If you’re on the hunt for a comforting, cheesy dinner that feels like a warm hug, you have to try this Creamy Chicken Spaghetti Bake Recipe. Trust me, it’s one of those dishes I make when I want a minimal-fuss meal that still wows everyone at the table. Loaded with tender chicken, melty cheese, and vibrant veggies, it’s the kind of recipe you’ll find yourself craving on busy weeknights or lazy weekends alike.
Why You’ll Love This Recipe
- Simple ingredients: Uses pantry staples like cream soup and cream cheese for rich flavor and easy prep.
- Comfort food perfection: Creamy, cheesy, and loaded with chicken and spaghetti – it’s pure comfort on a plate.
- Family-friendly: My kids and guest dancers alike always ask for seconds – it’s that good.
- Versatile and customizable: Swap veggies or cheese easily to make it your own.
Ingredients You’ll Need
When you gather the ingredients for this Creamy Chicken Spaghetti Bake Recipe, you’ll notice how beautifully they all come together: from the melty cheeses to the herbs that give it depth, every bite bursts with flavor. Plus, most of these are ingredients you might already have in your fridge and pantry.
- Spaghetti noodles: I like using regular spaghetti, but you can experiment with whole wheat or gluten-free varieties.
- Olive oil: For sautéing veggies and adding that subtle fruity touch.
- Onion: Adds sweetness and a bit of crunch when diced fine.
- Red bell pepper: Gives a fresh, colorful sweetness that balances the creamy sauce.
- Rotel (diced tomatoes with green chilis): Adds a nice zing and mild heat for flavor boost.
- Cream of mushroom soup: The classic shortcut for creaminess – I use canned for ease, but homemade works too.
- Cream cheese: Softened to melt effortlessly into the sauce, adding richness.
- Chicken broth: Helps thin the sauce just right without watering it down.
- Milk: Creamy base – whole milk or 2% both work great.
- Dried oregano and basil: My go-to herbs here for Italian comfort vibes.
- Garlic powder, salt, and black pepper: Season perfectly for that savory touch.
- Sharp cheddar cheese: Gives depth and a little bite—don’t skimp on this!
- Mozzarella cheese: Melts into a golden, bubbly topping you’ll adore.
- Cooked chicken, shredded: I often use leftover rotisserie chicken—it’s quick and so flavorful.
Variations
I love experimenting with this Creamy Chicken Spaghetti Bake Recipe, and I encourage you to get creative too! Whether you want to tweak it for dietary preferences or infuse different flavors, there’s a lot of room to make this your own.
- Spicy twist: I once added a diced jalapeño and swapped Rotel for spicy diced tomatoes—my family went crazy over the kick.
- Vegetarian option: Skip the chicken and add more veggies like mushrooms, zucchini, or spinach for a meatless version that’s just as satisfying.
- Different cheeses: Try pepper jack or gouda in place of cheddar and mozzarella for a smoky or spicy flair.
- Gluten-free: Use gluten-free pasta and cream soup to tailor it for gluten sensitivity.
How to Make Creamy Chicken Spaghetti Bake Recipe
Step 1: Cook the Pasta Just Right
Start by boiling your spaghetti according to the package directions, aiming for al dente texture—usually a minute or two less than fully soft. It’s important because the pasta will finish cooking in the oven, so you don’t want it mushy. Once cooked, drain and set aside.
Step 2: Sauté Your Veggies to Tender
Heat up the olive oil in a large skillet. Toss in diced onions and red bell peppers, letting them soften over medium-high heat until they’re tender and fragrant—about 5 minutes. This step brings out their natural sweetness, which balances the creamy cheese and chicken perfectly.
Step 3: Build Your Creamy Sauce
Add the drained can of Rotel into the skillet with the veggies, stirring to combine. Next, mix in the cream of mushroom soup and softened cream cheese to create that luscious creamy base. Pour in chicken broth and milk, then season with oregano, basil, garlic powder, salt, and pepper. Stir everything together until the cream cheese has melted and you have a smooth sauce.
Step 4: Combine Pasta, Chicken, and Cheese
Now, fold cooked spaghetti and shredded chicken right into your creamy sauce. Stir in the sharp cheddar cheese until it’s evenly distributed throughout the mixture. This ensures cheesy goodness in every bite before it bakes.
Step 5: Bake to Bubbly Perfection
Transfer your chicken spaghetti mixture into a sprayed 9×13 casserole dish and smooth it out evenly. Top generously with mozzarella cheese for that gorgeous golden crust. Bake in a preheated 350°F oven for about 25-30 minutes, or until you see the cheese bubbling and getting nicely browned around the edges.
Step 6: Garnish and Serve
Pull it out from the oven and let it sit a few minutes before serving. I like to sprinkle chopped green onions or fresh parsley on top for color and a fresh pop of flavor. It’s such a welcoming dish that everyone smiles when you bring it to the table.
Pro Tips for Making Creamy Chicken Spaghetti Bake Recipe
- Don’t overcook the spaghetti: Leaving it slightly firm means it won’t get mushy baking in the sauce.
- Use softened cream cheese: This makes stirring it into the sauce so much easier and prevents lumps.
- Drain your Rotel well: Too much liquid can make the bake watery—drain off the excess before adding.
- Let it rest before serving: It helps the bake set for cleaner slices and lets flavors meld beautifully.
