I’m comin’ in hot with this chicken spaghetti casserole, boos! It’s got spaghetti noodles tossed in a creamy, cheesy sauce with tender chicken and a lil Cajun kick, because ya girl can’t help herself when it comes to Cajun. Y’all can have this chicken spaghetti casserole ready and on the table in under an hour, and once it’s served, it doesn’t stick around long. That’s the magic of comfort food. Get into it!
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How to Make Chicken Spaghetti Casserole
These step-by-step photos show how to make cheesy chicken spaghetti, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Best Chicken Spaghetti Recipe
1. Season both sides of the chicken breasts and cook them in a hot skillet
Cook until browned on both sides and cooked through. Remove from the skillet and set aside on a cutting board.
2. Pour the remaining oil into the same skillet and add the veggies
Season with the remaining salt, and cook until softened and lightly golden around the edges. Stir in the garlic, garlic powder, onion powder, and Cajun seasoning and cook just until fragrant.
3. Pour in the wine, chicken stock, and Worcestershire sauce
Stir and scrape up the browned bits from the bottom of the pan. Bring to a strong simmer and let the liquid reduce slightly.
4. Lower the heat and stir in the Velveeta and cream soup
Mix until melted, smooth, and fully combined.
5. Add chicken and finish the cheesy cream sauce
Shred the cooked chicken, then stir it into the sauce along with the tomatoes, Parmesan, and parsley, mixing until everything is evenly coated.
6. Layer your chicken spaghetti casserole
Add half of the cooked spaghetti to the prepared baking dish, spoon half of the sauce over top, and gently toss with tongs to combine.
7. Finish layering and top with shredded cheese
Repeat with the remaining spaghetti and sauce, then sprinkle evenly with the remaining Parmesan and cheddar cheese.
8. Bake until the cheese is melted and bubbly around the edges
Remove from the oven, garnish with parsley, let it rest briefly, then serve hot.
PRO TIP: For dishes like this, when the noodles are gonna keep cooking in the oven, I like to boil them just until al dente. Follow the box instructions and cook them for the least amount of time so they don’t turn soft once the casserole bakes.
Full Chicken Spaghetti Recipe
Chicken Spaghetti Casserole
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Ingredients
- 1 ½ pounds chicken breasts
- 2 teaspoons kosher salt divided
- ½ teaspoon coarse ground black pepper
- 1 ½ teaspoons Italian seasoning
- 1 tablespoon + 1 ½ teaspoons olive oil
- ½ cup small diced yellow onion
- ½ cup small diced green bell pepper
- 3 garlic cloves minced
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon no-salt Cajun seasoning
- ½ cup white wine
- ½ cup chicken stock
- 1 ½ teaspoons Worcestershire sauce
- 8 ounces Velveeta cut into cubes
- 1 10- ounce can condensed cream of mushroom soup
- 1 cup canned petite diced tomatoes
- ½ cup grated Parmesan divided
- 2 tablespoons minced fresh Italian parsley divided
- 8 ounces spaghetti cooked
- 1 ½ cups shredded sharp cheddar
Instructions
- Preheat the oven to 375°F and place a rack in the top third position. Prepare a 13×9-inch pan by spraying the bottom and sides with nonstick spray.
- Season both sides of chicken breasts with 1 ½ teaspoon salt, pepper, and Italian seasoning.
- In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat, and when hot, add seasoned chicken breasts. Cook for 5 minutes on one side, until browned, then flip and continue to cook until an inserted digital thermometer reads 160°F, about 3-4 more minutes. Remove from the heat and set aside on a cutting board.
- Add remaining 1 ½ teaspoons oil along with the onion and bell pepper, season with remaining salt, and continue cooking on medium heat until vegetables are translucent and just start to brown around the edges, about 5 minutes. Add in garlic, garlic powder, onion powder, and Cajun seasoning, and cook until fragrant, about 1 minute more.
- Pour in the wine, chicken stock, and Worcestershire sauce. Let come to a vigorous simmer and allow to cook until reduced by one-third, about 5 minutes.
- While cooking, use a fork to shred the cooked chicken breasts.
- Once the liquid is reduced, reduce heat to medium low and stir in Velveeta and soup until smooth, about 3 minutes.
- Pour in tomatoes, ¼ cup Parmesan, 1 tablespoon parsley, and shredded chicken. Mix well.
- Place half your spaghetti in your prepared pan, then pour half of the sauce on top. Mix together gently with tongs. Repeat with the remaining spaghetti and sauce, then top with remaining Parmesan and cheddar.
- Place in the oven and bake for 15-20 minutes, until the cheese is fully melted and bubbly around the edges.
- Remove from the oven, top with remaining parsley, let sit for 5 minutes, then serve immediately.
Notes
How to Store
- Fridge: Let the casserole cool completely, then cover it tightly or transfer to an airtight container. It will keep well in the fridge for up to 4 days.
- Freezer: Wrap the whole dish or individual portions tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat individual portions in the microwave until warmed through, or pop the whole dish in a 350°F oven, covered with foil, until hot. If it looks a little dry, add a small splash of chicken stock or milk.
Nutrition
Recipe Tips
- Don’t wash the pan after cooking the chicken! Those browned bits left behind are flavor, and they’re gonna melt right into your sauce when you build it.
- You can also start with cooked chicken. If you’re short on time or forgot to thaw your chicken, grab a rotisserie chicken and shred it.
- Grate your cheese from a block. Pre-shredded cheese doesn’t melt the same, and for a creamy chicken spaghetti like this, freshly grated cheese makes a big difference.
- Grease that dish real good, boos. Coat your casserole dish well with cooking spray or butter so the pasta doesn’t stick.
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Serving Ideas
- Bread Basket: Scoop this casserole up with garlic bread, yeast rolls, or warm potato rolls to catch all that creamy sauce.
- Something Fresh: Balance the richness with a simple cucumber salad, a coleslaw, or a quick Caesar on the side.
- Veggies: This baked chicken spaghetti pairs easy with glazed carrots, green beans with tomatoes (my fav!), or roasted squash.
Recipe Help
Yep boos. You can assemble the whole casserole, cover it tightly, and store it unbaked in the fridge for up to 2 days. When you’re ready, bake it just like the recipe says. You can also freeze it unbaked for up to 6 months. Let it thaw overnight in the fridge, then bake.
You can! Angel hair breaks down too much, but linguine, fettuccine, and rotini all work.
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