Joanna Gaines Chicken Spaghetti Recipe

Joanna Gaines chicken spaghetti combines tender chicken, spaghetti, sautéed vegetables, a creamy sauce, and melted cheese into one comforting casserole.

I wanted to taste how all those flavors came together outside the cookbook, so I made a copycat version at home. I adjusted the sauce and cheese slightly to get the texture I prefer in homemade chicken spaghetti, while keeping the character of the original recipe intact.

This copycat Joanna Gaines Chicken Spaghetti Recipe comes out creamy and cheesy, with enough flavor to make a simple family dinner feel a little more special.

The Only Joanna Gaines Chicken Spaghetti You’ll Ever Love

I found the original Joanna Gaines chicken spaghetti recipe in her Magnolia Table cookbook, which has inspired so many home cooks like me.

If you don’t have the book, you can still make this using her cooking approach and the recipe I’m sharing here.

The final dish comes out creamy and deeply cheesy, with tender spaghetti coated in a smooth sauce and chunks of chicken throughout.

The top gets bubbly and slightly browned, creating a comforting, restaurant-style casserole that feels homemade and real.

What Kind of Chicken Is Best for Chicken Spaghetti

Choosing the right chicken is important for this dish. I learned pretty quickly that rotisserie chicken works best here. It’s already cooked, tender, and shreds easily into the sauce.

You could use leftover cooked chicken from roasting or even shredded chicken breast from the store, but rotisserie chicken gives you the most flavor and texture without extra work.

Make sure the chicken you use is fully cooked and shredded into bite-sized pieces so it distributes evenly through the spaghetti and creates those nice pockets of chicken in every bite.

Joanna Gaines Chicken Spaghetti Ingredients

Vegetables & Sauce Base:

• 4 tablespoons butter – The butter gives the onion, garlic, and peppers a good base as they cook. Salted butter also works, but you may want to reduce the added salt.

• 1/2 cup chopped onion – The onion adds a mild savory flavor and softens as it cooks with the butter and garlic. Chop it fairly small so it blends well with the pasta.

• 1 tablespoon minced garlic – The garlic gives the sauce a warm, savory flavor. Add it with the onion and cook for about 3 minutes over moderate heat. Keep an eye on it so it does not become bitter.

• 1 yellow bell pepper – The yellow pepper adds mild sweetness, color, and a soft vegetable texture. Dice it into small pieces so it cooks evenly with the onion.

• 1 red bell pepper – The red pepper adds another mild, slightly sweet flavor and gives the finished casserole more color. Small pieces work best so they spread through the spaghetti.

• 1 cup baby Bella mushrooms – Baby Bella mushrooms add a soft texture and mild earthy flavor. Cook them for a few minutes after the peppers so some of their moisture cooks away.

Creamy Cheese Sauce:

• 1 1/2 cups heavy cream – The heavy cream gives the cheese sauce its smooth, creamy texture. Keep the heat at a gentle simmer as the cheese melts. A hard boil is not needed.

• 1/2 cup chicken broth – The chicken broth loosens the cheese sauce while adding savory flavor. Low-sodium broth works well because the cheeses and chicken can already add plenty of salt.

• 2 cups grated white cheddar – The white cheddar gives the sauce a clear cheese flavor and helps it thicken as it melts. Grating the cheese at home usually gives a smoother sauce.

• 8 ounces cream cheese, cut into pieces – The cream cheese helps make the sauce thick, smooth, and creamy. Cut the block into smaller pieces so they melt faster and blend easily.

• 2 ounces Velveeta – A small amount of Velveeta helps the cheese sauce melt smoothly. Its main purpose here is to give the sauce a creamy, even texture.

• 1 teaspoon salt – The salt brings the cheese, vegetables, chicken, and cream together. Since the other ingredients can vary in saltiness, taste the sauce before adding more.

