce, then taste as you go.

Q: Can I prep ingredients ahead of time?
A: Sure! Chop veggies, shred chicken, even mix sauce up to 24 hours ahead to streamline dinner.

Q: My casserole turned out watery—what happened?
A: Overcooked pasta releases extra starch; aim for al dente and drain thoroughly.

Q: What’s a good side dish?
A: A simple green salad with vinaigrette brightens the richness, or roasted Brussels sprouts add a nice crunch.

Q: Can I halve the recipe?
A: Yes—use an 8×8-inch pan, reduce bake time by about 5 minutes, and keep an eye on cheese browning.

Conclusion

This Chicken Spaghetti Recipe brings together creamy sauce, tender chicken, and cheesy goodness in every bite—proof that comfort food can be simple, homemade, and crowd-pleasing. Give it a whirl this week, then come back and share your tweaks or favorite add-ins. Hungry for more? Try my Easy Beef Stroganoff or Five-Ingredient Chicken Alfredo Bake for your next pasta night!