Name: Creamy Chicken Spaghetti Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded; 8 ounces spaghetti; 1 cup cream cheese or cream of chicken soup; 1 cup chicken broth; 1 cup diced red peppers; 1 cup diced tomatoes (or Rotel); 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; Salt and pepper to taste; Optional: additional vegetables (e.g., mushrooms)

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A cozy start

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There’s something about a bubbling, cheese-topped casserole that instantly feels like home. Picture the warm, inviting aroma of garlic and roasted peppers, a ribbon of melted cheese stretching as you scoop, and a forkful that’s creamy, slightly tangy, and utterly comforting. That’s the experience of Creamy Chicken Spaghetti Bake — a dish that tastes like a loving hug on a weeknight and like celebration food when guests arrive.

I reach for this Creamy Chicken Spaghetti Bake any time I want something that’s both unfussy and deeply satisfying. It’s the kind of recipe that fills the kitchen with steam and chatter, the kind that makes your day feel complete. If you love casseroles that hold together well, please-forward vibes, and a little bit of nostalgia, this one belongs in your rotation. If you want another cozy, creamy option for chilly nights, try my favorite creamy white chicken chili for a different but equally comforting spin.

why you’ll love this recipe

It’s creamy, cheesy, and has a little bite from the diced red peppers — a perfect balance of comfort and brightness.
It’s easy to assemble with pantry staples and leftover chicken, which makes weeknight dinners so much simpler.
The texture is homey but refined: tender spaghetti coated in a lush sauce with a golden, melty top.
It’s crowd-pleasing and travels well to potlucks or family dinners.
You can customize it quickly — add vegetables, swap cheeses, or make it lighter without losing the soul of the dish.

how to make Creamy Chicken Spaghetti Bake

First, preheat the oven and get your spaghetti going so everything comes together on a similar timeline. While the pasta cooks, you’ll mix the sauce — cream cheese or a creamy soup with chicken broth — and fold in shredded chicken, diced red peppers, and tomatoes. This is when your kitchen starts to smell amazing: a gentle tomato and pepper note mingling with rich dairy.

Next, combine the drained spaghetti with the sauce so each strand is coated; this helps the bake set up properly. Don’t worry if it looks thick at first — the chicken broth loosens as you stir, and the cheese melts into silk in the oven. Pour the mixture into a greased pan, top with cheddar and Monterey Jack, and slide it into the oven. Once it starts to bubble and the cheese has melted, you’ll notice the edges turn golden and you’ll know it’s ready.

Finally, let it rest a few minutes before serving so the casserole firms up slightly; this makes it easier to plate and lets flavors settle. If you like, add a sprinkle of fresh herbs or a few extra diced peppers for color and brightness.

ingredients

2 cups cooked chicken, shredded
8 ounces spaghetti
1 cup cream cheese or cream of chicken soup
1 cup chicken broth
1 cup diced red peppers
1 cup diced tomatoes (or Rotel)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Salt and pepper to taste
Optional: additional vegetables (e.g., mushrooms)

Each ingredient plays a clear role. The cooked chicken brings protein and a meaty base — rotisserie or leftover roasted chicken both work beautifully. Spaghetti acts as the comforting backbone; cook it al dente so it doesn’t go mushy in the oven. Cream cheese gives a silky, tangy richness, while cream of chicken soup is a time-tested shortcut that delivers instant creaminess and flavor. Chicken broth thins the mixture so it’s scoopable but not soupy.

Diced red peppers add a sweet, slightly crisp counterpoint; if you prefer milder flavors, try green bell peppers or omit them. Diced tomatoes or Rotel bring acidity and little bursts of juiciness — fire-roasted tomatoes give a smoky edge. The cheddar and Monterey Jack cheeses melt into a beautifully stretchy, golden topping; use sharp cheddar for more tang, or swap in pepper jack for some heat. If you want to vary textures, add mushrooms, spinach, or peas as optional vegetables.

Substitutes: use gluten-free pasta to make the whole dish gluten-free, or use vegan cream cheese and dairy-free cheeses for a dairy-free version (see variations below).

directions

Start by preheating your oven to 350°F (175°C). Boil the spaghetti according to package instructions until it’s al dente, then drain and set it aside while you assemble the sauce. Cooking the pasta just right is key — you don’t want it overdone because it will continue to soften in the oven.

In a large mixing bowl, combine the shredded chicken with cream cheese (or cream of chicken soup), chicken broth, diced red peppers, and diced tomatoes. Stir these together until the mixture is smooth and well blended; the cream cheese might be a bit stubborn at first, but stirring and a little warmth from the broth will loosen it. Give it a quick taste at this point and add salt and pepper as needed — this is when you can adjust the seasoning.

Add the cooked spaghetti to the bowl and gently fold until every strand has a coating of sauce. If the mixture seems thick, add a splash more chicken broth; don’t worry if it looks a little loose — it will set up in the oven. Now grease a baking dish and pour the spaghetti mixture in, spreading it evenly so the cheese topping will melt uniformly.

Scatter the shredded cheddar and Monterey Jack cheese across the top, covering as much surface as you like. Slide the dish into your preheated oven and bake for about 25–30 minutes, or until the casserole is bubbly and the cheese has fully melted. You’ll notice small bubbles around the edges and a lightly golden color where the cheese has begun to caramelize.

