How to Make Chicken Spaghetti
Updated: Jun. 12, 2023
This easy chicken spaghetti casserole is creamy, hearty and packed with savory flavor.
No one can resist a second helping of chicken spaghetti! This easy casserole pairs spaghetti, chicken and cream of mushroom soup for a satisfying entree. Honestly, what can’t you do with a can of cream of mushroom soup?
To make it a meal, whip up a side salad or a simple vegetable like green beans amandine. You’ll have dinner on the table in under an hour.
How to Make Chicken Spaghetti, Step by Step
Ingredients
- 12 ounces uncooked spaghetti, broken into 2-inch pieces
- 1/4 cup butter, cubed
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 cups 2% milk
- 3 cups cubed cooked chicken breast
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 jar (4 ounces) diced pimentos, drained
- 4 ounces cream cheese, cubed
- 1-1/2 cups shredded cheddar cheese, divided
- 1/2 teaspoon pepper
Editor’s Tip: Experiment with other types of pasta, like bucatini—a spaghetti-like noodle with a hole running through it.
Directions
Step 1: Cook spaghetti
Preheat the oven to 350°F. Cook spaghetti according to package directions. Drain it when it’s done, reserving a few cups of the pasta water so you can mix some into the sauce.
Step 2: Cook your aromatics
Meanwhile, in a Dutch oven, melt butter over medium heat. Add onion; cook and stir until it’s translucent and beginning to soften, 6-8 minutes. Add garlic; cook and stir 1 minute longer.
Love mushrooms? You can add some fresh, sliced button or cremini mushrooms to the mix when you put the onions in the pan.
Step 3: Make a roux
Whisk flour into the garlic and onion mixture until blended, then slowly add the milk, whisking as you go. Bring to a simmer and cook, stirring, until thickened, about 2 minutes. Making roux sounds fancy, but you just did it!
Step 4: Build the casserole
Into your roux, stir the chicken soup, pimentos, cream cheese, 3/4 cup shredded cheese and pepper. Add spaghetti and toss to coat. If needed, add a little of your reserved pasta water until the sauce is a nice, creamy consistency.
For extra zing, whisk in a squeeze of lemon juice or a couple teaspoons of tomato paste.
Step 5: Bake the chicken spaghetti
Transfer to a greased 13×9-in. baking dish. Sprinkle with the remaining 3/4 cup shredded cheese. Cover and bake 20 minutes. Uncover and bake until bubbly, 10-15 minutes longer. If you have fresh herbs at home, sprinkle minced oregano, basil or sage over each portion before serving.
Editor’s Tip: You can bake the casserole right in the Dutch oven. However, because it’s not greased like the baking dish would be, you might notice a little sticking.
What to Serve with Chicken Spaghetti
Because chicken spaghetti is super creamy, a light, refreshing side dish is a great move. Think cucumbers, tomatoes, crisp salads or lightly sauteed veggies. For more ideas, consult our full list of sides to go with casseroles.
How to Freeze Chicken Spaghetti
You can freeze leftover chicken spaghetti, but both the noodles and dairy products will undergo some textural changes in the cold.
For best results, plan ahead and freeze part of the casserole before baking. Just scoop your prepared casserole into a smaller baking dish than the one recommended in the recipe, and put the rest in a greased freezer-and-oven-safe container to cook later. Once tonight’s portion is in the oven, cover the remaining casserole tightly with plastic wrap and aluminum foil, and freeze.
Another option? Aluminum foil pans can be a great buy if you love having lots of frozen homemade dinner options available.
If you do freeze the casserole, it’s a good idea to let it thaw in the fridge before cooking so that everything heats evenly.
Easy Sides That Go with Any Meal
Red Roasted Potatoes
Roasting red potatoes is one of my favorite way to prepare them. Some fragrant rosemary, fresh or dried, gives these potatoes a distinctive but subtle taste. This dish is simple to prepare, yet elegant in color and flavor. It's a wonderful addition to any menu. —Margie Wampler, Butler, Pennsylvania
Simple Biscuits
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Easy Coleslaw
You won't have to fuss with a lot of seasonings to fix this easy coleslaw recipe. We've shared this old family favorite with many friends over the years.
