This Baked Spinach Chicken Spaghetti is a creamy, cheesy casserole that’s perfect for feeding a crowd or satisfying the whole family. With layers of tender spaghetti, juicy shredded chicken, fresh spinach, and a rich ricotta-Alfredo blend, this dish is bursting with flavor and comfort.
Topped with a golden, bubbly layer of mozzarella cheese, it’s as visually appealing as it is delicious. Easy to assemble and full of wholesome ingredients, this baked pasta is ideal for busy weeknights or cozy gatherings. Serve it hot, straight from the oven, and watch it disappear!
Why You’ll Love This Recipe
Comforting, creamy, and full of flavor, this Baked Spinach Chicken Spaghetti is a casserole-style dish perfect for weeknight dinners or family gatherings. It combines tender spaghetti, juicy chicken, and a rich Alfredo-ricotta mixture, all baked to cheesy perfection. The fresh spinach adds a hint of color and nutrition, while the gooey mozzarella topping makes every bite irresistible. Plus, it’s easy to customize and can be made ahead, making it a versatile addition to your dinner rotation.
Key Ingredients
Spaghetti: The foundation of the dish, spaghetti absorbs the creamy Alfredo sauce and holds everything together. Cook it al dente for the best texture.
Baby Spinach: Chopped fresh spinach adds color, nutrients, and a slight earthy flavor to balance the richness.
Cooked Chicken: Shredded chicken makes this dish hearty and protein-packed. Use rotisserie chicken for convenience or leftover roasted chicken.
Alfredo Sauce: The creamy base that ties the dish together. A jarred Alfredo sauce works great, but feel free to make your own if you prefer.
Ricotta Cheese: Adds creaminess and creates a luscious layer that elevates the dish. It also balances the tanginess of the sour cream.
Sour Cream: Contributes a slight tang that complements the creamy Alfredo and ricotta cheeses.
Mozzarella Cheese: Melted and golden, mozzarella is the star of the topping, adding stretchiness and flavor.
Garlic: Fresh minced garlic infuses the ricotta mixture with aromatic depth.
Dried Basil or Oregano: These herbs enhance the Italian-inspired flavors of the dish.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions
Preheat the Oven: Preheat oven to 350°F (175°C).
Cook the Spaghetti: Boil spaghetti in salted water until al dente, then drain and set aside.
Prepare the Spaghetti Mixture: In a large bowl, mix cooked spaghetti, shredded chicken, chopped spinach, and Alfredo sauce until evenly combined.
Layer the Baking Dish: Spread half of the spaghetti mixture evenly into a baking dish.
Make the Ricotta Mixture: Combine ricotta cheese, sour cream, half of the shredded mozzarella, beaten egg, minced garlic, dried basil or oregano, and a pinch of salt and pepper in a bowl. Mix well.
Add the Ricotta Layer: Spread the ricotta mixture over the first layer of spaghetti.
Finish with Remaining Spaghetti Mixture: Add the remaining spaghetti mixture over the ricotta layer.
Add the Final Cheese Layer: Sprinkle the remaining shredded mozzarella cheese evenly on top.
Bake: Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden brown.
Cool and Serve: Let the dish cool for a few minutes before serving to help the layers set.
Serving Suggestions
This baked casserole is a meal in itself, but here are some serving ideas to round out your dinner:
Salad: Serve with a crisp Caesar salad or a simple arugula salad with lemon vinaigrette for a refreshing contrast.
Bread: Pair it with garlic bread, dinner rolls, or a warm loaf of crusty Italian bread to soak up the creamy sauce.
Vegetables: Roasted broccoli, asparagus, or zucchini make excellent sides to complement the dish’s richness.
Wine Pairing: A glass of Chardonnay or Pinot Grigio works wonderfully with the creamy Alfredo sauce.
Storage and Tips
Storing Leftovers:
Cover and refrigerate leftovers in the baking dish or transfer to an airtight container. It will keep well for 3–4 days.
Reheat in the oven at 350°F (175°C) for 10–15 minutes, or until warmed through. For smaller portions, use the microwave.
Freezing Instructions:
Assemble the dish but do not bake it. Cover tightly with plastic wrap and aluminum foil, then freeze for up to 3 months.
Thaw overnight in the fridge and bake as instructed, adding an extra 5–10 minutes to the baking time.
Tips for Success:
Cook Pasta Properly: Slightly undercook the spaghetti during boiling, as it will continue to soften while baking.
Mix Evenly: Ensure the spinach, chicken, and sauce are evenly distributed for consistent flavor in every bite.
Golden Top: For a bubbly, golden-brown cheese topping, broil the dish for the last 2–3 minutes of baking—but watch carefully to avoid burning.
Adjust Herbs: Feel free to swap the dried basil or oregano with Italian seasoning for a more robust flavor profile.
Variations
This Baked Spinach Chicken Spaghetti is versatile and easy to customize. Try these variations to make it your own:
Vegetarian Option: Omit the chicken and double the spinach, or add other veggies like sautéed mushrooms, bell peppers, or zucchini.
Different Proteins: Replace chicken with cooked ground turkey, sausage, or shrimp for a different flavor.
Cheese Lovers: Add Parmesan or Asiago cheese to the ricotta mixture for extra cheesy goodness.
Spicy Kick: Add red pepper flakes to the Alfredo sauce or sprinkle them over the top for a bit of heat.
Gluten-Free: Use gluten-free spaghetti to accommodate dietary needs.
Homemade Sauce: If you prefer homemade, make a quick Alfredo sauce with butter, heavy cream, garlic, and Parmesan cheese.
Conclusion
This Baked Spinach Chicken Spaghetti is the ultimate comfort food, combining creamy, cheesy layers with hearty pasta and flavorful chicken. It’s an ideal dish for busy nights, potlucks, or anytime you’re craving a cozy casserole that feels like a hug on a plate. With its simple steps and adaptable ingredients, this recipe is sure to become a family favorite. Make it tonight and savor the creamy, cheesy perfection—it’s a guaranteed hit!
Baked Spinach Chicken Spaghetti
Ingredients
- 1 pound spaghetti
- 4 ounces fresh baby spinach chopped
- 2 cups cooked and shredded chicken
- 1 egg beaten
- 30 ounces Alfredo sauce
- 15 ounces ricotta cheese
- 1/2 cup sour cream
- 2 cups shredded mozzarella cheese divided
- 3 cloves garlic minced
- 1 teaspoon dried basil or oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Boil the spaghetti in salted water until al dente, then drain and set aside.
- In a large bowl, combine the cooked spaghetti, shredded chicken, chopped spinach, and Alfredo sauce. Mix until evenly combined.
- Spread half of the spaghetti mixture evenly into a greased 9×13-inch baking dish.
- In a separate bowl, combine the ricotta cheese, sour cream, half of the shredded mozzarella cheese, beaten egg, minced garlic, dried basil or oregano, and a pinch of salt and pepper. Mix well.
- Spread the ricotta mixture evenly over the first layer of spaghetti.
- Add the remaining spaghetti mixture over the ricotta layer.
- Sprinkle the remaining shredded mozzarella cheese evenly on top.
- Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden brown.
- Let the dish cool for a few minutes before serving to help the layers set. Enjoy!
