Creamy, cheesy, and reliably cozy, this Southern-style spaghetti bake layers tender spaghetti with shredded chicken, cream cheese, cream of chicken soup, sour cream, ranch seasoning, and a blanket of cheddar and bacon. It’s the kind of home-cooked casserole that makes weeknights feel like a small celebration — simple to pull together, forgiving with leftovers, and endlessly sliceable for family-style serving. If you enjoy no-fuss comfort bakes, you might also like the crunchy-sweet contrast of this baked crunchy hot honey chicken for another crowd-pleasing meal.
Why you’ll love this dish
This recipe is the intersection of pantry-friendly convenience and true Southern comfort. It uses a few canned and prepared ingredients to build layers of rich flavor without hours of active work. Perfect for feeding a crowd, bringing to a potluck, or tucking into the freezer for a rushed weeknight.
"Family asked for seconds before I could sit down — creamy, cheesy, and exactly the kind of dinner we needed." — home cook review
Reasons to try it:
- Fast assembly: most work is mixing; spaghetti cooks while you prep the sauce.
- Budget-wise: uses modest amounts of protein stretched by pasta and dairy.
- Kid-approved: familiar cheesy flavors and bacon on top make it a hit.
- Make-ahead friendly: bakes from chilled or frozen with predictable results.
The cooking process explained
This bake is straightforward: cook the spaghetti to just al dente, fold it into a creamy mixture of softened cream cheese, cream of chicken soup, sour cream and ranch seasoning, then add shredded chicken and cheeses. You spread everything into a 9×13-inch pan, top with extra cheddar and crumbled bacon, then bake until bubbling and golden. Total hands-on time is roughly 20–30 minutes; oven time is 35–40 minutes.
Expectations before you start:
- Have hot water boiling for pasta while you soften and mix the dairy.
- Use warm or room-temperature cream cheese so it blends smooth.
- Shredded cooked chicken can be rotisserie, leftover roast, or quickly poached breasts.
What you’ll need
- 12 oz spaghetti (regular or thin spaghetti; you can also use rotini or penne — see Variations)
- 2 cups cooked shredded chicken (about 10–12 oz)
- 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 (use sharp or mild to preference)
- ½ cup grated Parmesan cheese
- 6 slices bacon, cooked and crumbled
- 2 tablespoons chopped parsley (optional, for garnish)
Substitutions and notes:
- For a lighter version, swap half-and-half for sour cream (results less tangy) or use reduced-fat dairy, though texture will change.
- Use a rotisserie chicken to save time.
- If you’re vegetarian, swap chicken for sautéed mushrooms or a plant-based chicken substitute and use vegetable cream soup.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or a thin coat of butter.
- Bring a large pot of salted water to a boil. Cook the spaghetti until just al dente according to package directions (usually 8–10 minutes). Drain and set aside.
- In a large mixing bowl, beat together the softened cream cheese, cream of chicken soup, sour cream, ranch seasoning, garlic powder, and black pepper until smooth and uniform.
- Fold the shredded chicken, 1½ cups of the cheddar cheese, and the Parmesan into the creamy mixture.
- Gently stir in the drained spaghetti, ensuring the pasta is evenly coated.
- Pour the combined mixture into the prepared baking dish, spreading it into an even layer. Sprinkle the remaining ½ cup cheddar cheese over the top, then scatter the crumbled bacon evenly.
- Cover the dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes, until the top is bubbly and lightly golden.
- Let the casserole rest for 5–10 minutes before slicing. Garnish with chopped parsley if desired and serve warm.
Timing summary: 20–30 minutes prep, 35–40 minutes bake, 5–10 minutes rest.
How to serve Creamy Southern Spaghetti Bake
This casserole is hearty on its own but brightens with a few simple sides. Serve with:
- A crisp green salad (vinaigrette cuts the richness).
- Steamed or roasted green beans, broccoli, or a skillet of garlicky spinach.
- Buttery dinner rolls or garlic bread for mopping up creamy sauce.
For pairing inspiration and other casserole-style mains to rotate in your meal plan, consider trying a comforting pasta bake like comforting slow cooker baked ziti, which follows similar crowd-pleasing principles but with different textures.
Storage and reheating tips
Safety and best quality:
- Refrigerate leftovers within 2 hours of baking. Store in an airtight container for 3–4 days.
