Chicken Spaghetti is a comforting and cheesy dish that brings together tender chunks of chicken, pasta, and a creamy tomato sauce all baked to bubbly perfection. It’s a classic home-cooked meal that feels warm and satisfying with every bite, making it a favorite for family dinners or casual get-togethers.
I love making Chicken Spaghetti when I want something that’s both easy to throw together and a little bit special. The best part is how the cheese melts over the top, creating that golden, delicious crust. I usually add in some bell peppers or onions to give it a little extra flavor and texture. It’s one of those recipes that everyone seems to enjoy, no matter their age.
When I serve this, I like to pair it with a simple green salad or some steamed veggies to balance out the richness. It’s great for leftovers too — the flavors really soak in overnight, making it even better the next day. Chicken Spaghetti feels like a cozy hug on a plate, and it always reminds me of relaxed family meals and easy evenings at home.
Key Ingredients & Substitutions
Spaghetti: Regular spaghetti works best here, but you can swap it with linguine or thin fettuccine if needed. Just cook them al dente to avoid sogginess after baking.
Chicken: I like using boneless, skinless chicken breasts for tender pieces. You can use chicken thighs for a juicier, richer taste.
Bacon: Adds a smoky flavor and crunch. Turkey bacon works too, or you can skip it for a vegetarian twist and add mushrooms instead.
Cheese: Cheddar gives great melt and flavor. For a different touch, try Monterey Jack or mozzarella. Parmesan on top adds a nice salty finish.
Condensed Soups: Cream of mushroom and cream of chicken create a creamy sauce base. If you can’t find them, use homemade cream sauce or substitute with Greek yogurt mixed with a little chicken broth.
How Do You Make the Sauce Creamy and Well-Blended?
Getting a smooth, creamy sauce is key for this dish. Here’s how I do it:
- Start by cooking bacon to render flavorful fat—leave a bit in the pan for added taste.
- Sauté onions until soft, then garlic until fragrant to build a flavor base.
- Cook chicken until just done to keep it tender.
- Add the soups and broth in low heat, stirring gently to avoid lumps.
- Mix in cheese gradually and keep stirring until melted completely.
- Keep the heat low and stir often to prevent the sauce from breaking or sticking.
These steps help make the sauce thick and creamy, coating the noodles perfectly for that comforting bite.
Equipment You’ll Need
- Large pot – I use this to cook the spaghetti easily and quickly.
- Skillet or frying pan – perfect for cooking the bacon, chicken, and aromatics all in one pan.
- Mixing spoon or spatula – helps stir everything together smoothly.
- 9×13-inch baking dish – for baking the assembled casserole until golden.
- Measuring cups and spoons – for precise ingredient amounts.
- Colander – to drain the spaghetti without breaking the noodles.
- Cheese grater – for shredding fresh cheese if not using pre-shredded options.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or turkey to change up the protein.
- Use Monterey Jack or mozzarella instead of cheddar for a milder flavor.
- Add sautéed mushrooms, bell peppers, or spinach for extra veggies and flavor.
- Sprinkle crushed red pepper flakes or smoked paprika on top for a spicy kick or smoky hint.
How to Make Chicken Spaghetti
Ingredients You’ll Need:
- 12 oz spaghetti
- 1 lb boneless, skinless chicken breasts, cubed
- 3 slices bacon, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese, plus extra for topping
- ¼ cup chopped fresh parsley (plus extra for garnish)
- ½ teaspoon smoked paprika (optional)
- Salt and pepper, to taste
- 2 tbsp olive oil or butter
How Much Time Will You Need?
This Chicken Spaghetti recipe takes about 15 minutes to prepare, 20-25 minutes to bake, and another 10 minutes to cook the pasta and chicken. In total, plan for around 45-50 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Pasta:
Start by bringing a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain the pasta and set it aside.
2. Cook the Bacon and Chicken:
In a large skillet over medium heat, cook the diced bacon until crisp. Use a slotted spoon to remove the bacon and set it aside, leaving some bacon fat in the pan for flavor. If needed, add olive oil or butter. Sauté the chopped onion until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
Now add the cubed chicken to the skillet. Season with salt, pepper, and smoked paprika if you like a subtle smoky flavor. Cook the chicken until it’s no longer pink in the center, about 7-8 minutes. Stir in the cooked bacon bits.
3. Make the Creamy Sauce:
Lower the heat and add the cream of mushroom soup, cream of chicken soup, chicken broth, shredded cheddar cheese, and half of the Parmesan cheese to the skillet. Stir continuously until the cheese melts and the sauce becomes smooth and creamy.
4. Combine and Bake:
Toss the cooked spaghetti into the creamy sauce, making sure every noodle is coated well. Remove from heat, stir in the chopped parsley, and transfer everything to a greased baking dish. Sprinkle the remaining Parmesan cheese evenly over the top.
Bake in your preheated oven for 20-25 minutes, until the sauce is bubbly and the top turns lightly golden.
5. Serve:
Once baked, garnish with extra fresh parsley for a pop of color and freshness. Serve hot and enjoy your hearty, comforting chicken spaghetti!
Can I Use Frozen Chicken Instead of Fresh?
Yes! Just make sure to fully thaw the chicken before cooking. Thaw it safely in the fridge overnight or use the cold water method to speed things up. Pat the pieces dry before cooking to avoid extra moisture.
Can I Make Chicken Spaghetti Ahead of Time?
Absolutely! Prepare the whole dish, then cover and refrigerate for up to 2 days before baking. You may need to add a splash of chicken broth when reheating to keep it creamy.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently in the microwave or oven to preserve the sauce’s creaminess.
Can I Substitute the Bacon?
Yes! You can swap bacon for turkey bacon, cooked sausage, or omit it altogether for a vegetarian version. Adding sautéed mushrooms can boost flavor if you skip the bacon.