Classic baked chicken spaghetti with cheese and cream sauce

Chef’s secret time: when I want restaurant-level comfort without a fuss, I sneak in a simple roux and a splash of cream to turn ordinary spaghetti into something dangerously cozy. I learned this trick during a night of kitchen experiments — the kind where the smoke alarm stays quiet and you discover that creamy, cheesy sauce plus shredded chicken equals instant happy dinner faces. I’ll show you how to keep it foolproof, with easy swaps and a crunchy topping that sings under the broiler. Follow my steps, and you’ll have a bubbly, golden casserole that smells like a hug and disappears faster than you expect.

Quick Facts

• Yield: Serves 6
• Prep Time: 20 minutes
• Cook Time: 35 minutes (including bake)
• Total Time: 55 minutes

Why This Recipe is Awesome

This baked chicken spaghetti hits the sweet spot between creamy, cheesy comfort and homey texture — soft tender pasta, juicy shredded chicken, and a sauce that clings to every strand. The top crisps up and crackles under your spoon, while the inside stays decadently creamy. It’s so forgiving even a distracted cook can nail it, and the flavors play nicely with leftovers or a store-bought rotisserie bird. Who doesn’t love a casserole that smells like dinner and makes the whole house come running?

Ingredients

For the Main Dish:

• 12 oz dry spaghetti (break in half if you like)
• 2 cups cooked shredded chicken (about 1 lb cooked — rotisserie or roasted)
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup chicken broth
• 1 cup whole milk
• 1 cup heavy cream (or use 1 cup milk + 4 oz cream cheese)
• 8 oz shredded cheddar cheese
• 4 oz shredded mozzarella cheese
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp kosher salt (adjust to taste)
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika (optional)
• 2 tbsp chopped fresh parsley (for garnish)
• 1/2 cup seasoned breadcrumbs or crushed crackers for topping
• 2 tbsp olive oil or melted butter to toss with crumbs

For the Sauce / Garnish (if applicable):

• Optional: 2 oz cream cheese stirred in for extra silkiness
• Optional: Red pepper flakes for heat

How I Make It

Step 1:

I preheat the oven to 350°F and bring a large pot of salted water to a boil. I cook the spaghetti until it reaches just shy of al dente (about 1 minute less than package instructions) so it holds up in the bake. Drain and toss with a drizzle of olive oil to keep it from sticking.

Step 2:

While the pasta cooks, I melt 2 tbsp butter in a large skillet over medium heat. I sauté the onion until soft and translucent — you can almost smell the sweetness. I add the garlic and cook 30 seconds until fragrant. Then I sprinkle in the flour and stir for about a minute to cook the raw taste out and create a golden roux.

Step 3:

I slowly whisk in the chicken broth, then the milk and cream. The sauce thickens and smooths; it should coat the back of a spoon. I lower the heat and stir in 8 oz cheddar and 4 oz mozzarella until melted and glossy. I taste for salt, add pepper and paprika, and fold in shredded chicken and the drained spaghetti.

Step 4:

I dump everything into a lightly greased 9×13-inch baking dish, smooth the top, and sprinkle the breadcrumb mixture (tossed with oil or melted butter) evenly over the casserole. I bake at 350°F for 25–30 minutes, until the sauce bubbles around the edges and the top turns golden. For the last 2–3 minutes, I switch to broil and watch closely to get a toasty, crunchy crust — that quick sizzle delights every time.

Step 5:

I let the dish rest 5–10 minutes so the sauce firms slightly and slicing behaves. I sprinkle chopped parsley over the top for a pop of color. Serve warm, listen to the happy spoon-clink, and take that first cheesy pull — it tastes like late-night kitchen victories.

Pro Tips

• Cook pasta al dente (one minute under package time) — it finishes in the oven and won’t get mushy.
• Use a mix of cheddar for flavor and mozzarella for stretch; add 2 oz cream cheese for silkiness if you like.
• If using raw chicken, poach or roast until it reaches 165°F, then shred. Rotisserie chicken saves time and tastes great.
• For an even crisper top, toss breadcrumbs with 1 tbsp melted butter and broil for 1–3 minutes, watching like a hawk.

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

• Swap chicken for shredded turkey or cooked chickpeas for a vegetarian protein boost — chickpeas add texture but reduce richness.
• Use Greek yogurt (1 cup) mixed with a splash of milk instead of heavy cream to cut calories — the sauce tastes tangier and lighter.
• For dairy-free: use a plant-based milk + non-dairy cream and dairy-free shredded cheese; add 1–2 tsp nutritional yeast for a cheesy note.
• For gluten-free: swap to gluten-free spaghetti and use a gluten-free flour or cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) to thicken.

Variations & Tips

• Spicy version: add 1–2 tsp crushed red pepper or a chopped jalapeño with the onions.
• Kid-friendly: leave out the paprika and serve with extra grated cheese on top.
• Veg-forward: stir in 1 cup sautéed mushrooms or 1 cup chopped roasted red peppers.
• Herby twist: fold in 1/4 cup chopped basil and 2 tbsp chopped chives just before baking.
• One-pan shortcut: cook thin-cut chicken in the skillet, shred right there, then make the sauce in the same pan to save dishes.
• Creative twist: swap half the spaghetti for cooked small shells to hold more sauce and give playful texture.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble the casserole, cover, and refrigerate up to 24 hours. Bake straight from the fridge and add 5–10 minutes to the bake time until bubbly. For longer storage, freeze before baking; thaw overnight in the fridge before baking.

Can I double the recipe?

Sure thing. Use a larger pan (like two 9x13s or one 11×15) and increase bake time by 10–15 minutes, checking for bubbling edges and a golden top.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and consider adding a touch more seasoning for depth.

How do I know it’s done?

Look for bubbling sauce around the edges, a golden-brown top, and heated-through pasta. If you broil, watch for a toasted color — don’t walk away.

What if I don’t have ingredient X?

Swap grated cheddar for Monterey Jack or Colby; use frozen chopped onions if fresh isn’t available; replace breadcrumbs with crushed crackers or tortilla chips for crunch.

How I Like to Serve It

I plate this with a crisp green salad and a simple vinaigrette to cut the richness. For weekdays, I pair it with steamed green beans; for potlucks, I bring it straight from the oven so the top still crackles. A chilled glass of white wine or a citrusy iced tea balances the creamy sauce beautifully. This dish fits cozy winter nights, lazy Sundays, and any time you want dinner that feels like a reward.

Notes

• Store leftovers in an airtight container for up to 4 days. Reheat covered in a 350°F oven until warmed through, or microwave in 1-minute bursts.
• Ensure chicken reaches a safe internal temp of 165°F before shredding if you cook it yourself.

Final Thoughts

Closing: Go bake this, enjoy the cheesy pulls, and don’t be surprised when everyone asks for seconds — you just made comfort food into an art form.