Jalapeno Corn Muffins
Honey butter tastes so yummy spread over these hot and snappy jalapeno cornbread muffins. They're delicious with soups, stews and chili. —Mary Thomas, Hugo, Minnesota
Cucumbers with Dill
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Chive Smashed Potatoes
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Roasted Asparagus
Since asparagus is so abundant here in spring, I like to put it to use with this tasty roasted asparagus recipe. Not only does it come together quickly, but it calls for just a handful of items. We all look forward to this side dish each year. —Vikki Rebholz, West Chester, OH
Glazed Ranch Carrots
We love these tasty ranch carrots. The side dish relies on packages of baby carrots and ranch dressing mix, so there's no time-consuming prep. —Marion Reed, Omak, Washington
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Microwaved Poultry Dressing
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Garlic Knots
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Simple Maple Baked Beans
I came up with this recipe in a pinch after running out of baked beans at our oldest daughter's birthday party. I dressed up canned beans with maple syrup and a few other ingredients to produce this sweet, saucy version that tastes like homemade. They're so easy to fix that I rarely make baked beans from scratch anymore.
Fried Onions and Apples
Since a lot of delicious onions are grown in our state, they are always part of my menu. This tangy side dish is good with pork and beef. The inspiration for this unusual combination was a prolific apple tree!—Janice Mitchell, Aurora, Colorado
Vegan Quinoa Salad
Toasting the grain before it simmers isn't essential, but it does add a pleasant nuttiness to the flavor of this vegan quinoa salad. Mix and match whatever fresh herbs and veggies you have on hand. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Cathead Biscuits
Southerners are known for giving their recipes colorful names. This one got its name because each extra-large drop biscuit is as big as a cat's head. The treats are crisp and golden outside, soft and pillowy inside, and filled with scallions, cheddar cheese and just the right amount of black pepper. These cathead biscuits are quick to fix and simple to make—you don't even have to roll out the dough. —Cheryl Day, Back in the Day Bakery
Oven-Roasted Carrots
My seven children and 15 grandchildren really look forward to these oven-roasted carrots. As a cook at our local school, I serve two generations of my family, plus relatives and friends from all over our area. —Marlene Schott, Devine, Texas
Thyme Green Beans with Almonds
Thyme is a lovely addition to this classic vegetable side dish. The recipe is a snap to make for family, yet special enough to serve guests. —Kenna Baber, Rochester, Minnesota
Parmesan Herbed Noodles
Looking for a quick, tasty side dish that goes well with all kinds of meats? Try my recipe for tender noodles. For a colorful variation, sometimes I add slightly cooked red and green peppers and a quarter cup of peas. —Denise Elder, Hanover, Ontario Elder
Strawberry Arugula Salad with Feta
The combination of peppery arugula, sweet strawberries and robust feta cheese may sound unusual, but one bite wins over taste buds.—Carala Horne, Meridian, Mississippi
Zesty Sugar Snap Peas
Lemon pepper and garlic make these crisp-tender sugar snap peas flavorful and a nice accompaniment to a variety of entrees. You'll come to rely on this six-ingredient recipe. —Taste of Home Test Kitchen
Seasoned Oven Fries
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I adapted a recipe I received from a friend to make this delicious—and deliciously different—cauliflower dish. It's prepared quickly in a skillet and uses only a handful of ingredients. What a great way to take ordinary cauliflower to a whole new level! —Valerie Smith, Aston, Pennsylvania
Creamy Bow Tie Pasta
Add a little zip to your meal with this saucy pasta dish. It's an excellent accompaniment with almost any meat or seafood. —Kathy Kittell, Lenexa, Kansas
Bacon Pea Salad
My husband absolutely loves peas. My middle son isn't the biggest fan, but he loves bacon. So, I combined the two, and it was perfect! This pea salad is an awesome side dish, especially for barbecue. —Angela Lively, Conroe, Texas
Sweet 'n' Tangy Carrots
With an irresistible brown sugar-mustard sauce, these simple simmered carrots bring bright flavor and color to the table. —Paula Zsiray, Logan, Utah
Jalapeno Cheese Bread
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Garlic-Roasted Brussels Sprouts with Mustard Sauce
Don’t be afraid to bring out the roasted Brussels sprouts. Mellowed with mustard sauce, they may just delight even the most skeptical folks. —Becky Walch, Orland, California
Cherry Tomato Salad
This recipe evolved from a need to use the bumper crops of delicious cherry tomatoes we grow. It's one of my favorite cherry tomato recipes, especially at cookouts. —Sally Sibley, St. Augustine, Florida
Honey-Thyme Butternut Squash
This golden, honey-sweetened squash is just as hearty and comforting as your favorite potato dish. With its bright color, it makes an attractive side for special autumn meals. —Bianca Noiseux, Bristol, Connecticut
Spaetzle Dumplings
These tender homemade spaetzle noodles take only minutes to make and are a natural accompaniment to chicken. You can serve them with chicken gravy or simply butter them and sprinkle with parsley. —Pamela Eaton, Monclova, Ohio
Maple-Glazed Green Beans
After I picked my first green beans of the season one year, I wanted to make a savory side dish that was unique, quick and packed with flavor. I loved this so much I couldn't stop eating it. The next day I picked more beans and made this delicious side dish again. —Merry Graham, Newhall, California
Boiled Potatoes
Cook a big pot of red potatoes, and you'll not only have a fuss-free side dish, but a head start on other meals. Add butter and parsley to the portion of boiled potatoes you're serving immediately, then refrigerate the rest.
