This Cheesy Chicken Spaghetti casserole tosses al dente pasta with a rich, creamy sauce brightened by canned tomatoes. Tender, seasoned chicken pieces are folded into a cheesy base made with cream cheese, cream of chicken soup and a Mexican cheese blend, then finished with shredded mozzarella for a bubbly, golden top. It’s an easy, comforting weeknight meal that comes together quickly and pleases a crowd.
This pasta bake is comfort food at its best: a silky sauce, melty cheese, and juicy chicken make every forkful satisfying. It’s simple to prepare, adaptable to what you have on hand, and ideal for busy nights when you want something hearty without fuss.
Why You’ll Love This Chicken Spaghetti Recipe
- Adaptable: While boneless skinless chicken is used here, you can swap in turkey, pork, ham, or even cooked seafood. Vegetables such as spinach, mushrooms or peas can be added for extra color and nutrition.
- Creamy comfort: The combination of cream of chicken soup, cream cheese and a shredded cheese blend creates a silky, indulgent sauce, finished with mozzarella for a golden, gooey topping—perfect for colder evenings.
- Quick and satisfying: Prep and assembly take about 20 minutes, making this a reliable go-to for weeknights when time is limited but everyone wants a filling, flavorful meal.
What You’ll Need
Here are the ingredients used in this casserole. Measurements and full details appear in the recipe card below.
- Spaghetti: Regular thin spaghetti or angel hair both work well.
- Chicken: Boneless skinless chicken breasts, cut into cubes.
- Seasonings: Italian seasoning, garlic powder, salt and freshly ground black pepper.
- Fats: Olive oil for searing and a bit of butter for the sauce.
- Creamy base: Condensed cream of chicken soup and softened cream cheese for richness.
- Canned tomatoes: Petite diced or any diced tomatoes add acidity and texture.
- Broth: Chicken broth to thin and flavor the sauce.
- Cheeses: Shredded Mexican cheese blend stirred into the sauce and shredded mozzarella for the topping.
- Garnish: Fresh basil to finish.
How to Make Cheesy Chicken Spaghetti
Below is a summary of the method; full step-by-step directions are provided in the recipe card further down.
- Cook the pasta: Boil the spaghetti until al dente, drain and set aside. Preheat the oven to 350°F.
- Season and brown the chicken: Toss cubed chicken with Italian seasoning, garlic powder, salt and pepper. Brown in olive oil until cooked through, then remove and set aside.
- Make the sauce: In the same pot, melt butter and add cream of chicken soup, softened cream cheese, diced tomatoes, chicken broth and shredded Mexican cheese. Stir until smooth and creamy.
- Combine: Add the cooked chicken and spaghetti to the sauce, stirring until everything is evenly coated.
- Top and bake: Sprinkle shredded mozzarella over the mixture, cover with a lid or foil, and bake about 30 minutes. For a browned top, remove cover and broil 3–5 minutes until lightly golden.
- Rest and serve: Let the casserole rest for 5–8 minutes, garnish with fresh basil, then serve warm.
Tips & Variations
Customize this recipe to suit your pantry or tastes. Here are some easy variations:
- Add vegetables: Stir in chopped baby spinach, peas, sliced mushrooms, or halved cherry tomatoes for extra color and nutrition.
- Change the protein: Swap cooked turkey, ham, pork or even flaked cooked salmon for the chicken to create a different flavor profile.
- Use leftover chicken: This casserole is a great way to use leftover roast chicken or rotisserie chicken—just increase the amount for a heartier dish.
- Try a different soup: Substitute cream of mushroom or another creamy “cream of” soup for a new twist.
- Switch the pasta: Short tube pastas like penne or ziti work especially well since the sauce clings to their hollow centers.
Serving Suggestions
This casserole can stand alone as a one-dish meal, but a crisp side salad or roasted vegetables balance the richness nicely. Fresh basil adds brightness; crusty bread or garlic pull-apart bread are welcome accompaniments for sopping up sauce. For vegetables, consider roasted carrots, Brussels sprouts or a simple cucumber and tomato salad.
Proper Storage
Leftovers store well and make a convenient lunch or second meal. Follow these tips:
- Fridge: Cool the casserole, transfer to an airtight container and refrigerate up to 3 days.
- Freezing: Freezing is not recommended because the dairy in the sauce can separate when thawed.
- Reheating: Reheat individual portions in the microwave, covered, in 1-minute intervals until heated through and the cheese is melted.
More Easy Pasta Dinners
- Chicken Tortellini Pasta
- Quick Cream Cheese Spaghetti
- Lasagna Roll-Ups
- Chicken Piccata
- Chicken Bacon Ranch Pasta
Cheesy Chicken Spaghetti
Ingredients
For Spaghetti
- 12 ounces thin spaghetti
- 1 pound boneless skinless chicken breasts, cubed
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 10.5 ounces condensed cream of chicken soup
- 1 cup cream cheese, softened
- 14 ounces canned petite diced tomatoes
- 1½ cups chicken broth
- 2 cups shredded Mexican cheese blend
For Topping
- 1 cup shredded mozzarella cheese
- chopped fresh basil, for garnish
Instructions
- Cook the spaghetti according to package directions until al dente, about 7–8 minutes. Drain and set aside.
- Preheat the oven to 350°F.
- In a bowl, toss the cubed chicken with Italian seasoning, garlic powder, sea salt and black pepper.
- Heat olive oil in a large skillet, Dutch oven or braiser over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 6 minutes. Remove and set aside.
- In the same skillet, melt the butter over medium heat. Add the cream of chicken soup, softened cream cheese, diced tomatoes, chicken broth and shredded Mexican cheese blend. Stir until the cheese melts and the sauce is smooth and creamy.
- Stir in the cooked chicken and prepared spaghetti until evenly combined.
- Sprinkle shredded mozzarella over the top.
- Cover the skillet or Dutch oven with a lid or foil and bake for about 30 minutes. For a browned top, remove the cover and broil 3–5 minutes until cheese is lightly browned.
- Remove from the oven and let rest 5–8 minutes. Garnish with fresh basil and serve.
Equipment
- Dutch oven or large braiser
Nutrition
Nutritional information is an estimate and provided as a courtesy. Values may vary based on ingredients and portion sizes.
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