• Black pepper, to taste – Black pepper adds a little bite and helps balance the creamy cheese sauce. Add it after the chicken goes into the sauce, then adjust to taste.

Pasta, Chicken & Toppings:

• 8 ounces spaghetti – The spaghetti gives the casserole its familiar shape and texture. Cook it according to the package directions, but avoid overcooking because it will continue cooking in the oven.

• 1/2 rotisserie chicken – Half of a rotisserie chicken gives you tender cooked meat without adding another cooking step. Remove the skin and bones, then pull the meat into small pieces before mixing it into the sauce.

• A little shredded cheddar for the topping – The extra cheddar melts over the casserole and gives the top a golden, cheesy finish. Use enough to lightly cover the surface.

• Parsley, for garnish – Fresh parsley adds a simple green finish after baking. Add it once the casserole comes out of the oven so it keeps its fresh look and mild flavor.

Step-by-Step Cooking Method for Joanna Gaines Chicken Spaghetti

I keep these steps simple so you can move from the stovetop to the oven without extra work. Having the vegetables chopped and chicken pulled apart before you start will make the process much easier.

1. Heat the Oven and Prepare the Pan

Preheat your oven to 350°F. Lightly spray a 9-by-13-inch baking dish with non-stick cooking spray and set it aside.

2. Cook the Onion, Garlic, and Peppers

Melt 4 tablespoons butter in a large saucepan or deep skillet over medium heat. Add 1/2 cup chopped onion and 1 tablespoon minced garlic. Cook for about 3 minutes, stirring often.

Add 1 chopped yellow bell pepper and 1 chopped red bell pepper. Cook for several minutes, until the peppers begin to soften.

3. Cook the Mushrooms

Add 1 cup sliced baby Bella mushrooms to the pan. Cook for a few minutes, stirring now and then, until the mushrooms soften and most of their extra moisture cooks away.

4. Make the Cheese Sauce

Pour in 1 1/2 cups heavy cream and 1/2 cup chicken broth. Add 2 cups grated white cheddar, 8 ounces cream cheese cut into pieces, 2 ounces Velveeta, and 1 teaspoon salt.

Lower the heat to medium-low and stir often until all the cheese melts and the sauce becomes smooth. Keep it at a gentle simmer rather than letting it boil hard.

5. Cook the Spaghetti

While the sauce cooks, prepare the spaghetti according to the package directions. Cook it until tender but not overly soft since it will bake later. Drain the pasta well.

6. Add the Chicken and Pepper

Pull apart 1/2 rotisserie chicken into small pieces, checking for bones as you go. Stir the chicken into the warm cheese sauce and add black pepper to taste.

Taste the sauce before adding extra salt since the cheese and chicken broth already contain salt.

7. Mix the Pasta With the Sauce

Add the drained spaghetti to the chicken and cheese sauce. Use tongs or a large spoon to gently mix until the sauce coats the noodles and the chicken and vegetables are spread evenly throughout.

8. Bake the Chicken Spaghetti

Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle a little shredded cheddar over the top.

Cover the dish with foil and bake at 350°F for 20 minutes. Remove the foil and bake for another 5 to 10 minutes, until the cheese is melted and the top is lightly browned.

9. Garnish and Serve the Chicken Spaghetti

Remove the casserole from the oven and let it rest for a few minutes. Sprinkle fresh parsley over the top, then serve while warm.

Use a large spoon or serving fork to scoop up the creamy spaghetti, chicken, vegetables, and melted cheese together.

Chef Notes & Tips

1. Keep the Cheese Sauce Smooth: Add the cheeses over medium-low heat and stir often as they melt. A gentle heat helps the cream cheese, cheddar, and Velveeta blend into an even sauce without becoming grainy.

2. Shred the Chicken Into Small Pieces: Pull the rotisserie chicken into small, bite-sized pieces instead of large chunks. Smaller pieces spread more evenly through the spaghetti, so each serving gets chicken along with the vegetables and sauce.

