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    Home » Recipes » Casseroles » Chicken Casseroles » Creamy Chicken and Mushroom Pasta

    Creamy Chicken and Mushroom Pasta

    Published: Feb 19, 2023 by Barbara Curry · This post may contain affiliate links.

    Jump to Recipe
    5 from 2 votes

    Disclaimer: This post may contain affiliate links.

    Looking for a hearty and satisfying meal that’s bursting with flavor? Look no further than chicken spaghetti! This delicious creamy baked chicken and mushroom pasta dish is a blend of tender, juicy chicken, perfectly cooked pasta, and a mouthwatering mushroom sauce that’s rich and creamy.

    A casserole dish with baked chicken spaghetti.

    This creamy chicken spaghetti with fresh vegetables, parmesan cheese, and al dente pasta is a simple recipe that’s perfect for weeknight dinners. A balanced yet delicious meal you can easily make on a weeknight.

    If you’re not a red sauce fan, this is your pasta dish, it has tomatoes but they are subtle and not the main ingredient. Instead you have a broth based sauce that’s got tons of flavor and cheese. No cream like in Italian sausage pasta, so it has more of a traditional spaghetti taste.

    Baked spaghetti is one of those family favorite dinners that will never get old. This recipe is lighter than baked spaghetti with vodka sauce, but is still loaded with tons of flavor thanks to the veggies.

    A casserole dish of chicken spaghetti.

    Like spaghetti casserole, this chicken and spaghetti recipe is perfect for a large crowd or for leftovers the next day. It keeps well in the fridge and is easy to take on the go. Reheat in the microwave for a quick and easy lunch!

    Like most baked pasta casseroles, you can make this in advance and pop it in the oven when you get home from work. The prep time is minimal, you can get the sauce together in the time it takes the pasta to cook.

    A plate of chicken spaghetti.

    Why you’ll love this easy chicken spaghetti recipe

    • It’s a healthy weeknight dinner that even the kids will love
    • You can easily feed eight people
    • The jalapeños add a slight kick that’s not too overwhelming
    • It has the same consistency as spaghetti but without red sauce

    Ingredients you’ll need to have for a baked pasta casserole

    Ingredients for chicken spaghetti.
    Gather the ingredients.
    • Chicken – cooked and shredded chicken breast works best. I like to bake mine in the oven or cook in the Instant pot, but you can save time and use a rotisserie chicken.
    • Spaghetti – Whatever type of spaghetti noodles you have on hand will work. I prefer standard sized spaghetti pasta but you could use bucatini.
    • Vegetables – You’ll need mushrooms, a bell pepper, an onion, celery, and a jalapeño pepper. If you want this dish mild, leave out the jalapeño.
    • Chicken broth/bone broth – bone broth will add more flavor, my favorite is Zoup.
    • Canned tomatoes -diced tomatoes will add some flavor without making this into a red sauce.
    • Cheese – using a blend of parmesan, mozzarella, asiago, and fontina cheese gives so much flavor to the creamy sauce. You can also swap the parmesan cheese out for sharp cheddar cheese if desired.
    • Pantry staples – butter, flour, red pepper flakes, and fresh parsley.

    How to make this chicken pasta bake

    Step 1: Prepare

    Cook pasta according to package directions, you want it a little al dente since it will continue cooking as it bakes. Chop the veggies.

    Vegetables for spaghetti chopped on a cutting board.
    Chop the veggies.

    Step 2: Saute veggies

    Cook the mushrooms and onions until they’ve browned, then add the peppers and celery.

    Veggies cooked in a skillet.
    Cook the veggies until they have softened.

    Step 3: Make it thick

    Add flour and warmed chicken broth to the vegetable mixture and stir until it’s thickened.

    Step 4: Get cheesy

    Add cheese and tomatoes to the mixture and stir.

    Cheese and tomatoes added to a skillet of sauce.
    Add diced tomatoes and cheese and stir until melted.
    Seasonings added to the sauce.
    Add some seasonings.

    Step 5: Final touches

    Add the chicken and pasta to the mixture then bake in a casserole dish covered with aluminum foil.

    Spaghetti and chicken added to a skillet of sauce.
    Add the cooked pasta and chicken to the pan.
    A casserole dish of spaghetti before it has been baked.
    Pout it all into a casserole dish, cover and bake.

    Remove after 30 minutes, add parmesan cheese to the top and bake an additional 15 minutes.

    Pro tip: When cooking any pasta, make sure to salt your pasta water. This adds flavor.

