This baked cheesy chicken spaghetti is comfort food at its easiest and finest! It starts with a simple from-scratch cheese sauce and the end result is so delicious!
There’s literally nothing fancy about this down-home spaghetti casserole, but man-oh-man is it ever tasty. It also makes a perfect take-in meal to friends and neighbors!
Making the Creamy Cheesy Sauce
The structure of this recipe comes from the spaghetti noodles (and chicken).
The flavor of this recipe comes from the from-scratch cheesy sauce. It is simple to make!
- Melt butter and add simple pantry seasonings (onion powder, garlic powder, basil, oregano, thyme).
- Blend together broth, milk and flour and add to the pot with the seasonings.
- Simmer until bubbly and slightly thickened.
- Add Parmesan and cheddar cheese and stir until fully melted.
That’s it! The sauce is creamy and cheesy with a delicious hint of Italian seasonings to give it a bit of personality.
Assemble and Bake
Toss the chicken and spaghetti with the sauce, spread in a 9X13-inch pan, sprinkle with a bit more cheese (because WHY NOT), and bake until hot and bubbling around the edges.
If you have the time, here’s your gentle reminder that using freshly grated cheese (as opposed to pre-shredded cheese, which is coated with a powdery substance to prevent it from sticking but that also prevents it from melting as creamy as block cheese) will make for a much creamier, more velvety, and better tasting end result.
This baked pasta casserole is best served right away when the sauce is silky and creamy and the noodles are perfectly cooked.
Reinvented Comfort Food
I love taking old school recipes I grew up with and reinventing them into made-from-scratch modern dishes that still carry the same comfort food vibes but use easily accessible ingredients.
Making a homemade sauce for this baked cheesy chicken spaghetti casserole is so quick and easy; it really doesn’t take much more time than the *shortcut/condensed soup* recipes I ate growing up.
While I have nothing against shortcuts OR condensed soups, I very much appreciate a good, solid recipe that uses pantry- and fridge-friendly ingredients without a lot of processed or prepackaged items.
This recipe is a humble hit every time I make it. I mean, what’s not to love? Cheese + saucy noodles + chicken + more cheese. 😍
Sure, you could definitely amp things up by throwing in sliced mushrooms or bell peppers or tomatoes. But for a classic, simple pasta casserole, this baked cheesy spaghetti is phenomenally tasty.
And we like it just the way it is.
This meal is perfect as a take-in meal for friends and family. For a list of other take-in meals I love and use often, click here.
One Year Ago: Cinnamon Roll Muffins
Two Years Ago: Easy Twisted Croissant French Bread
Three Years Ago: Swedish Pancakes
Four Years Ago: Easy Yogurt Flatbread
Five Years Ago: Easy Homemade English Muffins {Whole Grain Option – No Mixer Needed!}
Six Years Ago: Super Easy S’Mores Chocolate Pie {or Tart}
Seven Years Ago: Incredible Fluffy Overnight Buttermilk Pancakes
Eight Years Ago: Sweet Balsamic Glazed Pork {Slow Cooker + Instant Pot}
Nine Years Ago: Double Chocolate Quick Bread
Ten Years Ago: Shepherd’s Pie
Baked Cheesy Chicken Spaghetti
- 12 ounces spaghetti, broken in half
- 1 ¾ cups milk (preferably not skim; recipe works best with 1%, 2% or whole milk)
- 1 ½ cups chicken broth or stock
- ¼ cup + 2 tablespoons all-purpose flour
- 2 tablespoons salted butter
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¾ teaspoon table salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon dried thyme
- ¾ cup grated Parmesan cheese, divided (see note)
- 2 ½ cups shredded medium or sharp cheddar cheese, divided (see note)
- 3 cups cooked, chopped chicken
- Chopped fresh parsley, for garnish, optional
Prevent your screen from going dark
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Preheat the oven to 375 degrees F. Lightly grease a 9X13-inch baking pan. Set aside.
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In a large pot of lightly salted boiling water, cook the spaghetti according to package directions until al dente. Drain and set aside (lift and separate the noodles a few times so they don’t stick as they cool). Don’t wash out the pot; just wipe dry, if needed.
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Add the milk, broth, and flour to a blender and process until smooth. Set aside.
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Return the pot to medium heat. Melt the butter and add the onion powder, garlic powder, basil, oregano, salt, pepper and thyme. Cook for 30-45 seconds, stirring often until the spices are sizzling and smell fragrant.
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Pour the milk mixture into the pot and bring to a simmer, whisking constantly. Continue cooking for 3 to 4 minutes until thickened.
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Remove the pot from the heat and add 1/2 cup of the Parmesan cheese and 2 cups of the cheddar cheese to the sauce (reserve the rest of the cheese for topping). Stir until the cheese has melted. Season to taste with additional salt and pepper (important!).
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In a large bowl (or back into the pot, if you prefer), add the cooked spaghetti and chicken. Toss and stir until the noodles and chicken are evenly coated with the sauce.
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Spread the pasta mixture evenly in the prepared pan. Sprinkle the remaining cheeses over the top.
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Bake for 20 to 25 minutes until hot and bubbly. Serve warm.
Cheese: if you have the time, freshly grate block cheese for this recipe (vs using pre-shredded cheese which is coated with a powder substance to prevent it from clumping; but it also prevents it from melting as well). I like to grate the Parmesan on the small holes of the box grater, and I use the large holes of the box grater for the cheddar cheese.
Serving: 1 serving, Calories: 475kcal, Carbohydrates: 41g, Protein: 35g, Fat: 19g, Saturated Fat: 8g, Cholesterol: 83mg, Sodium: 706mg, Fiber: 2g, Sugar: 4g
Recipe Source: from Mel’s Kitchen Cafe
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