My oven-baked creamy chicken spaghetti recipe is cheesy, easy, and kid-approved! I start by making a simple white sauce on the stove, then combine it with leftover chicken, tender pasta, and bite-sized veggies. I smother this chicken spaghetti casserole in more cheese before popping it in the oven, so it comes out hot and melty for a tasty dinner!
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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Baked Chicken Spaghetti Casserole with Creamy White Sauce
I decided to go with an Alfredo-style white sauce for this baked chicken spaghetti because I wanted it to be ultra-creamy. Making the sauce from scratch is really simple, and the rich flavor makes all the difference. I also snuck some veggies into this casserole, hiding beneath all the spaghetti, chicken, and cheese. My boys don’t even notice when I swap the bell peppers for mushrooms or broccoli, so I love that I can use whatever vegetables I have in the fridge. This whole meal cooks up in less than an hour, and it’s easy to prep ahead too. So this spaghetti makes it onto our plates on a regular basis!
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🙈 Learn from my mistake!
The first time I made this, I skipped the flour and didn’t give the cream sauce enough time to simmer. But that left me with a runny, soupy casserole.
💡Lesson Learned: Using flour creates a roux, which really helps the sauce come together. After adding the liquids, lowering the heat and letting it simmer gives it time to reduce and thicken up.
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 cream (room temperature)
- ½ cup chicken broth
- ½ cup milk (room temperature)
- 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 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 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 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 sauce. 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 Bake Creamy Chicken Spaghetti in the Oven Step by Step
Prep: Gather the list of ingredients for this white chicken spaghetti casserole recipe. Preheat your oven to 375°F, then 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 cream, ½ cup of chicken broth, and ½ cup of milk. Bring the pan to a boil, then quickly reduce the heat, and simmer until it begins to thicken. Be sure to reduce the heat — if it sits at a boil too long, the sauce will burn or become dry. Don’t rush the simmer either — it needs a little bit of time 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 quite thick 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 creamy 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.
More Chicken Pasta Recipes to Try!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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