This baked chicken spaghetti is such a simple concept. It really does feel like the ultimate comfort food – creamy, cheesy pasta with a few finely chopped veggies, just to balance out that carb overload a bit.
It’s easy to make, and even easy to eat as the spaghetti’s broken up into short strands. 
Spaghetti, finely chopped veggies, lots of cheese and…. wait for it… canned condensed cream of chicken soup (yes, really). But don’t be afraid. Baked chicken spaghetti is the perfect batch cook recipe and the ULTIMATE in tasty comfort food!
So grab a big spoon, park yourself on the sofa with your choice of box set and enjoy second helpings of this with a nice big slice of (shop-bought!) garlic bread and some crisp green leaves.
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- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This creamy baked chicken spaghetti combines tender chicken, broken spaghetti, and a medley of vegetables in a rich, cheesy sauce for the ultimate comfort food experience.
Ingredients
- 500 grams / 1 pound chicken thighs or breasts (cut into smallish pieces*)
- 500 grams / 1 pound spaghetti (broken up into pieces (about 2 to 3 inches long))
- 3 peppers (1 red, 1 green, 1 yellow, if possible!, cubed finely)
- 1 large onion (cubed finely)
- 250 grams / ½ pound mushrooms (I used brown)
- 1 tablespoon mixed Italian herbs
- pepper (to taste)
- 2 x 295g / 10 ounce cans condensed chicken soup
- 480 ml / 2 cups chicken stock
- 375 grams / 3 cups grated mature / sharp cheddar cheese
- to serve (optional)
- garlic bread and fresh green salad leaves
Instructions
- Preheat your oven to 190°C / 375°F.
- Heat a little vegetable oil in a heavy pan over medium heat. Add the chicken pieces and stir-fry until they are white and cooked through, about 4-5 minutes. Remove the chicken from the pan and set aside.
- In the same pan, add a bit more oil if needed, and sauté the chopped onions and bell peppers for about 5 minutes, or until they are soft and the onions are translucent.
- In a large mixing bowl, combine the cooked chicken, sautéed vegetables, broken spaghetti, condensed cream of chicken soup, and chicken broth. Mix well until everything is evenly coated.
- Season the mixture with salt and pepper to taste.
- Transfer the mixture into a large baking dish and spread it out evenly.
- Sprinkle the shredded cheddar cheese over the top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
- Let it cool for a few minutes before serving.
Notes
This dish is perfect for batch cooking and can be stored in the freezer for later use. Serve with garlic bread and a crisp green salad for a complete meal. Feel free to substitute the bell peppers with other vegetables you have on hand.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4
- Sodium: 950
- Fat: 25
- Carbohydrates: 48
- Fiber: 3
- Protein: 32
- Cholesterol: 85
Frequently Asked Questions
Can I use fresh vegetables instead of finely chopped veggies in the recipe?
Yes, you can use fresh vegetables, but make sure to chop them very finely to ensure they cook through in the baking process.
What type of cheese works best for Creamy Baked Chicken Spaghetti?
A blend of mozzarella and cheddar cheese is recommended for a good melt and flavor balance.
Is it necessary to use canned condensed cream of chicken soup, or can I make my own?
While canned condensed cream of chicken soup is convenient, you can make a homemade version using chicken broth, cream, and a thickening agent like flour if you prefer.
