Easy Chicken Spaghetti {Weeknight Version}

Name: Easy Weeknight Chicken Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 pound dry spaghetti (broken in half, then broken in half again); 2 cups pre-cooked chicken breast (roughly chopped); 10.5 ounce can cream of chicken soup, undiluted; 10.5 ounce can cream of mushroom soup, undiluted; 1/4 cup green pepper (finely diced); 1/4 cup yellow onion (finely diced); 16 ounces chicken broth; 2 cups shredded cheddar cheese (reserve 1/2 cup for later use); 1 teaspoon garlic powder; 1 teaspoon Lawry's Season salt; salt & pepper to taste

ByLori Published March 8March 8

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Easy Chicken Spaghetti – who says comfort food can’t be easy? A few shortcuts turn this much-loved classic recipe into an easy weeknight dinner for busy families.

Like many of you, I’m always on the hunt for easy meals to feed my hungry family. Especially simple recipes I can prepare during the week, like this cheesy penne pasta bake.

Because who has the time (or inclination) to spend hours in the kitchen after a long day of work and running kids around to activities? Not me. And I bet you don’t either.

White dinner plate filled with cheesy chicken spaghetti, green salad with tomato and a slice of garlic bread.

Until now, favorite comfort food recipes have been relegated to the weekend menu due to weekday time constraints. But what if we crave (or need) a feel-good meal during the week?

Enter our cheap and easy chicken spaghetti recipe! This family favorite is simple to put together, loaded with flavor and sure to please your whole family.

Don’t be put off by the baking time – it’s all hands-off time, allowing you to prepare your side dishes or a quick salad. Or spend time catching up with your kiddos. Or simply unwind with a glass of wine after a busy workday (no judgement here!).

We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.

Ingredients to make easy chicken spaghetti with text labels.

Easy Chicken Spaghetti Ingredients

Dry spaghetti – the texture of this noodle is perfect for holding onto the cheesy sauce
Precooked shredded chicken breast – we’ve included several options below
Canned soups – we used cream of chicken and cream of mushroom soups for the base of the sauce
Chicken broth – adds more chicken flavor and thins the sauce
Fresh vegetables – green pepper and yellow add texture and a pop of flavor
Cheddar cheese – brings a rich, creaminess to the casserole and helps to bind the ingredients together
Seasonings – Lawry’s seasoning salt, garlic powder, salt and black pepper

Get the complete ingredients & directions in the recipe card below.

How to Make Spaghetti with Chicken

Preheat your oven to 350 degrees F. Lightly coat a 9×13 casserole dish with non-stick spray and set aside.

Two photo collage of adding ingredients and seasonings in a bowl with text overlay.

Start by bringing a large pot of water to a boil. Add the spaghetti and cook it according to the directions on the package, until it’s al dente.

Drain the pasta, reserving 1/2 cup of the pasta cooking water. Set aside for later use.

Two photo collage of adding garlic powder and cream of chicken soup to the casserole ingredients with text overlay.

While the pasta is cooking chop the onion and green pepper.

In a large bowl, combine the shredded chicken, soups, chopped veggies, broth, 1.5 cups of cheese and the seasonings. Stir to combine.

Two photo collage of adding mushroom soup and stirring the mixture with text overlay.

If the mixture seems a little dry or thick add a bit of the reserved pasta water.

Add the cooked spaghetti and mix well.

Two photo collage of adding cooked spaghetti to the creamy sauce mixture and stirring to combine with text overlay.

Transfer the mixture to the prepared casserole dish. Sprinkle the remaining 1/2 cup of cheese over the top.

Bake for 30 minutes or until it’s bubbly.

Two photo collage of placing the creamy chicken spaghetti mixture in a casserole dish and topping it with shredded cheddar cheese with text overlay.

Tips to Make This Chicken Spaghetti Recipe

A couple of shortcuts have transformed my classic chicken spaghetti recipe into an easy weeknight option. And we’ve done it without compromising the flavor of the dish.

Using pre-cooked chicken saves about 30 minutes of cooking time.
Recipe-ready chicken broth or stock adds more flavor to the dish and makes up for not having liquid from cooking the chicken.
We recommend using freshly grated cheddar cheese it’s creamier and melts more smoothly than the pre-shredded cheese you find at the grocery store.
Cook the pasta just to al dente – it will finish cooking during the baking time. Overcooking the noodles before assembling the casserole may result in mushy noodles.
You might not need the reserved pasta cooking water . Only use it if the pasta mixture appears to be on the dry side. The dish should have a creamy consistency, but not too liquidy. If you forgot to save the water feel free to use broth or warm tap water in a pinch.

Check out more easy canned chicken recipes for ways to use this pantry staple.

Closeup view of baked chicken spaghetti with break on a white plate with text overlay.

Ingredient Substitutions and Recipe Variations

I’ve successfully used my meal prep chicken, canned chicken breast, rotisserie chicken and Kirkland brand Grilled Chicken Breast Strips from Costco in this recipe. Leftover chicken also works well here.
Substitute with a different cheese or use a blend of cheeses if that’s what you have on hand. Just make sure it’s a “melty” kind of cheese like mozzarella or Monterey Jack.
If your people don’t like green peppers or onions, don’t use them. You can also substitute red peppers for the green.
For a smoky flavor, add 3/4 cup of cooked, chopped bacon.
Add a can of Rotel tomatoes for a pop of color and flavor.
For a spicy kick, add red pepper flakes or a couple dashes of cayenne pepper.

