I love a good casserole, and this creamy chicken spaghetti is everything I could ever want – and more! Crisp golden noodles are enveloped in a creamy cheese sauce and loaded with bell peppers, tomatoes, and succulent chicken. My family can’t get enough of this easy, make-ahead dinner, and neither can I!
I learned pretty quickly how helpful meal prepping is, and recipes like this one have become a staple in my kitchen. My cheesy chicken spaghetti casserole is so easy to throw together and uses simple, budget-friendly ingredients that I always have on hand. The hardest part is waiting for it to bake in the oven! Which, by the way, takes just 20 minutes – my kind of meal!
What’s in This Creamy Chicken Spaghetti Recipe?
Even with the homemade cheesy sauce, veggies, spaghetti, and chicken, this recipe STILL has less than 10 ingredients! My creamy spaghetti chicken has all the comfort of a casserole without the fuss. Promise.
- Spaghetti: Cook the spaghetti al dente before adding it to the casserole.
- Chicken: Use fully cooked chicken, either cooked yourself or a store-bought rotisserie chicken. Shred it so it’s evenly distributed throughout the casserole.
- Spices: Garlic, Italian seasoning, salt, and pepper add tons of flavor.
- Veggies: Green bell pepper and canned, diced tomatoes bulk out the casserole and add some color.
- Butter: Softens the garlic and bell peppers, then helps make a roux to thicken the sauce.
- Flour: Thickens the cheesy sauce.
- Chicken Broth: Adds moisture and helps cook the spaghetti in the oven.
- Milk: Creates a creamy texture for the sauce.
- Heavy Whipping Cream: My secret ingredient! Chicken spaghetti with heavy cream is the way to go for a creamy, dreamy casserole.
- Diced Tomatoes: Use a can of your favorite diced tomatoes. Drain them before mixing into the casserole.
- Mozzarella: Melts into the sauce perfectly when baked.
Variations To Try
Swap out the bell peppers for diced mushrooms, chopped spinach, or any other vegetable you have on hand. I wouldn’t use frozen vegetables in this recipe, though, as they’ll release too much water. I’ve also subbed the spaghetti for fettuccine before, and it was just as delicious! So, any pasta in your pantry will work for this recipe – even penne or rigatoni. Just cook it according to package instructions before adding it to the casserole.
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How to Store and Reheat
This cheesy chicken spaghetti casserole will keep in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 375°F for about 15 minutes or until heated through.
How to Freeze
There are two options for freezing this recipe, and I’ve successfully done both (many times)!
Option 1: Line your casserole dish with parchment paper and then assemble the casserole, but DON’T bake it. Pop the dish, with the uncooked casserole, into the freezer. Once frozen, transfer the casserole to a plastic freezer bag and freeze for up to 3 months. This frees up your casserole dish for other dinners while the chicken creamy spaghetti is frozen.
Option 2: Bake the casserole as directed, then let it cool completely. Portion out individual servings in freezer-safe containers and freeze them for up to 3 months.
Always let the casserole thaw in the refrigerator before reheating.
Notes and Tips
- Use any pasta you have on hand, such as fettuccine, penne, or rigatoni.
- Don’t overcook the spaghetti before adding it to the casserole, as it’ll continue to cook in the oven. It should be al dente (firm to the bite).
- Watch the pan once you’ve added the milk and the heavy cream. These ingredients burn easily, so stir constantly and simmer until thickened.
Top Reader Review
“This turned out really well! I wasn’t sure in the beginning since it was so thick, but it came together nicely after baking. Definitely one I’ll be making again.” – Helen
Creamy Chicken Spaghetti Recipe
Ingredients
- 10 ounces spaghetti
- 2 cups cooked chicken shredded
- 1 clove garlic minced
- ½ green bell pepper chopped
- 1 teaspoon Italian seasoning
- 2 tablespoons butter
- ¼ cup flour
- ½ cup chicken broth
- ½ cup milk
- ¼ cup heavy whipping cream
- 14 ounces diced tomatoes 1 can, drained
- 1 ½ cups mozzarella
- salt and pepper to taste
Instructions
- Preheat the oven to 375°F.
