If you’re searching for a comforting, crowd-pleasing dinner that brings creamy indulgence and hearty flavors all in one, this Creamy Chicken Spaghetti Bake Recipe is exactly what you need. It’s a luscious combination of tender chicken, perfectly cooked spaghetti, and a rich, cheesy sauce bursting with Italian seasoning and fresh veggies. This dish blends velvety creaminess with satisfying textures, making it a go-to favorite for family dinners or when you want to impress guests without fuss. Trust me, once you try this dish, it will be a staple in your weeknight rotation!
Ingredients You’ll Need
This recipe calls for simple, everyday ingredients that work together like a dream. Each element plays a special role—from the spaghetti that forms a tender base to the creamy sauce that envelops every bite with flavor and comfort. Let’s dive into what you’ll need to make this show-stopping Creamy Chicken Spaghetti Bake Recipe.
- 10 ounces spaghetti: Use regular or whole wheat pasta, just make sure to cook it al dente to avoid sogginess in the bake.
- 2 cups cooked chicken, shredded: Rotisserie chicken works perfectly for convenience and juicy flavor.
- 1 clove garlic, minced: Adds a subtle punch that wakes up the sauce without overpowering it.
- ½ green bell pepper, chopped: Brings a mild sweetness and pleasant crunch to balance the creaminess.
- 1 teaspoon Italian seasoning: A fragrant blend that infuses the sauce with classic Italian herbs.
- 2 tablespoons butter: Creates the perfect base for the sauce, adding richness and smoothness.
- ¼ cup all-purpose flour: Thickens the sauce so it beautifully coats every strand of spaghetti.
- ½ cup chicken broth: Provides depth and savory notes to the creamy mixture.
- ½ cup milk: Keeps the sauce light and balanced alongside the cream.
- ¼ cup heavy whipping cream: Gives the sauce that luscious, silky finish you’ll love.
- 1 (14 ounce) can diced tomatoes, drained: Adds a pop of freshness and a touch of acidity to cut through the richness.
- 1 ½ cups shredded mozzarella cheese, divided: Melts irresistibly and creates a golden, bubbly topping.
- Salt and pepper to taste: Essential for seasoning and bringing all the flavors to life.
How to Make Creamy Chicken Spaghetti Bake Recipe
Step 1: Preheat and Cook Pasta
Start by preheating your oven to 375°F (190°C) so it’s ready when your casserole is assembled. Cook the spaghetti according to the package directions until just al dente — this ensures it won’t become mushy after baking. Drain well and set aside while you prepare the sauce and filling.
Step 2: Sauté Garlic and Bell Pepper
In a large skillet over medium-high heat, melt the butter and add the minced garlic and chopped green bell pepper. Sauté them until the bell pepper softens and the garlic becomes fragrant, about 2-3 minutes. This step builds a flavorful foundation for your creamy sauce.
Step 3: Make the Cream Sauce
Sprinkle in the flour and Italian seasoning, stirring constantly for about one minute to cook off the raw flour taste. Slowly whisk in the heavy cream, chicken broth, and milk, then bring the mixture to a gentle boil. Reduce the heat and let it simmer until it thickens to a smooth, velvety consistency, perfect for coating your pasta.
Step 4: Combine Cheese, Chicken, Tomatoes, and Pasta
Remove the skillet from heat and stir in half a cup of mozzarella cheese until melted and gooey. Season the sauce with salt and pepper to your liking, then fold in the cooked spaghetti, shredded chicken, and drained diced tomatoes. Mix everything until evenly combined, ensuring every bite will be bursting with flavor and creaminess.
Step 5: Bake the Spaghetti Casserole
Transfer the creamy mixture to a lightly greased 9×13 inch baking dish. Sprinkle the remaining mozzarella cheese evenly on top to create that irresistible golden crust when baked. Pop the dish into the oven and bake for 15-20 minutes, until the edges are bubbly and the cheese has melted to a delicious, lightly browned perfection.
How to Serve Creamy Chicken Spaghetti Bake Recipe
Garnishes
Sprinkle freshly chopped parsley or basil on top just before serving to add a fresh burst of color and herbaceous flavor that brightens the dish. A light dusting of crushed red pepper flakes will give an exciting kick if you like a little heat.
Side Dishes
Pair this creamy chicken spaghetti bake with a crisp green salad or steamed vegetables to balance the richness. Garlic bread or warm dinner rolls are also fantastic for soaking up any extra sauce left on your plate.
