Hello Baked Chicken Spaghetti, a.k.a. our new favorite comfort food and best kept spaghetti secret that combines chewy spaghetti pasta with a tomato red sauce that is creamy, cheesy, and loaded with chicken. It is baked in the oven in a casserole with a melted mozzarella cheese topping.
This Italian-inspired casserole recipe is hearty, tasty, and cozy. Baked chicken spaghetti is an easy and delicious dinner dish ready under 45 minutes and makes the best leftovers.
We love all kinds of pasta around here (some of my favorites include Pumpkin Pasta, Classic Lasagna with Béchamel Sauce and Ravioli Soup!), and this is definitely one we make again and again as well!
Baked Chicken Spaghetti Casserole
The secret in this Baked Chicken Spaghetti dish lies in the gorgeous red sauce. The tomato-based sauce is infused with Italian spices, mascarpone cheese, and mozzarella cheese.
It is also combined with the savory goodness of chicken bone broth, bringing a hint of chicken flavor in the tomato sauce, which by the way is a gorgeous combination.
More mozzarella cheese is then sprinkled on top of the baked chicken spaghetti and it is cooked the oven to delivery this bubbly, slightly charred top. Once you dig your fork into it, the melted cheese inside just oozes out.
I’ve had lots of mediocre chicken spaghetti in my life, and was determine to create one that is the best of the best, without using fake cheeses or canned soups.
This baked chicken spaghetti recipe was perfected after many, many trial and errors. John and I had many dinners critiquing, savoring and devouring many renditions of baked chicken spaghetti…until we arrived at perfection.
We have so much LOVE for the gorgeously delicious end product. This baked chicken spaghetti is a keeper recipe in our household.
A little note to Italian food purist: baked chicken spaghetti is NOT a traditional Italian dish. You will not be able to find this in Italy or traditional Italian cuisine. I would call this an Italian-inspired dish that is very much American comfort food.
I was introduced to chicken spaghetti after living in the South. There are so many variations of it, and this can also be considered a red chicken spaghetti or chicken spaghetti with tomato sauce.
While it is not authentically Italian, I can promise you it is delicious, heart-warming comfort food that is well-loved by many. Baked chicken spaghetti is especially a great recipe to make if you have a lot of people coming over for dinner.
Ingredients
Here are all the things you need to make baked chicken spaghetti casserole:
- spaghetti pasta – cook pasta separately before adding to the red tomato sauce. To prevent pasta from over-cooking (since it will also be baked in the oven after boiling in water), boil pasta in water for 2 minutes less than what is suggested in the package.
- cooked chicken – to make the process straight-forward, we are using cooked chicken that is either shredded or cut into small cubes. Store-bought rotisserie chicken or leftover chicken (dark or white meat) are good options as well. You can use raw chicken, but it will have to be cooked before adding to the sauce (see instructions for this in the ‘frequently asked questions’ section below). This baked chicken spaghetti recipe calls for 3 cups of shredded chicken, which will be about ~2 pieces of raw chicken breast. Alternatively, you can also slow cook or sous vide chicken breast.
- canned diced tomatoes – canned whole tomatoes can be used, you’ll just need to break them into smaller pieces
- chicken broth – chicken bone broth can be used as well
- mascarpone cheese – a classic Italian cheese with a hint of sweetness (used in tiramisu), brings richness and creaminess to the creamy chicken spaghetti
- mozzarella cheese – used in the sauce and also as a topping when baking chicken spaghetti casserole in the oven.
- dried herbs – using Italian inspired seasonings such as dried basil, oregano and marjoram. Alternatively, you can substitute with Italian seasonings.
- garlic – minced fresh cloves of garlic for best flavor. Avoid using garlic powder.
- olive oil
- salt
Let’s Make It!
To make baked chicken spaghetti, you will need a 9′ x 13′ baking dish since it is a casserole recipe and it will be baked in the oven.
Cook spaghetti noodles: First, fill a pot with water and bring to boil, add spaghetti pasta and boil for two minutes below the recommended time on the package.
Drain water when done and set aside. Drizzle spaghetti with olive oil to prevent pasta from sticking together.
Make the cheesy red sauce: To make the sauce, sauté garlic in olive oil briefly, then add diced tomatoes, chicken broth, and mascarpone cheese. Stir to combine.
Bring to boil, and cook for 10 minutes on medium low heat. The sauce will be slightly runny and will continue to thicken.
Add mozzarella cheese, which will thicken the sauce. Stir to combine.
Add the shredded cooked chicken. Fold to combine
Then last but not least, add the cooked spaghetti.
Toss spaghetti in red tomato sauce using a pair of tongs.
The sauce should thicken up even more after adding chicken and spaghetti.
I did notice that different brands of diced tomatoes will yield different “thickness” of sauce.
To thicken the sauce further, add more mozzarella cheese. I actually like this particular sauce slightly runny. Add salt to taste to open up the flavors.
