Get ready for the ultimate comfort food casserole! This Chicken Spaghetti Bake takes tender chicken, savory spaghetti, and a creamy, cheesy sauce, and turns it into a simple, make-ahead dish that the entire family will devour. It’s truly the perfect recipe for busy weeknights or potlucks.
This casserole features perfectly cooked spaghetti and chopped chicken breast smothered in a homemade roux-based sauce, spiked with diced tomatoes and green chiles, and baked under a blanket of melted cheddar and mozzarella cheese.
Recipe Details
- Flavor Profile: Richly savory and creamy, with aromatic notes of Italian seasoning, garlic, and onion. The diced tomatoes with green chiles add a pleasant, subtle warmth and tanginess.
- Textures: Features tender, chopped chicken, soft spaghetti, and a velvety sauce, all topped with a golden-brown, stretchy cheese crust.
- Time Commitment: Requires about 25-30 minutes of active prep time (including cooking the chicken and pasta) and a 25-minute bake time. Total time is approximately 55 minutes.
- Difficulty Level: Medium-Easy. The recipe involves a few different steps cooking the chicken, boiling the pasta, and making a quick roux-based sauce but all steps are straightforward.
What You’ll Need
This recipe involves three main cooking stages that all happen simultaneously: cooking the chicken, boiling the spaghetti, and building the rich, creamy sauce. You’ll need one large pot for the pasta, one deep skillet for the chicken and sauce, and a 9×13 inch casserole dish for the final bake.
Ingredient Notes
- Chicken Breasts – Using boneless, skinless chicken breasts (about 1.5 lb total) cut into thinner cutlets allows them to cook quickly and evenly before being chopped and added to the sauce.
- Spaghetti – We use 8 oz of uncooked spaghetti as the foundation. Its long, thin strands hold the creamy sauce perfectly.
- Salted Butter and Flour – These two ingredients are the basis of the homemade roux, which is what gives the sauce its smooth, thick, and luxurious consistency.
- Diced Tomatoes with Green Chiles – Make sure to drain the can completely! This ingredient adds moisture, acidity, and a touch of heat, making the sauce much more dynamic than a plain cream sauce.
- Heavy Cream – This is essential for the rich, velvety texture of the sauce and helps the cheese melt smoothly.
- Cheddar and Mozzarella Cheese – We use a blend of these two cheeses. Cheddar provides a sharp, savory flavor, while mozzarella delivers the signature stringy melt.
Add-ins and Substitutions
This comforting bake is easy to customize to your liking:
- Add Vegetables: Stir in a handful of frozen peas or corn to the sauce along with the tomatoes and chicken for extra color and nutrition.
- Different Pasta: You can easily swap the spaghetti for another short, sturdy pasta shape like rotini, penne, or elbow macaroni.
- Make it Spicier: Increase the heat by adding an extra pinch or two of crushed red pepper flakes to the sauce along with the Italian seasoning.
- Cheese Swap: Instead of cheddar, you could use Colby Jack or Pepper Jack cheese for a slightly different flavor profile.
How to Make Chicken Spaghetti Bake
This recipe is structured to be efficient, using the same skillet for the chicken and the sauce to maximize flavor and minimize cleanup.
- Prep Chicken and Preheat: Preheat your oven to 375°F (190°C). Use a sharp knife to carefully slice each of the two chicken breasts into two thinner cutlets, resulting in four total cutlets.
- Cook the Chicken: Heat 1 Tbsp of olive oil in a large deep skillet over medium heat. Add the four chicken cutlets to the skillet. Cook them on each side until they are golden brown and cooked completely through, which should take about 7 to 10 minutes total. Remove the chicken to a clean cutting board, and allow it to rest.
- Boil Pasta: While the chicken is cooking, bring a large pot of water to a boil over high heat. Add 1/2 Tbsp of salt to the water, then add the 8 oz of spaghetti pasta. Boil the pasta until it is tender. Drain the cooked pasta in a colander.
- Start the Sauce: In the same skillet that the chicken was cooked in, heat the 1/4 cup of butter over medium-high heat. Add the diced onion and minced garlic. Sauté for 3 to 4 minutes, or until the onion becomes translucent.
