This White Chicken Spaghetti Bake makes the perfect weeknight dinner and is great for weekend entertaining! Easy homemade alfredo sauce, spaghetti noodles, lots of cheese and chicken! Dinner made easy.
Baked White Chicken Spaghetti
I love creating simple dinner recipes the whole family enjoys. This creamy white chicken spaghetti recipe is great for just about every occasion, especially feeding a crowd! You’ll find a homemade zesty alfredo sauce that is nice and easy to prepare with spaghetti noodles, chicken and cheeses!
Try my One Pot Cheesy Spaghetti too! Follow Picky Palate on Instagram for daily recipe inspiration.
What You’ll Need
- Olive oil– You will use the olive oil to cook the chicken breast if using raw.
- Chicken breast– I used raw chicken breast that I cubed. You can use a Rotisserie Chicken for an even quicker prep.
- Italian Dressing dry mix– Find Italian dressing mix in the salad dressing isle of the grocery store.
- Butter– For most of my recipes I use salted butter. Unsalted works just fine too.
- Cream cheese– Use full-fat cream cheese for the recipe.
- Heavy whipping cream– Heavy cream is used to make the alfredo sauce. No substitutions here.
- Parmesan cheese– Use a good quality Parmesan Cheese for best tasting results.
- Spaghetti noodles– I prefer a thin spaghetti noodle.
- Shredded mozzarella cheese– Shredded mozzarella is melted on top of the spaghetti.
- Fresh parsley– Fresh chopped parsley adds color and freshness to the dish.
How To Make Chicken Spaghetti
- Preheat oven to 350 degrees F. Place oil in a large skillet over medium heat.
- When hot add chicken cubes and add dressing packet. Cook and stir for 5-7 minutes, until chicken is cooked through. Remove and set aside for a few minutes.
- To prepare alfredo sauce, place butter and cream cheese into a large skillet over medium low heat. Add heavy whipping cream and dressing packet. Stir until melted, whisk until smooth. Whisk in Parmesan cheese and stir until thickened, takes a few minutes. When sauce has thickened, remove from heat and set aside.
- Cook spaghetti noodles according to package directions, drain and return back to pot over low heat.
- Pour in alfredo sauce and stir in chicken. Pour pasta into a 9 x 13 inch baking dish.
- Top with shredded Mozzarella cheese and bake for 30-35 minutes until slightly golden brown.
- Remove and garnish with chopped fresh parsley if desired. Cut into squares and serve.
Fresh grated Parmesan melts nicely as opposed the the shaved or shredded.
Homemade Alfredo Sauce
Use this alfredo sauce over your favorite cooked pasta noodles. It’s delicious!
Can I Use Rotisserie Chicken Instead of Cook My Own?
Yes, if you don’t want to cook your own chicken breast cubes, rotisserie chicken works just fine. Don’t add the Italian Dressing seasoning to the Rotisserie chicken.
Be sure to not overcook the spaghetti noodles. I undercook them by 1 minute since they’re baked too.
Transfer pasta in a 9 x 13 inch baking dish to get ready to bake.
Top with shredded Mozzarella cheese. Bake for 30-35 minutes or until slightly golden brown around edges.
Remove baked pasta and let cool for a few minutes before cutting into squares.
How To Serve
Serve the spaghetti squares with a side salad and garlic bread. Store any leftovers in an airtight container in the refrigerator for 3 days. Re-heat in microwave as needed.
How To Store Leftovers
Store any leftover spaghetti in an airtight container for up to 3 days in the refrigerator.
Recipe Tips For Success
- Keep a close eye on the spaghetti as it cooks. Check the doneness 2 minutes before the package suggests. Once al dente, remove immediately and drain. Keep in mind, the pasta will cook slightly more when it bakes.
- When preparing the alfredo sauce, be sure heat is medium low. Stir often until cheeses are melted and smooth.
- This baked spaghetti makes great leftovers too. Enjoy!
White Chicken Spaghetti
Equipment
- Oven
- colander to drain pasta
- Skillet
- 9 x 13 inch baking dish
- cutting board
- chef knife
- measuring cups
- measuring spoons
- mixing spoon
Ingredients
Italian Chicken
- 2 tablespoons extra virgin olive oil
- 2 cups raw chicken breast cubed
- 0.7 ounce packet Italian Dressing Seasoning Packet
Italian Alfredo Sauce
- 1 stick butter salted
- 4 ounces cream cheese use full fat
- 2 cups heavy whipping cream
- 0.7 ounce packet Italian Dressing Seasoning Packet
- 1 cup fresh grated Parmesan
- 1 pound dry spaghetti noodles
- 1 1/2 cups shredded Mozarella Cheese
- 2 tablespoons fresh chopped parsley to garnish
Instructions
- Preheat oven to 350 degrees F. Place oil in a large skillet over medium heat. When hot add chicken cubes and add dressing packet. Cook and stir for 5-7 minutes, until chicken is cooked through. Remove and set aside for a few minutes.
- To prepare alfredo sauce, place butter and cream cheese into a large skillet over medium heat. Add heavy whipping cream and dressing packet. Stir until melted, whisk until smooth. Whisk in Parmesan cheese and stir until thickened, takes a few minutes. When sauce has thickened, remove from heat and set aside.
- Cook spaghetti noodles according to package directions, drain and return back to pot over low heat. Pour in alfredo sauce and stir in chicken. Pour pasta into a 9 x 13 inch baking dish. Top with shredded Mozzarella cheese and bake for 30-35 minutes until slightly golden brown. Remove and garnish with chopped fresh parsley if desired. Cut into squares and serve.
Nutrition
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This was simple and delicious. I did make a few changes. I used Tyson Grilled Chicken Strips cubed in place of the raw breasts-I didn’t have raw on hand. I also added 3 T of minced onion, 3 T of minced bell peppers, and 2 minced garlic cloves to the skillet with the chicken and cooked about 5 minutes. I also had a handful of fresh baby spinach and about 1 c shredded carrots that needed using, so I tossed these into the pot to cook with the pasts. It was awesome and the easiest sauce recipe ever. Thanks for this.
My family loved this dish. I got so many compliments. It was really good and a great dish for the fall. I didn’t have Italian dressing seasoning so I used a bit of garlic salt, pepper, and Italian seasoning. I may try to sneak some veggies in there next time
My husband said this is the best thing I have ever made! I loved how easy it was to make and the alfredo sauce was better than any others I have tried! Husband and Kid approved!
This was extremely yummy! I did everything exactly as you listed except I did use the 1/3 lower fat cream cheese, but other than that I followed your recipe. I was surprised by how little ingredients were used for the alfredo sauce. I’m used to making a béchamel with the flour and butter and whisking for no lumps. This was far easier and, with that salad dressing packet, extremely tasty! I also added broccoli into the dish before putting it into the oven. The kids, husband, and I all loved it! Will definitely be making this again! Thank you for, yet again, a delicious, kid-friendly recipe!
Is there any substitute for the italian dressing packet as where i come from,there is none. I don’t even know what it is. Is it like a salad dressing or a soup powder?
Hi Chamila, you can leave it out. I would substitute with 1/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and 1/2 teaspoon dried Italian seasoning 🙂
This was delicious! Do you think I can freeze the chicken and the sauce?
I haven’t tried freezing it yet, but I’m guessing it’d be just fine.
Yum! This looks SO delish! Can’t wait to try!