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Cheesy Chicken Spaghetti (with Gluten Free Option)

Cheesy Chicken Spaghetti served on a white plate with a green salad and veggies

Cheesy Chick­en Spaghet­ti will get the whole fam­i­ly gath­ered from all cor­ners of your world. It is creamy, cheesy pas­ta good­ness and every­one will flip for this sim­ple and deli­cious casse­role. The rich, creamy cheese sauce is bal­anced with the acidic tang of stone ground mus­tard and creamy ranch dress­ing. And all chick­en spaghet­ti is best when it’s stud­ded with bacon pieces, right? Um yeah…did I men­tion this is scrumptious?

I love putting this recipe in the meal rota­tion for weeks when I know I’m going to have a lot of busy days or need to use up some left­overs. Cheesy Chick­en Spaghet­ti can be made ahead, so it’s great for those who love to meal prep. It can be kept in the fridge for 3 or 4 days. And, it can be frozen for 3–4 months. Be sure to thaw it com­plete­ly before baking.

It also uses most­ly pre-prepped ingre­di­ents or left­overs, so it comes togeth­er quick­ly. I’ve also pro­vid­ed ingre­di­ent alter­na­tives for mak­ing Cheesy Chick­en Spaghet­ti gluten free. The gluten free ver­sion is just as quick and easy as the standard.

This is a hearty, com­fort food win­ner that will make din­ner plan­ning so easy when your time is at a pre­mi­um. Enjoy, my friend. Have a won­der­ful­ly blessed weekend!

The Ingredients

cheesy chicken spaghetti baked in a 9x9 metal pan
  • pre-cooked chick­en: There are so many great options avail­able for this, now. If you batch cook chick­en, like me, you prob­a­bly already have some in the fridge or freez­er. If you don’t, a rotis­serie chick­en, chick­en left­overs from an ear­li­er meal or pre-cooked frozen chick­en from the freez­er case at your mar­ket will def­i­nite­ly work. You could even change the pro­tein to Ital­ian sausage or ground beef crum­bles, left­over pulled pork or canned tuna. It’s a ver­sa­tile recipe. Make it your own.
  • 8 oz of dry spaghet­ti: If you’re using stan­dard ingre­di­ents this one is easy. Choose your favorite. If you are mak­ing this gluten free, the absolute best gluten free pas­ta I know is Jovial brown rice pas­ta. Order from them direct­ly and use Pro­mo Code HELLO2021 for 10% off or sub­scribe to their newslet­ter for a 10% off code. Jovial Pas­ta is also avail­able in some Wal­mart stores and by order­ing online from Wal­mart. And it is avail­able on Ama­zon. You may find it in your favorite gro­cery store, too. I’ve nev­er found anoth­er gluten free pas­ta that works for us and I have tried many. You can’t tell Jovial gluten free pas­ta from tra­di­tion­al. It’s tru­ly that good.
  • canned (or home­made) cream of chick­en soup
  • extra sharp Ched­dar cheese: I just love the fla­vor of extra sharp Ched­dar. You could also use Col­by, Col­by Jack or even just Mon­terey Jack.
  • cream cheese: This is what puts the extra creamy, cheesy in your Cheesy Chick­en Spaghetti.
  • bacon pieces: I buy this pre-cooked and crum­bled in the sal­ad dress­ing aisle at the gro­cery store. Be sure to choose REAL bacon pieces, not imi­ta­tion. They are usu­al­ly avail­able in name and store brands.
  • ranch dress­ing: Be sure yours is gluten free, if you need it. Or make your own.
  • stone ground mus­tard: Yel­low mus­tard would prob­a­bly work, though I haven’t tried it. I pre­fer the spicy bite and acid­i­ty of stone ground mus­tard in cheese dishes.

You CAN Make Cheesy Chicken Spaghetti Gluten Free

Cheesy Chicken Spaghetti served on a white plate with a green salad and veggies

There isn’t a lot of alter­ation nec­es­sary to make this deli­cious casse­role gluten free for the peo­ple you love most. The two ingre­di­ents where you need to watch for gluten are the pas­ta and the cream of chick­en soup. Some ranch dress­ing may sneak in wheat, but I think it is rare. Just check your labels.

When­ev­er, I cook gluten free pas­ta, be it for Cheesy Chick­en Spaghet­ti, or any oth­er favorite fam­i­ly dish, I use ONLY Jovial Brown Rice Pas­ta. I have test­ed and tried many gluten free pas­tas. They are infe­ri­or in taste and in tex­ture. Noth­ing comes close to Jovial. And, that’s because it’s near­ly impos­si­ble to tell it from tra­di­tion­al pas­ta. It comes in a wide vari­ety of shapes, so you can find some­thing that fits your favorite recipes. 

