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Million Dollar Chicken Spaghetti - The best ever chicken spaghetti that is easy to make! This mouthwatering chicken spaghetti casserole is rich and hearty, full of cream cheese, bacon, sour cream, parmesan, mozzarella, tender chicken, and spaghetti noodles baked to perfection!
So, by now I'll go ahead and assume that we have all heard of the Million Dollar Spaghetti that has become incredibly popular on Pinterest, right?
Well, I love the stuff, and I also adore baked spaghetti so it was time to make a marriage of the two!
I did quite a bit of experimenting with chicken spaghetti to make sure this was truly the ultimate hearty casserole that I was looking for. It's super indulgent, and makes a boatload of food so you have enough for two dinners or enough to feed a big crowd.
Like all of the other recipes on my site, there was also the requirement that this casserole had to be easy. I am a firm believer that casseroles should not be complicated.
This chicken spaghetti is made with simple, everyday ingredients. I typically have everything to make this already stocked in my pantry and fridge!
This is nothing but pure, stick to your ribs comfort food. The kind of cheesy goodness that can keep me coming back for seconds all throughout our cold weather seasons.
Let's talk about how easy this is to put together and some tips for success, shall we?
- I boil my noodles and cook my bacon at the same time to multitask and get this in the oven faster. If you don't have time to do both, you can always use bacon bits or pre-cooked bacon for this recipe.
- I generally always utilize a rotisserie chicken to keep this recipe even more simple. If I have some of my All Purpose Crockpot Shredded Chicken laying around, I'll use that instead.
- Bacon and spaghetti take a few minutes to cook. While that's going on I grab a big bowl and mix up the cream cheese, cream of chicken, sour cream, shredded chicken, and parmesan. Then, a small bowl to melt my butter and whisk in the eggs and parmesan.
- By the time your noodles and bacon are done, you're ready to start layering!
Be sure to check out my other comfort food favorites like Cheesy Taco Pasta and Crockpot Frito Chili Pie! If you are an Instant Pot user, make sure you try out my Instant Pot Spaghetti, it's a reader fave!
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Million Dollar Chicken Spaghetti
Million Dollar Chicken Spaghetti - The best ever chicken spaghetti that is easy to make! This mouthwatering chicken spaghetti casserole is rich and hearty, full of cream cheese, bacon, sour cream, parmesan, mozzarella, tender chicken, and spaghetti noodles!
4.86 from 69 votes
Print Pin Rate
Course: Main Course
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
- 16 Ounces Spaghetti,
- 2 Eggs
- ⅓ Cup Parmesan Cheese
- 5 TBSP Butter, Melted
- 8 Ounces Cream Cheese, Softened
- 2 10 Ounce Cans cream of chicken soup
- 1 Cup Sour Cream
- 2 Cups Shredded Chicken
- 2 Cups Mozzarella Cheese
- 1 Pound Bacon
- 1 Teaspoon Italian seasoning
- 1 Teaspoon Garlic powder
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
- 1 Teaspoon Onion Powder
Preheat oven to 350 degrees. Lightly oil a 9x13 inch baking dish and set aside.
Cook the spaghetti according to package directions, drain and set aside. While the spaghetti is cooking, cook the bacon in a large skillet over medium high heat. Remove the bacon to drain on a paper towel lined plate and crumble when cooled.
In a small bowl whisk together the melted butter, eggs, and parmesan cheese. Toss the parmesan mixture with the cooked spaghetti noodles.
In a large bowl mix together the cream cheese, cream of chicken soup, sour cream, shredded chicken, mozzarella cheese, bacon, and seasonings.
Pour half of the spaghetti into the prepared pan and top with half of the cream cheese mixture. Repeat this step one more time. Top with remaining mozzarella.
Bake in preheated oven for 30-45 minutes, until hot and bubbly.
Sodium: 1316mg | Calcium: 235mg | Vitamin C: 0.2mg | Vitamin A: 1010IU | Sugar: 3g | Fiber: 1g | Potassium: 415mg | Cholesterol: 175mg | Calories: 782kcal | Saturated Fat: 23g | Fat: 53g | Protein: 33g | Carbohydrates: 41g | Iron: 2.4mg
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Nichole is the founder and CEO of The Salty Marshmallow. Her passion for cooking and baking began over a decade ago, and she specializes in easy recipes with big flavor that the whole family will love! Read more about Nichole here.
