Why This Recipe Is a Keeper
Before we dive into the method, here is why this cream cheese chicken spaghetti will become a favorite.
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Only 4 ingredients. Simple and affordable.
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Great for leftovers. Use rotisserie chicken.
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One dish. Minimal cleanup.
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Creamy and cheesy. Rich, satisfying, and delicious.
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Crowd-pleasing. Everyone loves creamy chicken pasta.
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Budget-friendly. Chicken, pasta, and sauce are inexpensive.
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Perfect for busy weeknights.
Ingredients
Servings: 8
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12 oz dry spaghetti
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3 cups cooked shredded chicken (from rotisserie or poached chicken breasts)
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2 (24 oz) jars creamy Alfredo sauce (or other cream-based white pasta sauce)
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8 oz cream cheese, softened and cut into cubes
Ingredient Notes
Spaghetti: Use dry spaghetti.
Chicken: Use cooked shredded chicken.
Alfredo sauce: Use jarred creamy Alfredo sauce.
Cream cheese: Use full-fat cream cheese. Soften it and cut it into cubes.
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Step 2: Cook the Spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook until just shy of al dente, 1 to 2 minutes less than the package directions. Drain well.
Step 3: Mix the Sauce
Return the spaghetti to the warm pot. Add the cubed cream cheese and both jars of Alfredo sauce. Toss until the cream cheese melts and the pasta is evenly coated.
Step 4: Add the Chicken
Add the shredded chicken to the pot and gently fold it into the creamy spaghetti.
Step 5: Transfer to Baking Dish
Transfer the mixture to the prepared baking dish, spreading it into an even layer.
Step 6: Cover and Bake
Cover the dish tightly with foil and bake for 20 minutes.
Step 7: Uncover and Finish Baking
Remove the foil and bake for another 10 to 15 minutes, until the sauce is bubbling around the edges.
Step 8: Rest and Serve
Let the casserole rest for about 10 minutes before serving.
How to Serve Cream Cheese Chicken Spaghetti
This creamy, cheesy pasta is delicious on its own, but a few accompaniments make it even better.
With a Green Salad: A simple salad cuts through the richness.
With Garlic Bread: Perfect for sopping up the sauce.
With Roasted Vegetables: Serve with green beans or broccoli.
With Fresh Herbs: Sprinkle with parsley or basil.
With Extra Parmesan: Add Parmesan on top.
Variations & Tips
Make It with Chicken Thighs: Use shredded chicken thighs.
Make It with Different Pasta: Use fettuccine or linguine.
Make It with Different Sauce: Use marinara or vodka sauce.
Make It with Vegetables: Add peas or mushrooms.
Make It with Bacon: Add crumbled bacon.
Make It with Herbs: Add thyme or parsley.
Make It with Garlic: Add minced garlic.
Make It with Spinach: Add fresh spinach.
Make It Gluten-Free: Use gluten-free pasta.
Pro Tips for Absolute Success
Cook the pasta until just shy of al dente. It will finish in the oven.
Soften the cream cheese. This helps it melt smoothly.
Let the casserole rest before serving. This allows it to set.
Frequently Asked Questions
Can I use a different meat?
Yes. Shrimp or turkey can be used.
Can I use a different pasta?
Yes. Fettuccine or linguine can be used.
Can I use a different sauce?
Yes. Marinara or vodka sauce can be used.
Can I make this ahead of time?
Yes. Assemble and refrigerate. Bake just before serving.
Can I freeze this dish?
Freezing is not recommended. The sauce may separate.
How long do leftovers last?
Store in the refrigerator for up to 4 days.
Why is my sauce thin?
The pasta did not absorb enough liquid. Let it rest.
Can I add more cheese?
Yes. Use up to 3 cups.
Can I use a different pan?
Yes. Any oven-safe dish works.
Can I make this without cream cheese?
Yes. Use more Alfredo sauce.
The Beauty of Creamy Chicken Pasta
There is something deeply satisfying about a warm, creamy, cheesy pasta dish that comes together with almost no effort. It is the kind of food that makes people happy. This cream cheese chicken spaghetti is a celebration of all those things.
Keep pasta in your pantry. Keep chicken, sauce, and cream cheese in your fridge. This recipe is the reason why.
Recipe Card
Prep Time: 15 minutes
Cook Time: 20 minutes covered, plus 10 to 15 minutes uncovered
Rest Time: 10 minutes
Total Time: Approximately 1 hour
Yield: 8 servings