Delicious Non-Vegan African Foods

Baked Chicken Spaghetti – Immaculate Bites

Baked Chicken Spaghetti – This flavor-packed, cheesy, soul-satisfying recipe boasts everything you need in a casserole. And let’s talk about the ultimate comfort food! 🥰

I’m a big fan of all kinds of casseroles, so trust me when I say this baked chicken spaghetti recipe is on another level. cheese, shredded chicken, spaghetti cooked in smooth sauce For unique baked goods that are always a hit.

It may seem like there’s a lot going into this recipe, but each ingredient adds flavor and texture without overpowering the dish. That’s the magic of casseroles, my friends. ✨Perfect for weekday meals or as a gift for a friend in need. This is one of his recipes that I keep coming back to.

Baked chicken spaghetti may be the ultimate comfort food

Is it easy to make baked chicken spaghetti?

Yes, it is! The ingredient list isn’t complicated at all, so don’t let that scare you away. Using a few simple cooking techniques (cooking pasta, sautéing vegetables, making sauces), simply combine the ingredients, plate and bake. you have this! 🙌

recipe ingredients

What you need to bake chicken spaghetti
Recipe Ingredients Grilled Chicken Spaghetti
  1. chicken – I used boneless chicken breast for this recipe, but you can use almost any type of chicken you have on hand. All these options work.
  2. pasta – I chose thin spaghetti for this recipe, but honestly any type of pasta will work.
  3. vegetable – Onions, garlic, bell peppers and canned tomatoes add nutrition to this recipe, not to mention flavor and texture.
  4. herbs – Fresh thyme and parsley add a new flavor dimension and pop of color.
  5. source material – Make a creamy sauce with chicken broth, evaporated milk and a little flour to coat the pasta and chicken.
  6. cheese – Last but not least, cheese! Cheddar, Parmesan and Monterey Jack cheese make this casserole delicious.

how to cook chicken spaghetti

Roast the meat and sauté the vegetables
make roux and sauce

Preparation of main ingredients

  • spaghetti – Boil the spaghetti in a large pot according to package directions. Drain and set aside.
  • Seasoning and sata chicken – Season the chicken with salt and pepper. Heat a Dutch oven or skillet over medium-high heat. Add about 1 tablespoon of oil to a pot or frying pan. Then add the chicken and cook for 5-6 minutes on each side or until medium cooked. Remove from pan and set aside. (Photos 1-3)
  • vegetable – Heat butter or oil in a skillet or pot over medium heat. Then add the onions, garlic, thyme, and creole seasoning. Cook, stirring frequently, until the onions are tender, about 3 to 4 minutes. Add tomatoes and paprika and simmer for a further 2-3 minutes. (Photos 4-5)
  • of Roux – Then stir the flour for about 1 minute until all the butter or oil is absorbed. (Photos 6-7)
  • sauce – Gradually mix the evaporated milk and broth. Bring to a boil, stirring constantly, about 2 minutes or until thickened and bubbly. (Photo 8)
  • addition cheese – Finally, add all the cheese and stir until everything is melted, evenly mixed and smooth. Add salt and pepper to taste. (Photos 9-10)
Assemble and Bake Chicken Spaghetti

assemble and bake

  • mix spaghetti and chicken – Add the spaghetti and chicken to the skillet and stir until the sauce is evenly distributed. (Photos 11-12)
  • assemble – Transfer spaghetti mixture to a pan or lightly greased 2 quarts. Top with baking dish and remaining cheese. (Photos 13-14)
  • bake Bake at 350 degrees Fahrenheit for 20 minutes or until golden and bubbly. (Photo 15)
Grilled chicken spaghetti on white plate

recipe variations

  1. Topped with crunchy crumbs, dusted with buttered sautéed breadcrumbs before baking. Simply add 2 tablespoons of butter to a small skillet over medium heat. Add 1 teaspoon minced garlic and sauté for 1 minute before adding breadcrumbs to pan. Sauté breadcrumbs for 3 to 4 minutes or until toasted and fragrant. Season with salt and pepper and sprinkle over the casserole. This extra step takes a little longer, but it makes the recipe extra special.
  2. To make this recipe a little healthier, use whole wheat spaghetti. Boil until al dente, just like regular pasta.
  3. Experiment with different cheeses and vegetables. Feel free to be creative with vegetables and cheese. You can add or substitute ingredients in recipes. Try chopped zucchini, diced broccoli, Colby, Jack, Gruyère, or whatever works for you.

tips and tricks

  1. The best tip for this recipe is not to overcook the pasta. Make it just right al dente. That way it will still be chewy after coming out of the oven. Remember, friends don’t let friends eat watery pasta.😂
  2. For the ultimate gooey melty sauce, skip the pre-shredded cheese and shred it yourself from a block of cheese. Trust me, the ROI of this is well worth it.
  3. If you’re only cooking for two people, you can divide the ingredients into two small baking pans and bake one now and put the other in the freezer to bake later. Come for a meal in advance! Speaking of which…

advance instructions

This casserole, uncooked, can be stored in an airtight container in the freezer for up to 3 months. Simply thaw in the refrigerator the night before using and bring to room temperature before baking the next day.

How to eat and store

Serve this casserole hot right out of the oven! Best when the cheese and sauce are melted. Garnish with chopped parsley and red pepper flakes, if desired.

Store leftover chicken spaghetti in an airtight container in the refrigerator. Please keep it for 3-5 days. To reheat leftovers, return the casserole to the oven and set the heat to low for 15-20 minutes. You can also heat it in the microwave. This is my reheating method of choice for this recipe.

Enjoy Baked Chicken Spaghetti

Frequently Asked Questions

Should I smash the chicken spaghetti casserole past?

Italians may cringe, but I think folding the pasta in half or even thirds makes this casserole much easier to eat.If your inner Italian allows you, go for it. please

How to keep spaghetti from sticking to the pan?

Use plenty of water and make sure the water is boiling before adding the pasta. Stir well after adding. Rinse in cold water only if not added to the sauce immediately after cooking.

Why is my baked chicken spaghetti dry?

It’s all about the ratio of sauce and dry ingredients. Follow the recipe portion sizes carefully for a creamy, saucy bake. Adding pasta or chicken can make the casserole dry. Another tip is not to overbake. All ingredients are perfectly cooked when you put them in the oven, so you don’t need to bake them for more than 20 minutes. Baking longer than that risks drying out the casserole.

Compatibility with baked chicken spaghetti

I like to serve this dish with traditional spaghetti.Homemade garlic bread and wedge salad are my staples.

However, you can certainly get creative. Try it with bacon broccoli salad, sweet potato salad, or pea salad on the side. Fresh and crunchy, it pairs well with a rich, creamy cheese sauce.

Try more healthy casserole recipes

  1. chicken and rice casserole
  2. Rich mashed potato casserole
  3. cabbage roll casserole
  4. fiesta chicken casserole
  5. cheesy hash brown casserole
  6. ground beef casserole


Get ready to try your new favorite comfort food. We already know your family will love this. Have you tried it already? Let us know your best tips and tricks for the perfect grilled chicken casserole in the comments section below. 🫶

see how to make

This blog post was originally published in December 2018 and has been updated with additional tips, new photos, and videos.

grilled chicken spaghetti

This flavor-packed, cheesy, soul-satisfying recipe boasts everything you need in a casserole. And let’s talk about the ultimate comfort food!


  • 8 oz (225g) thin spaghetti
  • 1 pound (450g) boneless chicken breast (or 3 cups cooked shredded chicken)
  • ¼ cup (57g) Unsalted butter (or oil)
  • 1 Moderate onion, diced
  • 1 tablespoon garlic, chopped
  • 2 tea spoon fresh thyme, chopped
  • 1-2 tea spoon creole seasoning
  • 1 15 oz can (425g) diced tomato
  • 1 yellow pepper, diced
  • 1 red bell pepper, diced
  • 3 tablespoon all purpose flour
  • cup (355ml) chicken soup
  • 1 12oz can (355ml) evaporated milk
  • ¾ cup (90g) Parmesan cheese, Grate
  • 1 cup (120g) sharp cheddar cheese, shredded
  • ½ cup (60g) monterey jack cheese, shredded
  • 1 tablespoon fresh parsley, chopped
  • Extra parsley for garnish option
  • salt and pepper to taste


  • Preheat oven to 350°F/177°C.

  • Start boiling the spaghetti in a large pot, following the directions on the box. Drain and set aside.

  • Season the chicken with salt and pepper, or use your favorite spice mix. Leave until use.

  • Heat a Dutch oven or medium pot over medium-high heat. Add about 1 tablespoon of oil to the frying pan.

  • Add the chicken and cook for 5-6 minutes on each side until browned. Remove and set aside.

  • Heat butter or oil in a skillet or pot over medium heat. Then onions, garlic, thyme, creole seasoningStir 3 to 4 minutes or until onions are tender.
  • Add the tomatoes and paprika and simmer for an additional 2-3 minutes.

  • Stir in flour until fully incorporated, about 1 minute. Add evaporated milk and soup little by little and mix. Bring to a boil, stirring constantly, about 2 minutes or until sauce thickens and bubbles.

  • Stir in the cheese and keep stirring until everything is melted and evenly mixed and smooth. Add salt and pepper to taste.

  • Next, add the spaghetti and chicken to the frying pan and stir until evenly distributed.

  • Transfer spaghetti mixture to a pan or lightly oiled 2-quart baking dish. Top with remaining cheese.

  • Bake at 350F°/177°C for 20 minutes or until golden and bubbly.

Nutrition Facts Table:

Serving: 240g| | calorie: 500kcal (twenty five%)| | carbohydrate: 38g (13%)| | protein: 35g (70%)| | thick: twenty threeg (35%)| | saturated fat: 13g (81%)| | Polyunsaturated fat: 1g| | Monounsaturated fat: 6g| | Trans fat: 0.3g| | cholesterol: 104mg (35%)| | sodium: 492mg (twenty one%)| | potassium: 586mg (17%)| | fiber: 2g (8%)| | sugar: 3g (3%)| | Vitamin A: 1506IU (30%)| | Vitamin C: 67mg (81%)| | calcium: 383mg (38%)| | iron: 2mg (11%)

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