Creamy Baked Chicken Spaghetti for Two

This chicken spaghetti for two is the kind of easy comfort-food supper I like when I want something warm, creamy, and filling without making a big casserole that hangs around for days. I used to make this when cold fall weather was coming in, but I made it this week in August and found it just as soothing and soul warming.

It uses simple ingredients: spaghetti, cooked chicken, cream of chicken soup, cream cheese, shredded cheese, and a splash of milk. The sauce comes together on the stovetop, then everything bakes in a small dish until the top is melted and bubbly.

This is a good recipe when you have leftover chicken, a partial box of spaghetti, and one of those nights when you do not want to fuss with a long ingredient list.

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Why You’ll Like This Chicken Spaghetti for Two

A lot of chicken spaghetti recipes make a full 9 x 13 pan. That is fine for a family meal, but it is too much if you are cooking for one or two people. This small-batch version gives you two generous servings without wasting half the pan.

The cream cheese helps the sauce taste richer, while the cream of chicken soup keeps the recipe easy. Baking it gives you that cozy casserole feel, but the smaller pan keeps the time and leftovers under control.

Ingredients You’ll Need

Spaghetti: Four ounces is enough for two servings. Cook it just shy of done because it will soften a little more in the oven. Gluten-free spaghetti can also be used.

Cooked chicken: Chopped leftover chicken, rotisserie chicken, or baked chicken breast all work. Use about 3/4 to 1 cup.

Cream of chicken soup: You only need half a can. Save the other half in the refrigerator for another small casserole, soup, or skillet meal. If you are cooking gluten-free, use a gluten-free cream of chicken soup and check the label.

Cream cheese: Two ounces gives the sauce body and creaminess. Let it soften a little so it melts smoothly.

Shredded cheese: Cheddar, Colby Jack, mozzarella, or a simple shredded blend will work. Part goes into the sauce and the rest goes on top.

How to Make Creamy Baked Chicken Spaghetti for Two

Start by cooking the spaghetti about 2 minutes less than the package directions. Drain it and set it aside.

In a small saucepan over low heat, stir together the cream of chicken soup, cream cheese, milk, seasonings, and part of the shredded cheese. Keep the heat low so the sauce melts gently instead of getting thick and clumpy.

Once the sauce is smooth, stir in the cooked chicken and spaghetti. If it looks too thick before baking, add a tablespoon or two of milk. The pasta should be coated, not dry.

Spoon the mixture into a small greased baking dish, top with the remaining cheese, cover with foil, and bake. Remove the foil near the end so the cheese can melt and the edges can bubble.

Best Baking Dish Size

For this chicken spaghetti for two, use a small 5 x 7-inch baking dish, a small square baking dish, or two individual baking dishes. The goal is to keep the casserole deep enough that it stays creamy while it bakes.

I tested this workflow with a small CorningWare-style baking dish. If you are setting up a small-batch kitchen, a small casserole dish is useful for recipes for two, baked pasta, cobblers, small breakfast casseroles, and reheating leftovers.

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See the small baking dish option.

Storage and Reheating

Store leftovers in a covered container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a small covered baking dish in the oven.

For general leftover safety, the USDA leftover safety guidance recommends refrigerating leftovers within 2 hours. If the pasta thickens after chilling, add a small splash of milk before reheating.

What to Serve With Chicken Spaghetti

This is a rich little casserole, so I like it with something simple on the side. A green salad, green beans, roasted broccoli, or sliced tomatoes all work well. Garlic bread is good too if you want a heartier plate.

If you want another cozy chicken casserole, you may also like my Chicken Macaroni Casserole.

Creamy Baked Chicken Spaghetti for Two Recipe

Recipe Notes

If you like a saucier casserole, use the full 1/4 cup milk and add one extra tablespoon before baking. If you use a very salty shredded cheese or rotisserie chicken, taste the sauce before adding any extra salt.

The unused half can of cream of chicken soup can be refrigerated in a covered container for up to 4 days. You can also freeze it in a small container for another recipe.

This chicken spaghetti for two is a good starting recipe for small-batch comfort food because it is easy to adjust. Add a few peas, a spoonful of diced pimentos, or a little extra cheese on top if that sounds good to you.

Chicken Spaghetti for Two FAQs

Can I make chicken spaghetti for two ahead of time?

Yes. Assemble it in the baking dish, cover, and refrigerate for up to 24 hours. Add a few extra minutes to the bake time if it goes into the oven cold.

What size baking dish should I use?

A small 5 x 7-inch baking dish, small square dish, or two individual baking dishes works well. The casserole should sit deep enough to stay creamy while it bakes.

Can I use rotisserie chicken?

Yes. Rotisserie chicken works well in this recipe. Taste the sauce before adding extra salt because rotisserie chicken can already be salty.

Can I make chicken spaghetti for two gluten-free?

Yes. Use gluten-free spaghetti and gluten-free cream of chicken soup. Also check your shredded cheese, seasonings, and cooked chicken labels.

How do I keep baked chicken spaghetti from drying out?

Do not overcook the spaghetti before baking, keep the dish covered for the first part of baking, and add a splash of milk if the mixture looks too thick.

Can I freeze chicken spaghetti for two?

You can, but creamy pasta is usually best fresh. If freezing, wrap it tightly and reheat gently with a splash of milk to help loosen the sauce.