Description
Learn how to make delicious Chicken Spaghetti Bake Recipe. Easy recipe with step-by-step instructions.
Ingredients
- 8 ounces spaghetti pasta (about half a standard box)
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 can (10.5 ounces) cream of mushroom soup (or cream of chicken for a milder flavor)
- 1 cup sour cream (for creaminess and tang)
- 1/2 cup milk (whole or 2% for richer texture)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika (adds a subtle depth—feel free to omit if you prefer)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 1 tablespoon olive oil or butter (for sautéing)
- Optional: 1/2 cup frozen peas or chopped bell peppers for a veggie boost
If you don’t have sour cream on hand, plain Greek yogurt is a fantastic substitute that adds protein and creaminess without overpowering the dish. For a dairy-free version, you can swap cream of mushroom soup with a homemade or store-bought dairy-free alternative and use coconut or almond milk. I’ve found that even with substitutions, the dish still maintains its comforting essence.
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or spray with nonstick spray.
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente—usually about 8 minutes. Drain and set aside.
- While the pasta cooks, heat olive oil or butter in a medium skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- In a large mixing bowl, combine the cream of mushroom soup, sour cream, milk, smoked paprika, salt, and pepper. Whisk together until smooth.
- Add the cooked onions and garlic, shredded chicken, and half of both cheeses (cheddar and mozzarella) to the sauce mixture. If using vegetables like peas or bell peppers, fold them in here.
- Add the drained spaghetti to the bowl and gently toss everything together until the pasta is evenly coated with the sauce mixture.
- Pour the mixture into your prepared baking dish and spread it out evenly.
- Sprinkle the remaining cheeses evenly over the top for a golden, bubbly crust.
- Bake uncovered for 25-30 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
- Remove from the oven and let it rest for about 5 minutes before serving. This helps the bake set and makes it easier to portion out.
One tip I picked up hosting dinners back in college is not to skip the resting time—trust me, it makes serving cleaner and gives the flavors a moment to meld. Also, if you happen to have leftover bake, it reheats beautifully, which I’ll get into next.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Chicken Spaghetti Bake Recipe, recipe, cooking, food
