Creamy baked chicken spaghetti with cheddar and mushrooms

Chef’s secret time: I didn’t discover this creamy baked chicken spaghetti in a fancy kitchen — I found it while scavenging my fridge after a long shift and realized a little **cheddar** and a jar of mushrooms transform leftovers into something dangerously good. I love recipes that feel like a backstage pass — quick tricks that make a regular weeknight look deliberate. This dish uses a simple roux-ish trick with **cream cheese** and chicken broth to get ultra-silky sauce, then I bake it until the top goes golden and the edges get those irresistible crispy nubbins. If you like gooey cheese, earthy mushrooms, and cozy pasta that smells like Sunday dinner, you’re in the right place.

Quick Facts

• Yield: Serves 6
• Prep Time: 20 minutes
• Cook Time: 35 minutes (includes baking)
• Total Time: 55 minutes

Why This Recipe is Awesome

This recipe turns pantry and fridge staples into a creamy, cheesy, slightly crispy pasta bake that people keep asking for. It gives you silky sauce, tender shredded **chicken**, and browned edges that crunch — who doesn’t love crispy cheese edges? It’s forgiving, easy to scale, and smells like comfort the minute it hits the oven. Plus, it’s so simple even your oven can’t mess it up — just don’t forget the timer.

Ingredients

For the Main Dish:

• 12 oz dried spaghetti (about 3/4 of a standard box)
• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breasts (about 2 medium)
• 8 oz mushrooms, sliced (white or cremini)
• 1 small yellow onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced
• 4 tbsp unsalted butter
• 4 oz cream cheese, softened (half a standard block)
• 1 cup low-sodium chicken broth
• 1 cup whole milk (or 2% for a lighter version)
• 2 cups shredded sharp cheddar cheese, divided
• 1/2 tsp smoked paprika
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper, to taste
• 1/2 cup panko breadcrumbs (optional for topping)
• 2 tbsp chopped fresh parsley (for garnish)

For the Sauce / Garnish (if applicable):

• Extra shredded cheddar for topping (about 1/2 cup)
• Optional squeeze of lemon (1/2 lemon) to brighten before serving

How I Make It

Step 1:

Preheat the oven to 375°F. Bring a large pot of salted water to a boil and cook the spaghetti until just al dente (about 8 minutes). Drain and toss with a drizzle of olive oil so it doesn’t clump. Meanwhile, season the chicken with salt, pepper, and a pinch of smoked paprika.

Step 2:

Heat a large skillet over medium-high heat with 1 tbsp olive oil. Sear the chicken 4–5 minutes per side until golden (you want those brown bits). Transfer to a plate and let rest 5 minutes, then shred with two forks. In the same skillet, add 4 tbsp butter, then sauté the onion until translucent, add the mushrooms and cook until they release liquid and start to brown, about 6 minutes. Stir in the garlic for 30 seconds until fragrant.

Step 3:

Lower the heat to medium and stir in the cream cheese until it melts into the pan. Whisk in 1 cup chicken broth and 1 cup milk until smooth. Add 1 1/2 cups shredded cheddar and stir until the sauce thickens and becomes glossy. Taste and adjust with salt, pepper, and a touch more smoked paprika or thyme.

Step 4:

Combine the cooked spaghetti, shredded chicken, and the creamy mushroom sauce in a large bowl (or do this right in the skillet if it’s roomy). Transfer everything to a greased 9×13-inch baking dish. Sprinkle the remaining 1/2 cup cheddar and 1/2 cup panko evenly on top. Bake at 375°F for 20–25 minutes, until the top bubbles and turns golden. If you like extra brown bits, broil for 1–2 minutes — watch it closely!

Step 5:

Let the bake rest 5–10 minutes to set (this helps portion clean cuts). Garnish with chopped parsley and a quick squeeze of lemon if you want brightness. Serve warm, listen to the cheese stretch, and enjoy the toasty, buttery aroma.

Pro Tips

• Cook the pasta slightly under al dente — it finishes cooking in the oven and keeps the texture perfect.
• Use rotisserie chicken to save time; just fold it in at Step 4 for instant weeknight dinner magic.
• For extra richness, stir a tablespoon of Dijon mustard into the sauce — it perks up the cheddar.
• If the top browns too fast, tent the dish loosely with foil and finish the bake gently.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Chicken ↔ firm tofu: pan-sear tofu cubes and toss in the sauce for a vegetarian swap (adds plant-based protein).
• Heavy cream ↔ Greek yogurt: use Greek yogurt stirred in off-heat for tangy creaminess (skip if you want a super-smooth texture).
• Regular pasta ↔ gluten-free pasta: cook according to package and watch the texture — GF pasta can go from perfect to mush fast.
• Dairy-free: use a dairy-free cream cheese and shredded dairy-free cheddar; the texture changes slightly but it still comforts.

Variations & Tips

• Spicy version: add 1 tsp red pepper flakes or 1 diced jalapeño with the onions.
• Mediterranean twist: swap mushrooms for sun-dried tomatoes and use feta instead of cheddar.
• Kid-friendly: omit mushrooms and use mild cheddar; kids love the gooey texture.
• One-pan shortcut: slice chicken thin and cook through in the skillet, then toss with pasta and sauce before baking to save dishes.
• Herby crunch: mix 2 tbsp melted butter with panko and 1 tsp Italian seasoning for a crunchy topping.
• Creative twist: stir in 1/2 cup roasted corn and 1/4 cup chopped cilantro for a sweet-savory bite.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble the dish, cover, and refrigerate for up to 24 hours. Add 5–10 minutes to the bake time straight from the fridge, or bake covered at 350°F until hot, then uncover to brown.

Can I double the recipe?

Sure thing. Use a larger baking dish (or two 9x13s) and add a few extra minutes to the bake time. Avoid stacking deep into a narrow dish — the center will take longer to heat through.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use 3/4 the amount of oil (so about 3 tbsp) if you must; the flavor will shift slightly.

How do I know it’s done?

Look for bubbling sauce around the edges, melted cheese on top, and golden-brown spots. The chicken should reach an internal temp of 165°F when checked with a thermometer.

What if I don’t have ingredient X?

Swap shredded cheddar for Monterey Jack or Colby for a similar melt. No cream cheese? Use an extra tablespoon of butter and 1/4 cup more milk with an extra 1/4 cup cheddar to thicken.

How I Like to Serve It

I dish this up straight from the oven with a simple green salad and a crisp white wine or an iced tea for a family dinner. It works for potlucks — just keep the topping separate if you want to reheat shallowly. In winter, it feels like a cozy blanket; in summer, I lean on the lemon garnish to keep things bright.

Notes

• Store leftovers covered in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through to preserve texture.
• Safe cooking temp for chicken: 165°F. Use a meat thermometer for confidence.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!