Get ready to fall in love with dinner all over again with this Creamy Baked Chicken Spaghetti with Tomatoes and Basil Recipe. It’s a heartwarming, crowd-pleasing casserole that brings together tender chicken, perfectly cooked spaghetti, juicy tomatoes, and fresh basil all nestled in a rich, creamy sauce baked to bubbly perfection. Every bite is a comforting hug, bursting with fresh flavors and oozing with cheesy goodness, making it a prized recipe to have in your weeknight arsenal or for feeding a hungry group.
Ingredients You’ll Need
Ingredients You’ll Need
This recipe shines because it uses straightforward, easy-to-find ingredients, each playing a vital role in creating layers of flavor, wonderful textures, and lovely pops of color that make it almost too pretty to eat.
- Breadcrumbs or crushed crackers: They top the casserole with a golden, crispy layer that adds delightful crunch.
- Unsalted butter: Melted butter blends into the breadcrumbs for rich crispiness and helps everything brown beautifully.
- Dried basil: A subtle hint to echo the fresh basil and deepen the herbaceous notes.
- Kosher salt: Enhances all the flavors throughout the dish for a perfectly seasoned finish.
- Shredded cheese: Choose cheddar, Mexican blend, Gruyere, or your favorite for melty, gooey, heavenly texture.
- Olive oil: Used to sauté onion and garlic, giving a fragrant and savory base.
- Yellow onion: Finely diced, it softens and sweetens, building flavor right from the start.
- Garlic cloves: Minced for bursts of aromatic punch.
- Chicken broth or stock: The flavorful liquid that cooks the spaghetti right in the pot, infusing it with savory goodness.
- Water: Helps to perfectly cook the pasta without overpowering flavors.
- Ground black pepper: Adds a gentle spicy note that complements the creaminess.
- Dry spaghetti: Broken into thirds so it fits perfectly into the baking pan and cooks evenly.
- Fresh chopped basil: Added inside and sprinkled on top for a bright, fragrant finish.
- Diced tomatoes and green chilies: These bring juicy acidity and a touch of warmth, balancing the creaminess.
- Cream of mushroom soup: Creates the luscious, creamy base that ties it all together.
- Shredded cooked chicken: Tender and ready to absorb all the saucy flavor.
How to Make Creamy Baked Chicken Spaghetti with Tomatoes and Basil Recipe
Step 1: Prep and Preheat
Start by adjusting your oven rack to the middle and preheating to 350°F. Spray your 9×13-inch baking pan with nonstick cooking spray to ensure your masterpiece doesn’t stick—this little step will make serving a breeze!
Step 2: Sauté the Aromatics
Heat olive oil in a large Dutch oven over medium heat, then add finely diced yellow onion. Sauté until translucent and soft, which will bring a sweet and savory base flavor. Next, stir in the minced garlic and cook just for 30 seconds—this quick step releases that irresistible garlicky aroma without burning.
Step 3: Deglaze and Build the Broth
Pour in the chicken broth to deglaze the pot, scraping up any flavorful bits stuck to the bottom. Add water along with kosher salt and freshly ground black pepper, stirring everything together and bringing it to a lively boil. This flavorful liquid is the secret to cozy spaghetti that absorbs rich broth as it cooks.
Step 4: Cook the Spaghetti
Break your dry spaghetti into thirds for perfect portion sizes and add them to the boiling broth. Reduce the heat to medium-low, then cook the pasta until just al dente. Cooking the spaghetti directly in the broth infuses each strand with savory depth, giving every bite extra flavor.
Step 5: Combine the Creamy Goodness
Add chopped fresh basil, diced tomatoes with green chilies, cream of mushroom soup, tender shredded chicken, and 1¼ cups of your favorite shredded cheese to the pot. Stir gently, then bring the mixture back to a low boil before removing from heat. This combination creates the divine creamy texture that’s signature to this recipe.
Step 6: Assemble and Bake
Pour the creamy chicken spaghetti mixture into your prepared baking dish. Evenly sprinkle the breadcrumb topping—mixed with melted butter, dried basil, salt, and shredded cheese—over the surface. Bake in the preheated oven for 30 to 40 minutes, or until bubbling and the top is irresistibly golden brown. If the cheese starts to brown too fast, cover loosely with foil to prevent burning.
Step 7: Rest and Garnish
Remove from the oven and let the casserole rest on a cooling rack for about five minutes. This pause lets the flavors marry and the dish set slightly for easier serving. Sprinkle fresh chopped basil on top before serving to add a fresh punch of color and fragrance.
How to Serve Creamy Baked Chicken Spaghetti with Tomatoes and Basil Recipe
Garnishes
Fresh chopped basil is the ultimate garnish here, adding vibrant green color and a bright herbal note that contrasts beautifully with the creamy sauce. A slight dusting of crushed red pepper flakes or a drizzle of good olive oil can also elevate the dish if you want to spice things up.
Side Dishes
This baked spaghetti shines brilliantly on its own but pairs wonderfully with simple sides. Consider a crisp green salad dressed with a tangy vinaigrette, roasted seasonal vegetables for added texture and nutrition, or warm crusty bread to mop up every last bit of that creamy sauce.
Creative Ways to Present
For a festive occasion, present the casserole family-style right in the baking dish and let everyone help themselves. Alternatively, serve plated portions sprinkled with extra cheese and basil, accompanied by a lemon wedge to brighten the flavors. For a fun twist, portion into individual ramekins before baking for elegant solo servings.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (though it’s so good that’s not guaranteed!), store them in an airtight container in the refrigerator. The creamy baked chicken spaghetti keeps perfectly for 3 to 4 days, and flavors often deepen overnight.
