Go Back
Homemade Creamy Chicken Spaghetti photo
Print Recipe Save it for later

Creamy Chicken Spaghetti

A comforting baked spaghetti casserole with tender chicken, creamy sauce, tomatoes, and melted mozzarella.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour

Ingredients

  • 10 ounces dry spaghetti noodles
  • 2 tablespoons unsalted butter ¼ stick
  • 1 clove garlic minced
  • 1/2 green bell pepper chopped
  • 1/4 cup all-purpose flour
  • 1 teaspoon Italian seasoning
  • 1/4 cup heavy whipping cream
  • 1/2 cup chicken broth
  • 1/2 cup milk
  • 1 1/2 cups shredded mozzarella cheese divided
  • salt and pepper to taste
  • 2 cups shredded cooked chicken
  • 14 ounces diced tomatoes drained (1 can)

Instructions

  • Preheat the oven to 375°F and grease a 9×13-inch baking dish; set aside.
  • Bring a large pot of salted water to a boil and cook the 10 ounces of spaghetti until al dente according to package directions; drain and set aside.
  • In a large skillet over medium-high heat, melt 2 tablespoons unsalted butter, then sauté the minced garlic and chopped green bell pepper until the pepper is tender, about 3–4 minutes.
  • Sprinkle in ¼ cup all-purpose flour and 1 teaspoon Italian seasoning, stirring constantly and cooking for about 1 minute to remove the raw flour taste.
  • Slowly whisk in ¼ cup heavy whipping cream, ½ cup chicken broth, and ½ cup milk; bring to a simmer and cook, stirring frequently, until the sauce thickens slightly.
  • Remove the skillet from the heat and stir in ½ cup of the shredded mozzarella until melted; season the sauce with salt and pepper to taste.
  • Add the drained spaghetti, 2 cups shredded cooked chicken, and the drained 14-ounce can of diced tomatoes to the skillet and toss gently until everything is evenly coated.
  • Transfer the mixture to the prepared baking dish, sprinkle the remaining 1 cup of shredded mozzarella evenly over the top, and spread into an even layer.
  • Bake in the preheated oven for 15–20 minutes, until the cheese is melted and bubbly and the edges are lightly browned; let rest a few minutes before serving.

Equipment

  • 9x13 inch Baking Dish
  • Large Pot
  • Large Skillet
  • Wooden spoon or spatula
  • Measuring Cups and Spoons

Notes

  • Do not overcook the spaghetti; it should be al dente before baking.
  • Stir constantly after adding milk and cream to prevent scorching.
  • Drain the diced tomatoes well to avoid a watery casserole.
  • Shred cooked chicken for best texture and even distribution.
  • Let the casserole rest briefly after baking to set for easier serving.