3. Let the Casserole Rest Before Serving: Give the baked spaghetti a few minutes to rest after it comes out of the oven. This helps the sauce settle slightly and makes it easier to scoop without the casserole falling apart.

4. Don’t Overload the Top: Use just enough shredded cheddar to cover the surface lightly. Too much cheese on top can make the casserole greasy and can hide the creamy spaghetti underneath.

5. Use a Large Baking Dish: A 9-by-13-inch dish gives the spaghetti enough room to spread into an even layer. This helps the casserole heat evenly and gives the top enough surface area to brown.

Make-Ahead & Storage Guide

Advance Preparation – You can assemble this casserole a day ahead without baking it. Mix everything together in your baking pan, cover it tightly with plastic wrap, and refrigerate overnight.

When you’re ready to eat, bake it covered for thirty minutes at 350°F, then uncovered for ten to twelve minutes until the top browns. This works beautifully when you’re planning ahead for a busy weeknight.

Refrigerator Storage – Leftover chicken spaghetti keeps well in the fridge for 3 to 4 days. Store it in an airtight container so it doesn’t dry out or absorb other food flavors.

Reheat it gently on the stovetop over medium-low heat with a splash of cream or chicken broth to refresh the sauce and restore creaminess.

Freezing & Reheating – This casserole freezes beautifully for up to 2 months. Cool it completely, then wrap it tightly in plastic wrap and aluminum foil before freezing.

Thaw it in the fridge overnight, then bake at 350°F covered for thirty minutes and uncovered for ten minutes until heated through and golden on top.

What to Serve With Joanna Gaines Chicken Spaghetti

When I serve a creamy pasta casserole, I like to keep the side dishes simple. Here are a few easy choices:

• Green salad: Lettuce, cucumber, tomato, and a light dressing make an easy side. I keep the dressing simple so it does not compete with the cheese sauce.
• Roasted broccoli: Broccoli gets tender and a little crisp around the edges in the oven. It also gives the plate a vegetable side without adding much work.
• Garlic bread: A small piece of garlic bread works well for soaking up extra sauce. I would keep the portion modest because the pasta already has plenty of starch.
• Fresh fruit: Apple slices, grapes, melon, or berries can give the meal a light finish without another cooked dish.

Joanna Gaines Chicken Spaghetti Recipe FAQs

A few questions can come up when making this creamy casserole. I’ve kept these answers short and practical, with details that can help you make the recipe with less guesswork.

1. Can I make this in a slow cooker?

Yes. You can. Put everything in the slow cooker except the noodles and parsley. Cook on low for 6 to 8 hours. Then take out the chicken. Shred it. Put it back in. Add the noodles. Cook on high for 20 to 30 minutes. Until the noodles are done. Add the parsley and lemon. Done.

2. What’s the difference between chicken broth and chicken stock?

They’re similar, but not quite the same. Broth is usually made with meat, while stock is made mostly with bones, giving it more body. For this recipe, either one works well. I prefer low-sodium broth or stock so I can control the salt in the cheese sauce.

3. Can I Use a Different Pasta Shape?

Yes, you can use several pasta shapes in place of spaghetti. Penne, rigatoni, rotini, or egg noodles all work well with the creamy sauce. Cook the pasta until just tender before mixing it with the sauce. I would skip very thin pasta because it can break during mixing and baking.

4. How do I keep the spaghetti from drying out?

The key is keeping enough sauce around the noodles and avoiding overcooked pasta before baking. Drain the spaghetti well, but do not let it sit for a long time before mixing. Cover the casserole during the first 20 minutes of baking, then uncover it only for the short finishing period.

5. Can I add other vegetables?

Absolutely. I sometimes add corn. Or peas. Or green beans. Or potatoes. Just add them at the right time. If you add potatoes, put them in with the carrots and celery. If you add peas or corn, put them in at the end. They don’t need much time.