Creamy Chicken Spaghetti Recipe

creamy baked chicken spaghetti in a large white casserole dish

4.27 from 98 votes

This creamy chicken spaghetti is coated in a delicious cheese sauce and loaded with bell peppers, tomatoes, and succulent chicken.

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Cuisine: American, Italian

Servings: people

Calories: 452kcal

Author: Becky Hardin

Equipment

9x13-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 9x13-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.

Video

Notes

*You can make this with other pastas that you have on hand, such as fettuccine or tubular pasta noodles like penne or ziti.

**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.

Tips:

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.

Storage: Store creamy chicken spaghetti in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition