Chicken Spaghetti Bake is always a favorite around here — I mean, it’s creamy, it’s loaded with flavor, and you can never go wrong with pasta! This Chicken Spaghetti Bake is a casserole version of the Pioneer Woman classic, made with healthier ingredients and a few extra veggies for good measure. Pasta bakes are a meal we love because of how easy they are to prep and bake ahead, gift to a neighbor in need, or throw in the freezer for a busy day. This Rigatoni Pasta Bake, Chicken Alfredo Pasta Bake, and this Baked Ziti are more favorites! Don’t want to turn on the oven? Try this Stovetop Chicken Spaghetti recipe here!
Why we love this cheesy Chicken Spaghetti:
Make-ahead friendly: you can prep ingredients or assemble the entire casserole ahead of time and bake it later for an easy, comforting meal! Low-fuss: everything is added to one dish and baked in the oven, which means it’s perfect for busy nights when you don’t feel like standing around cooking. Family-friendly dinner: This dish is just as comforting and serves up to six people, making it the ultimate comfort food the whole family will love!
Chicken Spaghetti Casserole Ingredients:
Vegetables: Peppers and onions just go so well in this chicken spaghetti casserole, and I like to throw shredded carrots into pretty much everything (like this Healthier Skillet Lasagna!). You can leave out these vegetables, add in extra, or swap for ones you have on hand. Whole wheat spaghetti: Because the pasta is cooked separately in boiling water, you can use absolutely any variety of pasta you want (although, can you call it chicken spaghetti if you don’t use spaghetti?!). White or high fiber, long or short, thick or thin 🙂 Chicken breasts: If you don’t have any cooked, chopped chicken on hand, I recommend prepping a big batch of this Slow Cooker Shredded Chicken or Instant Pot Shredded Chicken to keep on hand for easy meals. Check out these Shredded Chicken Recipes for loads more ways to use it! Spices: Although my husband enjoys a good amount of spice, the rest of us prefer our chicken spaghetti on the milder side. Feel free to add in extra spices (chili powder, chipotle powder, or cayenne are great options!) if you like the heat! Low-fat milk and chicken broth: I like to use a combination of low-sodium chicken broth and low-fat milk for my sauce — the broth adds lots of flavor and keeps the sauce from being heavy, and the milk adds a nice touch of creaminess. You can always use whole milk or cream, but because I wanted to keep this on the lighter side, I stuck with low-fat, low-sodium options. Cheese: I sprinkle low-fat shredded cheddar cheese on top of the casserole, but you could use mozzarella cheese or parmesan cheese if you like!
How to make this Chicken Spaghetti Bake:
There are a few simple steps to make this cheesy casserole! Scroll down to the recipe card for the full recipe:
Cook the veggies until softened. Add spices to the vegetables and cook for a couple more minutes.
Stir in flour. Add chicken broth and carrots.
Stir in milk and cheese. Pour shredded cooked chicken, cooked spaghetti, and other ingredients into a prepared casserole dish. Bake and serve.
Tips:
If you don’t feel like making shredded chicken, you can use rotisserie chicken instead! Add a little kick of heat by sprinkling some red pepper flakes on top. If the cheese starts getting a little too brown, place a piece of aluminum foil over the top.
How to prep this Baked Spaghetti ahead:
Prep the veggies: this can be the most time-consuming part! You can chop and shred the veggies and set them aside in the refrigerator for several days. Cook and chop the chicken: no chicken on hand? Throw these Slow Cooker Chicken Breasts in the crockpot, and don’t worry about it 😉 Make your sauce, and refrigerate for up to 4 days. Prep the entire casserole up to the point of baking, cover, and refrigerate for up to 4 days (provided all of your ingredients are at their freshest when you start).
How to store and reheat this spaghetti casserole:
Store leftover Chicken Spaghetti Bake in an airtight container in the fridge for up to 4 days. To reheat, add a small splash of water around the edges of the dish, cover with foil and bake at 350 degrees F until heated through.
How to freeze and reheat pasta bakes:
One of the many things to love about this Chicken Spaghetti and so many pasta bakes is that they are so easy to make ahead and freeze. Life is busy, and every now and then, we need something that is already done and waiting! To prep ahead, simply make the recipe in its entirety but do not bake. Pour into a 9×13″ baking dish, two 8×8″ baking dishes, or a variety of smaller oven-safe dishes if you are feeding one or two, and freeze for up to 3 months. To serve, I recommend thawing overnight in the refrigerator or on the counter for several hours before heating through in a preheated oven at 350 degrees F, covered. Check your pasta bake after 20-30 minutes, and add a big splash (1/4-½ cup of water or broth if it appears dry). Although you can bake right from frozen, this can take quite a while (up to 90 minutes), and I have found it doesn’t heat through as evenly.
Serving suggestions:
This dish is perfect on its own or served alongside some Garlic Bread or Cheesy Baked Asparagus!
More chicken dinners you’ll love!
Slow Cooker Tomato Basil Chicken — set it and forget it! Chicken Parmesan — a family favorite. Chicken Rice Soup — healthy and hearty!
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