Easy Chicken Spaghetti

This cheesy Easy Chicken Spaghetti is a creamy family-friendly casserole. It features tender chicken and pasta smothered with a rich smooth cream sauce. Serve it as a one dish meal or add a salad or a steamed vegetable along with garlic bread to round out the meal.

Easy Chicken Spaghetti Recipe

This baked Chicken Spaghetti comes together quickly due to the fact that the cheesy sauce is super simple to make. It’s baked in the oven until the cheese is melted and slightly golden brown, and the flavors are melded together. The result is a deliciously cheesy, saucy, and satisfying meal that’s perfect for family dinners or casual gatherings. How to make hearty Chicken Spaghetti: (Scroll down for full printable recipe.)

• Prepare Dish – Preheat oven to 350°F. Spray a 13×9 inch baking pan with cooking spray.
• Cook the Pasta – Cook spaghetti in salted water per the package instructions until al dente. Drain well.
• Bacon – Cook bacon in a large skillet until crisp. Remove to paper towels to drain, then chop. (Reserve some bacon for garnishing)
• Make the Cheese Sauce – Add onions and garlic to reserved drippings, cooking until softened. To the skillet add drained tomatoes, soup, Velveeta, milk and Ranch dressing mix. Simmer on low just until the cheese has completely melted.
• Combine – To the skillet add cooked spaghetti, bacon and chopped chicken. Mix well. Pour into pan top with shredded cheddar cheese. (If the skillet is oven safe, bake in the skillet and skip the dish.)
• Bake for 30-40 minutes or until bubbly and heated through.
• Garnish with chopped bacon and green onions and serve.

How to Make the Best Chicken Spaghetti Recipe

• Ingredients you’ll need to make homemade Chicken Spaghetti: 8 ounces uncooked thin spaghetti, chopped rotisserie chicken, Italian seasoned petite diced tomatoes, cream of chicken soup, chopped green onions, minced garlic, whole milk, dry Ranch salad dressing mix, Velveeta, shredded cheddar cheese and bacon.
• Kitchen gadgets you’ll need: A pasta pot, sharp knife and chopping board, a large skillet or pot, measuring cups and spoons, cheese grater and 13×9 inch baking pan or casserole dish.
• I use thin spaghetti in this recipe. You could also use angel hair pasta. Regardless, make sure you don’t overcook it initially or it can become mushy in the casserole.
• You can assemble this chicken casserole one day in advance, then cover and chill in the refrigerator. Allow it to sit on the counter for 15-20 minutes prior to baking and add 5-10 minutes to the baking time, if needed. Bake until it’s fully heated through.
• You can use any brand of diced tomatoes that you enjoy. Italian tomatoes are generally seasoned with oregano, basil and garlic. This adds to the flavor of the spaghetti overall.
• You can use any cooked and chopped chicken in this recipe. Whether it’s rotisserie chicken from the grocery store deli, grilled chicken, roasted chicken or poached chicken in the same amount as called for in the recipe.
• Storage: You can fully assemble this chicken spaghetti and freeze it for up to 2 months. Thaw it in the refrigerator overnight and then bake per the recipe.
• Store leftovers chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave.

More Easy Chicken Recipes to Make

• Chicken Fried Chicken features boneless chicken breasts fried then drizzled with pan gravy.
• Decadent Chicken Marsala is restaurant quality.
• The family will always make room for a Grilled Chicken Sandwich.
• Better than takeout Orange Chicken and rice.
• Crispy Oven Fried Parmesan Chicken makes for a low stress Italian inspired meal.
• My recipe for Chicken Florentine is sheer decadence.
• Finger licking good Southern Fried Chicken.
• Instant Pot Barbecue Chicken from Pioneer Woman.

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Helpful Kitchen Items:

• 13 x 9 inch Casserole Dish
• Pasta Pot
• Cheese Grater
• Kitchen Utensils

Print

Easy Chicken Spaghetti

Course Main Course

Cuisine American, Southern

Keyword baked-chicken-spaghetti, easy-chicken-spaghetti-recipe

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Ingredients

• 8 oz thin spaghetti
• 8 slices bacon cooked and chopped (Reserve drippings)
• 2-3 cups roughly chopped rotisserie chicken
• 3 medium cloves garlic minced
• 1/2 cup chopped green onions plus additional for garnishing
• 1 14 oz can petite diced Italian seasoned tomatoes
• 1 10 oz can cream of chicken soup
• 1 8 oz block Velveeta cheese
• 2 cups whole milk or half and half
• 1 1.0 oz packet dry Ranch salad dressing mix
• 1 1/2 cups shredded cheddar cheese

Instructions

• Preheat oven to 350°F. Spray a 13×9 inch baking pan with cooking spray.
• Cook spaghetti in salted water per the package instructions until al dente. Drain well.
• Meanwhile, cook bacon in a large skillet until crisp. Remove to paper towels to drain, then chop. (Reserve some bacon for garnishing)
• Add onions and garlic to 2 tablespoons of bacon drippings, cook for 1-2 minutes or just until softened. To the skillet add drained tomatoes, soup, Velveeta, milk and Ranch dressing mix. Simmer on low just until the cheese has completely melted.
• To the skillet add cooked spaghetti. bacon and chopped chicken. Mix well. Pour into pan top with shredded cheddar cheese. (If the skillet is oven safe, bake in the skillet and skip the dish.)
• Bake for 30-40 minutes or until bubbly and heated through.
• Garnish with chopped bacon and green onions and serve.

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