Creative Ways to Present
For a fun twist, serve individual portions in small ramekins topped with an extra sprinkle of cheese and breadcrumbs, then broil briefly for a golden, crispy finish. Alternatively, transform leftovers into hearty stuffed bell peppers for a new spin on this beloved Creamy Chicken Spaghetti Bake Recipe.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, store any leftovers in an airtight container in the refrigerator. The bake will stay fresh for up to 3-4 days, making it a perfect meal to prep for busy weeknights.
Freezing
This dish freezes beautifully. Place the cooled bake in a freezer-safe container or cover tightly with foil, then freeze for up to 2 months. When you’re ready to enjoy it, thaw overnight in the fridge before reheating.
Reheating
Reheat individual portions in the microwave or warm the whole casserole in the oven at 350°F (175°C) until heated through. Add a splash of milk or broth if it seems dry to restore that creamy texture we all love in the Creamy Chicken Spaghetti Bake Recipe.
FAQs
Can I use a different type of pasta?
Absolutely! While spaghetti is classic for this bake, you can substitute penne, rotini, or any tube-shaped pasta. Just adjust cooking time to keep the pasta al dente so it holds up well in the casserole.
Is it okay to use leftover chicken?
Yes, leftover cooked chicken works perfectly and is a great way to reduce waste. Simply shred it before adding to the sauce and bake as instructed.
Can I make this dairy-free?
You can! Swap butter for a plant-based alternative, use dairy-free milk and cream substitutes, and choose a vegan cheese to keep things creamy without dairy. The flavors will still come through wonderfully.
What if I don’t have Italian seasoning?
No problem. You can mix your own with dried basil, oregano, thyme, and rosemary, or simply use one or two of these herbs for a slightly different but equally delicious flavor profile.
How can I add more vegetables?
Feel free to toss in mushrooms, spinach, zucchini, or peas during the sauté or just before baking. They add extra nutrition, color, and texture to this hearty, creamy favorite.
Final Thoughts
This Creamy Chicken Spaghetti Bake Recipe is everything you want in a comforting dish — rich, cheesy, and full of robust flavors that bring family and friends together around the table. It’s also wonderfully adaptable and forgiving, perfect for cooks of every level. I can’t wait for you to try it and enjoy the warm hugs on a plate it delivers every time!
Print
Creamy Chicken Spaghetti Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Creamy Chicken Spaghetti recipe features tender shredded chicken, al dente spaghetti, and a rich, flavorful creamy sauce made with garlic, bell pepper, Italian seasoning, and a blend of dairy including heavy cream, milk, and mozzarella cheese. Baked to bubbly perfection with a golden cheesy topping, it makes a comforting and satisfying meal perfect for family dinners.
Ingredients
Pasta and Chicken
- 10 ounces spaghetti
- 2 cups cooked chicken, shredded
Vegetables and Seasonings
- 1 clove garlic, minced
- ½ green bell pepper, chopped
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Sauce Ingredients
- 2 tablespoons butter
- ¼ cup all-purpose flour
- ½ cup chicken broth
- ½ cup milk
- ¼ cup heavy whipping cream
- 1 (14 ounce) can diced tomatoes, drained
- 1 ½ cups shredded mozzarella cheese, divided
Instructions
- Preheat and Cook Pasta: Preheat the oven to 375°F (190°C). Cook the spaghetti according to the package directions until al dente. Drain well and set aside to cool slightly.
- Make Sauce: In a large skillet over medium-high heat, melt the butter and sauté the minced garlic and chopped green bell pepper until tender and fragrant, about 3-4 minutes. Stir in the all-purpose flour and Italian seasoning and cook for 1 minute to form a roux. Gradually whisk in the heavy cream, chicken broth, and milk. Bring the mixture to a boil, then reduce the heat and let it simmer gently until the sauce thickens, about 3-5 minutes.
- Combine Ingredients: Remove the sauce from heat and stir in ½ cup of shredded mozzarella cheese until melted and smooth. Season the sauce with salt and pepper to taste. Add the cooked spaghetti, shredded chicken, and drained diced tomatoes to the skillet. Mix thoroughly to combine all ingredients evenly with the creamy sauce.
- Bake: Transfer the spaghetti mixture to a lightly greased 9×13 inch baking dish. Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top. Bake in the preheated oven for 15 to 20 minutes until the casserole is bubbly and the cheese is melted and lightly browned on the edges.
Notes
- Use cooked chicken from rotisserie or leftover baked chicken to save preparation time.
- Drain the canned diced tomatoes well to prevent excess moisture which can make the casserole watery.
- For a spicier version, add crushed red pepper flakes when sautéing the garlic and bell pepper.
- This dish can be assembled ahead of time and refrigerated before baking; increase baking time by 5-10 minutes if baking from cold.
- Leftover casserole can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