- Cook the spaghetti according to the package instructions (until al dente and still slightly firm). Drain and set aside.10 ounces spaghetti
- In a large skillet over medium-high heat, cook the garlic and bell pepper in the butter until tender. Stir in the flour and Italian seasoning, and cook for 1 minute more.1 clove garlic, ½ green bell pepper, 1 teaspoon Italian seasoning, 2 tablespoons butter, ¼ cup flour
- Stir in the heavy whipping cream, broth, and milk. Bring the pan to a boil, reduce the heat and simmer until it begins to thicken.½ cup chicken broth, ¼ cup heavy whipping cream, ½ cup milk
- Remove the pan from heat and stir in ½ cup of mozzarella until combined. Season with salt and pepper.1 ½ cups mozzarella, salt and pepper to taste
- Stir the spaghetti, chicken, and diced tomatoes into the pan. Spread the mixture into a lightly greased 9×13 baking dish.2 cups cooked chicken, 14 ounces diced tomatoes
- Top with the remaining mozzarella and bake for 15-20 minutes, until the edges are lightly browned and the cheese is bubbly.
Notes
- If freezing, line your dish with parchment paper and let it freeze solid, then transfer to a large freezer bag. This frees up your casserole dish.
- You can make this with other pastas that you have on hand, such as fettuccine or tubular pasta noodles like penne or ziti.
How to Make Creamy Chicken Spaghetti Step by Step
Preheat the Oven: Preheat your oven to 375°F before preparing the casserole.
Cook the Spaghetti: Following the package instructions, cook 10 ounces of spaghetti until al dente. Once done, drain the water and set aside.
Saute the Pepper and Garlic: Add 2 tablespoons of butter to a large skillet and heat over medium-high heat. Once melted, add 1 clove of garlic (minced) and 1/2 a green bell pepper (chopped) to the skillet. Cook until the pepper is soft, then add 1/4 cup of flour and 1 teaspoon of Italian seasoning. Cook this for 1 minute while stirring.
Make the Sauce: Pour in 1/4 cup heavy cream, 1/2 cup chicken broth, and 1/2 cup of milk. Stir to combine and bring to a boil. Reduce the heat and let it simmer until thickened. Off the heat, mix in 1/2 cup of mozzarella until melted and well combined. Season with salt and pepper to taste.
Assemble the Casserole: Add 2 cups cooked chicken (shredded), 14 ounces of diced tomatoes (1 can, drained), and the cooked spaghetti to the sauce and mix. Pour the spaghetti mix into a greased 9×13 casserole dish.
Bake: Top with 1 cup of mozzarella and bake for 15-12 minutes. The cheese should be melted, and the casserole heated through.
This recipe is incredibly yummy! My entire family enjoyed it, including the leftovers.
That’s awesome, thanks for sharing your successful dinner!
WOW WOW WOW It Looks AMAZING. Looking forward to eating this VERRY YUMMY MEAL.
It tastes as good as it looks, Judy! Be sure to come back and share your results!!
Can I sub half and half for the heavy cream? And can I use skim milk?
Yes, you can use half and half and any milk you have on hand. Skim should work just fine!
This turned out really well! I wasn’t sure in the beginning since it was so thick, but it came together nicely after baking. Definitely one I’ll be making again.
So glad you enjoyed it, Helen!
I tried the creamy chicken spaghetti recipe. I used frozen precooked grilled chicken strips, cream of mushroom soup, mozzarella and sharp cheddar, onion powder, chicken bouillon, and all the other ingredients the recipe called for except the regular milk. I enjoyed making it, will probably adjust the seasonings to taste and do it again if it tastes good to me and family.
I’m happy to hear you enjoyed it!