Herbed Rice Pilaf
This savory side dish has been a family favorite for years. Our daughter Jennifer became an expert at this recipe at age 12, which was a huge help for a busy working mom like me. We really enjoy this rice dish in the summer with a grilled entree. —Jeri Dobrowski, Beach, North Dakota
Skillet Sausage Stuffing
To make this sausage stuffing, I dressed up a package of stuffing mix with pork sausage, mushrooms, celery and onion. It impressed my in-laws at a family gathering and has since become a popular side dish with my husband and children. —Jennifer Lynn Cullen, Taylor, Michigan
Stovetop Macaroni and Cheese
When I was a girl, Mama used Texas longhorn cheese in this recipe. After it melted all over the macaroni, I loved to dig in and see how many strings of cheese would follow my spoonful. —Imogene Hutton, Brownwood, Texas
Mashed Cauliflower with Parmesan
I couldn’t shake my mashed potato habit—until I tried mashed cauliflower with a similar consistency. I started making my own, and my family loves it. —Meredith Howard, Franklin, Kentucky
Cheesy Zucchini Saute
Although I no longer have a garden of my own, friends and neighbors keep me amply supplied with squash. As a thank-you, I tell them how to make this refreshing zucchini saute. It's quick, easy and oh, so tasty! —Doris Biggs, Felton, Delaware
Bacon Crescent Rolls
The mouthwatering aroma of warm bacon from these three-ingredient rolls will draw folks to the table. These are fun for children to prepare and such a cinch to assemble with ready-cooked bacon. —Jane Nearing, Indianapolis, Indiana
Green Bean Bundles
I found this recipe in a rural newspaper years ago and have made it often. The bean bundles are excellent with chicken or beef. Sometimes I'll arrange them around a mound of wild rice to make an appetizing side dish. —Virginia Stadler, Nokesville, Virginia
Tasty Marinated Tomatoes
My niece introduced me to this colorful recipe some time ago. I make it when I have buffets or large gatherings because it can be prepared hours ahead. This is a wonderful way to use a bumper crop of tomatoes. —Myrtle Matthews, Marietta, Georgia
Easy Grilled Corn with Chipotle-Lime Butter
Grilling corn in the husks is so easy. There's no need to remove the silk and tie the husk closed before grilling. Just soak, grill and add your favorite flavored butter. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Southwestern Rice
I created this colorful side dish after eating something similar at a restaurant. It complements any Tex-Mex meal wonderfully. Sometimes I add cubes of grilled chicken breast to the rice to make it a meal in itself. —Michelle Dennis, Clarks Hill, Indiana
Baked Onion Rings Recipe
These crispy, lightly browned rings from Della Stamp of Long Beach, California are a healthy alternative to the deep-fried version. Thyme and paprika enhance the flavor of the tender onions.
Cajun Rice
A variety of vegetables makes this delicious Cajun rice casserole a hit with everyone. I team up generous servings with garlic bread and a tossed salad.—Rose Kostynuik, Calgary, Alberta
Cornbread Sausage Stuffing
I made this cornbread sausage stuffing over 45 years ago as part of a special dinner I prepared to thank our wonderful family for all of their help when we bought our first home. It's a family favorite to this day. —Ruth Seitz, Conesville, Iowa
Mushroom Casserole
This meatless mushroom casserole is one of my all-time favorites. Loaded with mushrooms and draped in a rich sauce, it's a home-style side dish that will have everyone scooping up seconds.—Rosemary Janz, Concord, North Carolina
Originally Published: June 12, 2023
