Creamy, cheesy, and loaded with chicken and smoky bacon, this spaghetti bake is a comforting family dinner that’s easy to make with simple pantry ingredients.
Why You’ll Love This Recipe
A hearty pasta bake with a rich, creamy sauce.
Uses cooked chicken and bacon, making it a great way to use leftovers.
Perfect for weeknights or potluck dinners.
Cheesy, smoky, and absolutely comforting.
What You’ll Need (Ingredient Highlights)
Spaghetti: A sturdy base that holds up well to the sauce.
Chicken: Pre-cooked and chopped, adds protein and flavor.
Bacon: Crispy, smoky, and adds a salty crunch.
Cheddar cheese: Melts into the sauce and creates a gooey topping.
Cream of chicken soup: Makes the sauce rich and creamy with minimal effort.
Chicken stock: Adds depth and keeps the pasta moist.
Salt & pepper: Balances and enhances flavors.
Pro Tips Before You Start
Cook spaghetti al dente, since it will bake further in the oven.
Shred your own cheese for the best melt.
Use rotisserie chicken for convenience.
Reserve some bacon for topping before baking for extra crunch.
How to Make Spaghetti, Chicken and Bacon Dish
Step 1 – Mix the base
In a large bowl, combine cooked spaghetti, chicken, cream of chicken soup, chicken stock, part of the bacon, 1 cup of cheese, and seasonings.
Step 2 – Bake covered
Transfer to a greased 9×13-inch pan.
Cover and bake at 350°F for 20 minutes.
Step 3 – Add topping
Uncover, sprinkle with remaining bacon and ½ cup cheese.
Bake another 10 minutes until bubbly and golden.
Step 4 – Serve hot
Let rest for a few minutes before serving for easier slicing.
What to Serve It With
A fresh side salad to balance the richness.
Garlic bread or dinner rolls.
Steamed veggies like broccoli or green beans.
Variations / Substitutions
Swap spaghetti with penne, rotini, or egg noodles.
Try mozzarella or Monterey Jack instead of cheddar.
Add peas, spinach, or mushrooms for extra vegetables.
Use turkey bacon for a lighter option.
Storage & Leftovers
Store in an airtight container in the fridge for up to 3 days.
Reheat covered in the oven at 325°F or in the microwave with a splash of stock to prevent drying.
Freeze leftovers in portions for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I make this ahead of time?
Yes, assemble the casserole, cover, and refrigerate up to 24 hours before baking.
Can I freeze it before baking?
Yes, prepare the dish, wrap tightly, and freeze.
Bake from frozen, adding 15–20 minutes to cooking time.
What other meats can I use?
Leftover turkey or ham works well.
Do I need to cook the spaghetti first?
Yes, cook until al dente before combining with the sauce.
Final Thoughts
This spaghetti, chicken, and bacon bake is comfort food at its best—creamy, cheesy, and full of flavor.
It’s simple enough for weeknights but crowd-pleasing enough for gatherings.
Spaghetti Chicken and Bacon
Ingredients
Method
- Cook and drain spaghetti.
- Mix spaghetti, chicken, soup, chicken stock, some bacon, 1 cup cheese, and seasoning in a large bowl.
- Pour into greased 9×13-inch pan. Cover and bake at 350°F for 20 minutes.
- Uncover, top with remaining bacon and ½ cup cheese, bake 10 more minutes.
- Serve warm.
- See full steps with tips & photos → https://theboatshedcafe.com/spaghetti-chicken-and-bacon/
Notes
- Swap cheddar with mozzarella or Monterey Jack for a different flavor.
- Use rotisserie chicken for an easy shortcut.
- Add peas, mushrooms, or spinach for extra veggies.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.