Cheesy Chicken Spaghetti Bake – Easy Comfort Food Recipe

Posted on November 25, 2025

cheesy chicken spaghetti bake - featured image

You know those recipes that feel like a warm hug after a long day? That’s exactly what this Cheesy Chicken Spaghetti Bake is for me. It’s creamy, cheesy, and packed with comforting flavors that remind me of family dinners growing up. And honestly? It’s one of those dishes that’s just as good reheated the next day.

I first made this recipe on a Sunday evening when I wanted something cozy but not too complicated. It’s the kind of meal that makes your kitchen smell amazing and has everyone asking, “What’s in the oven?” Spoiler alert: cheesy goodness. This is the perfect dish for busy weeknights, potlucks, or even when you just want an excuse to enjoy a big plate of comfort food.

Why You’ll Love This Recipe

Let’s get real—who doesn’t love cheesy pasta? But this recipe is so much more than that. It’s a combination of simple ingredients that come together to create something magical.

Super creamy and cheesy: The sauce is a dreamy mix of cream cheese, cheddar, and a hint of garlic that coats every strand of spaghetti perfectly.
Quick and easy: You can prep this in under 30 minutes and let the oven do the rest. Perfect for busy nights!
Family-friendly: Even picky eaters love this dish. Trust me, I’ve tested it on my nephew who usually refuses anything “green.”
Great for leftovers: It reheats beautifully, and some say it’s even better the next day.

This is the kind of recipe you’ll make once and then keep coming back to whenever you need a dish that feels like home.

What Ingredients You’ll Need

Here’s the thing: this recipe uses pantry staples and easy-to-find ingredients. Don’t worry if you’re missing something—I’ve included substitution tips below.

Spaghetti (12 ounces / 340g) – Regular spaghetti is perfect, but you can use any pasta shape you like. Penne or rotini work great for soaking up all the cheesy sauce.
Cooked chicken (3 cups / ~450g) – You can use shredded rotisserie chicken, leftover grilled chicken, or even poached chicken breasts. Whatever you’ve got will work!
Cream cheese (8 ounces / 225g) – This is the base of the creamy sauce. Make sure it’s softened for easy mixing.
Cheddar cheese (2 cups / 200g, shredded) – Sharp cheddar adds depth, but you can mix in mozzarella or Monterey Jack if that’s what you have.
Chicken broth (1 cup / 240ml) – Helps thin the sauce and add flavor. If you don’t have broth, water with a bouillon cube works too.
Garlic powder (1 teaspoon) – Adds a subtle kick and rounds out the flavor.
Salt and pepper – To taste. Don’t skip seasoning the sauce—it makes all the difference!
Optional: parsley (for garnish) – Adds freshness and a pop of color. Totally optional but highly recommended.

Quick note: If you’re missing cream cheese, you can substitute sour cream or heavy cream, although the texture will be slightly different. And for the cheese, don’t be afraid to mix and match based on what you have in the fridge!

Equipment Needed

You don’t need a fancy kitchen setup to make this recipe. Here’s what I use:

Large pot – For boiling the spaghetti.
Mixing bowls – One for the sauce and one for tossing everything together.
Baking dish – A 9×13-inch casserole dish works perfectly, but any oven-safe dish of similar size will do.
Wooden spoon or spatula – For stirring the sauce and mixing the ingredients.
Grater – For shredding cheese if you’re using a block instead of pre-shredded.

If you don’t have a casserole dish, a deep cast iron skillet can work in a pinch—just make sure it’s oven-safe.

How to Make It: Step-by-Step

Ready to make some magic happen? Here’s how I do it:

Cook the spaghetti (10 minutes): Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente (about 8-10 minutes). Drain and set aside.
Make the sauce (5 minutes): In a large mixing bowl, stir together softened cream cheese, shredded cheddar, chicken broth, garlic powder, salt, and pepper until smooth. If it’s too thick, add a splash more broth.
Combine the ingredients (5 minutes): Toss the cooked spaghetti, shredded chicken, and sauce together until everything is evenly coated.
Assemble the bake (5 minutes): Transfer the mixture into your greased 9×13-inch baking dish. Sprinkle extra cheddar cheese on top for that irresistible cheesy crust.
Bake (25 minutes): Bake in a preheated oven at 375°F (190°C) until bubbly and golden brown on top. You’ll know it’s ready when the edges are slightly crispy and the cheese is melted.
Cool and serve: Let it cool for 5-10 minutes before serving—it’ll be easier to slice and serve. Garnish with parsley if you want to get fancy!