Jovial does­n’t know me from Adam, but I tell every­one about this pas­ta, because we went so long with­out being able to find a good gluten free alter­na­tive. I’m excit­ed we found the best. And I’m excit­ed that now you have, too!

Gluten Free Cream of Chick­en Soup is even on the shelf in my small town Wal­mart. I can buy both the name brand and the store brand. Both have worked well in my recipes. We are so lucky to live in a time where alter­na­tives are more read­i­ly avail­able. Your gro­cery store prob­a­bly car­ries it, too. If not, it’s easy to make at home. Use my recipe.

How to Make Cheesy Chicken Spaghetti

  1. Cook spaghet­ti and drain.
  2. While spaghet­ti is cook­ing, melt grat­ed ched­dar, cream cheese, cream of chick­en soup, ranch dress­ing and stone ground mus­tard over medi­um heat. Stir to pre­vent scorch­ing. This will net you a thick and creamy cheese sauce for the casserole.
  3. Put pre-cooked chick­en, spaghet­ti and bacon into a 9x9 pan and stir togeth­er. Cut the spaghet­ti into small­er lengths if that makes it eas­i­er to mix.
  4. Pour the cheese sauce over the spaghet­ti mix­ture and toss to coat every noo­dle and piece of chick­en. When sauce is even­ly dis­trib­uted, bake the Cheesy Chick­en Casse­role at 350° for 20–30 min­utes. The casse­role will be bub­bling around the edges and heat­ed through.
  5. Serve with a tossed green sal­ad or your favorite veg­gie side.

The Recipe

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Cheesy Chicken Spaghetti served on a white plate with a green salad and veggies

Cheesy Chicken Spaghetti


  • Author: Glen­da Embree
  • Total Time: 30 min­utes
  • Yield: 6 serv­ings 1x
  • Diet: Gluten Free

Description

A per­fect quick-fix sup­per for hec­tic nights!  Cheesy pas­ta with chick­en  —  what’s not to love?  The whole fam­i­ly will flip for this deli­cious casse­role.  It can be made ahead and kept in fridge or freez­er and left­overs heat in the microwave for per­fect lunch­es the next day.


Ingredients

Scale
  • 2 ½ cups cooked, chopped chick­en (can use left­overs, rotis­serie chick­en, etc.)
  • 8 oz dry spaghet­ti (For Gluten Free: Jovial brown rice spaghet­ti)
  • 1 (10.75 oz) can cream of chick­en soup (For Gluten Free: buy gluten free or make your own )
  • 1 (8 oz) block extra sharp Ched­dar cheese (about 2 cups), (Grate your own so it melts properly.)
  • 1 (8 oz) block cream cheese
  • ¾ cup bacon pieces  (I buy a bag of real bacon pieces in the sal­ad dress­ing aisle.)
  • ⅓ cup ranch dressing
  • 2 Table­spoons stone ground mustard

Instructions

  1. Pre­heat oven to 350°
  2. Cook and drain spaghetti.
  3. While spaghet­ti cooks, make the cheese sauce by adding the cream of chick­en soup, cream cheese, grat­ed cheese, ranch dress­ing and mus­tard to a saucepan.  Heat over medi­um heat, stir­ring often until the cheese is melt­ed and all ingre­di­ents have incor­po­rat­ed into a creamy sauce.
  4. Chop or shred pre-cooked chick­en, if it isn’t already done.
  5. In a 9x9 bak­ing pan, mix spaghet­ti, bacon pieces and chicken.
  6. Pour cheese sauce over the spaghet­ti mix­ture and stir to thor­ough­ly com­bine and coat all the ingredients.
  7. Bake at 350°, uncov­ered, for 30 minutes.
  8. Option­al: Gar­nish with thin­ly sliced green onions or chopped, fresh parsley.

Notes

Make ahead.  Great for meal prep and for freez­er.  Keep in fridge for 3 to 4 days before bak­ing.  Keep in freez­er for 3 — 4 months before bak­ing.  When frozen, thaw com­plete­ly before baking.

  • Prep Time: 10 min­utes
  • Cook Time: 20 min­utes
  • Cat­e­go­ry: Main Dish, Casserole
  • Method: bake
  • Cui­sine: Amer­i­can

Key­words: casse­role, spaghet­ti, chick­en, cheese, bacon

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6 thoughts on “Cheesy Chicken Spaghetti (with Gluten Free Option)”

  1. Thanks a lot for shar­ing this amaz­ing and super easy to make chick­en spaghet­ti recipe! It tast­ed so deli­cious and fla­vor­ful! Loved it, will sure­ly have this again! High­ly recommended!

    Reply

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