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Chicken Spaghetti

Chicken Spaghetti is the ultimate comfort food that tastes so amazing and is made without canned soups. Made with plant based chicken, great seasonings for flavor and lots of cheesy goodness. This is seriously one of those easy casserole recipes that you and your family will make on repeat.

Closeup of a large serving spoon full of the Chicken Spaghetti, with the vegan chicken, peas, bell pepper and creamy sauce clearly visible.

Reasons to make Chicken Spaghetti

One simple ingredient that transforms your Chicken Spaghetti to mile high fantastic are French fried onions. They add so much flavor and an amazing crunchy texture.

I know it is not your typical ingredient, but let me tell you this makes everything so much better and a big difference.

To save a good amount of time I precook my spaghetti. There is no need to wait for the pasta to be done, even less if you have leftover pasta.

Ingredients needed to make Chicken Spaghetti are assembled in small bowls on a wooden board.

You don’t need canned soups or to make a white sauce.

I simply mix everything together and if you can do this you can make this casserole in no time.

Sharing step by step pictures with you, see how easy and fuss free everything comes together.

Side by side view of a frying pan in which the vegan chicken is prepared together with onions, bell pepper and peas.

What you need for this Chicken Spaghetti recipe

Spaghetti: you can use regular or thin spaghetti. That is just up to you.

Olive oil: I really like the savory flavor from this oil and I find it adds so much complex and amazing flavor.

Onions, garlic: Do I need say more? A great casserole lives from garlic and onions. Both as as essential as a pinch of salt and pepper.

I use French Fried Onions divided in the casserole and for the toping. If you don’t want to make them yourself, just buy your favorite from the supermarket.

Side by side view of a pan with the refried chicken mixture and a large mixing bowl with all ingredients for the Chicken Spaghetti.

Peas and red bell peppers add great texture and makes our spaghetti dish pop.

Non dairy cream cheese, cheddar cheese and milk form our cheesy sauce: mix, combine and you are ready to enjoy.

Smoked paprika and chili flakes: I simply use chili flakes and smoked paprika for a little bit of a heat, because one will typically find chilis or rotel tomatoes (just thinking about this Rotel Dip 😋).

Side by side view of a large mixing bowl with the mixed Chicken Spaghetti and a casserole dish, garnished with fried onions and vegan cheese.

How to make Chicken Spaghetti

Preheat your oven to 410F.

Cook chicken with vegetables

Heat olive oil in a large frying pan.

Add diced onions, pressed garlic, and diced bell peppers. Fry everything for a minute until the onions soften slightly. Then add the chicken and cook everything for 4 minutes.

Finally add peas and cook for 2 minutes more.

Top view of the Chicken Spaghetti Casserole after baking.

Combine ingredients

In a large mixing bowl combine the cooked spaghetti, chicken mixture from the pan, milk, cream cheese, 3/4 of the cheddar and French fried onions. Season with smoked paprika, chili flakes and a pinch salt of pepper. Make sure everything is mixed well.

Bake the Chicken Spaghetti

Transfer everything to a 10×10 inch casserole and sprinkle the remaining French fried onions and cheddar on top.

Bake for around 15 minutes. Serve on plates or in bowls.

Closeup on the Chicken Spaghetti in a casserole dish.

Tips and tricks

Leftovers can be stored for around 4 days.

If you need to reheat the Chicken Spaghetti, it works well in the oven or microwave.

For freezing, let it cool completely before transferring to a freezer container or individual portions. You can keep it in the freezer for around 3 months. Keep in mind to let everything thaw completely before reheating.

To make ahead, I suggest you just combine everything for around 2 days and bake when you are ready.

A portion of the Chicken Spaghetti is served in a bowl, the casserole dish is visible in the background.

Casserole Recipes to try

Collage of two pictures of the Chicken Spaghetti with recipe title text.

For remakes of the Chicken Spaghetti, tag on Instagram or Facebook.

Enjoy, Florian.

A portion of the Chicken Spaghetti is served in a bowl, the casserole dish is visible in the background.

Chicken Spaghetti

Yield: 6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Chicken Spaghetti is the ultimate comfort food that tastes so amazing and is made without canned soups. Made with plant based chicken, great seasonings for flavor and lots of cheesy goodness. This is seriously one of those easy casserole recipes that you and your family will make on repeat.

Ingredients

  • 8 oz spaghetti
  • 12 oz plant based chicken
  • 2 Tbs olive oil
  • 1/2 cup onions, diced
  • 2 cloves garlic, pressed
  • 1/2 tsp chili flakes
  • 1 tsp smoked paprika
  • 6 oz non dairy cream cheese
  • 1,5 cups oat milk
  • 7 oz dairy free cheddar cheese
  • 4 oz French fried onions
  • 1.5 cups peas
  • 1 red bell pepper, diced
  • salt, pepper to taste

Instructions

Cook chicken with vegetables

  1. Into a large pan, heat olive oil. When hot, add onions, garlic, and bell pepper. Ingredients needed to make Chicken Spaghetti are assembled in small bowls on a wooden board.
  2. Cook for about a minute, then add chicken and cook everything for 4 minutes.Side by side view of a frying pan in which the vegan chicken is prepared together with onions, bell pepper and peas.
  3. Finally add peas and cook for 2 minutes more.

Combine ingredients in a bowl

  1. In a large mixing bowl combine spaghetti, chicken mixture from the pan, milk, cream cheese, 3/4 of the cheddar and French fried onions. Side by side view of a pan with the refried chicken mixture and a large mixing bowl with all ingredients for the Chicken Spaghetti.
  2. Season with smoked paprika, chili flakes and a pinch of salt of pepper.

Bake and enjoy

  1. Transfer to a 10x10 casserole dish. Give remaining French fried onions and cheddar on top. Side by side view of a large mixing bowl with the mixed Chicken Spaghetti and a casserole dish, garnished with fried onions and vegan cheese.
  2. Bake for around 15 minutes.

Notes

  • Leftovers are great for around 4 days and reheating can be done in the oven or microwave.
  • For freezing: let cool completely, store in a freezer container or make individual portions and the Chicken Spaghetti will last for around 3 months. Be sure for reheating to first thaw completely.
  • Make ahead: you can prepare everything for around 2 days and bake whenever you want to.
Nutrition Information:
Yield: 6 Serving Size: 1.5 cups
Amount Per Serving: Calories: 699Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 601mgCarbohydrates: 55gFiber: 8gSugar: 2gProtein: 33g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook

Linda Sheppard

Sunday 8th of September 2024

Can I use Silk Almond Milk? And how much milk because I didn’t understand the recipe. Ok I looked again and I think it was 1 1/2 cups.

Florian

Sunday 8th of September 2024

Hi Linda! You can absolutely use almond milk and the amount is correct. Let me know what you think.

Tami

Friday 1st of December 2023

what vegan chicken do you use?

Florian

Friday 1st of December 2023

Hi Tami! Vivera and hope that helps.