You can’t go wrong with this Creamy Chicken Spaghetti recipe. An easy, cheesy pasta bake that’s pure comfort food. Make a big batch and enjoy this satisfying chicken casserole!
Elevate the humble pasta bake with this Creamy, Cheesy Chicken Spaghetti. Crisp, golden noodles are enveloped in a dreamy cheese sauce, loaded up with bell peppers, tomatoes and succulent chicken. This will quickly become a staple weeknight dinner!
A next level pasta bake. This is a bake that’s packed with flavor, cheese sauce permeates the whole golden bed of pasta and the seasoned chicken amps up the tastiness 10 fold, making a hearty and satisfying meal.
Easy to make. As to be expected from a site called Easy Chicken recipes, this is…easy! Minimal prep and maximum flavor guaranteed. Use rotisserie chicken for extra ease.
A balanced meal. Veggies, protein, pasta – it’s all in there!
How to make this Creamy Chicken Spaghetti
Make the cheese and veggie sauce: In a large skillet cook the garlic and bell pepper, then stir in the flour and Italian seasoning. Add in the cream, broth and milk then bring to a boil. Remove form the heat and add the mozzarella, stir until melted.
Make chicken spaghetti: In a pot, add diced/shredded chicken to the cooked spaghetti with diced tomatoes.
Bake: In a baking dish spread the chicken spaghetti and top with the cheese sauce, bake for around 20 mins.
This is a really pantry friendly meal, you’ll likely have most ingredients already present and correct in your kitchen. Prep time is 10 mins and you can slam in the oven and let that pasta bake to perfection!
For the chicken, to make it even easier, you can use a store-bought rotisserie chicken or the pre-cooked chicken in the refrigerated section of your grocery store.
Yes, you can substitute the spaghetti with medium shells, macaroni or small round pasta noodles, just make sure to follow the pasta box instruction.
Chicken spaghetti freezes really well, so you can make it in advance or pop leftovers in the freezer. Once you place it in the casserole dish, you won’t need to bake it first, just freeze for up to four months.
Make sure to use enough water to cook the pasta, so that when the pasta expands, there’s room for the noodles to move freely.
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 large pasta noodles like penne or ziti.
10 oz spaghetti cooked
2 cups 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 oz diced tomatoes drained
1 ½ cups mozzarella
salt and pepper to taste
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.
In a large skillet over medium high heat, cook the garlic and bell pepper in the butter until tender. Stir in the lour and Italian seasoning and cook for 1 minute more.
Stir in the heavy whipping cream, broth and milk. Bring the pan to a boil, reduce the head and simmer until it begins to thicken.
Remove the pan from the heat and stir in ½ cup of mozzarella until combined. Season with salt and pepper.
Stir the spaghetti, chicken, and diced tomatoes into the pan. Spread the mixture into a lightly greased 9 x 13” baking dish.
Top with the remaining mozzarella and bake for 15 – 20 minutes, until the edges are lightly browned and the cheese is bubbly.
NOTES
Make sure to use enough water to cook the pasta, so that when the pasta expands, there’s room for the noodles to move freely.
You can substitute a rotisserie chicken for cooking your own chicken breasts to save time.
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 large pasta noodles like penne or ziti.
Elevate the humble pasta bake with this Creamy, Cheesy Chicken Spaghetti. Crisp, golden noodles are enveloped in a dreamy cheese sauce, loaded up with bell peppers, tomatoes and succulent chicken. This will quickly become a staple weeknight dinner!
Why you’ll love this Creamy Chicken Spaghetti
A next level pasta bake. This is a bake that’s packed with flavor, cheese sauce permeates the whole golden bed of pasta and the seasoned chicken amps up the tastiness 10 fold, making a hearty and satisfying meal.
Easy to make. As to be expected from a site called Easy Chicken recipes, this is…easy! Minimal prep and maximum flavor guaranteed. Use rotisserie chicken for extra ease.
A balanced meal. Veggies, protein, pasta – it’s all in there!
How to make this Creamy Chicken Spaghetti
Cook the spaghetti: Make according to package instructions until al dente, set aside.
Make the cheese and veggie sauce: In a large skillet cook the garlic and bell pepper, then stir in the flour and Italian seasoning. Add in the cream, broth and milk then bring to a boil. Remove form the heat and add the mozzarella, stir until melted.
Make chicken spaghetti: In a pot, add diced/shredded chicken to the cooked spaghetti with diced tomatoes.
Bake: In a baking dish spread the chicken spaghetti and top with the cheese sauce, bake for around 20 mins.
An easy Cheesy Chicken Spaghetti
This is a really pantry friendly meal, you’ll likely have most ingredients already present and correct in your kitchen. Prep time is 10 mins and you can slam in the oven and let that pasta bake to perfection!
For the chicken, to make it even easier, you can use a store-bought rotisserie chicken or the pre-cooked chicken in the refrigerated section of your grocery store.
Can I use other pasta?
Yes, you can substitute the spaghetti with medium shells, macaroni or small round pasta noodles, just make sure to follow the pasta box instruction.
Can I freeze this Creamy Chicken Spaghetti
Chicken spaghetti freezes really well, so you can make it in advance or pop leftovers in the freezer. Once you place it in the casserole dish, you won’t need to bake it first, just freeze for up to four months.
More Top Tips
Make sure to use enough water to cook the pasta, so that when the pasta expands, there’s room for the noodles to move freely.
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 large pasta noodles like penne or ziti.
INGREDIENTS
10 oz spaghetti cooked
2 cups 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 oz diced tomatoes 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.
In a large skillet over medium high heat, cook the garlic and bell pepper in the butter until tender. Stir in the lour and Italian seasoning and cook for 1 minute more.
Stir in the heavy whipping cream, broth and milk. Bring the pan to a boil, reduce the head and simmer until it begins to thicken.
Remove the pan from the heat and stir in ½ cup of mozzarella until combined. Season with salt and pepper.
Stir the spaghetti, chicken, and diced tomatoes into the pan. Spread the mixture into a lightly greased 9 x 13” baking dish.
Top with the remaining mozzarella and bake for 15 – 20 minutes, until the edges are lightly browned and the cheese is bubbly.
NOTES
Make sure to use enough water to cook the pasta, so that when the pasta expands, there’s room for the noodles to move freely.
You can substitute a rotisserie chicken for cooking your own chicken breasts to save time.
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 large pasta noodles like penne or ziti.
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