If you are looking for a comforting and crowd-pleasing meal to make any day special, this White Chicken Spaghetti Bake Recipe is exactly what you need. Creamy, cheesy, and packed with tender chicken and just the right amount of spice, this dish brings together simple ingredients into a flavorful, satisfying casserole that’s perfect for a family dinner or potluck. The ease of preparation combined with melt-in-your-mouth goodness makes it a standout recipe you’ll want to keep in your rotation.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet crucial for creating the perfect balance of creaminess, zest, and texture in this White Chicken Spaghetti Bake Recipe. Each component plays its part in delivering layers of flavor and that irresistible cheesy goodness.
- 2 lb boneless skinless chicken breasts: The star protein that stays tender and juicy after cooking.
- 1 (1-oz) package taco seasoning: Adds a subtle kick and savory depth to the chicken.
- 1 Tbsp olive oil: Helps brown the chicken beautifully and brings out flavor.
- 1 (10.5-oz) can Unsalted Cream of Chicken Soup: Creates a rich and creamy base for the sauce.
- 1 (10-oz) can Rotel Diced Tomatoes with Green Chilies (undrained): Adds a mild spice and fresh tomato brightness.
- ½ tsp garlic powder: Infuses a warm garlicky undertone throughout the dish.
- ½ tsp onion powder: Enhances the savory flavor without overpowering.
- ½ (16-oz) package Queso Blanco Velveeta Cheese, cubed: Melts into a smooth, luscious sauce that ties everything together.
- 2 cups shredded white cheddar cheese, divided: Provides melty, tangy goodness and a golden crust when baked.
- 8 oz spaghetti, cooked and drained: The comforting pasta base that soaks up all the creamy sauce.
How to Make White Chicken Spaghetti Bake Recipe
Step 1: Prepare Your Oven and Pasta
Start by preheating your oven to 350ºF. Grab a 9-inch square baking dish and give it a good spray with nonstick cooking spray—this will save you from any sticky situations later. Meanwhile, bring a large pot of salted water to a boil and cook your spaghetti noodles until they are just al dente, meaning they still have a bit of bite—perfect for baking. Once done, drain the noodles and set them aside to keep warm.
Step 2: Cook and Season the Chicken
Cut your chicken breasts into 1-inch cubes for easy bite-sized pieces. Toss them with the flavorful taco seasoning so every bit is seasoned. Heat the olive oil in a large skillet over medium-high heat, then add the chicken pieces. Cook until they’re golden brown and cooked through, which locks in the nuggets of juicy chicken flavor that make this bake so irresistible.
Step 3: Create the Creamy Cheese Sauce
Once your chicken is cooked, it’s time to bring all the creamy elements together. Lower the heat to medium-low and stir in the cream of chicken soup, the cubed Queso Blanco Velveeta cheese, undrained Rotel tomatoes, garlic powder, and onion powder. Stir gently and often until the Velveeta melts completely, creating a velvety, cheesy sauce that’s bursting with flavor. Season with salt and black pepper to taste for that perfect seasoning balance.
Step 4: Combine Pasta, Chicken, and Cheese
Add your drained spaghetti and 1 cup of shredded white cheddar cheese to the sauce. Toss everything together until the noodles are fully coated and the cheese starts to melt into the mixture. This is where the magic happens—each strand of pasta covered in cheesy goodness combined with tender chunks of chicken.
Step 5: Bake Your White Chicken Spaghetti
Transfer this delicious pasta mixture to your prepared baking dish. Sprinkle the remaining 1 cup of shredded white cheddar cheese evenly over the top to create a golden, bubbly crust. Bake in the preheated oven for 25 to 30 minutes, until the cheese is melted and you see those irresistible golden brown spots. If you want, garnish with fresh cilantro or parsley for a pop of color and freshness.
How to Serve White Chicken Spaghetti Bake Recipe
Garnishes
A sprinkle of chopped fresh cilantro or parsley brightens the rich casserole beautifully while adding just a hint of freshness to each cheesy bite. For an extra touch, a handful of sliced green onions or a light dusting of smoked paprika can make the appearance and flavor pop even more.
Side Dishes
Because this White Chicken Spaghetti Bake Recipe is already packed with savory flavors and creamy textures, pairing it with crisp side dishes works perfectly. Try a simple mixed green salad with a zesty vinaigrette or roasted seasonal vegetables for balance. Garlic bread or warm dinner rolls are also fantastic for soaking up every last bit of that cheesy sauce.
Creative Ways to Present
If you want to elevate the presentation, serve individual portions in ramekins topped with fresh herbs. You can also add a handful of toasted breadcrumbs or crushed tortilla chips over the shredded cheese before baking for a delightful crunchy topping that contrasts beautifully with the creamy pasta inside.
