Mmm, can you smell that? It’s the aroma of cheesy, baked-to-perfection chicken spaghetti wafting through your kitchen! My friends, if you’re looking for a dish that combines creamy comfort with satisfying protein, you’ve hit the jackpot. Many weeknights call for something hearty that doesn’t require a culinary degree, and this recipe delivers exactly that.
Why This Recipe Works
- The combination of tender shredded chicken and al dente spaghetti creates the perfect texture balance that holds up beautifully during baking without turning mushy
- Using a blend of three cheeses – mozzarella for that glorious stretch, Parmesan for salty depth, and cream cheese for luxurious creaminess – ensures every bite is packed with flavor and richness
- Baking at 375°F allows the top to develop a gorgeous golden-brown crust while keeping the interior moist and bubbling, creating that irresistible contrast between crispy top and creamy center
- The sauce thickens perfectly during baking, coating each strand of pasta evenly without becoming watery or separating, thanks to the precise flour-to-liquid ratio
- Seasoning layers build complexity, starting with sautéed aromatics, building with herbs, and finishing with that cheesy topping that makes everyone come back for seconds
Ingredients
- 1 pound boneless, skinless chicken breasts, trimmed of excess fat
- 12 ounces dry spaghetti noodles
- 4 tablespoons unsalted butter, divided
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk, at room temperature
- 1 cup chicken broth
- 1 cup heavy cream
- 4 ounces cream cheese, softened and cubed
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Equipment Needed
- Large pot for boiling pasta
- Large skillet or Dutch oven
- 9×13 inch baking dish
- Whisk
- Colander
- Measuring cups and spoons
- Cutting board and chef’s knife
- Mixing bowls
- Aluminum foil
Instructions
Step 1: Cook the Chicken and Pasta
Begin by bringing a large pot of generously salted water to a rolling boil – you want it as salty as seawater to properly season the pasta from within. While waiting, season both sides of your chicken breasts with 1 teaspoon salt and 1/2 teaspoon black pepper. In a large skillet over medium-high heat, melt 1 tablespoon butter and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F and the exterior develops a beautiful golden-brown sear. Transfer to a plate to rest. Meanwhile, add the spaghetti to the boiling water and cook for exactly 8 minutes – it should still have a slight bite since it will continue cooking in the oven. Drain but reserve 1 cup of pasta water, then toss the spaghetti with 1 tablespoon butter to prevent sticking. Shred the rested chicken using two forks, creating lovely, irregular pieces that will distribute evenly throughout the dish.
Step 2: Create the Flavor Base
Using the same skillet (those browned bits equal flavor gold!), melt the remaining 2 tablespoons butter over medium heat. Add the diced onion and cook for 5-6 minutes until translucent and slightly golden around the edges, stirring occasionally to prevent burning. Add the minced garlic and cook for just 60 seconds until fragrant – watch closely as garlic burns easily and turns bitter. Sprinkle the flour over the onion mixture and whisk constantly for 2 minutes until the raw flour smell disappears and the mixture turns pale golden. This roux will thicken your sauce beautifully while adding nutty depth. Gradually pour in the milk while whisking vigorously to prevent lumps from forming, then add the chicken broth and heavy cream. Bring to a gentle simmer, whisking frequently, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
Step 3: Build the Creamy Sauce
Reduce the heat to low and add the cubed cream cheese, whisking until completely melted and incorporated into the sauce – this creates an incredibly velvety base. Stir in 1 cup of the shredded mozzarella and all the Parmesan cheese until smoothly melted. Season with Italian seasoning, paprika, red pepper flakes (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper. Taste and adjust seasoning – remember, pasta absorbs salt, so it should taste slightly overseasoned at this stage. Fold in the shredded chicken and any accumulated juices from the resting plate. The sauce should be thick but pourable; if it seems too thick, gradually add some reserved pasta water until it reaches a creamy, coating consistency. Remove from heat and let it stand for 2 minutes to allow flavors to meld.
Step 4: Combine and Transfer to Baking Dish
Add the buttered spaghetti to the sauce mixture and use tongs to gently toss until every strand is thoroughly coated in the creamy chicken sauce. Be gentle to avoid breaking the pasta – lift and fold rather than stirring aggressively. The mixture should look abundant and saucy but not swimming in liquid. Lightly grease your 9×13 inch baking dish with butter or cooking spray to prevent sticking. Transfer the spaghetti mixture to the prepared dish, spreading it into an even layer. Sprinkle the remaining 1 cup mozzarella cheese evenly over the top, creating a blanket that will melt into glorious golden perfection. For extra crunch, you could add a breadcrumb topping, but the cheese alone creates that beautiful bubbly crust we all love.
Step 5: Bake to Perfection
Preheat your oven to 375°F and position the rack in the center for even heating. Cover the baking dish with aluminum foil, tenting it slightly to prevent the cheese from sticking to the foil. Bake covered for 20 minutes to allow the flavors to meld and the center to heat through completely. Remove the foil and continue baking uncovered for another 15-20 minutes until the cheese is fully melted, bubbly around the edges, and developing golden-brown spots on top. The internal temperature should reach at least 165°F when tested with an instant-read thermometer. For extra browning, switch to broil for the final 2-3 minutes, watching constantly to prevent burning. Let the baked spaghetti rest for 10 minutes before serving – this allows the sauce to set slightly for cleaner slices.
