Description
Baked Cheesy Chicken Spaghetti is a comforting, creamy pasta casserole featuring tender chicken, a rich cheese sauce made from cheddar and Parmesan, and perfectly cooked spaghetti. This hearty dish is baked until bubbly and golden, making it an ideal family-friendly meal perfect for cozy dinners or potlucks.
Ingredients
Scale
Pasta
- 12 ounces spaghetti, broken in half
Cheese Sauce
- 1 3/4 cups milk (preferably 1%, 2%, or whole milk)
- 1 1/2 cups chicken broth or stock
- 1/4 cup + 2 tablespoons all-purpose flour
- 2 tablespoons salted butter
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 3/4 teaspoon table salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon dried thyme
- 3/4 cup grated Parmesan cheese, divided
- 2 1/2 cups shredded medium or sharp cheddar cheese, divided
Chicken and Garnish
- 3 cups cooked, chopped chicken
- Chopped fresh parsley, for garnish (optional)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking pan to prevent sticking. Set aside.
- Cook Spaghetti: Bring a large pot of lightly salted water to a boil. Add the broken spaghetti and cook according to package instructions until al dente. Drain the spaghetti, then lift and separate the noodles a few times to prevent sticking as they cool. Do not wash the pot; if needed, wipe it dry for next steps.
- Blend Milk Mixture: In a blender, combine the milk, chicken broth, and all-purpose flour. Process until the mixture is smooth. Set aside.
- Sauté Spices in Butter: Return the cleaned pot to medium heat. Melt the salted butter, then stir in onion powder, garlic powder, dried basil, dried oregano, salt, black pepper, and dried thyme. Cook for 30 to 45 seconds, stirring frequently, until the spices release their aroma and begin to sizzle.
- Make Cheese Sauce: Slowly pour the blended milk mixture into the pot. Bring to a simmer while whisking constantly to combine. Continue cooking for about 3 to 4 minutes until the sauce thickens.
- Add Cheeses: Remove the pot from heat. Stir in 1/2 cup of grated Parmesan cheese and 2 cups of shredded cheddar cheese until completely melted and smooth. Taste and adjust seasoning with additional salt and pepper as needed.
- Combine Pasta and Chicken: In a large bowl or the same pot, add the cooked spaghetti and chopped chicken. Toss thoroughly to coat the noodles and chicken evenly with the cheese sauce.
- Assemble in Baking Pan: Spread the cheesy chicken and pasta mixture evenly into the prepared baking dish. Sprinkle the remaining cheeses (1/4 cup Parmesan and 1/2 cup cheddar) evenly over the top.
- Bake and Serve: Place in the preheated oven and bake for 20 to 25 minutes until the casserole is hot, bubbly, and cheese on top is melted and slightly golden. Garnish with chopped fresh parsley if desired. Serve warm.
Notes
- Use 1%, 2%, or whole milk for the best creamy texture; skim milk may result in a thinner sauce.
- Make sure to taste and adjust seasoning after adding cheese to balance saltiness.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
- For extra flavor, consider adding a pinch of red pepper flakes or using smoked cheddar cheese.
- If preferred, substitute rotisserie chicken to save time.
- To keep noodles from sticking before mixing with sauce, tossing them with a little olive oil after draining can help.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
