Ultra creamy spaghetti with tender chicken and plenty of cheese. Whenever I make this dish everyone always asks for seconds!
We love noodles in this house. Some of our favorites are Buffalo Chicken Pasta, and Instant Pot Spaghetti. We also love this chicken spaghetti! Wait until you try it!
My mouth starts to water just thinking about it. It is creamy, cheesy, and a little spicy. Perfect for an easy weeknight dinner or potlucks. Everyone always asks for seconds!
Why This Recipe Is Out Of This World Good
- Flavorful Noodles: Cooking the noodles in broth is revolutionary! SO much flavor. I dare you to stop slurping them with you’re testing your pasta for doneness.
- Creamy and Cheesy: We use cheese in the recipe and on top!
- Serves a Crowd: Perfect for your hungry family or a large potluck.
Ingredient Notes and Shopping Tips:
- Pasta: I love angel hair pasta in this dish. However, feel free to use regular spaghetti, fettuccine, or even a totally different shape like rotini.
- Chicken: Make this recipe even easier by using a store-bought rotisserie chicken.
- Broth: Use low sodium broth, and add salt to taste.
- Seasoning Salt: I used Lawry’s.
Fun Variations
- Mix Up the Meat: Use ground chicken, chicken sausage, or ground beef instead of cooked chicken.
- Make It Spicy: Use cayenne instead of seasoning salt, add jalapeno, and top with pepper jack cheese.
- Make It Vegetarian: Leave out the chicken (or use veggie “chicken”). Sub cream of celery soup for the cream of chicken soup.
- Add More Veggies: Canned tomatoes, green chilies , mushrooms, or carrots would also go great here.
- Make It Gluten-Free: Use gluten-free spaghetti, and ensure your cream soup is also gluten-free.
How To Make Chicken Spaghetti:
- Prep Work: Preheat oven to 350 degrees F. Saute onion and peppers. Cook spaghetti according to package directions using broth instead of water.
- Mix: In a large casserole dish, combine chicken, spaghetti, veggies, cheese, seasonings, and broth.
- Bake: Bake for 45 minutes or until bubbling. Top with remaining cheese.
Making Ahead
Make everything up to the point of putting it in the oven. Wrap it well and put it in the refrigerator. When ready to enjoy, bring to room tempeorature and bake as directed.
Leftovers
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Storage:
Once this chicken spaghetti casserole has cooled, you will want to store it in an airtight container in the fridge. You can also put a lid on the casserole dish, or cover it tightly with foil. Use within 3 days.
- Freezing:Pasta makes a great freezer meal, whether you are storing leftovers for another day or making freezer meals for another day.
a. Freezing An Unbaked Casserole
Line pan with aluminum foil. Freeze for 1 hour until set. Lift out and place into a freezer baggie.
b. Freezing Leftovers
reeze leftovers for up to 3 months. I like to freeze in glass bowls in individual servings.
Pasta makes a great freezer meal, whether you are storing leftovers for another day or making freezer meals for another day.
Reheating Leftovers
Reheat in the oven or microwave until heated through. As broth as needed to keep pasts from dying out.
Tips and Tricks
- Don’t overcook: Boil your pasta just until it is al dente. It will continue to cook in the oven, and we don’t want it to get soggy.
- Line Pan: Line pan with foil to make cleanup a freeze.
- Tent With Foil: If cheese cooks too quickly cover with foil.
Serve With
Garlic Knots: A semi homemade recipe, so easy.
Buttermilk Biscuits:Super easy.
Deep Fried Lasagna: An Olive Garden copycat.
More Pasta Dinners
Chicken Spaghetti
Ingredients
- 4 Cups Cooked Chicken
- 1 Pound Angel Hair Spaghetti
- 2 ½ Cups Cheddar Cheese Divided
- 1 Bell Pepper Diced
- 1 Onion Diced
- 1 Teaspoon Seasoned Salt
- 2 Cans Cream of Chicken Soup
- 4 Cups Chicken Broth
- Salt/Pepper To Taste
Instructions
- Preheat oven to 350 degrees F. Cook pasta according to the box directions using broth instead of water. Reserve pasta broth.
- While pasta is cooking, saute onion and pepper until softened.
- In a 9x13 inch casserole dish, combine chicken, spaghetti, bell pepper, onion, seasoning salt, cream soup, 1 ½ cups of cheese. Stir in 1-2 cups of pasta broth.
- Bake for 45 minutes or until bubbly. Top with remaining cheese.
Notes
- Pasta: I love angel hair pasta in this dish. However, feel free to use regular spaghetti, fettuccine, or even a totally different shape like rotini.
- Chicken: Make this recipe even easier by using a store-bought rotisserie chicken.
- Broth: Use low sodium broth, and add salt to taste.
- Seasoning Salt: I used Lawry's.
- Don't overcook: Boil your pasta just until it is al dente. It will continue to cook in the oven, and we don't want it to get soggy.
- Line Pan: Line pan with foil to make cleanup a freeze.
- Tent With Foil: If cheese cooks too quickly cover with foil.
Nutrition
What do you think of this chicken spaghetti? What if your favorite pasta dish?
Let know what you think