This chicken spaghetti casserole recipe is a recipe the whole family will enjoy! It’s made with chicken, spaghetti, sliced mushrooms, diced tomatoes, Marsala wine, garlic, and basil for seasoning.
Chicken spaghetti casserole is the ultimate comfort food that’s great to reheat even the next day (if you have any leftovers, that is!)
It has a creamy sauce mixed with tomatoes, mushrooms, garlic, basil, and crushed red peppers to give a mild kick. I’ve simplified it in this easy chicken spaghetti recipe below.
My husband is known as the Sauce Man. He’s the type to add extra milk or half & half to any pasta he is served no matter who makes it.
He paid me the biggest compliment and did not add anything extra to this dish. He said it was so delicious he wants ALL of our leftovers to himself tomorrow.
Ingredients for Chicken Spaghetti Casserole
Spaghetti Casserole
- Spaghetti
- Boneless Skinless Chicken Breasts
- Olive Oil
- Sliced Baby Bella Mushrooms
- Butter
- Marsala Wine
- Reduced-Sodium Chicken Broth
- Diced Tomatoes
- Cream Cheese
- Tomato Paste
- Minced Garlic
- Basil
- Salt
- Crushed Red Pepper Flakes
Topping
- Olive Oil
- Panko Breadcrumbs
- Finely Grated Parmesan Cheese
- Salt
- Black Pepper
- Freshly Chopped Basil, optional
How to Make Perfect Spaghetti with Chicken
- Slice chicken into small, thin strips. Salt and pepper the strips.
- Prepare a 13″ x 9″ by lightly spraying it with nonstick cooking spray and set aside.
- Bring a large pot of water to a boil and add spaghetti. Cook spaghetti for 9 minutes until al dente. Drain and set aside.
- In a large pan, add 1-2 tablespoons of olive oil over medium-high heat. Add chicken strips and cook until it is golden brown on all sides. Set aside.
- Add butter to the same pan and once melted, add sliced mushrooms. Cook for about 5-6 minutes. Add minced garlic and cook an additional minute. Season with salt and pepper and set aside with the chicken.
- Deglaze the pan by adding Marsala wine. Scrape up any tidbits left behind from the chicken and mushrooms. Add chicken broth, diced tomatoes, tomato paste, cream cheese, basil, salt, and crushed red peppers. Bring to a simmer and let the sauce slightly thicken.
- Combine the sauce with the chicken, mushrooms, and cooked spaghetti. Stir and pour everything into the prepared casserole dish.
- In a small bowl, add all of the topping ingredients – olive oil, panko bread crumbs, shredded Parmesan, salt, and black pepper. Stir and sprinkle evenly on top of the spaghetti.
- Broil the casserole dish in the oven for 2-4 minutes until the panko is golden brown. Watch carefully to avoid burning.
Substitutes
If you happen to have leftover rotisserie chicken or diced cooked chicken, replace the same amount of ounces for chicken breast strips.
If you don’t have a kitchen scale, I measured the raw chicken breast strips in a measuring cup and it was about 2 and a half cups.
In place of spaghetti noodles, use thin spaghetti (angel hair pasta) or linguine, which is a slightly wider noodle.
I used a fresh tomato when I created the recipe, but canned diced tomatoes work just as well.
Cream cheese can be substituted for mascarpone, which is an Italian cream cheese found at most grocery stores as well. Sour cream can also be substituted.
Additions
Many additions can be added as well. Bell peppers, onions, or even add cheddar cheese to the sauce or melted mozzarella cheese on top of the casserole.
A lot of cheesy chicken spaghetti recipes call for Velveeta and Rotel, but I wanted to make a unique and flavorful version of my own.
What to Serve with Chicken Spaghetti Casserole
Chicken spaghetti casserole is a comforting and flavorful dish, and there are many side dishes you can serve with it to create a well-rounded meal. Here are some delicious options:
- Garlic Bread or Breadsticks: Warm, garlic-infused bread is a classic and popular choice to serve alongside chicken spaghetti casserole. It’s perfect for sopping up the sauce.
- Breadcrumb Caesar Salad: A simple salad with fresh romaine lettuce, toasted garlic bread crumbs in place of croutons, grated Parmesan cheese, and homemade Caesar dressing can provide a refreshing contrast to the richness of the casserole. It was inspired by the movie A Simple Favor.