- Make the Roux: Sprinkle the 1/4 cup of all-purpose flour into the skillet and stir it continuously with the onion and garlic mixture. Cook for 2 to 3 minutes, stirring occasionally, until the flour starts to turn a light golden brown color.
- Thicken and Melt: Slowly pour the 2 cups of chicken broth into the skillet while stirring continuously to fully dissolve the flour from the bottom of the skillet. The sauce will begin to thicken as it returns to a simmer. Add the 1/2 tsp of salt, 1/4 tsp of freshly cracked black pepper, 1/2 tsp of Italian seasoning, 1/2 cup of the shredded cheddar cheese, 1/2 cup of the shredded mozzarella cheese, and the 1 cup of heavy cream to the skillet. Stir until the cheese is completely melted and the sauce is smooth.
- Assemble: After the chicken breasts have rested, chop them into smaller 1/2 inch pieces. Turn the heat off the skillet. Add the drained diced tomatoes with green chiles, the chopped chicken pieces, and the cooked spaghetti to the pan. Mix everything until it is fully combined.
- Bake: Add the chicken spaghetti mixture to a 9×13 inch casserole dish. Top with the remaining 1/2 cup of cheddar cheese and 1/2 cup of mozzarella cheese. Bake the casserole in the preheated oven for 25 minutes, or until it is bubbly around the edges and the cheese on top is fully melted and golden.
Pro Tip: Keep the same skillet! Cooking the diced onion and garlic in the same skillet you used for the chicken allows the roux to incorporate the savory, browned bits of chicken fond (flavor stuck to the bottom of the pan), which adds significant depth to the final sauce.
Recipe Tips
- Filleting the Chicken: By slicing the chicken breast in half horizontally (filleting), you create a thinner, more uniform piece that cooks quickly. This ensures the chicken is tender and avoids dry, overcooked meat in the final bake.
- Gradual Broth Addition: When making the sauce, slowly pour the chicken broth into the roux while stirring vigorously. This prevents lumps and ensures the sauce remains perfectly smooth as it thickens.
- Rest the Chicken: Allowing the cooked chicken to rest for just a few minutes on the cutting board before chopping allows the juices to redistribute, leading to more tender, flavorful pieces in your casserole.
- Prep the Dish: Use a large 9×13 inch dish, which prevents the casserole from being too thick. A thinner layer allows the heat to penetrate quickly, ensuring the center is hot and bubbly in the specified 25 minutes.
FAQs
Q: Can I use pre-cooked or rotisserie chicken? A: Yes, you can substitute the chicken breasts with 3 cups of shredded, cooked chicken. Skip the chicken cooking steps and add the shredded chicken to the sauce right before adding the tomatoes and pasta.
Q: Can I make this with different pasta shapes? A: Absolutely! While spaghetti is classic, you can use any short, sturdy pasta like penne, fusilli, or rigatoni. Ensure you measure out 8 oz (uncooked).
Q: How do I store leftovers? A: Store any leftovers tightly covered in the casserole dish or in an airtight container in the refrigerator for up to 4 days.
Q: How do I reheat the casserole? A: To reheat a single serving, the microwave works fine. For the whole casserole, cover it with foil and bake at 350°F (175°C) until warmed through, which helps prevent it from drying out.
Serving Suggestions
This creamy, cheesy bake is rich, so it pairs best with fresh, bright, and green sides to cut through the richness.
- A simple Green Salad with a light, vinegary dressing.
- Steamed or roasted Broccoli or Green Beans with a squeeze of lemon juice.
- Garlic Knots or French Bread for soaking up any extra sauce.
- A side of lightly sautéed Zucchini or Summer Squash.
Make This Recipe in Advance
This is a fantastic freezer and make-ahead meal! You can fully assemble the casserole (all the way to the point of topping it with the remaining cheese) up to 24 hours in advance. Keep it tightly covered in the refrigerator. When ready to bake, remove it from the fridge about 15 minutes before baking and then cook at 375°F for the specified 25 minutes. If freezing, cover tightly with foil, freeze, and bake directly from frozen for about an hour, or until bubbly and hot throughout.
