Baked Chicken Spaghetti

I learned about this dish from my sister’s friend when he brought it to her place on a New Year’s Eve potluck dinner party. It was so good, I asked for the recipe. With some few changes, I was able to produce this creamy and delicious baked chicken spaghetti. In this recipe, I used store bought rotisserie chicken meat because I find it more flavorful and of course economical. Just like other spaghetti recipes, the pasta noodles and sauce were cooked separately. But instead of tossing them together, they were assembled in layers in a casserole dish, sprinkled with grated cheese and then baked. The result was this dish that is not only pleasing to the eye (gooey) but also to the taste buds (yummy). I am glad I made a big batch; I was able to share it with some relatives.

Cooking Tips for Perfect Baked Chicken Spaghetti

Start by cooking the spaghetti until it is al dente. This prevents the noodles from becoming mushy during baking. Follow the package instructions for timing, but consider reducing the time by a minute or two. Once the pasta is cooked, immediately drain it and toss it with a little olive oil to prevent sticking. When layering your dish, try to evenly distribute the chicken and sauce for a balanced flavor in every bite. If you prefer a bit of crunch on top, broil the dish for a few minutes at the end of baking. Keep an eye on it to avoid burning. If you want to add a little heat, sprinkle in some red pepper flakes or diced jalapeños in the sauce. Experiment with different cheeses too; mozzarella and cheddar work great, but adding a bit of parmesan can elevate the flavor. Finally, let the dish rest for 10-15 minutes before serving. This helps the layers set and makes it easier to serve.

Serving Suggestions and Variations

Baked chicken spaghetti is versatile and can be served in various ways. For a complete meal, pair it with a simple side salad dressed lightly with vinaigrette. Garlic bread is another great option, perfect for scooping up any extra sauce. If you’re feeling adventurous, try adding vegetables to the dish. Spinach, bell peppers, or mushrooms can be sautéed and mixed into the layers for added nutrition. You could also swap out the chicken for other proteins like shredded turkey or even a vegetarian option using black beans or lentils. For a unique twist, consider adding a layer of pesto or a dollop of ricotta cheese between the pasta and sauce layers. This adds a creamy texture and a burst of flavor. Experimenting with different herbs, like basil or oregano, can also enhance the dish. Feel free to get creative and make it your own.

Frequently Asked Questions

What can I substitute for the cream of mushroom soup?

If you’re not a fan of cream of mushroom soup, you can swap it with cream of celery or even a homemade white sauce. Just keep in mind that it might slightly change the flavor profile.

How should I store leftovers?

Store any leftovers in an airtight container in the fridge for up to three days. If you want to keep it longer, freeze it for up to two months, just make sure to thaw it in the fridge before reheating.

Can I make this dish ahead of time?

For sure! You can assemble the entire casserole a day in advance and store it in the fridge. Just pop it in the oven when you’re ready to bake, adding a few extra minutes to the cooking time if it’s going in cold.

What do you recommend serving with baked chicken spaghetti?

A fresh side salad or some garlic bread pairs perfectly with this dish. It adds a nice crunch and balances the creaminess of the spaghetti.

What are some common mistakes to avoid?

One common mistake is overcooking the spaghetti, which can lead to mushiness after baking. Another is not evenly distributing the chicken and sauce, which can result in uneven flavor in each bite.

Baked Chicken Spaghetti

Liza A

Baked Chicken Spaghetti combines tender chicken with creamy sauces and vibrant bell peppers, creating a comforting, flavorful dish that's easy to whip up on busy nights.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine American

Servings 8 -10 servings

Calories 550 kcal

Ingredients

  

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• 2 tbsp olive oil
• 1 clove garlic minced
• 1 shallot finely chopped
• 2 cups shredded rotisserie chicken meat or boiled chicken meat
• 1 cup tomato sauce
• 1 red bell pepper diced
• 1 10 oz can cream of mushroom soup
• 1 10 oz can cream of chicken soup
• ½ cup water
• Salt and pepper to taste
• 1 lb spaghetti cooked according to package directions
• 2 cans Vienna sausage drained and sliced
• 1 cup grated cheddar cheese

Instructions

 

• Heat olive oil in a large sauté pan over medium-high heat. Add garlic and shallot and sauté for 1 minute. Add chicken meat and continue sautéing for another minute.
• Add red pepper and tomato sauce; stir to combine and then let simmer at low temperature for 10 minutes.
• Add cream of mushroom sauce, cream of chicken soup and water; let simmer for 10 more minutes. Correct seasoning with salt and pepper. Set aside.
• Spread cooked spaghetti in bottom of 9X13 inch casserole dish. Next layer it with the sliced sausages and then pour chicken mixture evenly over the top. Sprinkle top with grated cheese.
• Bake in preheated 350°F oven for 10 minutes or until cheese has melted. Serve with garlic bread or salad.
• Enjoy!

Nutrition

Calories: 550kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 7gCholesterol: 80mgSodium: 900mgFiber: 3gSugar: 4g

Keyword baked pasta, chicken spaghetti, comfort food, easy dinner, weeknight meal

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