Baked Chicken Spaghetti

Baked Chicken Spaghetti is a hearty and delicious meal with a white mushroom-based sauce, so full of flavour thanks to the peppers, cheese and spices. The best part is it’s a baked spaghetti, with bits of crispy cheese!

Baked chicken is a favourite of ours, especially this Baked Hawaiian Chicken. I love the flavour!

Winner winner chicken dinner! We love making chicken recipes, it’s so easy and versatile.

Here are our other tried and true dinner ideas that are also easy dinner recipes and comfort food recipes:

• Jamaican Jerk Chicken
• Baked Chicken Marinara
• Bacon Wrapped Stuffed Chicken
• Chicken And Spinach Cannelloni
• Chicken and Spinach Casserole
• Slow Cooker Taco Soup
• Skillet Monterey Chicken

Pasta is a favourite in this house, both the for delicious taste and for the ease on those busy nights. It’s the ultimate comfort food.

Usually I made spaghetti with {red} meat sauce or meatballs – yet I wanted to try a new variety. You know, keep with the same family-favourite yet jazz it up a little to make it new?!

This Cheesy Baked Spaghetti is a favourite with us. The sauce, the flavour thanks to the peppers, cheese and spices – and the crispy cheese in this baked spaghetti recipe – Mmmm, so very good!

We are a large family, and pretty much everyone took another scoopful for seconds of this homemade chicken spaghetti.

We even had a bit left over to use as a side the next day. The flavours pleased the whole family, picky ones included.

So if you have less members in your family, you could easily take this chicken spaghetti casserole recipe and just freeze half for later.

How to Make Baked Chicken Spaghetti

You’ll need the following ingredients to make this easy baked spaghetti casserole. The full detailed instructions for this simple recipe are below in the printable recipe card.

• onion
• bell peppers like green pepper
• boneless skinless chicken breasts
• shredded cheese
• Cream of Mushroom Soup
• spaghetti noodles
• salt
• black pepper
• garlic powder

To Make: Heat your oven to 350 degrees. In a large pot, boil water for pasta and cook spaghetti only to al dente for best results. Cook too much and your baked pasta will be mushy, so it’s best to only cook pasta only as much as you need to and it’ll finish during oven baking.

Using a pan (large skillet) on the stove and your choice of oil or spray (olive oil), heat pan to medium heat. Add the onion and pepper to the pan, and saute the vegetables for five minutes or until they are tender.

Then add in the shredded cooked chicken until heated through. Add salt, pepper and garlic powder and mix. Remove pan from heat and set aside.

Place your drained, al dente cooked spaghetti into a large mixing bowl and add the soup and 3 cups of cheese then mix. Next, add the chicken mixture to the bowl as well and mix again.

Pour the mixture into a greased baking dish or casserole dish. Sprinkle the reserved 1 cup of remaining cheese over the mixture that is in the pan, because everyone loves extra cheesy chicken spaghetti. We love lots of cheese!

Note: Sprinkle this cheese on both if you separated this recipe into 2 pans. And if so, this is the time to cover and freeze one of the batches.

Bake covered for 45 minutes and then take off the cover and bake for an additional 15 minutes to get everything nice and crispy-like. Once this good casserole is done, enjoy this delicious chicken spaghetti recipe!

This is a great recipe to use up tender chicken leftovers or use rotisserie chicken. Having cooked chicken ahead of time (or using leftover chicken) makes this an easy baked chicken spaghetti.

For another delicious pasta dish, try our Greek Spaghetti!

Recipe Tips:

Can You Freeze Baked Spaghetti?

Yes you can most definitely freeze this chicken spaghetti bake and enjoy later. This chicken spaghetti freezes well actually.

In fact, we made this recipe for the first time before our Spring trip to Beaches Turks and Caicos. I froze half and we had this on the day we returned all tired and lazy. It was the perfect meal to take out of the freezer, and we all agreed it was a new family favorite.

I also love that the pasta doesn’t get all mushy when baking, nor when re-heating, thanks to how the cheese keeps its crisp.

Usually we don’t have spaghetti as leftovers for this reason, yet this one is the exception and I love this recipe for that.

Chicken and Pasta with crispy baked cheese – c’mon, is there really anything better?

Baked Chicken Spaghetti

Baked Chicken Spaghetti is a hearty and delicious meal with a white mushroom-based sauce, so full of flavour thanks to the peppers, cheese and spices.

4.68 from 28 votes

Print Pin

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 4 people

Course: Main Dishes

Cuisine: American

Author: Tammi

Cook ModePrevent your screen from going dark

Ingredients 

1x2x3x

• 1/2 onion (finely diced)
• 1/2 bell pepper (red, green or yellow)
• 3 boneless skinless chicken breasts (cooked and shredded)
• 4 cups cheese (shredded with 1 cup reserved)
• 2 cans Cream of Mushroom Soup
• 12 oz spaghetti
• 1/2 tsp salt
• 3 tsp black pepper
• 1 tsp garlic powder

Instructions

• Heat your oven to 350 degrees.
• Boil water for pasta and cook *only* to al dente. Any more and your baked pasta will be mushy.
• Using a pan on the stove and your choice of oil or spray, heat pan to medium heat. Add the onion and pepper and saute the vegetables for five minutes or until they are tender.
• Add the shredded cooked chicken until heated through.
• Add salt, pepper and garlic powder and mix.
• Remove pan from heat and set aside.
• Place your drained, al dente spaghetti into a large bowl and add the soup and 3 cups of cheese then mix.
• Next, add the chicken mixture to the bowl as well and mix again.
• Pour the mixture into a greased pan. If you want to smaller dishes, pour into both.
• Sprinkle the reserved 1 cup of remaining cheese over the mixture that is in the pan. OR sprinkle on both if you have separated recipe into 2 pans. And if so, this is the time to cover and freeze one of the batches.
• Bake covered for 45 minutes and then take off the cover and bake for an additional 15 minutes to get everything nice and crispy-like.
• Once done, enjoy!

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Nutrition

Serving: 4people | Calories: 431kcal | Carbohydrates: 67g | Protein: 29g | Cholesterol: 55mg | Sodium: 404mg | Fiber: 3g | Sugar: 3g

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