Chicken Spaghetti Recipe photo by Taste of Home
Total Time
Prep: 20 min. Bake: 30 min.
This easy chicken spaghetti casserole is creamy, hearty and packed with savory flavor.

Updated: May 15, 2024

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?

Chicken Spaghetti Ingredients

Chicken Spaghetti ingredients laid out on marble surfaceTMB Studio

  • Spaghetti
  • Butter
  • Onion
  • Garlic cloves
  • All-purpose flour
  • 2% milk
  • Cooked chicken breast
  • Canned condensed cream of mushroom soup
  • Jarred diced pimentos
  • Cream cheese
  • Cheddar cheese
  • Pepper


Step 1: Cook the spaghetti

Preheat the oven to 350°F. Cook the spaghetti according to the package directions. Drain the spaghetti, reserving about two cups of the pasta water so you can mix some into the sauce.

Editor’s Tip: Experiment with other types of pasta, like bucatini—a spaghetti-like noodle with a hole running through it.

Step 2: Cook the aromatics

Meanwhile, in a Dutch oven, melt the butter over medium heat. Add the onion; cook and stir until the onion is translucent and beginning to soften, six to eight minutes. Add the garlic; cook and stir one minute longer.

Editor’s Tip: 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 the flour into the garlic and onion mixture until blended. Slowly add the milk, whisking as you go. Bring to a simmer and cook, stirring, until thickened, about two minutes.

Step 4: Build the casserole

How To Make Chicken SpaghettiTMB Studio

Into your roux, stir the chicken soup, pimentos, cream cheese, 3/4 cup shredded cheese and pepper. Add the spaghetti and toss to coat. If needed, add a little of your reserved pasta water until the sauce has a creamy consistency.

Editor’s Tip: For extra zing, whisk in a squeeze of lemon juice or a couple teaspoons of tomato paste.

Step 5: Bake the chicken spaghetti casserole

Transfer the mixture to a greased 13×9-inch baking dish. Sprinkle with the remaining 3/4 cup shredded cheese.

Cover the casserole and bake for 20 minutes. Then, uncover and bake until the cheese is bubbly, 10 to 15 minutes.

If you have fresh herbs, sprinkle minced oregano, basil or sage over each portion before serving.

Editor’s Tip: You can bake the casserole in the Dutch oven. However, because it’s not greased like the baking dish would be, you might notice a little sticking.

Chicken Spaghetti Tips

What do you 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 do you 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.

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.

Chicken Spaghetti

Prep Time 20 min
Cook Time 30 min
Yield 10 servings.


  • 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 pimientos, drained
  • 4 ounces cream cheese, cubed
  • 1-1/2 cups shredded cheddar cheese, divided
  • 1/2 teaspoon pepper
  • Minced fresh parsley, optional


  1. Preheat oven to 350°. Cook spaghetti according to package directions.
  2. Meanwhile, in a Dutch oven, melt butter over medium heat. Add onion; cook and stir until crisp-tender, 6-8 minutes. Add garlic; cook and stir 1 minute longer. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken, soup, pimientos, cream cheese, 3/4 cup shredded cheese and pepper.
  3. Drain spaghetti reserving, 1/2 pasta water. Add spaghetti to sauce mixture and toss to coat. If needed, add a little pasta water to loosen sauce to proper consistency. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining 3/4 cup shredded cheese. Cover and bake 20 minutes. Uncover and bake until bubbly, 10-15 minutes longer. If desired, garnish with parsley.

Nutrition Facts

1 cup: 393 calories, 18g fat (9g saturated fat), 76mg cholesterol, 446mg sodium, 34g carbohydrate (4g sugars, 2g fiber), 23g protein.