- To reheat from refrigerated: place portions in an oven-safe dish, cover with foil, and warm at 325°F until heated through (about 15–20 minutes), or microwave single servings in 1–2 minute bursts, stirring occasionally, until internal temperature reaches 165°F (74°C).
- To freeze: assemble and bake, or freeze unbaked. For best results freeze in airtight, freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating; if frozen solid, add extra baking time and bake covered until hot throughout.
- Always reheat to an internal temperature of 165°F to ensure food safety.
Helpful cooking tips
- Soften cream cheese quickly by cutting into cubes and leaving at room temperature for 20–30 minutes, or microwave in 10–15 second bursts until just soft.
- Don’t overcook pasta; slightly undercooked pasta absorbs sauce while baking and keeps an ideal texture.
- Mix gently to avoid mashing strands of spaghetti; a folding motion keeps pieces distinct.
- Crisp the bacon well — under-crisp bacon can become soggy in the bake.
- If the top browns too fast, tent loosely with foil during the last minutes of baking.
Creative twists
- Spicy: add ½–1 teaspoon cayenne or substitute pepper jack for part of the cheddar.
- Veggie-packed: stir in sautéed bell peppers, mushrooms, or spinach when combining the chicken and cheeses.
- Tex-Mex: swap ranch for taco seasoning, use Mexican blend cheese, and top with sliced jalapeños and cilantro.
- Lighter: replace half the cream cheese with ricotta and use Greek yogurt in place of sour cream for a tangy but lighter texture.
- Gluten-free: use your favorite GF spaghetti and confirm any canned soup is GF.
Common questions
Q: Can I make this ahead and bake later?
A: Yes — assemble in the baking dish, cover tightly, and refrigerate up to 24 hours before baking. Add 5–10 minutes to baking time if starting from chilled. If baking from frozen, bake covered at 350°F until hot (about 60–75 minutes) and then uncover to brown.
Q: What chicken works best?
A: Rotisserie chicken is ideal for speed and flavor. Leftover roasted or poached chicken breasts also work fine. Aim for about 2 cups shredded (roughly 10–12 ounces).
Q: Is this freezer-friendly?
A: Yes. You can freeze the fully baked dish or the unbaked assembled casserole for up to 3 months. Thaw overnight in the fridge before reheating; if reheating from frozen, expect longer bake times and cover with foil until heated through.
Q: Can I use a different pasta shape?
A: Absolutely. Short pasta like penne, rigatoni, or rotini holds the sauce nicely and makes serving easier for some families.
Q: How can I reduce sodium?
A: Use a low-sodium canned soup, reduced-sodium ranch seasoning, or make a small homemade sauce with chicken broth and herbs to control salt levels. Taste before adding extra salt because cheddar and bacon contribute saltiness.
Q: What temperature should leftovers be reheated to?
A: Reheat until the center reaches 165°F (74°C) to ensure food safety.
If you want another comforting casserole to add to weeknight rotation, the linked baked ziti offers a great alternative and different flavor profile.
Creamy Southern Spaghetti Bake
Ingredients
Pasta and Chicken
- 12 oz spaghetti (regular or thin; also rotini or penne)
- 2 cups cooked shredded chicken (about 10–12 oz)
Creamy Mixture
- 1 8 oz cream cheese, softened
- 1 10.5 oz can cream of chicken soup
- 1 cup sour cream
- 1 oz packet ranch seasoning mix
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
Cheeses and Toppings
- 2 cups shredded cheddar cheese, divided (use sharp or mild to preference)
- ½ cup grated Parmesan cheese
- 6 slices bacon, cooked and crumbled
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or a thin coat of butter.
- Bring a large pot of salted water to a boil. Cook the spaghetti until just al dente according to package directions (usually 8–10 minutes). Drain and set aside.
- In a large mixing bowl, beat together the softened cream cheese, cream of chicken soup, sour cream, ranch seasoning, garlic powder, and black pepper until smooth and uniform.
Combining
- Fold the shredded chicken, 1½ cups of the cheddar cheese, and the Parmesan into the creamy mixture.
- Gently stir in the drained spaghetti, ensuring the pasta is evenly coated.
Baking
- Pour the combined mixture into the prepared baking dish, spreading it into an even layer.
- Sprinkle the remaining ½ cup cheddar cheese over the top, then scatter the crumbled bacon evenly.
- Cover the dish tightly with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10–15 minutes, until the top is bubbly and lightly golden.
- Let the casserole rest for 5–10 minutes before slicing. Garnish with chopped parsley if desired and serve warm.