How to Serve Creamy Chicken Spaghetti Bake Recipe
Garnishes
Green onions and fresh parsley are my go-to garnishes; they add a burst of color and fresh, mild flavor that cuts through the richness wonderfully. Sometimes, I even toss a sprinkle of crushed red pepper flakes on top for a subtle heat that wakes up the dish.
Side Dishes
I usually pair this Creamy Chicken Spaghetti Bake Recipe with a crisp green salad or steamed broccoli to balance all that creamy goodness. Garlic bread or soft dinner rolls also complement the meal perfectly for soaking up any extra sauce.
Creative Ways to Present
For special occasions, I’ve served this bake in individual ramekins with a sprinkle of extra cheese on top for a fancy, personalized touch. You can also garnish with fresh basil leaves or a drizzle of good olive oil for that restaurant-style feel at home.
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. I like to cover the leftovers tightly to prevent drying out and always make sure to cool the bake fully before refrigerating.
Freezing
This Creamy Chicken Spaghetti Bake Recipe freezes really well! I usually prep the whole casserole but stop before baking. Then I cover it tightly with foil and freeze. When ready, bake it straight from frozen, adding around 20 extra minutes to the bake time.
Reheating
Reheat leftovers in the oven at 350°F covered with foil to keep moisture in, usually about 20 minutes. Microwave works too, but I prefer the oven to preserve the nice texture of the pasta and melted cheese.
FAQs
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Can I use different types of pasta for the Creamy Chicken Spaghetti Bake Recipe?
Absolutely! While spaghetti is traditional here, you can substitute with penne, rotini, or even elbow macaroni. Just adjust the cooking time to ensure the pasta is al dente before baking.
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What can I use instead of cream of mushroom soup?
If you don’t love mushrooms or prefer a lighter option, cream of chicken or cream of celery soup works well too. You can even make a simple homemade cream sauce using butter, flour, milk, and broth.
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Is this recipe freezer-friendly?
Yes! You can freeze the unbaked casserole by wrapping it tightly in foil or plastic wrap. When ready, bake it from frozen, allowing extra time for thorough heating.
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Can I make this recipe dairy-free?
For a dairy-free version, try using dairy-free cream cheese and cheese substitutes, as well as a dairy-free milk option like almond or oat milk. Be sure to use a dairy-free soup base or homemade sauce to keep it creamy.
Final Thoughts
This Creamy Chicken Spaghetti Bake Recipe holds a special place in my kitchen because it’s a tried-and-true crowd-pleaser that’s both comforting and easy to make. I love how it effortlessly brings family together around the table with its cheesy, flavorful goodness. Give it a try—you’ll soon see why I keep making it time after time. Happy cooking!
Print
Creamy Chicken Spaghetti Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This creamy chicken spaghetti casserole combines tender noodles, sautéed vegetables, and a rich blend of cheeses and creamy soup base, baked to perfection with a bubbly mozzarella topping. It’s a comforting and flavorful dish that’s perfect for family dinners or potlucks, offering a delicious cream soup substitute twist.
Ingredients
Pasta
- 8 oz spaghetti noodles
Vegetables
- ½ cup onion, diced
- 1 red bell pepper, diced
- 1 can (10 oz) Rotel, drained
Protein
- 2 cups cooked chicken, shredded
Dairy & Broth
- 1 can (10 oz) cream of mushroom soup
- 8 oz cream cheese, softened
- ½ cup chicken broth
- ½ cup milk
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
Seasonings & Oil
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Cook the noodles: Cook spaghetti noodles according to package directions until al dente. Drain thoroughly and set aside to cool slightly.
- Preheat and prepare dish: Preheat your oven to 350°F (175°C). Spray a 9×13 inch casserole dish with non-stick cooking spray to prevent sticking.
- Sauté vegetables: In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. Add diced onions and red bell pepper, sautéing until the vegetables soften and become tender but not browned.
- Add Rotel: Stir in the drained Rotel to the sautéed vegetables, mixing to combine evenly.
- Make the creamy sauce: To the skillet, add the can of cream of mushroom soup, softened cream cheese, chicken broth, milk, dried oregano, dried basil, garlic powder, salt, and black pepper. Stir continuously until all ingredients are well incorporated and the cream cheese has melted, forming a smooth creamy sauce.
- Combine pasta and chicken: Add the cooked spaghetti noodles and shredded cooked chicken to the sauce in the skillet. Stir in the shredded sharp cheddar cheese until everything is evenly mixed.
- Assemble casserole: Pour the mixture into the prepared casserole dish. Evenly spread the shredded mozzarella cheese on top.
- Bake: Bake the casserole for 25-30 minutes, or until the mozzarella cheese is fully melted and bubbly, and the casserole is heated through.
- Garnish and serve: Once baked, garnish with chopped green onions or fresh parsley if desired. Serve warm as a comforting main dish.
Notes
- You can substitute cream of chicken soup if you prefer a slightly different flavor.
- For a spicier kick, use Rotel with added jalapeños or add a pinch of cayenne pepper in the sauce.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
- To reduce calories, use part-skim cheeses and low-fat cream cheese.
- Make sure the noodles are drained well to avoid a watery casserole.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of casserole)
- Calories: 480
- Sugar: 5g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0.3g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
