Creamy Southern Spaghetti Bake

ByMadison Rae
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SPREAD LOVE

why make this recipe

Creamy Southern Spaghetti Bake is a comforting meal that brings together the rich flavors of cheese, chicken, and bacon. It’s an easy dish to prepare and perfect for family gatherings or busy weeknight dinners. With its creamy texture and savory taste, this recipe is sure to please everyone at the table. Plus, it’s a great way to use leftover chicken!

how to make Creamy Southern Spaghetti Bake

Ingredients:

  • 12 oz spaghetti
  • 2 cups cooked shredded chicken
  • 1 (8 oz) block cream cheese, softened
  • 1 (10.5 oz) can cream of chicken soup
  • 1 cup sour cream
  • 1 (1 oz) packet ranch seasoning mix
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • 2 cups shredded cheddar cheese (divided)
  • ½ cup grated Parmesan cheese
  • 6 slices bacon, cooked and crumbled
  • 2 tablespoons chopped parsley (optional)

Directions:

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Cook spaghetti until just al dente. Drain and set aside.
  3. In a bowl, mix cream cheese, cream of chicken soup, sour cream, ranch mix, garlic powder, and pepper until smooth.
  4. Fold in cooked chicken, 1½ cups cheddar, Parmesan, and cooked spaghetti.
  5. Pour the mixture into the baking dish. Top with remaining cheddar and crumbled bacon.
  6. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10–15 minutes until bubbly and golden.
  7. Let rest for 5–10 minutes. Garnish with parsley and serve warm.

how to serve Creamy Southern Spaghetti Bake

Serve Creamy Southern Spaghetti Bake warm from the oven. It pairs nicely with a simple salad or garlic bread. To make it even more appealing, add some fresh parsley on top for a pop of color.

how to store Creamy Southern Spaghetti Bake

To store leftovers, allow the dish to cool completely. Cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for up to 3-4 days. To reheat, warm it in the oven or microwave until heated through.

tips to make Creamy Southern Spaghetti Bake

  • Ensure the cream cheese is softened before mixing to avoid lumps.
  • For extra flavor, try adding sautéed vegetables like bell peppers or spinach.
  • Adjust the seasoning to your taste, adding more ranch mix or garlic powder if desired.

variation

You can substitute the shredded chicken with any other cooked meat, like turkey or even ground beef. For a vegetarian option, try using a mix of sautéed mushrooms or zucchini instead of meat.

FAQs

Can I use fresh chicken instead of cooked?
Yes, you can cook fresh chicken breast beforehand. Just boil or bake it, shred it, and then add it to the mix.

Can I freeze Creamy Southern Spaghetti Bake?
Yes, you can freeze it before baking. Just cover tightly and freeze for up to 2 months. When ready to eat, thaw it overnight in the fridge and bake as directed.

What can I serve with this dish?
This dish goes well with a side salad, garlic bread, or steamed vegetables for a complete meal.

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Creamy Southern Spaghetti Bake

  • Author: admin
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Diet: Non-Vegetarian
Print Recipe

Description

A comforting dish that combines creamy cheese, chicken, and bacon for a delightful family meal.

Ingredients

Scale
  • 12 oz spaghetti
  • 2 cups cooked shredded chicken
  • 1 (8 oz) block cream cheese, softened
  • 1 (10.5 oz) can cream of chicken soup
  • 1 cup sour cream
  • 1 (1 oz) packet ranch seasoning mix
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • 2 cups shredded cheddar cheese (divided)
  • ½ cup grated Parmesan cheese
  • 6 slices bacon, cooked and crumbled
  • 2 tablespoons chopped parsley (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Cook spaghetti until just al dente. Drain and set aside.
  3. In a bowl, mix cream cheese, cream of chicken soup, sour cream, ranch mix, garlic powder, and pepper until smooth.
  4. Fold in cooked chicken, 1½ cups cheddar, Parmesan, and cooked spaghetti.
  5. Pour the mixture into the baking dish. Top with remaining cheddar and crumbled bacon.
  6. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10–15 minutes until bubbly and golden.
  7. Let rest for 5–10 minutes. Garnish with parsley and serve warm.

Notes

For extra flavor, consider adding sautéed vegetables like bell peppers or spinach. Ensure cream cheese is softened before using.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Southern

Nutrition

  • Serving Size: 1 serving
  • Calories: 500
  • Sugar: 5g
  • Sodium: 800mg
  • Fat: 30g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 70mg

Keywords: spaghetti, chicken, creamy, casserole, bake, southern

Did you make this recipe?

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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