Baked Chicken Spaghetti

There’s nothing quite like enjoying a warm plate of Baked Chicken Spaghetti on a chilly evening. I remember the first time I made this dish; it was a cozy fall night, and the aroma of the bubbling pasta filled my kitchen, inviting everyone to gather around the table. This recipe is not just a meal; it’s a comforting hug in a dish. The combination of tender spaghetti, rich cream, and zesty tomatoes creates a flavor explosion that makes every bite memorable. Whether you’re cooking for a family gathering or just a quiet dinner at home, Baked Chicken Spaghetti is a guaranteed crowd-pleaser.

Ingredients Required for Baked Chicken Spaghetti

The ingredients for Baked Chicken Spaghetti are simple yet flavorful. They work harmoniously to create a dish that’s rich and satisfying. The key players include the creamy sauce, which combines heavy cream and chicken broth, along with Rotel for that added zing. Each ingredient enhances the next, making every bite a delight.

• 8 ounces uncooked spaghetti – The base of this dish, the spaghetti provides a perfect canvas for the creamy sauce and chicken.
• 1 tablespoon olive oil – Adds richness and helps sauté the vegetables to bring out their flavors.
• 1 tablespoon butter – For extra creaminess and a deliciously rich flavor.
• 1/2 medium onion chopped finely – Provides a lovely sweetness and depth of flavor.
• 1/2 green or red bell pepper chopped small – Adds crunch and a pop of color.
• 2-3 cloves garlic minced – Infuses the dish with its aromatic goodness.
• 2 tablespoons flour – To thicken the sauce to perfect creaminess.
• 1/2 cup chicken broth – Adds moisture and enhances the chicken flavor.
• 1 cup heavy/whipping cream – The star ingredient that creates that luscious, creamy texture.
• 1 (10 fluid ounce) can Rotel Diced Tomatoes & Green Chilies with juices – Brings a zesty flavor and a slight kick.
• 1/2 tablespoon chili powder – Adds a touch of warmth to the dish.
• 2 cups shredded sharp cheddar divided – Melts beautifully on top for a cheesy finish.
• 2 cups shredded cooked chicken (I used rotisserie) – Makes this dish filling and flavorful.
• Salt & pepper to taste – Essential for rounding out all the flavors.

Step by Step Instructions for Baked Chicken Spaghetti

Let’s dive into the simple steps to create your own Baked Chicken Spaghetti. You’ll love how easily this comes together! Just follow these directions, and soon you’ll have a delicious meal to enjoy.

1. Preheat your oven to 350F and move the rack to the top third of the oven. This ensures even baking and a beautifully golden top for your casserole.
2. Boil a salted pot of water for the spaghetti and cook it one minute less than the package directions indicate. This is crucial to avoid overcooking the pasta, as it will continue to cook in the oven.
3. Meanwhile, prep all the recipe ingredients. Chop the onion, bell pepper, and garlic so they’re ready to go.
4. Drain the spaghetti and add it to a greased 9×13 casserole dish. This will be the base of your dish, so make sure it’s well-coated to prevent sticking.
5. Add the olive oil and butter to a skillet over medium-high heat. Once it’s hot, add the onions and peppers and sauté for five minutes until they’re soft and fragrant.
6. Stir in the garlic and cook for 30 seconds, just until it’s fragrant. Be careful not to burn the garlic!
7. Stir in the flour and cook for one minute while continuously stirring. This step is important to remove the raw flour taste.
8. Whisk in the chicken broth and cream, ensuring there are no lumps from the flour. This will create a smooth and creamy sauce.
9. Stir in the Rotel and chili powder. Let the sauce cook for three to four minutes until it’s slightly thickened, but don’t let it get too thick!
10. Turn the burner off and stir in half of the cheddar. This will melt into the sauce, creating a cheesy goodness.
11. Stir in the chicken and add a bit of salt and pepper to taste. You want to make sure the flavors are well-balanced.
12. Transfer the skillet contents to the baking dish and toss with the spaghetti. Ensure that every piece of pasta gets coated in that delicious sauce.
13. Top with the remaining cheddar and cover the casserole dish with foil. This will help retain moisture while baking.
14. Bake for 25 minutes. If you like, uncover and broil for a few minutes to get the cheese crispy and golden brown.

Substitutions and Tips

Here are some helpful tips and substitutions to make the most of your Baked Chicken Spaghetti experience!