- Steamed Vegetables: Lightly steamed vegetables such as broccoli, asparagus, or green beans can add a healthy and colorful element to your meal.
- Roasted Vegetables: Roasted vegetables like carrots, bell peppers, Brussels sprouts, or zucchini can bring a slightly caramelized flavor and texture to the plate.
What Wine Goes with Spaghetti
Personal preferences play a significant role in wine pairing, so feel free to choose the wine that you enjoy the most.
- Chardonnay: Chardonnay is a versatile white wine that can work well with creamy chicken dishes like chicken spaghetti casserole. Look for a moderately oaked Chardonnay to balance the richness of the casserole.
- Sauvignon Blanc: If your chicken spaghetti casserole has a lighter, citrusy or herby profile, a crisp and acidic Sauvignon Blanc can be a great choice to refresh your palate.
- Pinot Grigio: Pinot Grigio is another white wine option that pairs well with lighter chicken dishes. It offers a clean, crisp taste that can complement the flavors of the casserole.
- Viognier: This white wine has floral and fruity notes that can enhance the flavors of a chicken spaghetti casserole with a slightly spicy or aromatic profile.
- Pinot Noir: If your casserole has a tomato-based sauce or leans towards the Italian flavors, light to medium-bodied Pinot Noir can be a good red wine choice. It won’t overwhelm the dish.
Storing Leftovers
Store in an airtight container in the refrigerator for up to 3-4 days.
If you want to store the casserole for an extended period, freezing is a better option.
Allow the casserole to cool completely before freezing it. Wrap the casserole tightly in plastic wrap or in a freezer-safe resealable bag and store for up to 2-3 months.
Reheating Leftover Chicken Spaghetti Casserole
To reheat the chicken spaghetti casserole, you can do so from the refrigerator or freezer.
From the refrigerator: Preheat your oven to 350°F, cover the casserole with aluminum foil, and bake for about 20-30 minutes or until it’s heated through to the center.
Chicken spaghetti freezes quite well actually, making it a great freezer meal.
From the freezer: If reheating from frozen, it’s best to thaw it in the refrigerator overnight before reheating to ensure even cooking. Then, follow the same instructions as reheating from the refrigerator.
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Easy Chicken Spaghetti Casserole
Ingredients
Spaghetti Casserole
- 1 pound Spaghetti
- 1.5 pounds Chicken Breasts
- 1-2 tablespoons Olive Oil
- 8 ounces Baby Bella Mushrooms, sliced
- 3 tablespoon Butter
- ¼ cup Marsala Wine
- 2 cups Reduced-Sodium Chicken Broth
- 1 Large Tomato, diced, can substitute with 1 can of diced tomatoes
- 4 tablespoons Cream Cheese
- 3 tablespoons Tomato Paste
- 1 tablespoon Minced Garlic
- 1 tablespoon Basil
- 1 teaspoon Salt
- ½ teaspoon Crushed Red Pepper Flakes
Topping
- 2 teaspoons Olive Oil
- ¼ cup Panko Breadcrumbs
- 3 tablespoons Finely Grated Parmesan
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
- Slice chicken into small, thin strips. Salt and pepper the strips.
- Prepare a 13" x 9" by lightly spraying it with nonstick cooking oil and set aside.
- Bring a large pot of water to a boil and add spaghetti. Cook for 9 minutes until al dente. Drain and set aside.
- In a large pan, add 1-2 tablespoons of olive oil over medium-high heat. Add chicken strips and cook until it is golden brown on all sides. Set aside.
- Add butter to the same pan and once melted, add sliced mushrooms. Cook for about 5-6 minutes. Add minced garlic and cook an additional minute. Season with salt and pepper and set aside with the chicken.
- Deglaze the pan by adding Marsala wine. Scrape up any tidbits left behind from the chicken and mushrooms. Add chicken broth, diced tomatoes, tomato paste, cream cheese, basil, salt, and crushed red peppers. Bring to a simmer and let the sauce slightly thicken.
- Combine the sauce with the chicken, mushrooms, and spaghetti. Stir and pour everything into the prepared casserole dish.
- In a small bowl, add all of the topping ingredients. Stir and sprinkle evenly on top of the spaghetti.
- Broil the casserole dish in the oven for 2-4 minutes until the panko is golden brown. Watch carefully to avoid burning.
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