Creamy Chicken Spaghetti Bake

6 Servings
1 hr 15 min

Growing up I never tasted creamy pasta dishes because it was not something my mom was accustomed to cooking. I think my first taste of any kind of creamy pasta was one that I made myself from a package. It was one of those dried instant side dishes. At that time, it was amazing how good that tasted. Fast forward now, and I can’t imagine eating anything but pasta cooked with real cream. It’s the reason why pasta Alfredo tastes so good. Nothing beats real cream.

I came up with this dish as I am often prepping meals that I can easily throw into the oven to bake after a long day at work. It’s hearty and incredibly satisfying digging into any kind of baked pasta. My family loves it and I hope yours does too.

Creamy Chicken Spaghetti Bake
Recipe details
  • 6  Servings
  • Prep time: 30 Minutes Cook time: 45 Minutes Total time: 1 hr 15 min
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  • 2 chicken breasts, diced
  • 1/2 cup diced pancetta
  • 2 cups sliced mushrooms
  • 2 cloves garlic, minced
  • 2 tbsps olive oil
  • 4 tbsps flour
  • 2 cups 2% milk
  • 1 cup heavy cream
  • 2 cups chicken stock
  • 1 lb spaghetti
  • 3 cups shredded cheese of your choice
  • Salt and Pepper to taste

Cook the spaghetti in a pot of boiling salted water for about 8 minutes. The pasta will be still a bit hard. Drain.
Preheat the oven to 400F.
Over high heat in a large sauté pan, add in the pancetta and cook until crispy. Remove from the pan and set aside.
Using the oil in the pan, add in the diced chicken and cook for about 6-7 minutes until golden and cooked through. Remove from the pan and set aside.
Add in 1 tbsp oil to the pan and cook the mushrooms for 5-6 minutes until they are starting to color and most of the moisture has evaporated. Add in the garlic and cook for another 30 seconds. Add in the flour and cook for another 30 seconds. Add in the milk, cream and stick. Bring to a simmer. Reduce the heat down to medium, add in the reserved chicken and pancetta. Season with salt and pepper to taste.
Add in the partially cooked spaghetti and 1 cup of the shredded cheese. Toss and turn off the heat.
Transfer the spaghetti to a 9x13 glass baking dish. Top with the remaining 2 cups of shredded cheese. Bake in the oven for about 30 minutes until bubbly and the cheese is melted and golden.
Remove from the oven, allow to cool for 10 minutes before serving.