Freezing
This recipe freezes beautifully. Transfer cooled portions to freezer-safe containers or bags. Label them, then freeze for up to 3 months. When you’re ready, thaw overnight in the refrigerator before reheating gently.
Reheating
To reheat, place leftovers in an ovenproof dish and cover with foil to retain moisture. Warm in a 350°F oven until heated through, about 20 minutes, or microwave in short bursts, stirring in between to redistribute the creamy sauce evenly.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While spaghetti is traditional here, penne, rotini, or even fusilli can all work well since they hold sauce deliciously. Just make sure to adjust cooking times accordingly if you break the pasta into smaller pieces.
Is it possible to make this recipe dairy-free?
Yes! Substitute the shredded cheese with a dairy-free alternative, use a plant-based butter and cream soup substitute, and your dish will still be creamy and comforting without the dairy.
Can I use pre-cooked chicken instead of rotisserie?
Definitely. Leftover grilled, baked, or boiled chicken will work perfectly. Just shred it finely so it mixes evenly throughout the casserole.
What can I do if I don’t have fresh basil on hand?
Dried basil works in a pinch, but add it sparingly since it’s more concentrated. You can also substitute with fresh parsley or oregano for a slightly different but delicious twist.
How do I know when the casserole is fully cooked?
Look for bubbly sauce around the edges and a golden-brown crust on top. The cheese should be melted and slightly browned. Resting it for a few minutes after baking also helps it set perfectly for serving.
Final Thoughts
If you’re searching for a comforting, flavorful, and crowd-pleasing dinner that feels both special and homey, this Creamy Baked Chicken Spaghetti with Tomatoes and Basil Recipe is a winner every single time. It’s simple enough for weeknights yet impressive enough for guests. Grab these ingredients, and I promise you’ll be making this recipe again and again with a big smile on your face.
Print
Creamy Baked Chicken Spaghetti with Tomatoes and Basil Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Chicken Spaghetti recipe is a comforting and cheesy baked pasta dish featuring tender cooked chicken, a flavorful tomato and mushroom soup sauce, and a crispy breadcrumb topping. Perfect for family dinners, this recipe combines sautéed onions and garlic with chicken broth, cream of mushroom soup, fresh basil, and melted cheese, baked to bubbly perfection in the oven.
Ingredients
Topping
- 2 cups breadcrumbs (or crushed crackers)
- 2 tablespoons unsalted butter (melted, ¼ stick)
- ¼ teaspoon dried basil
- ¼ teaspoon kosher salt
- ¾ cup shredded cheese (cheddar, Mexican, Gruyere, or a blend)
Main Dish
- 2 tablespoons olive oil
- ½ yellow onion (finely diced)
- 2 cloves garlic (minced)
- 32 ounces chicken broth or stock (1 carton)
- 1¾ cups water
- 1½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 16 ounces dry spaghetti (broken into thirds; white, whole wheat or gluten free)
- 2 tablespoons chopped fresh basil (plus more for garnish)
- 10 ounces diced tomatoes and green chilies (1 can)
- 10 ounces cream of mushroom soup (1 can)
- 4 cups shredded cooked chicken (rotisserie is fine)
- 1¼ cups shredded cheese (cheddar, Mexican, Gruyere, or a blend)
Instructions
- Preheat Oven: Adjust the oven rack to the middle position and preheat the oven to 350°F. Spray a 9×13-inch baking pan with nonstick cooking spray to prepare it for baking.
- Sauté Onions: Heat a large Dutch oven over medium heat and add the olive oil and diced onion. Sauté, stirring occasionally, until the onion becomes translucent and soft, about 3-5 minutes.
- Cook Garlic: Add the minced garlic to the onions and cook for an additional 30 seconds, stirring frequently to prevent burning and to release the garlic aroma.
- Deglaze: Pour in the chicken broth and use a spoon to scrape up any browned bits from the bottom of the pot, adding depth of flavor to the dish.
- Add Seasonings and Water: Stir in the water, kosher salt, and ground black pepper. Bring the mixture to a boil over medium-high heat.
- Cook Spaghetti: Add the broken spaghetti to the pot, reduce the heat to medium-low, and cook until the pasta is al dente according to package instructions, usually about 8-10 minutes.
- Mix Remaining Ingredients: Stir in chopped fresh basil, diced tomatoes with green chilies, cream of mushroom soup, shredded cooked chicken, and 1¼ cups of shredded cheese. Mix well to combine.
- Simmer: Bring the mixture just to a low boil then remove the pot from the heat to avoid overcooking.
- Transfer to Baking Dish: Pour the chicken spaghetti mixture into the prepared baking pan, spreading it evenly.
- Add Topping and Bake: In a small bowl, mix the breadcrumbs, melted butter, dried basil, kosher salt, and ¾ cup shredded cheese. Sprinkle this topping evenly over the pasta. Bake at 350°F for 30-40 minutes, or until hot throughout and the cheese topping is melted and golden. If the cheese browns too quickly, cover the pan loosely with sprayed aluminum foil.
- Rest and Garnish: Remove the baked chicken spaghetti from the oven and let it rest on a cooling rack for 5 minutes to set. Garnish with additional fresh chopped basil before serving for a fresh, fragrant finish.
Notes
- Rotisserie chicken works great for quick preparation but you can use any cooked shredded chicken.
- Breaking the spaghetti into thirds helps it cook evenly in the sauce without needing a separate boiling pot.
- Use gluten-free spaghetti if you need a gluten-free version.
- For a spicier dish, add more diced green chilies or a pinch of crushed red pepper.
- Make sure to stir often while cooking the pasta in broth to prevent sticking.
- The breadcrumb topping can be substituted with crushed crackers or omit for a softer top.
