Name: Creamy Chicken Mushroom Spaghetti Bake Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 8 ounces spaghetti noodles (or gluten free pasta of your choice); 5 tablespoons butter (divided); 3 large cloves garlic (minced); 8 ounces baby mushrooms (sliced thin); 3 cups cooked chicken (chopped small); 2 tablespoons all purpose flour (brown rice flour for gluten free); 2 cups chicken broth; 1 cup heavy cream; ½ teaspoon kosher salt (adjust as needed); ½ teaspoon freshly ground black pepper; ½ cup shredded Parmesan or Pecorino Romano cheese; 2 tablespoons fresh Italian parsley (chopped)

If you’re craving a cozy, comforting meal that’s both satisfying and easy to whip up, you’re going to love this Creamy Chicken Mushroom Spaghetti Bake Recipe. It’s one of those dishes that feels like a warm hug on a plate — tender chicken and mushrooms swimming in a rich, garlicky cream sauce, all baked with cheesy goodness. I promise, once you try this, it might just become a staple in your dinner rotation!

❤️

Why You’ll Love This Recipe

Comforting and Creamy: The rich, creamy sauce clings perfectly to every strand of spaghetti and bite of chicken.
Easy to Make: It comes together quickly with pantry staples and comes out looking and tasting like you spent hours.
Crowd-Pleaser: My family absolutely goes crazy for this bake, and leftovers disappear fast.
Flexible Ingredients: Swap pasta or use gluten-free options easily without sacrificing flavor or texture.

A close-up view of creamy pasta with three main layers: the bottom layer is light yellow cooked spaghetti mixed with small chunks of pale white chicken pieces; the middle layer has browned, tender-looking mushroom slices scattered evenly; the top layer is sprinkled with finely shredded white cheese and small bright green parsley leaves. This is all inside a round metal pan, resting on a colorful floral cloth over a wooden table, with a white marbled texture visible at the edges. The dish looks creamy and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

I always find that the ingredients blend beautifully to create that velvety texture and cozy flavor in this Creamy Chicken Mushroom Spaghetti Bake Recipe. Plus, they’re easy to find — and you can customize them depending on your pantry and preferences.

Spaghetti noodles: I love using classic spaghetti, but feel free to swap in gluten-free or your favorite pasta shape.
Butter: Divided, so you get the perfect balance of richness both in the sauce and sautéeing the mushrooms and garlic.
Garlic: Freshly minced is best for that aromatic punch; it makes the sauce sing.
Baby mushrooms: Thinly sliced—they cook quickly and bring earthiness to the dish.
Cooked chicken: Chopped small; leftovers or rotisserie chicken work like a charm here.
All-purpose flour: This helps thicken the sauce perfectly; brown rice flour is a great gluten-free swap.
Chicken broth: Use low sodium if you want more control over saltiness in the dish.
Heavy cream: Creamy texture central to this bake; full fat is worth it for that decadent feel.
Kosher salt & pepper: Essential for seasoning; adjust based on your broth’s salt content.
Parmesan or Pecorino Romano cheese: I prefer freshly shredded for the best melt and flavor.
Fresh Italian parsley: Chopped, adds a bright, fresh finish that balances the creaminess.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

The beauty of this Creamy Chicken Mushroom Spaghetti Bake Recipe is how adaptable it is. Over the years, I’ve played around with a few variations to suit different tastes and dietary needs, and honestly, you can make it your own too.

Vegetarian Variation: Replace chicken with extra mushrooms or use cooked tofu for a hearty twist — I tried this when a friend came over and it was still a hit!
Cheese Swap: Mixing mozzarella in with the Parmesan adds extra gooeyness, while sharp cheddar adds a tangy punch.
Herb additions: In addition to parsley, stirring in fresh thyme or rosemary can take the flavor a step further.
Gluten-Free Option: Using gluten-free pasta and brown rice flour works perfectly, so no one misses out on the creaminess.

How to Make Creamy Chicken Mushroom Spaghetti Bake Recipe

Step 1: Sauté Garlic and Mushrooms to Golden Perfection

Start by melting 3 tablespoons of butter in a large skillet over medium-high heat. Add your minced garlic and thinly sliced baby mushrooms. You want to cook these for about 3-5 minutes, stirring occasionally until the mushrooms are beautifully browned and the garlic is fragrant — this step builds the foundation of your sauce’s flavor. Don’t rush; patience here really pays off!

Step 2: Toss in Cooked Chicken

Once your mushrooms and garlic are perfectly sautéed, stir in the chopped cooked chicken to coat it in those delicious buttery flavors. Then remove the skillet from heat—you’re prepping for the creamy sauce next, so no need to overcook the chicken here.

Step 3: Whisk Up the Creamy Sauce

In a separate saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour until it forms a smooth paste, cooking it for about a minute to eliminate that raw flour taste. Slowly pour in the chicken broth while whisking constantly, which helps avoid lumps. Crank the heat to medium-high and bring it to a nice simmer; this is when the magic starts.

