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Chicken Spaghetti

Calling all comfort food lovers—this chicken spaghetti is for you! I’ve given one of my favorite casseroles a more wholesome makeover by cutting out the processed ingredients and it couldn't be easier!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 637kcal


  • 5 slices center-cut bacon
  • 3 Tbsp. all-purpose flour
  • 3 cloves garlic minced
  • 3 cups reduced-fat milk
  • 3 tsp. kosher salt divided
  • 2 tsp. ground black pepper
  • 1 10-ounce can diced mild tomatoes with green chiles, drained
  • 2 cups shredded extra-sharp Cheddar cheese divided
  • 1 1/2 cups grated Parmesan cheese
  • 16 oz. spaghetti cooked until al dente
  • 4 cups shredded or cubed cooked chicken
  • 1 cup panko
  • 3 Tbsp. salted butter
  • chopped green onion to garnish


  • Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray. Set aside.
  • In a large Dutch oven, cook bacon over medium heat until crisp. Remove from pan using a slotted spoon. Let cool; crumble. Reserve 3 tablespoons bacon fat in pan.
  • Add flour and garlic to pan. Cook, whisking constantly, 1 minute. Gradually whisk in milk, 2 teaspoons salt, and pepper. Cook, whisking frequently, until thickened, approximately 5 minutes. 
  • Stir in tomatoes with green chiles, 1 1/2 cups Cheddar, and Parmesan until melted. Remove from heat. Stir in cooked pasta, chicken, remaining 1 teaspoon salt until combined. Pour mixture into prepared dish
  • In a small skillet, add panko and butter. Cook over medium heat until toasted, about 4 minutes. Sprinkle panko over casserole; top with remaining ½ cup cheese and bacon.
  • Bake until cheese is melted and lightly browned, 15 to 20 minutes. Let stand 5 minutes before serving. Garnish with green onion, if desired.


  • When making the white sauce it's important to whisk while gradually adding the milk to avoid any lumps.
  • If you'd like to make additions, swaps or changes to the sauce do it before adding the chicken and spaghetti.
  • Make sure to undercook the spaghetti.
  • You can also use short pasta shapes for this recipe.
  • Leftovers can be stored in the fridge for 1-2 days although may dry out. I recommend serving this immediately for best results and flavor.
  • This is a great dish to use up leftover chicken but you can also use a rotisserie chicken if you don't have any to use up.
  • This recipe will also work well with cooked ham or turkey.


Calories: 637kcal | Carbohydrates: 57g | Protein: 38g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 110mg | Sodium: 1177mg | Potassium: 507mg | Fiber: 2g | Sugar: 6g | Vitamin A: 545IU | Vitamin C: 0.5mg | Calcium: 354mg | Iron: 2.6mg