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Baked chicken spaghetti has everything you’re looking for in a dinner recipe. It’s easy to make, filling as can be, loaded with flavor, and a family favorite! Make this comfort food tonight — no regrets!
Baked chicken spaghetti is an easy dinner that always satisfies, and I don’t use those descriptors loosely! To make this baked pasta casserole, all you need to do is cook the chicken, make it creamy and cheesy, toss it all together with the pasta, and bake. Your end result is a pan filled with tender spaghetti noodles, flavorful chicken, and plenty of cheese. It’s pretty drool-worthy, honestly.
Chicken spaghetti is kid friendly, protein-packed, and can be whipped up in just under an hour. Oh, and as it bakes, the smell of the pasta dish permeates the house and gets everyone pretty excited to eat dinner. You won’t have to call anyone to the table, because they’ll probably already be there waiting! Don’t forget to sprinkle a little extra bacon on top of each serving to really make everyone smile and serve with a side of Copycat Texas Roadhouse Rolls!
Recipe Tips and Variations
- Using a different type of pasta is possible, but just be aware you will likely have to adjust cooking time and liquid ratio. For a similar shaped pasta like linguine, you should be ok as instructed, but anything like angel hair or short-cut pasta shapes, you will definitely have to adjust!
- If you prefer to use boneless skinless chicken thighs, you can! The same instructions apply.
- Make sure the cream cheese is at room temperature. It helps it melt more smoothly into the mixture.
Storage and Reheating Instructions
In an airtight container in the fridge, any leftovers you have will stay fresh for about 3 days. To reheat, you’ll either scoop a serving out onto a microwave-safe bowl or plate and microwave until heated through or reheat the entire chicken spaghetti in a skillet on the stovetop. For both methods, you may need to add a little liquid to loosen things up.
Baked Chicken Spaghetti
Equipment
Ingredients
- 6 slices bacon, sliced
- 2 chicken breasts, chopped into bite size pieces
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon sweet paprika
- 8 ounces (227 g) cream cheese, room temperature
- 2 Roma tomatoes, diced
- 2 cups (224 g) freshly shredded mozzarella cheese, divided
- 10 ounces (284 g) dried spaghetti, cooked
Instructions
- Preheat oven to 375 °F (191 °C)
- Cook the bacon in a large oven-safe skillet over medium heat until crisp then remove the bacon and set aside for later.
- Add the chicken, salt, pepper and paprika to the bacon drippings in the pan and stir and cook once again until the chicken is no longer pink.
- Add the cream cheese and tomatoes and stir and cook until the tomatoes become soft and the cream cheese has fully melted.
- Add 1 cup of the mozzarella cheese and half of the bacon and stir once again until melted.
- Add the cooked spaghetti noodles and toss and stir to combine.
- Sprinkle on the remaining cup of mozzarella cheese and bacon then bake in the oven for 10 to 15 minutes or until the cheese is fully melted on top.
- Serve with freshly minced parsley and more crumbled bacon, if desired.
