Craving a hearty dish that warms the soul? Chicken Spaghetti is the ultimate Comfort Food, blending tender spaghetti, juicy chicken, and a creamy, cheesy sauce for a cozy family dinner or quick weeknight meal. With simple ingredients and a golden baked top, this dish is sure to become a household favorite!
Why You’ll Love Chicken Spaghetti
The Chicken Spaghetti shines as a Comfort Food:
- Crowd-Pleaser: Loved by kids and adults alike.
- Easy Prep: Ready in just 40 minutes.
- Customizable: Add veggies or tweak the cheese.
- Make-Ahead: Perfect for busy nights or potlucks.
I adore this Comfort Food for its creamy texture and cheesy perfection!
Ingredients for Chicken Spaghetti
Here’s what you’ll need for Chicken Spaghetti (serves 6–8):
- 1 lb spaghetti noodles
- 2 cups cooked chicken, shredded or diced
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 bell pepper, diced (any color)
- 2 cloves garlic, minced
- 1 (10.75 oz) can cream of mushroom soup
- 1 (10.75 oz) can cream of chicken soup
- 1 cup chicken broth
- ½ tsp dried basil
- ½ tsp dried oregano
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ tsp kosher salt
- ¼ tsp black pepper
- Chopped fresh parsley, for garnish (optional)
Ingredient Tips:
- Spaghetti: Cook al dente to avoid mushiness; rinse lightly to stop cooking.
- Chicken: Use rotisserie chicken for a shortcut; poach if fresh.
- Soups: Low-sodium versions control saltiness; check for gluten-free if needed.
- Cheese: Shred your own for better melt; pre-shredded works in a pinch.
- Veggies: Fresh for best flavor; dice evenly for consistent cooking.
Directions for Chicken Spaghetti
Let’s create this delicious Chicken Spaghetti!
Cook Spaghetti
- I bring a large pot of salted water to a boil and cook 1 lb spaghetti noodles until al dente, about 8–10 minutes, per package instructions.
- I drain and set aside.
Prepare Base
- I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large skillet, I heat 2 tbsp olive oil over medium heat, then sauté 1 diced onion, 1 diced bell pepper, and 2 minced garlic cloves for 5–7 minutes until soft.
Make Sauce
- I stir in 1 can cream of mushroom soup, 1 can cream of chicken soup, and 1 cup chicken broth, mixing until smooth.
- I add ½ tsp basil, ½ tsp oregano, ½ tsp salt, and ¼ tsp pepper, simmering for 3–4 minutes to blend flavors.
Combine and Bake
- I add 2 cups shredded chicken, cooked spaghetti, 1 cup cheddar cheese, and 1 cup mozzarella cheese to the skillet, tossing until coated.
- I transfer the mixture to the baking dish, sprinkle extra cheese on top if desired, and cover with foil.
- I bake for 25–30 minutes until bubbly and heated through. I garnish with parsley before serving.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: ~40 minutes
- Servings: 6–8
- Calories: ~450 kcal per serving
- Macros per Serving: 50g carbs, 25g protein, 20g fat, 3g fiber
Variations for Chicken Spaghetti
Try these twists on Chicken Spaghetti:
- Veggie Boost: Add spinach or mushrooms for a nutritious Comfort Food.
- Spicy Kick: Mix in ½ tsp red pepper flakes for heat in this Comfort Food.
- Protein Swap: Use turkey or omit chicken for a vegetarian version.
- Cheese Mix: Try parmesan or gouda for a unique flavor.
- Creamy Swap: Replace canned soups with homemade béchamel for control.
Serving Ideas:
- Pair with Layla Cooks’ Char Siu Chicken for a global-inspired feast.
- Serve with a side salad or garlic bread to complement the Comfort Food.
- Top with extra parsley for a fresh, vibrant touch.