Glass casserole dish of cheesy chicken spaghetti.

Can I substitute other soups with this recipe?

Yes, you can use 2 cans of cream of chicken or 2 cans of mushroom soups. Or lighten it up by using reduced-fat or reduced-salt soups.

Can I make this recipe in advance?

Yes you can! If you’re faced with an extremely busy day or week, it’s a breeze to prepare this easy pasta dish ahead of time. Prep it the evening before or in the morning to lessen the dreaded after work scramble. And it’s a great choice if you need to cook food for friends in need.

To prepare in advance, follow the steps up to baking. Cover the assembled dish and store it in the refrigerator until you’re ready to bake it. These casserole dishes with lids are fab for storing prepped casserole dishes in the frig.

To bake, remove the casserole dish from the frig about 15 minutes before baking and set it on the counter while the oven preheats. Remove the lid, pop the baking dish into the pre-heated oven and cook as directed. You may need to add a couple minutes to the bake time.

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Closeup view of baked chicken pasta with text overlay.

What to Serve with Cheesy Chicken Spaghetti

I like to serve this cozy meal with a simple Greek salad and garlic bread. If you’re feeling ambitious, round out the meal with a big bowl of fruit salad with honey lime dressing.

How to Store Leftover Chicken Spaghetti Casserole

After letting the dish cool, cover or transfer leftovers to an airtight container. Refrigerate leftovers for up to 3-4 days. Reheat in the oven or microwave until warmed through. You may need to add a little liquid if it’s on the dry side.

Why This Recipe is Perfect for Busy Moms

This casserole recipe ticks all the boxes with easy prep, short cooking time and it’s picky-eater approved. And the leftovers taste even better the next day.

So, share this cheap and easy chicken spaghetti recipe with a stressed-out Mama. I promise she (and her family) will thank you!

More Easy Weeknight Meals…

Close up of a slice of Ham and Cheese Crescent Ring.

Save this easy chicken spaghetti recipe for later!

Easy chicken spaghetti, green salad with cheese and a slice of garlic bread on a white plate with text overlay.

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This recipe was originally posted on 1/29/17 and updated on 1/24/19 and 3/8/25.

This recipe was featured at the Weekend Potluck and Meal Plan Monday.

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Closeup view of baked chicken spaghetti casserole with text overlay.

Easy Weeknight Chicken Spaghetti

A quick and delicious chicken spaghetti recipe the whole family will love! Simple ingredients and ready in no time, it's creamy, cheesy, and perfect for busy weeknights. Make it with leftover, rotisserie or canned chicken.

4.65 from 105 votes

Print Pin Rate

Course: Main Dish, Pasta, Weeknight Dinner

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 395kcal

Author: Lori @ www.AReinventedMom.com

Equipment

Ingredients

1 pound dry spaghetti, broken in half, then broken in half again
2 cups pre-cooked chicken breast, roughly chopped
10.5 ounce can cream of chicken soup, undiluted
10.5 ounce can cream of mushroom soup, undiluted
1/4 cup green pepper, finely diced
1/4 cup yellow onion, finely diced
16 ounces chicken broth
2 cups shredded cheddar cheese, reserve 1/2 cup for later use
1 teaspoon garlic powder
1 teaspoon Lawry’s Season salt
salt & pepper to taste

Instructions

Preheat your oven to 350 degrees F. Grease a 9×13 baking dish and set aside.
Using a large pot, cook the spaghetti according to package directions until it's al dente. Reserve and set aside 1/2 cup of the cooking water then drain the spaghetti well.
1 pound dry spaghetti
While the spaghetti is cooking, combine the pre-cooked chicken breast, 2 cans of soup, green pepper, onion, 1.5 cups chicken broth, cheddar cheese (don't forget to reserve 1/2 cup of cheese for later use), garlic powder and Lawry's Season salt. Mix well. If the mixture is dry, add the remaining chicken broth.
2 cups pre-cooked chicken breast, 10.5 ounce can cream of chicken soup, undiluted, 10.5 ounce can cream of mushroom soup, undiluted, 1/4 cup green pepper, 1/4 cup yellow onion, 2 cups shredded cheddar cheese, 1 teaspoon garlic powder, 1 teaspoon Lawry’s Season salt, salt & pepper to taste, 16 ounces chicken broth
Add cooked spaghetti to the chicken mixture and stir to combine.
Pour mixture into the greased casserole dish and top with the reserved 1/2 cup of cheese.
Bake until the cheese is melted and bubbly, about 30 minutes.

Notes

You can use leftover, rotisserie or canned chicken with this recipe. Or try my Easy Meal Prep Chicken for another option.
Start by adding 1.5 cups of the chicken broth and adding more if the casserole is dry.
You may not use the 1/2 cup of reserved cooking water – it’s only needed if the casserole needs more moisture.
Make ahead directions: the recipe can be assembled up to 24 hours ahead and refrigerated until you’re ready to bake. Remove casserole from frig about 15 minutes before baking. Bake as directed, allowing for additional baking time.
Store leftovers in the refrigerator in a covered airtight container for up to 4 days.

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Nutritional Estimate

Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.