This easy Baked Chicken and Spaghetti with cream cheese is a classic comfort dish suitable for any weeknight. Cooked chicken and spaghetti are combined in a creamy, cheesy sauce, topped with mozzarella and baked until bubbly and golden.
Baked Chicken and Spaghetti Casserole
This simple chicken spaghetti bake is a family favorite. The base recipe is straightforward, but it also adapts well to small changes—add a different cheese, a pinch of spice, or toss in leftover vegetables. It’s an ideal way to use leftover cooked chicken, including shredded crockpot chicken, cooked breasts, or a store rotisserie bird.
Another benefit: this casserole freezes and reheats well. Make one to enjoy now and one for later. It’s an economical, comforting dinner that works when you need something easy and satisfying.
Key Ingredients
- Spaghetti – traditional spaghetti works best, but linguine, penne, or shells are fine substitutes.
- Chicken Broth – use store-bought or homemade chicken stock for more flavor.
- Cream Cheese – full-fat cream cheese gives the sauce a rich, silky texture.
- Sour Cream – adds creaminess and a touch of tang. You can also substitute a can of cream of mushroom or cream of chicken soup if preferred.
- Parmesan Cheese – grated or shredded Parmesan brightens the sauce with savory depth.
- Cooked Chicken – rotisserie or leftover cooked chicken saves time; you can also cook breasts specifically for the recipe.
- Mozzarella Cheese – shredded mozzarella melts beautifully. Mix with sharp cheddar or Monterey Jack if you like.
How to Make Chicken Spaghetti Casserole
- Cook the pasta. Boil spaghetti to al dente according to package directions, drain and set aside.
- Prepare the sauce. In a large saucepan over medium heat, combine chicken broth, cream cheese, sour cream and garlic powder. Warm gently, stirring until smooth and well combined.
- Combine and transfer. Remove the sauce from heat. Stir in the cooked spaghetti, Parmesan, diced chicken and half the mozzarella. Mix evenly, then spread the mixture into a 9″ x 13″ baking dish.
- Bake. Sprinkle the remaining mozzarella on top and bake in a preheated 350°F oven for 20–30 minutes, until the cheese is melted and bubbly.
- Serve. Remove from the oven, garnish with chopped parsley and serve hot.
Easy Recipe Variations
Try these simple variations to change the flavor profile:
- Mexican-style: add diced tomatoes, green pepper and canned green chiles.
- Vegetarian bake: omit the chicken and add sautéed mushrooms, bell peppers, zucchini, broccoli or spinach.
- Shrimp version: swap cooked small shrimp for the chicken.
- Rotel chicken spaghetti: stir in a 10-oz can of Rotel diced tomatoes and a small can of green chiles for a classic twist.
Frequently Asked Questions
Properly stored in the refrigerator in an airtight container, rotisserie chicken keeps 3–4 days. Make sure it cools before refrigerating.
Yes. Assemble the casserole, cover and refrigerate for up to 24 hours before baking. When ready, let it sit at room temperature for about 30 minutes while the oven preheats to 350°F, then bake as directed.
Yes. Assemble and freeze before baking, preferably in a disposable foil pan. Freeze up to 2 months. When ready to bake, thaw for at least 30 minutes (if possible) and bake at 350°F for 45 minutes to 1 hour if starting from frozen.
Storing and Reheating Instructions
- Refrigerator: Cover leftovers with foil and refrigerate up to 3 days.
- Freezer: Wrap well with plastic and foil and freeze up to 2 months (best to freeze before baking).
- To reheat: Cover and warm leftovers in a 350°F oven for about 20 minutes. If baking from frozen, let sit at room temperature for at least 30 minutes if possible, then bake at 350°F for 45 minutes to 1 hour.
Chicken Spaghetti Bake Recipe
Ingredients
- 1 pound spaghetti
- 2 cups chicken broth
- 8 ounces cream cheese
- 1 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 cup shredded Parmesan
- 2 cups cooked chicken, cut into 1/2″ chunks
- 2 cups shredded mozzarella
- 2 teaspoons chopped parsley, for garnish
Instructions
- Preheat oven to 350°F.
- Cook spaghetti to al dente, drain and set aside.
- In a large saucepan over medium heat, combine chicken broth, cream cheese, sour cream and garlic powder. Simmer gently, stirring until smooth.
- Remove from heat and stir in cooked spaghetti, Parmesan, diced chicken and half the mozzarella. Spread into a 9″ x 13″ baking dish.
- Top with remaining mozzarella and bake 20–30 minutes until cheese is melted and bubbly.
- Garnish with parsley and serve hot.
Notes
Storing leftovers: Refrigerate covered up to 3 days or freeze up to 2 months.
Reheating: Cover and warm leftovers in a 350°F oven for about 20 minutes. If baking from frozen, bake 45 minutes to 1 hour at 350°F.
Nutrition
| Carbohydrates: 46 g
| Protein: 27 g
| Fat: 27 g
Disclaimer: Nutritional values are estimations only.
More of the Best Pasta Recipes
- Sun Dried Tomato Penne Pasta
- Chicken Pesto Pasta
- Homemade Mac and Cheese (Stovetop)
- Easy Baked Ziti
- Pasta Carbonara
- Spaghetti with Meat Sauce
- Lemon Garlic Cream Sauce with Spaghetti
- Homemade Lasagna
- Slow Cooker Tortellini Pasta Bake
- Meatball Pasta Bake
- Creamy Pesto Pasta Salad
- 4 Cheese Stuffed Pasta Shells
- Lasagna Soup
This chicken spaghetti casserole is a creamy, cheesy comfort classic—perfect for a simple dinner or a make-ahead freezer meal.