Classic baked chicken spaghetti with cheese and tomato sauce

I always think of rainy Sundays and the smell of tomato sauce simmering when I make this dish. The house warms up, the oven hums, and I slide a bubbling tray into the oven like a little hug for everyone at the table. This version of classic baked chicken spaghetti balances tangy tomato, creamy cheese, and tender shredded chicken so well that even picky eaters come back for thirds. I keep the ingredient list pantry-friendly and the steps unfussy, because comfort food should feel easy, not like a marathon. If you want sticky, golden cheese and a saucy center, you’ve come to the right place—let’s make your kitchen smell amazing.

Quick Facts

• Yield: Serves 6
• Prep Time: 20 minutes
• Cook Time: 30 minutes (including baking)
• Total Time: 50 minutes

Why This Recipe is Awesome

This baked chicken spaghetti gives you tangy tomato sauce, creamy cheesy pockets, and slightly crisp edges that crackle when you scoop a spoonful. It tastes like the kind of home-cooked meal that makes everyone pause mid-bite. It’s forgiving, crowd-pleasing, and simple enough for a weeknight—honestly, it’s so easy even your oven can’t mess it up. The texture hits all the notes: saucy noodles, tender chicken, and a bubbly, golden top.

Ingredients

For the Main Dish:

• 12 oz dried spaghetti (broken in half works fine)
• 2 cups cooked shredded chicken (about 12 oz; rotisserie chicken speeds things up)
• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped (about 1 cup)
• 1 red bell pepper, diced (optional, adds sweetness)
• 3 cloves garlic, minced
• 1 (15 oz) can crushed tomatoes
• 1 cup low-sodium chicken broth
• 1/2 cup heavy cream or half-and-half
• 2 tsp Italian seasoning
• 1 tsp smoked paprika
• 1 tsp kosher salt (adjust to taste)
• 1/2 tsp black pepper
• 2 cups shredded sharp cheddar (about 8 oz)
• 1 cup shredded mozzarella (about 4 oz)
• 2 tbsp butter
• Fresh parsley or basil for garnish (optional)

For the Sauce / Garnish (if applicable):

• Grated Parmesan for serving (optional)
• Red pepper flakes for heat (optional)

How I Make It

Step 1:

Preheat the oven to 350°F. Bring a large pot of salted water to a boil and cook the spaghetti for about 7–8 minutes until just shy of al dente (it will finish in the oven). Drain and toss with a drizzle of olive oil so it doesn’t clump. I like breaking the noodles in half to make it easier to scoop—plus, kids appreciate the shorter strands.

Step 2:

While the pasta cooks, heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium heat. Add the chopped onion and diced bell pepper and sauté for about 4–5 minutes until soft and fragrant. Toss in the garlic and let it sizzle for 30 seconds—you’ll smell that honest, toasty garlic aroma that tells you you’re on the right track.

Step 3:

Pour in the 15 oz crushed tomatoes, 1 cup chicken broth, and 1/2 cup heavy cream. Stir in the Italian seasoning, smoked paprika, salt, and pepper. Bring the sauce to a gentle simmer and let it bubble for about 5 minutes until it thickens slightly and the color deepens to a rich red. Add the shredded chicken and stir to combine—the kitchen fills with a cozy tomato-and-herbs scent, and your sauce will look glossy and inviting.

Step 4:

Turn off the heat and fold in the pasta until every strand gets saucy. Stir in 1 1/2 cups of the cheddar and all the mozzarella, reserving a little to sprinkle on top. Transfer the mixture to a 9×13-inch baking dish and smooth the top. Sprinkle the remaining cheese evenly across the surface. Bake uncovered at 350°F for about 20–25 minutes until the cheese bubbles and the edges turn golden brown. If you want extra browning, pop it under the broiler for 1–2 minutes, watching closely so it doesn’t burn.

Step 5:

Let the bake rest for 5–10 minutes before scooping. Garnish with chopped parsley or basil and a dusting of Parmesan if you like. The top should crackle when you serve it and the interior should remain saucy—perfect for mopping up with crusty bread.

Pro Tips

• Use rotisserie chicken for speed and flavor—no fuss, all comfort.
• Don’t overcook the pasta; undercook by a minute so it keeps texture after baking.
• Swap heavy cream for 1/2 cup cream cheese if you want a tangier, thicker sauce—stir until smooth.
• For a prettier top, grate your own cheese; pre-shredded cheese contains anti-caking agents that prevent ideal melt.

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 ↔ tofu: Use firm tofu cubes and a little soy sauce for a vegetarian twist—texture changes but flavor stays hearty.
• Heavy cream ↔ Greek yogurt: Use 1/2 cup plain Greek yogurt stirred in off-heat for creaminess with tang (don’t boil after adding yogurt).
• Gluten-free: Use gluten-free spaghetti and confirm canned goods say “gluten-free.”
• Dairy-free: Swap cream for full-fat coconut milk and use a dairy-free shredded cheese; note the coconut adds a subtle tropical note.

Variations & Tips

• Spicy: Add 1–2 tsp crushed red pepper or a diced jalapeño with the onions.
• Kid-friendly: Leave out the bell pepper and use all cheddar for a familiar taste.
• Mexican flair: Stir in a can of diced green chiles and swap Italian seasoning for cumin and chili powder.
• Herby: Fold in 1/2 cup chopped spinach and a handful of fresh basil after baking for brightness.
• One-pot shortcut: Cook pasta directly in the sauce with a little extra broth, stirring often, then transfer to bake.
• Creative twist: Top with buttery breadcrumbs mixed with Parmesan before baking for extra crunch.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble everything in the baking dish, cover tightly, and refrigerate up to 24 hours. Add 5–10 minutes to the bake time if you bake straight from the fridge. Reheat leftovers in the oven at 350°F for about 15–20 minutes until warm and bubbly.

Can I double the recipe?

Sure thing. Use two 9×13 dishes or one large lasagna pan. Bake times may increase by 5–10 minutes if your pan runs deep—watch for bubbling cheese and golden edges.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so 1½ tbsp oil for 2 tbsp butter) and add a pinch of salt for richness.

How do I know it’s done?

Look for bubbling sauce around the edges, a golden-brown cheese top, and tiny browned spots. Let it rest so the sauce sets—if the center jiggles like soup, give it another 5 minutes.

What if I don’t have ingredient X?

Out of bell pepper? Use extra onion or a handful of frozen corn. No heavy cream? Use Greek yogurt or cream cheese as suggested above; both thicken nicely.

How I Like to Serve It

I serve this with a big green salad dressed in lemon vinaigrette and some crusty bread for soaking up sauce. For casual family nights, I pair it with garlic bread and a cold soda or a light red wine for adults. It travels well to potlucks and feels just right on cooler evenings when you crave something cozy and satisfying.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for best texture or microwave in 1-minute bursts.
• Cook chicken to a safe internal temperature of 165°F before shredding if you cook it from raw.

Final Thoughts

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