Storage
I store Chicken Spaghetti in an airtight container in the refrigerator for up to 3 days. To reheat, I microwave portions in 30-second intervals, stirring, or bake at 350°F (175°C) for 10–15 minutes, adding a splash of chicken broth if dry. For freezing, I cool the baked dish, wrap tightly in plastic wrap and foil, and store for up to 3 months. I thaw overnight in the fridge before reheating.
FAQs About Chicken Spaghetti
Here are some common questions about this recipe:
Can I use a different type of pasta?
Absolutely! I prefer spaghetti for its texture, but you can use any pasta you like—penne, fusilli, or rotini would work wonderfully.
Can I make this dish ahead of time?
Yes, I love making this ahead! You can assemble the dish, cover it with foil, and refrigerate it for up to a day before baking. Just increase the baking time by about 10–15 minutes if it’s cold from the fridge.
Can I freeze this creamy chicken spaghetti bake?
Yes, I’ve frozen this dish with great results. After baking, let it cool completely, then cover tightly with plastic wrap and aluminum foil. It will keep in the freezer for up to 3 months. When ready to eat, thaw overnight in the fridge and bake as usual.
Can I substitute the canned soups with something else?
If you want to avoid canned soups, you can make your own creamy sauce using heavy cream or a homemade béchamel. Just make sure it has a thick consistency before adding it to the pasta and chicken.
How can I make this dish gluten-free?
To make this dish gluten-free, I recommend using gluten-free pasta and ensuring that both the cream of chicken and cream of mushroom soups are gluten-free, or you can make your own from scratch.
More Chicken Recipes You’ll Love
- Chicken Rollatini
- Baked Cream Cheese Chicken
- Garlic Parmesan Chicken Pasta Bake
- Garlic Parmesan Chicken Tenders
- Bang Bang Chicken Bowls
Conclusion
This Chicken Spaghetti is one of those recipes that’s sure to become a family favorite. It’s rich, comforting, and incredibly easy to make, with a creamy sauce that perfectly complements the chicken and pasta. Whether you’re feeding a crowd or looking for a satisfying meal for your family, this dish is always a winner. Give it a try, and I’m sure it will become a go-to in your recipe collection!
Chicken spaghetti
Ingredients
- 1 pound spaghetti noodles
- 2 cups cooked chicken shredded or diced
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 bell pepper diced
- 2 cloves garlic minced
- 1 can 10.75 ounces cream of mushroom soup
- 1 can 10.75 ounces cream of chicken soup
- 1/2 teaspoon dried basil
- 1 cup chicken broth
- 1/2 teaspoon dried oregano
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Cook the spaghetti noodles according to the package instructions until al dente. Drain and set aside.
- Preheat your oven to 350°F (175°C).
- If you haven’t already cooked the chicken, poach or grill it until fully cooked. Once cooked, shred or dice the chicken into bite-sized pieces.
- In a large skillet or saucepan, heat the olive oil over medium heat. Add the diced onion, bell pepper, and minced garlic. Sauté for about 5-7 minutes, or until the vegetables are softened.
- Stir in the cream of mushroom soup, cream of chicken soup, and chicken broth into the skillet with the sautéed vegetables. Mix well until smooth and combined. Add the dried oregano, dried basil, salt, and pepper. Let the sauce simmer for a few minutes to allow the flavors to meld together.
- Add the cooked chicken, cooked spaghetti noodles, shredded cheddar cheese, and shredded mozzarella cheese to the skillet with the sauce. Stir until everything is well coated and evenly combined.
- Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle some extra cheese on top if desired. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and the dish is heated through.
Notes
- You can add extra vegetables like spinach, zucchini, or mushrooms for more nutrition.
- If you prefer a spicier dish, add crushed red pepper flakes or jalapeños while sautéing the vegetables.
- To make it vegetarian, replace the chicken with more veggies and use a plant-based protein.
- Try using different cheeses like Parmesan or a blend of Italian cheeses for variety.
- This dish can be made ahead and stored in the refrigerator for up to a day before baking.
- If making ahead, increase the baking time by 10-15 minutes if the dish is cold from the fridge.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- If reheating, add a splash of chicken broth to keep it from drying out.
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