Transfer ingredients to a 9″ x 13″ casserole dish. Sprinkle with shredded mozzarella cheese.
Bake chicken spaghetti in the oven for 20 minutes at 400℉.
When it is done, the tops will have browned slightly, inside chewy spaghetti noodles is basked in that creamy sauce consisting of tomatoes, cheese, herbs and chicken.
Dig into the baked chicken spaghetti and watch that gooey cheesy gets pulled part…YUM…
It’s almost dinner time as I am typing this and let me tell you, it is getting hard to focus because this plate of bake chicken spaghetti is staring back at me looking too yummy for words.
Look at THAT CHEESE. I am a sucker for melted cheese.
Alright friends, it’s been fun, but I am a hungry woman right now. Excuse me while I go stuff my face with some of this yummy cheesy baked chicken spaghetti. 🙂
Storage and Reheating
- Storage: Store leftover in air tight container or sealed using plastic wrap in the refrigerator for up to 5 days.
- Reheat: baked chicken spaghetti can be reheated in the microwave or covered in the oven at 400℉
Frequently Asked Questions
You can cook two pieces of chicken breast (should equate to ~3 cups of cooked chicken cubes) in boiling water for 10-12 minutes, or until internal temperature reached at least 165℉. Cube or shred chicken when it is done. Then follow the rest of the recipe instructions.
Soggy noodles is a result of overcooking noodles. When boiling spaghetti noodles in water, make sure to boil it for 2 minutes less than the package instructed time. This is because noodles will be cooked again when it is baked in the oven.
Yes, you can assemble baked spaghetti ahead of time and refrigerate it until you’re ready to bake. Just be sure to cover it tightly with foil or plastic wrap to prevent drying out. When you’re ready to bake, you may need to add a few extra minutes to the bake time since the dish will be cold from the refrigerator.
No. This will rinse away the starch on the noodles, making it harder to thicken the sauce. Instead, toss noodles in olive oil to prevent sticking.
ENJOYED THIS RECIPE? Let us know how it was by leaving a rating and review below! 🤍
More Pasta Recipes
Check out these yummies! Because we love pasta!
- The Best Spaghetti and Meat Sauce
- Lemon Garlic Parmesan Pasta
- Blackened Shrimp Pasta
- Creamy Sun-dried Tomato Pasta with Chicken
- Creamy Tomato Pasta with Italian Sausage
- Cherry Tomato and Basil Pasta with Chicken
- Creamy Lemon Chicken Pasta
- Pumpkin Pasta
Baked Chicken Spaghetti
Ingredients
- 8 oz spaghetti pasta
- 1-2 tsp olive oil
- 1 tbsp garlic minced
- 28 oz canned diced tomatoes
- 1 1/2 cup chicken broth
- 8 oz mascarpone cheese
- 2 cups mozzarella shredded
- 1 1/2 tsp basil
- 1 tsp oregano
- 1/2 tsp marjoram
- 3 cups cooked chicken diced or shredded
- 1 tsp salt or to taste
- 1/2 tsp black pepper or to taste
Instructions
- Cook spaghetti pasta in a pot for two minutes less than package recommendation. Drain and set aside.
- Pre-heat oven to 400℉.
- In a large skillet, sauté minced garlic in olive oil for 15-30 seconds under medium heat. Do not over-brown or burn garlic.
- Add diced tomatoes, chicken broth, mascarpone cheese, basil, oregano, and marjoram. Mix to combine.
- Bring to boil, then cook on medium low heat for 8-10 minutes to reduce liquid. Add cooked chicken, then add 1 cup of shredded mozzarella cheese. Liquid should thicken slightly. Keep in mind that liquid will thicken more after adding pasta. Add salt and black pepper.
- Remove from heat and add cooked spaghetti into the sauce. Mix well. Then pour everything into a 9"x13" casserole dish.
- Sprinkle the rest of the shredded mozzarella onto the top of the casserole dish.
- Bake casserole dish in oven for 20 minutes until the cheese on the top of the casserole is bubbly.
- Remove from oven. Serve and enjoy!
This is an excellent dish. The first time I made it I cut the recipe in half due to only my husband and I eating it. That was a big mistake. We loved it so much I made it twice in the same week. The mascarpone cheese really makes this dish creamy and delicious. Do not substitute! A definite on my weekly rotation.
I’m so happy to hear that, Denise! 🙂
Loved the reciped, but you did not indicate in your recipe the oven temperature. Mine came out a little runny but good. Searched in the “Let’s Make it” notes and found the oven temperature to be 400 degrees. May want to put it in the recipe under the “Bake casserole dish in oven…..” This is a great comfort food on cold nights in New Hampshire.
Hey Karen, thanks so much for letting me know! I really appreciate that. I just added it into the recipe card. So glad you were able to find it in the text and was still able to make it!