Pro tip: If the cheese isn’t browning enough for your liking, switch your oven to broil for the last 2-3 minutes. Just keep an eye on it so it doesn’t burn!

My Best Tips & Techniques

Here’s what I’ve learned from making this recipe more times than I can count:

Don’t overcook the spaghetti: Slightly undercooked pasta will finish cooking in the oven and soak up the sauce better.
Use room temperature ingredients: Cream cheese mixes more easily when softened, and it helps everything combine smoothly.
Mix the sauce thoroughly: No one wants a clump of cream cheese in their bite! Take the extra minute to make sure it’s smooth.
Make it ahead: Assemble the dish the night before, cover, and refrigerate. Bake it fresh the next day for an easy dinner.
Double the recipe: This freezes beautifully, so I often make two dishes—one for now, one for later.

Trust me, these small tweaks make a big difference!

Ways to Mix It Up

Want to put your own spin on this recipe? Here are some fun variations I’ve tried:

Mexican Style: Add 1 teaspoon taco seasoning to the sauce and top with pepper jack cheese. Serve with salsa and sour cream!
Veggie Boost: Stir in 1 cup of sautéed spinach, diced bell peppers, or roasted broccoli. It’s a great way to sneak in veggies.
Buffalo Chicken: Mix ¼ cup buffalo sauce into the cream cheese mixture and top with blue cheese crumbles. Perfect for game day!
Gluten-Free: Swap spaghetti for gluten-free pasta—just make sure it’s sturdy enough to hold up in the bake.
Extra Crunch: Sprinkle crushed Ritz crackers or panko breadcrumbs on top before baking for a crispy topping.

Don’t be afraid to experiment—this recipe is super forgiving!

Serving Ideas & Storage

Serving Suggestions

This bake is a meal in itself, but if you want to round it out, try these pairings:

Side salad: A simple green salad with vinaigrette balances the richness of the dish.
Garlic bread: Because more carbs are always a good idea.
Roasted veggies: Broccoli, green beans, or asparagus are great sides.

Storage Tips

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat individual portions in the microwave for 1-2 minutes.
Freezer: Freeze the unbaked casserole for up to 3 months. Thaw overnight in the fridge before baking.
Reheating: For best results, reheat in the oven at 350°F (175°C) until warmed through.

Pro tip: If you’re reheating leftovers, add a splash of milk or broth to keep the sauce creamy.

Nutritional Info & Health Benefits

Here’s a quick breakdown of what you’re getting in each serving (based on 8 servings):

Nutrient	Amount
Calories	~420
Protein	24g
Carbs	32g
Fat	20g

Thanks to the chicken and cheese, this dish is packed with protein, making it more filling than your average pasta bake. Plus, the spinach add-in option (if you use it) gives you a dose of greens without much effort!

Final Thoughts

If you’re looking for a crowd-pleasing dinner that’s easy, comforting, and downright delicious, this Cheesy Chicken Spaghetti Bake is it. It’s the kind of recipe you can whip up on a busy night, and it always delivers.

Make it your own by trying the variations, or keep it classic—it’s a winner either way. I’d love to hear how you enjoyed this recipe, so drop a comment below or tag me on Instagram if you make it!

Happy cooking, and here’s to more cheesy, cozy dinners!

FAQs

Q: Can I use canned chicken instead of cooked chicken?

A: Yes, canned chicken works in a pinch! Just make sure to drain it well and shred it before adding it to the recipe.

Q: Can I use another type of pasta?

A: Absolutely! Penne, rotini, or even egg noodles work really well for this bake.

Q: Can I make this ahead of time?

A: Definitely! Assemble the dish, cover it tightly, and refrigerate for up to 24 hours before baking.

Q: Can I use a different cheese?

A: Totally! Mozzarella, Gouda, or Monterey Jack are all great options. You can even mix a few for extra flavor.

Q: What’s the best way to reheat leftovers?

A: For the best texture, reheat in the oven at 350°F (175°C) until warmed through. For quick reheating, the microwave works too—add a splash of milk or broth to keep the sauce creamy.

Pin This Recipe!