After about 2 minutes simmering, stir in the heavy cream. When the sauce comes back to a gentle simmer, lower the heat to medium and let it cook, stirring continuously, for about 8-10 minutes until it thickens just right. Then season with kosher salt and freshly ground black pepper, tasting as you go. Remember, if your broth’s salty, you might need less salt here!

Step 4: Combine and Bake to Bubble and Golden Glory

Cook your spaghetti according to package instructions, drain, and spread it evenly in a greased 9×13 baking dish. Layer the chicken and mushroom mixture over the pasta, then pour your luscious cream sauce over everything, making sure it’s all well-coated. Sprinkle that shredded Parmesan or Pecorino Romano on top — this is where that gorgeous cheesy crust develops.

Bake in a preheated 350°F oven for about 20 minutes until the sauce is bubbling and the cheese has melted into a golden, irresistible layer. Once out, give it a gentle stir and sprinkle with fresh Italian parsley for a pop of color and freshness before serving.

👨‍🍳

Pro Tips for Making Creamy Chicken Mushroom Spaghetti Bake Recipe

Don’t Overcook Mushrooms: Let mushrooms brown naturally; this brings out sweetness and depth without getting soggy.
Slowly Add Broth: Pour chicken broth gradually while whisking to keep the sauce silky smooth and lump-free.
Use Freshly Shredded Cheese: Pre-shredded cheese often contains anti-caking agents which can affect melt quality.
Adjust Salt Carefully: Taste as you go — if your broth is salty, cut back to avoid an overly salty dish.

How to Serve Creamy Chicken Mushroom Spaghetti Bake Recipe

A white plate holds a serving of spaghetti pasta with three main layers: smooth, pale cream sauce coated noodles form the base, mixed with chunky pieces of light beige chicken scattered evenly, and dark brown sliced mushrooms placed throughout. Small green herbs are sprinkled on top for color, along with thin shreds of white cheese. A silver fork with a wooden handle rests on the right side, its prongs partly buried in the noodles. The plate sits on a rustic wooden surface with a colorful floral cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish this bake with a handful of fresh chopped Italian parsley—it brightens up the rich creaminess beautifully. Sometimes, I sprinkle a pinch of crushed red pepper flakes if we want a little kick, or an extra dusting of Parmesan for that salty punch. Fresh lemon zest can add a surprising but delightful freshness too.

Side Dishes

This bake pairs wonderfully with a crisp green salad tossed in a light vinaigrette to cut through the richness. Roasted asparagus or garlic sautéed green beans are also my go-to sides. And if you’re in the mood for bread, a crusty garlic baguette or warm dinner rolls soak up every last bit of that creamy sauce.

Creative Ways to Present

For a special occasion, I like serving individual portions in small ramekins — it feels a little fancy and everyone gets that crispy cheesy top. Layering with mozzarella and Parmesan also creates a bubbling cheesy crust that impresses every time. Add a sprig of parsley or some edible flowers on top for a lovely visual touch!

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it taste even better the next day. Just be sure to cool it completely before refrigerating to keep the sauce stable.

Freezing

This bake freezes surprisingly well! I portion it out into freezer-safe containers and freeze for up to 2 months. When you’re ready, let it thaw overnight in the fridge for best results before reheating.

Reheating

Reheat leftovers covered in the oven at 350°F to keep the creamy texture intact—sprinkling a little extra cheese on top helps revive that fresh-baked feeling. Microwave works in a pinch; just warm in short bursts to avoid drying out the sauce.

FAQs

Can I use a different pasta instead of spaghetti for this recipe?

Absolutely! While spaghetti works wonderfully, you can substitute with penne, fusilli, or even gluten-free pasta if you prefer. The creamy sauce clings nicely to most pasta shapes, so feel free to use what you love or have on hand.
Is it okay to use store-bought rotisserie chicken for the bake?

Yes! Using leftover rotisserie chicken is a fantastic shortcut that adds great flavor. Just chop it into bite-sized pieces and toss it in with the mushrooms. This hack saves a lot of time without compromising taste at all.
Can I make this dish dairy-free or lower in fat?

For a dairy-free version, try swapping heavy cream with full-fat coconut milk and use a dairy-free butter alternative. Keep in mind this will change the flavor slightly but still yields a creamy texture. To lower the fat, you can use half-and-half instead of heavy cream, though the sauce will be a bit lighter.
How can I tell when the sauce is thick enough before baking?

The sauce should coat the back of a spoon thickly but still be pourable. It will thicken more during baking, so avoid waiting until it’s too thick on the stove, or it might dry out when baked.
Can I prepare parts of this recipe ahead of time?

You can make the mushroom and chicken mixture ahead, or even the sauce, and store them separately in the fridge. When ready to bake, cook the pasta, combine everything, and bake as usual for a time-saving approach on busy nights.

Final Thoughts

I absolutely love how this Creamy Chicken Mushroom Spaghetti Bake Recipe comes together—it’s the perfect blend of comfort, flavor, and ease. When I first tried it, I was amazed at how a handful of simple ingredients could create something so indulgent and crowd-pleasing. Whether you’re cooking for family, friends, or just a cozy night in, I hope this recipe brings you as much joy and satisfaction as it has me. Give it a try, and I bet it’ll become one of your favorites too!