Tips and Tricks
For the most flavorful chicken, consider poaching it in seasoned broth instead of pan-searing. Bring 4 cups chicken broth with a quartered onion, two garlic cloves, and a teaspoon each of peppercorns and thyme to a simmer. Add chicken, reduce heat to low, cover, and poach for 15-18 minutes until 165°F. The resulting chicken will be incredibly moist and infused with flavor. When shredding, pull against the grain for more tender strands that distribute beautifully throughout the dish. For pasta perfection, always salt your boiling water aggressively – about 2 tablespoons kosher salt for a large pot. The pasta absorbs this seasoning from the inside out, creating better flavor distribution than salting the sauce alone. To prevent a dry baked pasta, ensure your sauce is slightly thinner than you think it should be before baking, as the pasta will continue absorbing liquid. The reserved pasta water is your best friend for adjusting consistency – its starch content helps sauces cling better too. For make-ahead convenience, assemble the dish completely but refrigerate before baking. When ready, bake covered at 375°F for 30 minutes, then uncovered for 20-25 minutes, adding 5-10 minutes to account for the cold start. You can also freeze the unbaked casserole for up to 3 months – thaw overnight in refrigerator before baking as directed. For crispy edges that everyone fights over, bake in a ceramic or cast-iron dish rather than glass, as these materials conduct heat better for superior browning. If your cheese is browning too quickly but the center isn’t hot, create a foil ring to cover just the edges while the center continues cooking. Leftovers reheat beautifully in a 350°F oven covered with foil for 20 minutes, or in individual portions in an air fryer at 375°F for 5-7 minutes for crispy results.
Recipe Variations
- For a veggie-packed version, sauté 2 cups sliced mushrooms with the onions, add 1 cup frozen peas and 1/2 cup diced roasted red peppers when combining with the sauce. You could also substitute half the chicken with chopped steamed broccoli florets for added nutrition and color. The mushrooms add umami depth while the peas provide sweet pops of flavor that complement the creamy sauce beautifully.
- Transform it into Mexican chicken spaghetti by swapping Italian seasoning for 2 tablespoons taco seasoning, using pepper Jack cheese instead of mozzarella, and stirring in a 4-ounce can of diced green chiles. Top with crushed tortilla chips mixed with the cheese for extra crunch. Serve with lime wedges, fresh cilantro, and sliced avocado for a south-of-the-border twist that will become a new family favorite.
- Create a supreme version by adding 6 slices cooked and crumbled bacon, 1/2 cup diced ham, and 1/4 cup sliced black olives to the sauce mixture. Use a blend of mozzarella, provolone, and Asiago cheeses for more complex flavor. This meat-lover’s variation turns weeknight dinner into a special occasion dish that’s perfect for potlucks or feeding a crowd.
- For a lighter option, substitute whole milk with 2% milk, heavy cream with half-and-half, and reduce the cheese by 25%. Increase chicken to 1.5 pounds and add 2 cups fresh spinach wilted into the sauce. The extra protein and greens make it more nutritious while maintaining creaminess, and the spinach adds vibrant color and micronutrients.
- Make it spicy by adding 1 diced jalapeño (seeds removed for less heat) with the onions, increasing red pepper flakes to 1 teaspoon, and using Pepper Jack cheese. Stir in 1/4 cup hot sauce into the sauce mixture and top with sliced fresh jalapeños before baking. This version wakes up your taste buds with layers of heat that build with each bite.
Frequently Asked Questions
Can I use rotisserie chicken instead of cooking raw chicken?
Absolutely! Using rotisserie chicken is a fantastic time-saver that adds wonderful flavor. You’ll need about 3 cups of shredded chicken from a standard rotisserie bird. Make sure to remove the skin and shred the meat using two forks, capturing any juices to add to your sauce. Since the chicken is already cooked, add it at the same time as the pasta to prevent overcooking. The already-seasoned rotisserie chicken will infuse your dish with additional herb and garlic notes that make it even more delicious.
How do I prevent my baked spaghetti from drying out?
The key to moist baked spaghetti lies in sauce consistency and proper covering. Your sauce should be slightly thinner than desired before baking because the pasta will absorb liquid during cooking. Always reserve that pasta water to thin the sauce if needed. Baking covered for the first 20 minutes traps steam and prevents moisture evaporation. Using a deeper baking dish rather than a shallow one also helps retain moisture. If reheating leftovers, sprinkle a tablespoon of water or milk over the top before covering and reheating.
Can I make this recipe gluten-free?
Yes, with a few simple substitutions! Use your favorite gluten-free spaghetti – brown rice or quinoa blends work particularly well. Replace the all-purpose flour with 3 tablespoons cornstarch mixed with 2 tablespoons cold water, adding it after the milk and broth but before simmering. Ensure your chicken broth and other ingredients are certified gluten-free. The baking time might need slight adjustment as gluten-free pasta can behave differently, so check for doneness a few minutes early.
How long does baked chicken spaghetti keep in the refrigerator?
Properly stored in an airtight container, your baked spaghetti will keep for 3-4 days in the refrigerator. Make sure it cools completely before refrigerating to prevent condensation that can make it soggy. For best results, reheat portions in a 350°F oven covered with foil for 15-20 minutes until heated through. You can also reheat in the microwave, but stir halfway through and expect slightly softer texture. The flavors actually improve after a day as they continue to meld.
Can I freeze baked chicken spaghetti?
This recipe freezes beautifully for up to 3 months! Cool completely after baking, then portion into freezer-safe containers or aluminum pans. Wrap tightly with plastic wrap followed by foil to prevent freezer burn. To reheat, thaw overnight in the refrigerator, then bake covered at 375°F for 30-40 minutes until bubbly and heated through. You can also freeze before baking – assemble completely but don’t bake, freeze solid, then bake from frozen adding 20-30 minutes to the covered baking time.
Summary
This baked chicken spaghetti combines tender chicken, al dente pasta, and three cheeses in a creamy sauce baked to golden perfection. Perfect for weeknights or company, it’s comfort food that everyone loves with make-ahead flexibility and endless variation possibilities.