Cheesy Chicken Spaghetti Bake (Make-Ahead Casserole)
- Total Time: 55 minutes
- Yield: 8 servings 1x
Description
Get ready for the ultimate comfort food casserole! This Chicken Spaghetti Bake takes tender chicken, savory spaghetti, and a creamy, cheesy sauce, and turns it into a simple, make-ahead dish that the entire family will devour. It’s truly the perfect recipe for busy weeknights or potlucks, featuring a rich, homemade roux-based sauce and a golden-brown blanket of melted cheddar and mozzarella cheese.
Ingredients
Chicken and Pasta
- 2 boneless, skinless chicken breasts (about 1.5 lb total)
- 1 tablespoon olive oil
- 1/2 tablespoon salt (for the pasta water)
- 8 oz spaghetti (uncooked)
Creamy Sauce
- 1/4 cup salted butter
- 1 onion, diced
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly cracked
- 1/2 teaspoon Italian seasoning
- 1 cup heavy cream
- 1 10oz. can diced tomatoes with green chiles, drained
Cheese Toppings
- 1 cup cheddar cheese, shredded (1/2 cup for mixing, 1/2 cup for topping)
- 1 cup mozzarella cheese, shredded (1/2 cup for mixing, 1/2 cup for topping)
Instructions
Step 1: Prep Chicken and Preheat Oven
Preheat your oven to 375°F (190°C). Slice the two chicken breasts horizontally into four thinner cutlets. Heat 1 tablespoon of olive oil in a large deep skillet over medium heat. Add the four chicken cutlets and cook them until golden brown and completely cooked through (about 7 to 10 minutes total). Remove the chicken to a clean cutting board to rest.
Step 2: Boil Pasta
While the chicken cooks, bring a large pot of water to a boil. Add 1/2 tablespoon of salt, then add the 8 oz of spaghetti. Boil the pasta until it is tender. Drain the cooked spaghetti in a colander.
Step 3: Start the Roux Base
In the same skillet that the chicken was cooked in, melt the 1/4 cup of butter over medium-high heat. Add the diced onion and minced garlic. Sauté for 3 to 4 minutes until the onion becomes translucent.
Step 4: Make and Thicken the Sauce
Sprinkle the 1/4 cup of all-purpose flour into the skillet and stir it continuously for 2 to 3 minutes until the flour turns a light golden color. Slowly pour the 2 cups of chicken broth into the skillet while stirring vigorously to prevent lumps. Once the sauce begins to thicken, add the 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of Italian seasoning, the heavy cream, 1/2 cup of the shredded cheddar, and 1/2 cup of the shredded mozzarella. Stir until the cheese is completely melted and the sauce is smooth.
Step 5: Assemble Casserole
Chop the rested chicken into 1/2 inch pieces. Turn the heat off the skillet. Add the drained diced tomatoes with green chiles, the chopped chicken pieces, and the cooked spaghetti to the pan. Mix everything until it is fully combined and coated in the sauce.
Step 6: Bake
Transfer the chicken spaghetti mixture to a 9×13 inch casserole dish. Top with the remaining 1/2 cup of cheddar cheese and 1/2 cup of mozzarella cheese. Bake the casserole for 25 minutes, or until it is bubbly around the edges and the cheese on top is fully melted and golden. Serve warm.
Notes
Make-Ahead/Freezer Meal: You can fully assemble this casserole (up to the point of topping it with cheese) up to 24 hours in advance and refrigerate. Add the cheese and bake right before serving. It also freezes well (bake directly from frozen for about an hour).
Prevent Lumps: When making the sauce, slowly pouring the chicken broth into the roux while stirring vigorously is key to achieving a perfectly smooth, lump-free sauce.
Add Vegetables: For extra color and nutrition, stir in a handful of frozen peas or corn to the sauce along with the chopped chicken and tomatoes before assembling the casserole.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course, Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 478
- Sugar: 6g
- Sodium: 700mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 114mg
Keywords: chicken spaghetti, creamy casserole, weeknight dinner, make ahead meal, chicken bake, easy comfort food
