Description
Crack chicken spaghetti bake delivers pure comfort straight from your kitchen to the dinner table. Melted cheese, tender chicken, and creamy sauce blend together for a weeknight meal that’ll have your family asking for seconds.
Ingredients
Scale
Main Ingredients:
- 8 ounces spaghetti
- 2 cups cooked chicken, shredded
- 1 cup cream cheese
- 1 cup shredded cheddar cheese
Supporting Ingredients:
- 1 cup ranch dressing
- ½ cup bacon bits
Seasonings:
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ cup green onions, chopped
Instructions
- Fire up your oven to a toasty 350°F and grab a 9×13-inch baking dish for preparing.
- Boil 8 ounces of spaghetti in salted water until perfectly al dente, then drain thoroughly.
- Shred 2 cups of cooked chicken into soft, tender pieces in a spacious mixing bowl.
- Blend 1 cup cream cheese into the chicken until completely smooth and well incorporated.
- Pour 1 cup ranch dressing over the chicken mixture, stirring in ½ teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon black pepper.
- Fold the cooked spaghetti into the creamy chicken mixture until every strand is coated.
- Sprinkle ½ cup bacon bits throughout the pasta, mixing gently to distribute evenly.
- Stir in ½ cup of shredded cheddar cheese, creating delightful pockets of melty goodness.
- Transfer the entire mixture into your prepared baking dish, spreading it evenly.
- Scatter the remaining ½ cup cheddar cheese across the top of the casserole.
- Slide the dish into the preheated oven and bake for 25-30 minutes until the cheese turns golden and bubbly.
- Remove from oven and sprinkle ¼ cup chopped green onions over the top for a fresh, zesty finish.
Notes
- Test your spaghetti’s doneness carefully to avoid overcooking, which can make the casserole mushy.
- Opt for rotisserie chicken to save time and add extra flavor without extra work.
- Drain bacon bits thoroughly to prevent excess grease from making the dish too oily.
- For a low-carb version, swap spaghetti with zucchini noodles or cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Baked
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 530 kcal
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 33 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 95 mg