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Pioneer Woman Creamy Chicken Spaghetti Casserole

Pioneer Woman Creamy Chicken Spaghetti Casserole - recipe card
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This creamy chicken spaghetti casserole is a hearty, family-friendly baked pasta dish featuring tender spaghetti, juicy chicken pieces, and a rich, cheesy sauce with roasted red bell peppers and spinach. The golden, bubbly cheese crust on top gives way to a silky, comforting interior that will please both kids and adults alike.

Ingredients

Scale
  • 8 oz (225g) spaghetti, uncooked
  • 2 cups (about 12 oz / 340g) cooked chicken breast, shredded or cubed
  • 2 tbsp (28g) unsalted butter
  • 1 small (4 oz / 115g) yellow onion, finely diced (about 1/2 cup)
  • 2 cloves garlic, minced (about 1 tsp)
  • 2 tbsp (16g) all-purpose flour
  • 2 cups (480ml) whole milk, warm
  • 1/2 cup (120ml) low-sodium chicken broth, warm
  • 1 tsp kosher salt (plus more for pasta water)
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp smoked paprika (optional)
  • 1 cup (4 oz / 113g) sharp cheddar cheese, shredded, divided
  • 1/2 cup (2 oz / 57g) Monterey Jack cheese, shredded
  • 1/4 cup (30g) roasted red bell pepper, drained and finely chopped
  • 2 cups (60g) fresh baby spinach, roughly chopped

Instructions

  1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water (about 1 tablespoon kosher salt per 4 quarts) to a rolling boil. Add the spaghetti and cook until just al dente (about 1-2 minutes less than the package instructions) because it will continue to cook in the oven. Drain the pasta and set it aside.
  2. In a large skillet or Dutch oven (oven-safe if possible, or you will transfer later), melt the butter over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4-5 minutes. Do not let the onion brown; you want a sweet, mellow base for the sauce.
  3. Add the minced garlic to the onions and cook for 30 seconds until fragrant. Stir constantly to avoid burning the garlic, which would turn bitter.
  4. Sprinkle the flour over the onion-garlic mixture and stir well to coat all the pieces. Cook for 1-2 minutes, stirring constantly, until the flour is golden and smells slightly nutty. This roux will thicken the sauce and eliminate the raw flour taste.
  5. Slowly pour in the warm milk and warm chicken broth while whisking continuously to prevent lumps. Increase the heat to medium-high and bring the mixture to a simmer, whisking often. The sauce will begin to thicken; reduce the heat to medium-low and let it simmer gently for 2-3 minutes until it coats the back of a spoon.
  6. Remove the skillet from the heat. Add 1 teaspoon kosher salt, black pepper, and smoked paprika (if using). Stir in 1/2 cup of the cheddar and the Monterey Jack cheese, whisking until the cheese is fully melted and the sauce is smooth and creamy.
  7. Add the chopped roasted red bell pepper and the baby spinach to the sauce. Stir gently; the spinach will wilt into the hot sauce in about 1 minute, adding color and nutrients.
  8. Add the cooked spaghetti and shredded chicken to the skillet with the sauce. Use tongs to toss everything together until the spaghetti is evenly coated with the creamy sauce and the chicken is distributed throughout.
  9. If your skillet is not oven-safe, transfer the mixture to a 9×13-inch baking dish. Spread the mixture into an even layer. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.
  10. Place the casserole (uncovered) on the middle rack of the preheated oven. Bake for 25-30 minutes, until the sauce is bubbly and the cheese on top is melted and golden brown. If you prefer a deeper brown crust, you can switch to broil for the last 1-2 minutes, watching carefully.
  11. Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This resting period allows the sauce to set slightly, making it easier to serve and preventing it from being too runny.
  12. Serve hot, directly from the baking dish. Each serving should be about 1.5 cups. Garnish with extra black pepper or fresh herbs if desired.
  13. Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions in the microwave for 1-2 minutes or in a 350°F (177°C) oven for 15-20 minutes until warmed through.
  14. Freezing: To freeze, assemble the casserole (before baking) in a freezer-safe dish, cover tightly with foil and plastic wrap, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. You may need to add 10-15 minutes to the baking time if baking from chilled.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze unbaked or baked casserole for up to 3 months; thaw in the refrigerator overnight before reheating. To reheat, microwave individual portions for 1-2 minutes or place in a 350°F (177°C) oven for 15-20 minutes until hot and bubbly. For a crispier topping, reheat under the broiler for the last 1-2 minutes. If the sauce seems too thick after reheating, add a splash of milk to loosen it.

Nutrition

Keywords: pioneer woman chicken spaghetti, chicken spaghetti casserole, creamy chicken pasta bake, baked spaghetti with chicken, rotisserie chicken spaghetti, weeknight casserole, comfort food casserole, cheesy chicken pasta, family dinner recipe, easy baked pasta

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-creamy-chicken-spaghetti-casserole-recipe/