I made a few adjustments by sautéing a medium chopped onion and 8 cloves of garlic in the bacon grease for 1 minute and added all to the soup mixture and I used a rotesseri chicken deboned and then added 1 can Rotel to the soup mixture along with 1 teaspoon of crushed red pepper flakes. I also made it the night before serving it to let the flavors combine. My family loved it ! Will be making this again.
Reply(Video) Million Dollar Baked Spaghetti Cream Cheese Chicken Alfredo Casserole Recipe| Easy Dinner Recipe
Very rich but the grandkids loved it. It took me a lot longer to prep than 20 minutes. I will make this again
Can I prepare one day and bake the next morning?
I have a question before making. The 16 oz of spaghetti this recipe calls for, is that a 16oz box of dry or 16oz of cooked?? Dont want more noodles then what I need.
The first time I cooked this recipe, I used the whole 16oz box of spaghetti. To me, it was too much. I open the 16oz box and use ALMOST all of it. I think it’s personal preference. It just fits in the pan better when you leave out an ounce or 2 before cooking. I also buy the large can of cream of chicken soup and use the whole can. It’s a couple extra ounces of soup and makes the dish a little creamier.
Delicious! Thank you
Has anyone prepared this dish using vegetable/spinach noodles?
can i use penne noodles instead?
That should work fine 🙂
The Million Dollar Chicken Spaghetti is amazing. We are not pasta people, per se, and I substituted spaghetti squash instead and it was fabulous. I frequently make lasagna using spaghetti squash as well and its definitely worth giving a try if you never had!!
Would like to substitute mozzarella for cheddar. Would it still taste as good?
Yes, it will be great 🙂
This is so good! I have to confess I use more chicken and cheese than it calls for and I add a little milk or cream to the creamy mixture so it won’t be dry. I don’t usually add bacon cause it gets soggy but my family loved it!
I made this and absolutely love it!! I went a little crazy with the cheese and bacon.
Reply(Video) Million Dollar Spaghetti
Outstanding!! DH and I were having "that kind of day" and wanted comfort food for dinner. Enter this freaking incredible casserole. Other than subbing ham for the bacon, we made a half batch in an 8x8. It was so good, we finished the whole pan. Don't judge. Please. Try this and you will understand.
I made this for dinner last night, and it received rave reviews from all three of my boys! I used some deli ham in place of the bacon, but otherwise followed the recipe exactly. Excellent!!! Thanks so much for sharing!!!!!!
It took me longer than 20 minutes to get this ready for the oven but it's worth it! It is delicious! My guy even liked it and he isn't a big fan of chicken! Will definitely make this again and again!!
Can you make ahead and freeze?
Hi! Yes, this freezes fine for up to 2-3 months.
This is, officially, my family's favorite dish!!! You seriously can't go wrong with this recipe....well, you could... but just follow the step by step directions and, voila'!!! I prepare this the night before we eat it, refrigerate, then cook the next evening. I honestly think that letting it soak over night makes it better!! Don't try to make changes... just go with it! I will say the prep time takes me longer than 20 minutes.... like, A LOT longer... maybe 45 minutes. But it is SOOO worth it!
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- 8 oz uncooked angel hair pasta.
- 1/4 cup chopped fresh parsley.
- 1 1/2 lbs ground beef.
- 1 1/2 teaspoons Paula Deen's House Seasoning.
- 1 1/2 teaspoons sugar.
- 1 1/2 teaspoons Paula Deen Seasoned Salt.
- 1 1/2 teaspoons Italian seasoning.
- 2 cups tomato sauce.
Baked spaghetti makes a great freezer food after it's been baked. It's best to wrap portion sizes in foil and place them in a labeled freezer bag. To reheat from a frozen state, leave it in the foil and bake at 350 degrees for 25 minutes or more, depending on the serving size.
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