When it comes out, let the bake rest for a few minutes before serving. This short cooling period helps it hold its shape when scooped. Serve warm and enjoy the creamy, cheesy comfort of this dish.

how to serve Creamy Chicken Spaghetti Bake

This casserole shines as a main for weeknight dinners, potlucks, and casual gatherings. Serve it family-style straight from the baking dish so everyone can help themselves to those golden edges. Pair it with a crisp green salad tossed in a bright vinaigrette to cut through the richness, or roasted vegetables like broccoli or asparagus for color and texture contrast.

For a pretty presentation, spoon generous portions onto plates and sprinkle with chopped parsley or green onions. The colors — red peppers, white cream, and golden cheese — make for an appetizing plate. If you’re serving it for a holiday or special dinner, offer a basket of warm crusty bread for sopping up any leftover sauce.

how to store Creamy Chicken Spaghetti Bake

Leftovers store beautifully. Cool the casserole to room temperature, then cover tightly with foil or transfer portions to airtight containers. Keep refrigerated for up to 3–4 days. For longer storage, freeze individual portions or the whole dish (if your dish is freezer-safe) for up to 3 months.

To reheat, thaw overnight in the fridge if frozen. Warm single portions in the microwave for a quick meal, but for a crispier edge and more even reheating, place the portion in a 350°F oven for 10–15 minutes until warmed through. Reheating the whole dish in the oven (covered with foil for the first portion of reheating) brings back that just-baked texture best.

tips for perfect Creamy Chicken Spaghetti Bake

Don’t overcook the spaghetti: aim for al dente so it holds up in the bake. Overdone pasta turns mushy once baked.
Use well-seasoned chicken: if your shredded chicken is bland, the whole dish can taste flat. Add a pinch more salt, garlic powder, or a squeeze of lemon to brighten it up.
Heat the cream cheese slightly before mixing if it’s too firm; this helps it incorporate smoothly.
Watch the bake during the last five minutes so the cheese doesn’t over-brown — tent with foil if it browns too quickly.
For extra texture, stir in panko or crushed crackers with a bit of melted butter and sprinkle on top for a crunchy breadcrumb finish.
If you want a saucier bake, add up to 1/2 cup more chicken broth, but remember the dish will firm as it cools.

If you like experimenting with casseroles, this recipe sits nicely alongside other hearty recipes. For different comfort-casserole inspiration, take a peek at these hearty casserole ideas to switch up your weeknight lineup.

variations

Veggie-forward: Swap shredded chicken for roasted cauliflower or a mix of mushrooms, zucchini, and spinach. Use vegetable broth instead of chicken broth for a vegetarian version.
Spicy kick: Stir in a finely chopped jalapeño or use Rotel with green chiles to bring heat. Pepper Jack cheese also amps up the spice level.
Lighter version: Use reduced-fat cream cheese or replace cream cheese with plain Greek yogurt stirred with a little flour to thicken. Lean shredded chicken keeps protein while cutting calories.
Gluten-free: Use your favorite gluten-free spaghetti and verify that any soup you use is gluten-free. The bake behaves much the same with a good-quality gluten-free pasta.
Dairy-free: Use a dairy-free cream cheese and dairy-free shredded cheeses; add a touch of nutritional yeast for a savory depth.

A slow-cooking twist works well too — if you like one-pot convenience, this recipe translates into a baked or slow-simmered format with slightly adjusted liquids. For slow-cooker inspiration using creamy chicken as a base, see this slow-cooker comfort favorite: slow-simmered comfort soup.

FAQs

Q: Can I use leftover rotisserie chicken in this recipe?
A: Absolutely. Rotisserie chicken is perfect here — it’s flavorful and already cooked, which speeds up prep. Shred it into bite-sized pieces and fold it into the sauce; no extra seasoning is usually necessary, but taste and adjust salt and pepper.

Q: What if my mixture seems too thin before baking?
A: If it looks watery, add a little more cheese or a tablespoon of flour mixed with a bit of milk to thicken. Remember it will set as it bakes, but you don’t want it soupy — a slightly loose but cohesive mixture is ideal.

Q: Can I prepare this ahead of time?
A: Yes. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. When ready to bake, add a few extra minutes to the baking time if it’s straight from the fridge to ensure it heats through.

Q: How can I make this more kid-friendly?
A: Keep flavors simple — use plain diced tomatoes instead of seasoned Rotel, and stick with mild cheddar. Kids often love the creamy texture and stretchy cheese, so consider topping with a little extra cheese for a familiar appeal.

Q: Is there a way to make this lower in carbs?
A: Try swapping spaghetti for spiralized zucchini or a higher-protein pasta alternative. Bear in mind that vegetable noodles may release water as they cook, so toss them in a hot pan first to remove excess moisture.

Conclusion

If you’re craving a dish that’s creamy, reliable, and full of nostalgic comfort, this Creamy Chicken Spaghetti Bake is exactly the kind of recipe you’ll want to keep on repeat. It’s forgiving, adaptable, and perfect for feeding a family or bringing to a gathering. If you love exploring different takes on this classic, take a look at Budget Bytes’ approach to a similar favorite with extra tips at Creamy and Easy Chicken Spaghetti – Budget Bytes or try a slightly different creamy technique at CREAMY CHICKEN SPAGHETTI for more inspiration. If you love this Creamy Chicken Spaghetti Bake, save it for later or share it with someone who’d enjoy it too — there’s comfort in every cheesy, saucy spoonful.

Creamy Chicken Spaghetti Bake