I’m a big fan of comfort food casseroles, and this creamy chicken spaghetti hits all the right notes. I bake tender spaghetti until golden on top, and wrap it in a creamy, cheesy homemade sauce filled with sautéed bell peppers, juicy tomatoes, and plenty of shredded chicken. My family asks for this baked white chicken spaghetti on repeat, and I’m always happy to oblige because it’s so simple to prep ahead. It also freezes beautifully, making it perfect for busy weeknights.
Top Reader Reviews
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.
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This recipe is incredibly yummy! My entire family enjoyed it, including the leftovers.
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White Chicken Spaghetti Casserole
I discovered pretty early on that prepping a casserole ahead of time makes my weeknight dinners so much easier. This creamy chicken spaghetti casserole comes together with simple pantry staples, and it’s ready for the oven in minutes. The homemade roux-based sauce gets extra depth of flavor by toasting the butter and flour before adding cream and broth, so every bite is velvety and full of richness.
Even with the homemade cheesy sauce, veggies, spaghetti, and leftover shredded cooked chicken, this white chicken spaghetti recipe STILL has less than 10 ingredients! My creamy spaghetti chicken has all the comfort of a casserole without the fuss.
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Toast the Roux for Maximum Flavor
When preparing the creamy sauce, let the butter and flour cook with the veggies until it turns light golden before adding your liquids. This small step develops a nutty, layered flavor and helps avoid any raw flour taste, giving this baked chicken spaghetti the richness you can only get from a made-from-scratch base.
Creamy Chicken Spaghetti Recipe
Equipment
- 9×13-inch Baking Dish
Ingredients
- 10 ounces dry spaghetti noodles (*)
- 2 tablespoons unsalted butter (¼ stick)
- 1 clove garlic (minced)
- ½ green bell pepper (chopped**)
- ¼ cup all-purpose flour
- 1 teaspoon Italian seasoning
- ¼ cup heavy whipping cream
- ½ cup chicken broth
- ½ cup milk
- 1½ cups shredded mozzarella cheese
- salt and pepper (to taste)
- 2 cups shredded cooked chicken
- 14 ounces diced tomatoes (1 can, drained)
Instructions
- Preheat the oven to 375°F, grease a 9×13-inch baking dish, and set aside. Boil the spaghetti according to al dente according to the package instructions. Drain and set aside.10 ounces dry spaghetti noodles
- In a large skillet set over medium-high heat, melt the butter. Sauté the garlic and bell pepper until tender.2 tablespoons unsalted butter, 1 clove garlic, ½ green bell pepper
- Stir in the flour and Italian seasoning, and cook for 1 minute more.¼ cup all-purpose flour, 1 teaspoon Italian seasoning
- 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.1½ cups shredded mozzarella cheese, salt and pepper
- Stir the spaghetti, chicken, and diced tomatoes into the pan. Spread the mixture into the prepared baking dish.2 cups shredded cooked chicken, 14 ounces diced tomatoes
- Top with the remaining mozzarella cheese.
- Bake for 15-20 minutes, until the edges are lightly browned and the cheese is bubbly.
Notes
- 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.
- You can freeze this dish either before or after baking; it’s up to personal preference. If freezing before baking, thaw and follow the baking instructions listed in the recipe.
- 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.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Creamy Chicken Spaghetti Step by Step
Prep: Gather up everything you need to begin. Preheat your oven to 375°F, grease a 9×13-inch baking dish, and set it aside. Mince the garlic and chop the bell pepper. Shred the cheese and chicken. Cook 10 ounces of dry spaghetti noodles to al dente according to the package instructions. Drain and set aside.
Sauté the Pepper: Melt 2 tablespoons of unsalted butter in a large skillet set over medium-high heat. Sauté 1 minced clove of garlic and ½ of a chopped green bell pepper until tender, about 5-7 minutes.
Make the Roux: Stir in ¼ cup of all-purpose flour and 1 teaspoon of Italian seasoning, and cook for 1 minute more. This thickened floury mixture is the base of our roux, which will thicken the sauce.
Add the Liquids: Stir in ¼ cup of heavy whipping cream, ½ cup of chicken broth, and ½ cup of milk. Bring the pan to a boil, reduce the heat, and simmer until it begins to thicken.
Add the Cheese: Remove the pan from the heat and stir in ½ cup of freshly shredded mozzarella cheese until melted. Season with salt and pepper to taste. The mixture should be very thick and stringy at this point.
Stir in the Pasta, Chicken, and Tomatoes: Stir the cooked spaghetti, 2 cups of shredded cooked chicken, and 14 ounces (1 can) of drained diced tomatoes into the pan until evenly coated in the sauce. Spread the mixture into the prepared baking dish.
Top with Cheese: Sprinkle the casserole evenly with the remaining 1 cup of mozzarella cheese.
Bake the Casserole: Bake your creamy chicken spaghetti in the preheated oven for 15-12 minutes, or until the cheese has fully melted and the casserole is heated through. If you like it a little crispy, feel free to broil the casserole for the last 5 minutes or so of the baking time.
How to Store, Freeze, and Reheat
Store leftover white chicken spaghetti casserole in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating covered in a 375°F oven for about 15 minutes.
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