Make Ahead and Storage
Storing Leftovers
Leftover White Chicken Spaghetti Bake Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen, making reheated portions just as satisfying as when freshly baked.
Freezing
This casserole freezes wonderfully, making it a great option for meal prep. Cool completely, then wrap tightly in plastic wrap and aluminum foil or place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
Reheat leftovers in the oven at 350ºF for about 15-20 minutes, covered with foil to prevent drying out. Alternatively, microwave individual servings on medium power in 1-2 minute increments, stirring halfway through to ensure even heating.
FAQs
Can I use different types of pasta for this recipe?
Absolutely! While spaghetti is traditional here, penne, rotini, or even macaroni work wonderfully. Just be sure to adjust the cooking time so the pasta is al dente before mixing with the sauce.
Is it possible to make this dish vegetarian?
Yes! You can substitute the chicken with hearty vegetables like mushrooms, zucchini, or bell peppers and use a vegetarian cream soup or homemade sauce. This version will still be creamy and full of flavor.
How spicy is this White Chicken Spaghetti Bake Recipe?
The spice level is mild thanks to the taco seasoning and Rotel tomatoes, making it family-friendly. You can always adjust by adding more chili for heat or omitting components to suit your taste.
Can I prepare this recipe ahead of time and bake later?
Definitely. You can assemble the bake and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.
What can I add to make it extra cheesy?
For the cheese lovers, feel free to mix in mozzarella, pepper jack, or even Parmesan cheese for a more complex cheesy flavor. Just keep the balance to ensure the sauce stays creamy without becoming greasy.
Final Thoughts
This White Chicken Spaghetti Bake Recipe is pure comfort food at its finest, combining ease, flavor, and heartwarming satisfaction in every cheesy bite. Whether you’re cooking for your family or bringing a dish to a loved one, this bake never disappoints. I can’t wait for you to try it and make it a staple in your home as it has become in mine!
Print
White Chicken Spaghetti Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This creamy and cheesy White Chicken Spaghetti combines tender chicken, melted Velveeta queso, Rotel tomatoes with a hint of spice, and shredded white cheddar cheese tossed with spaghetti noodles. Baked to bubbly perfection, this comforting casserole is perfect for a satisfying family dinner.
Ingredients
Chicken and Seasoning
- 2 lb boneless skinless chicken breasts
- 1 (1-oz) package taco seasoning
- 1 Tbsp olive oil
Cheese Sauce
- 1 (10.5-oz) can Unsalted Cream of Chicken Soup
- 1 (10-oz) can Rotel Diced Tomatoes with Green Chilies, undrained
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ (16-oz) package Queso Blanco Velveeta Cheese, cubed
- 2 cup shredded white cheddar cheese, divided
Pasta
- 8 oz spaghetti, cooked and drained
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350ºF (175ºC). Lightly spray a 9-inch square baking dish with nonstick cooking spray and set it aside to use later.
- Cook Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti noodles and cook them according to the package instructions until al dente. Drain the pasta well and set it aside.
- Cook Chicken: Cut the chicken breasts into 1-inch pieces. Season the chicken with the taco seasoning evenly. Heat olive oil in a large skillet over medium-high heat, then add the seasoned chicken pieces. Cook the chicken until they are golden brown and cooked through.
- Make Cheese Sauce: To the skillet with the cooked chicken, stir in the cream of chicken soup, cubed queso blanco Velveeta cheese, undrained Rotel diced tomatoes with green chilies, garlic powder, and onion powder. Reduce the heat to medium-low and cook the mixture, stirring occasionally, until the cheese has melted completely. Season with salt and black pepper to taste.
- Combine Pasta and Cheese Sauce: Add the cooked spaghetti and 1 cup of shredded white cheddar cheese to the skillet with the cheese sauce and chicken. Toss everything together until the pasta is evenly coated with the sauce.
- Transfer and Bake: Pour the pasta mixture into the prepared 9-inch square baking dish. Sprinkle the remaining 1 cup of shredded white cheddar cheese evenly over the top. Bake in the preheated oven for 25 to 30 minutes, until the casserole is bubbly and the cheese topping has melted and turned slightly golden.
- Garnish and Serve: Remove from the oven and let cool slightly. Garnish with freshly chopped cilantro or parsley before serving to add a fresh herbaceous touch.
Notes
- For a spicier dish, add extra diced jalapeños or hot sauce to the cheese sauce.
- You can substitute Velveeta queso with another melting cheese if desired, but it may alter the creaminess.
- Make sure not to overcook the spaghetti; al dente texture works best to avoid mushy casserole.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat covered in the oven or microwave until warmed through.
