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Creamy Chicken Spaghetti

Creamy chicken spaghetti casserole in a white baking dish with golden bubbly mozzarella on top
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A rich, comforting baked chicken spaghetti casserole with tender shredded chicken, sauteed bell peppers, diced tomatoes, and al dente spaghetti in a velvety homemade mozzarella cream sauce. Under 10 ingredients, prep-ahead friendly, and freezer-ready.

Ingredients

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  • 10 oz dry spaghetti noodles
  • 2 tablespoons unsalted butter
  • 1 clove garlic, minced
  • 1/2 green bell pepper, chopped
  • 1/4 cup all-purpose flour
  • 1 teaspoon Italian seasoning
  • 1/4 cup heavy whipping cream
  • 1/2 cup chicken broth
  • 1/2 cup milk
  • 1 1/2 cups shredded mozzarella cheese, divided
  • Salt and pepper, to taste
  • 2 cups shredded cooked chicken
  • 14 oz canned diced tomatoes (1 can), drained thoroughly

Instructions

  1. Preheat oven to 375 degrees F. Grease a 9×13-inch baking dish and set aside. Cook spaghetti to al dente per package directions. Do not overcook – it will continue cooking in the oven. Drain and set aside.
  2. In a large skillet over medium-high heat, melt butter. Add minced garlic and chopped bell pepper. Saute until softened and fragrant, about 5 to 7 minutes.
  3. Stir in flour and Italian seasoning. Cook for 1 full minute, stirring constantly, until the mixture turns light golden. This toasts the roux and removes raw flour taste.
  4. Pour in heavy whipping cream, chicken broth, and milk. Stir continuously, bring to a gentle boil, then reduce heat and simmer until thickened, about 3 to 4 minutes. Stir constantly as milk and cream burn quickly at high heat.
  5. Remove pan from heat. Stir in 1/2 cup shredded mozzarella until melted and smooth. Season with salt and pepper to taste. Sauce will be very thick at this stage.
  6. Add cooked spaghetti, shredded chicken, and thoroughly drained diced tomatoes to the skillet. Toss until evenly coated. Spread evenly into the prepared baking dish.
  7. Sprinkle remaining 1 cup of shredded mozzarella evenly over the top.
  8. Bake for 15 to 20 minutes until edges are bubbling and cheese is fully melted. For a golden top, broil for an additional 2 to 3 minutes – watch closely.
  9. Serve immediately while hot and bubbly.

Notes

  • Cook spaghetti to al dente only – it continues cooking in the oven and will become mushy if pre-cooked too long.
  • Drain canned tomatoes very thoroughly – excess liquid will thin the sauce.
  • Freshly shredded mozzarella from a block melts significantly better than pre-shredded bagged cheese.
  • Vegetable swaps: Replace bell pepper with diced mushrooms or chopped spinach. Avoid frozen vegetables as they release excess water during baking.
  • To freeze before baking: line dish with parchment paper, assemble without baking, freeze solid, transfer block to a freezer bag, and freeze up to 3 months. Thaw overnight in refrigerator then bake as directed.
  • To freeze after baking: cool completely, portion into freezer-safe containers, freeze up to 3 months.

Nutrition

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