There's something about a creamy chicken spaghetti casserole that just feels like home. It's warm, cheesy, and the kind of dinner that brings everyone to the table without complaint. I made this last week for a neighborhood potluck, and let me tell you, I came home with an empty dish and about five requests for the recipe.
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The best part? It's easy enough for a weeknight and makes fantastic leftovers. If you like this one, you'll probably love baked ziti with sausage too-it's another crowd-pleaser that reheats beautifully.
Why this casserole always works
This recipe is the definition of reliable comfort food. It's got tender chicken, pasta that soaks up all that creamy sauce, and just the right amount of melty cheese on top.
- Great for potlucks or busy weeknights
- Can be made ahead and baked later
- Freezer-friendly (hello, future you will thank you)
- Easy to customize with extra veggies or different cheeses
Ingredients you'll need
You don't need anything fancy for this recipe-just simple ingredients you probably already have.
- Chicken breasts - boneless, skinless, easy to cook and dice
- Spaghetti - but feel free to swap with penne or rotini
- Butter, onion, garlic, and flour - the base for the sauce
- Chicken broth & heavy cream - makes it rich and smooth
- Cheddar & mozzarella cheese - one for flavor, one for stretch
- Diced tomatoes with green chiles - adds a little zip without being spicy
Step-by-step instructions
Cook the chicken
Fillet the chicken breasts into thinner cutlets so they cook quickly. Sear them in olive oil until golden brown, about 7-10 minutes. Remove and let them rest before chopping.
Boil the pasta
Salt your pasta water generously (don't skip this-it's your only chance to season the pasta itself). Cook spaghetti until al dente, then drain.
Make the sauce
In the same pan you cooked the chicken, melt butter and sauté onion and garlic until fragrant. Stir in the flour and cook until golden. Slowly whisk in chicken broth to avoid lumps. Add cream, seasonings, and half of the cheese. Stir until smooth.
Combine everything
Chop the chicken, then stir it into the skillet along with cooked pasta and drained tomatoes. Mix well.
Bake the casserole
Transfer everything to a 9×13 dish, sprinkle on the rest of the cheese, and bake at 375°F for 25 minutes. Let it rest for 10 minutes before serving so it holds together.
Tips for success
- Always let the chicken rest before chopping-it keeps it juicy.
- Use freshly shredded cheese instead of pre-shredded (it melts better).
- If your sauce looks too thick, stir in a splash of reserved pasta water.
Make-ahead, Storage and Freezing
- Fridge: Store leftovers in an airtight container for 3-4 days.
- Freezer: Cool completely, then wrap tightly. Freeze up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat: Cover with foil and warm in the oven at 350°F until heated through.
Variations to try
- Add veggies: Spinach, mushrooms, or bell peppers work great.
- Switch proteins: Use turkey, ham, or even rotisserie chicken.
- Try new cheeses: Pepper jack for heat, Gruyère for a nutty twist, or a little cream cheese for extra creaminess.
What to serve with creamy chicken spaghetti casserole
This dish is hearty on its own, but if you're making it for guests, pair it with:
- A crisp green salad
- Garlic bread (because carbs deserve carbs)
- Steamed green beans or asparagus
FAQ
Yes! Wrap tightly and freeze for up to 3 months. Thaw overnight before reheating.
3-4 days if stored in a sealed container.
Use gluten-free pasta and swap the flour for cornstarch or gluten-free flour.
Swap heavy cream for half-and-half, use whole wheat pasta, and add extra veggies like broccoli or spinach.
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conclusion
This creamy chicken spaghetti casserole is the kind of recipe that never lets you down. It's easy, filling, and makes everyone happy. Whether you're feeding family on a Tuesday night or showing up to a potluck, this dish guarantees you'll come home with an empty pan.
So grab your ingredients, preheat that oven, and get ready for a dinner everyone will remember.
📖 Recipe
Creamy Chicken Spaghetti Casserole
A cozy, cheesy, and ultra-comforting casserole with tender chicken, creamy sauce, and gooey melted cheese. Perfect for potlucks or busy weeknights.
Ingredients
- 2 boneless, skinless chicken breasts
- 8 oz spaghetti
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small onion, diced
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 can (10 oz) diced tomatoes with green chiles, drained
- Salt and pepper, to taste
Instructions
- Fillet chicken breasts into thin cutlets. Sear in olive oil over medium heat until golden and cooked through, about 7–10 minutes. Let rest, then chop.
- Cook spaghetti in salted water until al dente. Drain and set aside.
- In the same pan, melt butter and sauté onion and garlic until soft. Stir in flour and cook 1–2 minutes until golden.
- Slowly whisk in chicken broth, then add cream. Cook until thickened. Season with salt and pepper. Stir in half the cheese until smooth.
- Add chopped chicken, cooked spaghetti, and drained tomatoes to the sauce. Mix well.
- Transfer mixture to a greased 9×13 inch baking dish. Top with remaining cheese.
- Bake at 375°F for 25 minutes until bubbly and golden. Let rest for 10 minutes before serving.
Notes
Store in an airtight container in the fridge for up to 4 days. Freezes well for up to 3 months. Reheat covered at 350°F until warmed through.
Nutrition Information:
Serving Size:
1 servingAmount Per Serving: Calories: 520Total Fat: 28gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 105mgSodium: 580mgCarbohydrates: 38gFiber: 2gSugar: 4gProtein: 30g
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