Easy Baked Chicken Spaghetti

Square overhead shot of a pan of baked chicken spaghetti garnished with fresh parsley.

5 from 6 votes

Dry spaghetti, raw chicken, and a handful of pantry staples go straight into one baking dish and come out creamy, cheesy, and tender. No boiling and no pre-cooking required, which makes it about a 10-minute job before the oven takes over.

Course Dinner

Cuisine American

Keyword baked chicken spaghetti, baked chicken spaghetti recipe, chicken spaghetti bake, easy baked chicken spaghetti

Prep Time 10

Cook Time 45

Resting Time 5

Total Time 1

Servings servings

Calories 379.8kcal

Author Blair Lonergan

Equipment

2-quart baking dish

Ingredients

2 cups low-sodium chicken broth
1 (10.5 ounce) can condensed cream of mushroom soup, not diluted
6 ounces uncooked spaghetti, broken in half
½ lb. uncooked boneless skinless chicken breasts, diced into bite-sized pieces OR 1 cup diced or shredded cooked chicken (such as rotisserie chicken)
1 (14.5 ounce) can petite-diced tomatoes, drained
½ cup diced onion
½ cup diced green bell pepper
2 teaspoons minced garlic (or 1/2 teaspoon garlic powder)
¾ cup shredded cheddar cheese, divided
Optional garnish: chopped fresh herbs such as parsley, basil, or thyme

Instructions

Preheat the oven to 425°F. Grease a 2-3-quart baking dish (about 8-inch or 9-inch square) with nonstick cooking spray.
In the prepared dish, whisk together the chicken broth and condensed soup until smooth.
Add the uncooked spaghetti, chicken, drained tomatoes, onion, bell pepper, garlic, and ¼ cup of the cheese. Stir (or use tongs) to combine.
Cover tightly with aluminum foil and bake for 40 minutes, stirring halfway through.
Uncover; stir again. At this point, check the pasta to make sure that it is almost al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until the pasta is just about al dente. Then, move on to the next step.
Top with the remaining ½ cup of cheese.
Bake, uncovered, for 5-10 more minutes, or until the cheese is melted, the chicken is cooked through, and the pasta is tender. Allow the dish to rest for a few minutes before serving. The sauce will continue to thicken a bit as it sits.
Garnish with fresh parsley, if desired. Season with salt and pepper, to taste.

Notes

Break the spaghetti in half before it goes in. Full-length strands won't fit the dish, and any pasta sitting above the liquid line will dry out instead of cooking.
Expect a lot of liquid at the 40-minute mark. The pasta absorbs it right through the end of baking, and the sauce keeps thickening as the dish rests. Don't add flour.
Stir at least twice. Once halfway through the covered bake and again when you uncover. This keeps the noodles from clumping and helps the chicken cook evenly.
Soup swap: Cream of chicken can replace the cream of mushroom with no other changes.
For a little heat, replace the diced tomatoes with a can of Rotel tomatoes and green chilies.
Cooking for a larger family? Double the ingredients and bake in a 9 x 13-inch dish. Add about 5 minutes to the cook time; otherwise the instructions stay the same.
Cooking just for two? Cut the ingredients in half and use a small 1-quart dish. Cooking instructions remain the same.
To reheat, stir a splash of broth or milk into individual portions before microwaving, or cover and warm a full dish at 350°F for about 20 minutes.

Nutrition