    Notes and tips:

    • Don’t overcook the spaghetti – The spaghetti will continue to cook while it bakes, so do not overcook it when boiling, take it out before it’s fully cooked.
    • Shred your own cheese – Pre-shredded cheese works if you’re in a time crunch, but shredding your own cheese will allow for a much smoother sauce.
    • Use leftover chicken – This recipe is a great way to use up leftover chicken that might go to waste. This also saves some time!

    Spaghetti FAQs

    How do you freeze chicken spaghetti?

    You can freeze this dish pre or post baking. If you want to freeze chicken spaghetti before baking, simply freeze in an airtight container, and thaw completely in the fridge before baking. To freeze after baking, let cool completely then freeze in an airtight container, or double wrap in plastic wrap for up to 3 months.

    Should you bake chicken spaghetti covered or uncovered?

    Baking this dish covered allows everything to cook evenly. However, to melt the parmesan cheese, you should cook it uncovered for a few minutes. This way, you get a golden brown cheesy top with a delicious spaghetti middle.

    How to store leftovers

    You can store this cheesy chicken spaghetti covered with plastic wrap or in an airtight container in the fridge for 3-4 days. Reheat in the microwave in 30 second intervals until desired temperature is reached or heat in the oven for 10 minutes at 350º.

    What to serve with a chicken spaghetti bake

    • You can never go wrong with the spaghetti and cheesy bread combo
    • These brown butter rice crispy treats will satisfy that sweet tooth after a savory meal
    • A broccoli salad is a yummy side and healthy dish to compliment this spaghetti
    • Green beans with bacon is another great side dish for this creamy chicken spaghetti recipe

    More chicken casserole recipes

    • Chicken Tamale Pie with Cornbread
    • Southern Style Chicken and Biscuits
    • Ranch Chicken Pasta Bake
    • Baked Buffalo Chicken Tater Tot Casserole (Hot Dish)

    If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

    A plate of chicken spaghetti with slices of bread.

    Creamy Chicken Spaghetti

    Author: Barbara Curry
    Looking for a hearty and satisfying meal that's bursting with flavor? Look no further than chicken spaghetti! This delicious creamy baked chicken and mushroom pasta dish is a blend of tender, juicy chicken, perfectly cooked pasta, and a mouthwatering mushroom sauce that's rich and creamy.
    5 from 2 votes
    Print Pin
    PREP: 20 minutes
    COOK: 45 minutes
    Servings: 8

    Ingredients
     

    • 3 cups chicken cooked and shredded
    • 8 ounces spaghetti
    • 1 tablespoon olive oil
    • 3 tablespoons butter
    • 1 onion chopped
    • 8 ounces fresh mushrooms sliced
    • 1 bell pepper chopped
    • 1 jalapeno seeded and chopped
    • 2 cups celery chopped
    • ¼ cup flour
    • 3 cups chicken broth
    • 14 ounces canned diced tomatoes drained
    • 4 ounces mozzarella cheese 1 cup shredded
    • 4 ounces fontina cheese 1 cup shredded
    • 2 ounces asiago cheese ½ cup shredded
    • 1 tablespoon fresh parsley chopped
    • 1 teaspoon red pepper flakes
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • 4 ounces parmesan cheese 1 cup
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    Instructions
     

    • Preheat the oven to 350º and spray a 9 x 13 baking dish.
    • Boil the pasta per directions, drain in colander and drizzle with a little olive oil. Leave it to drain while you are making the sauce.
    • In a very large skillet, heat a tablespoon of olive oil and melt butter over medium heat. Add onions and mushrooms and cook until brown, about 5 minutes. Add peppers, and celery and cook until they have softened about 5 minutes.
    • Warm up the chicken broth in the microwave for about 30 secons.
    • Add flour to the vegetables and cook for about a minute then gradually add the chicken broth stirring until it has slightly thickened, about 5 minutes.
    • Add mozzarella, fontina and asiago, saving the parmesan for later. Add tomatoes, parsley red pepper flakes, and salt and pepper. Remove from heat and stir until the cheese has melted.
    • Add chicken and drained pasta, stirring until combined with the sauce. Pour it into prepared baking dish.
    • Cover with aluminum foil and bake for 30 minutes, until bubbly around the edges. Remove the foil and add parmesan cheese to the top. Return to the oven and bake for an additional 15 minutes.
    • Let it sit for at least 15 minutes before serving.
    Barbara’s Tips + Notes
    • Warming the chicken broth helps speed up the cooking process. 
    • Take out the pasta when it is al dente as it will continue to cook in the oven.
    • Let it cool for about 15 minutes before serving.

    Nutrition

    Calories: 432kcal | Carbohydrates: 32g | Protein: 25g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 1308mg | Potassium: 477mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1326IU | Vitamin C: 29mg | Calcium: 448mg | Iron: 2mg
    Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

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    Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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