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the microwave or oven.
• Freezing: You can freeze the baked dish for up to three months. Just make sure to cover it tightly before freezing.
• Pairing: Serve with a side salad or garlic bread for a complete meal.
• Variations: Feel free to add vegetables like spinach or mushrooms for extra nutrition.
• Cheese options: Experiment with different types of cheese like mozzarella or pepper jack for varied flavors.
• Serving size: This recipe makes about six adult-size portions, so adjust based on your needs.

What to Pair With Baked Chicken Spaghetti

Pairing Baked Chicken Spaghetti with the right sides can elevate your meal experience. Here are some delicious options:

• Garlic Bread: A classic pairing that complements the creamy sauce perfectly.
• Caesar Salad: The crunchiness of a Caesar salad provides a nice contrast to the creamy pasta.
• Roasted Vegetables: Serve with roasted seasonal vegetables to add a healthy touch to your meal.
• Steamed Broccoli: A simple side that adds nutrition and balances the richness of the spaghetti.
• Wine Pairing: If you’re looking for a drink, a light white wine can enhance the flavors beautifully.
• Occasions: This dish is perfect for family dinners, gatherings, or cozy nights in. It’s versatile enough for any occasion.

FAQ

Conclusion

Baked Chicken Spaghetti is a dish that truly brings comfort and joy to the table. With its creamy sauce and cheesy goodness, it’s perfect for family dinners or casual get-togethers. I encourage you to give this recipe a try; it’s bound to become a regular in your meal rotation. Enjoy the warmth and happiness it brings, and happy cooking!

Baked Chicken Spaghetti

The ultimate comfort food, Baked Chicken Spaghetti is creamy, cheesy, and packed with flavor. Perfect for a satisfying weeknight dinner, this dish will become a family favorite. Make it tonight for a delightful meal everyone will love!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Dinner

Cuisine American

Servings 6 servings

Calories 550 kcal

Equipment

• Baking Sheet
• Chef's Knife
• Large Pot
• Wooden Spoon
• Skillet
• Whisk
• Oven
• Cutting Board

Ingredients

  

• 8 ounces uncooked spaghetti
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 medium onion chopped finely
• 1/2 green or red bell pepper chopped small
• 2-3 cloves garlic minced
• 2 tablespoons flour
• 1/2 cup chicken broth
• 1 cup heavy/whipping cream
• 1 can (10 fluid ounce) Rotel Diced Tomatoes & Green Chilies with juices
• 1/2 tablespoon chili powder
• 2 cups shredded sharp cheddar divided
• 2 cups shredded cooked chicken (I used rotisserie)
• Salt & pepper to taste

Instructions

 

• Preheat your oven to 350F and move the rack to the top third of the oven.
• Boil a salted pot of water for the spaghetti and cook it 1 minute less than the package directions indicate.
• Meanwhile, prep all the recipe ingredients.
• Drain the spaghetti then add it to a greased 9×13 casserole dish.
• Add the olive oil and butter to a skillet over medium-high heat.
• Once it's hot, add the onions and peppers and sauté for 5 minutes.
• Stir in the garlic and cook for 30 seconds.
• Stir in the flour and cook for 1 minute (keep stirring).
• Whisk in the chicken broth and cream and ensure there's no flour lumps.
• Stir in the Rotel and chili powder. Let the sauce cook for 3-4 minutes (it should be slightly thickened, but don't let it get too thick!).
• Turn the burner off and stir in half of the cheddar.
• Stir in the chicken and add a bit of salt & pepper.
• Transfer the skillet contents to the baking dish and toss with the spaghetti.
• Top with the remaining cheddar and cover the casserole dish with foil.
• Bake for 25 minutes. Uncover and broil for a few minutes if you wish to brown the cheese.

Notes

• Makes about 6 adult-size portions: It’ll feed more if kids are eating or if you serve it with something like a salad and/or breadsticks on the side.
• Use Mild Rotel: As written it does have a touch of heat, so use Mild Rotel if spice is at all a concern (it really isn’t that spicy, though).

Keyword Baked Chicken Spaghetti, Comfort Food Pasta, creamy spaghetti casserole, easy chicken pasta recipe

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Meet Penny Porter

I bring the energy to our cooking sessions. I don’t have a “specialty” because I love it all I’m just as happy kneading dough as I am stirring a spicy curry. My favorite part of being on this team is the variety. One day we’re making pasta from scratch, and the next we’re grilling outdoors. I love the fast-paced creative process and am always the first one to grab an apron when a new idea pops up.