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Creamy Chicken Spaghetti Bake

  • Author: Jen


This Creamy Chicken Spaghetti Bake puts a delicious spin on a classic spaghetti dish!


  • 2 chicken breasts
  • 2 tsp Italian seasoning
  • 2 TBSP olive oil
  • 4 TBSP butter
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 4 TBSP flour
  • 1 1/2 cups chicken broth
  • 3/4 cup milk
  • 4 oz cream cheese, softened
  • 1 cup cheddar cheese
  • 10 oz can diced tomatoes
  • 8 oz thin spaghetti
  • 1 cup mozzarella cheese, shredded
  • salt and pepper
  • red pepper flakes, optional garnish
  • fresh parsley, optional garnish


  1. Start by cutting your chicken breasts in half so you have a total of four pieces
  2. Season with Italian seasoning, salt and pepper
  3. Add olive oil to a pan over medium heat and cook the chicken for 5 minutes on each side
  4. Remove and set aside to cool slightly. Dice the chicken into bite size pieces
  5. To make the sauce, melt butter in the same pan over medium-low heat
  6. Add the onions and cook until softened, about 4 minutes
  7. Add the garlic and cook for 1 minute
  8. Sprinkle flour over the onions and toss to coat
  9. Cook for an additional 2 minutes
  10. Add the chicken broth a splash at a time, stirring after each splash
  11. Gradually add the milk and whisk until smooth
  12. Add water to a large pan for cooking pasta, bring to boil and cook pasta as directed on box
  13. Continuing with the sauce, let the sauce simmer and reduce
  14. Add softened cream cheese and stir continuously until melted and smooth
  15. Reduce heat to low and let sauce cool a bit
  16. Sprinkle in the shredded cheddar cheese and stir until combined
  17. Add drained tomatoes and chicken and stir until combined
  18. Add cooked spaghetti to sauce and stir until everything is well incorporated
  19. Add to a greased 9×13 pan
  20. Top with mozzarella cheese and bake at 400 degrees for 15 minutes
  21. Finish by sprinkling red pepper flakes and fresh parsley if desired