Creamy Chicken Spaghetti Casserole is a baked pasta dish made with tender chicken, spaghetti, and a rich creamy sauce, all topped with cheese and baked until bubbly. It’s comfort food at its best—similar in style to baked pasta casseroles like Chicken spaghetti.
🍝 Creamy Chicken Spaghetti Casserole
🧂 Ingredients
- 300–400g chicken breast (boiled and shredded)
- 250g spaghetti
- 2 tbsp butter
- 1 small onion (chopped)
- 2–3 garlic cloves (minced)
- 1 cup mushrooms (optional)
- 1 cup milk
- 1/2 cup cream (or cooking cream)
- 1 cup chicken stock (or water + cube)
- 1 cup shredded cheese (cheddar or mozzarella)
- 2 tbsp all-purpose flour (for thickening)
- Salt & black pepper to taste
- 1/2 tsp chili flakes (optional)
- 1/2 tsp oregano or Italian seasoning
👩🍳 Instructions
1. Cook spaghetti
Boil spaghetti in salted water until just tender (al dente). Drain and set aside.
2. Prepare chicken
If not already cooked, boil chicken with salt and shred it.
3. Make creamy sauce
- Heat butter in a pan.
- Sauté onion and garlic until soft.
- Add mushrooms (if using) and cook until tender.
- Stir in flour and cook for 1 minute.
- Slowly add milk and chicken stock, whisking to avoid lumps.
- Add cream, salt, pepper, chili flakes, and oregano.
- Cook until sauce becomes thick and smooth.
4. Combine everything
Add shredded chicken and cooked spaghetti into the sauce. Mix well so everything is coated.
5. Bake
- Transfer mixture into a baking dish.
- Top with shredded cheese.
- Bake at 180°C (350°F) for 15–20 minutes until cheese is melted and golden.
🍽️ Serving ideas
- Garlic bread
- Green salad
- Chili flakes or hot sauce on top
🔥 Tips for best taste
- Don’t overcook spaghetti before baking (it softens more in oven)
- Add a little mozzarella for extra cheese pull
- For richer flavor, mix a bit of parmesan into the sauce
- You can add vegetables like capsicum, corn, or spinach
If you want, I can also give you a no-oven stovetop version, a restaurant-style creamy garlic version, or a spicy Pakistani twist.
