Creamy Southern Spaghetti Bake Recipe – A Cozy, Cheesy Weeknight Winner

I can still smell the oven when I think about this — warm cheddar, a whisper of bacon, and a soft, creamy sauce that wraps around every strand of pasta. Right away, you should know this Creamy Southern Spaghetti Bake tastes like home, and it’s one of those dishes I turn to when I need comfort fast. Before long the whole house will smell like Sunday supper, and everyone will crowd the table.

If you love cheesy casseroles, try my take on a similar favorite at Cheesy Chicken Spaghetti Bake for another weeknight winner.

Why You’ll Love It

• Quick and easy to make, yet feels special.
• Comforting homemade flavor that fills the kitchen. Also, it’s a great way to use leftover chicken.
• Made with simple ingredients you probably already have.
• Great for any occasion — weeknight dinner to potluck.
• Always a crowd-pleaser because it’s creamy, cheesy, and just a little crunchy on top.
  For a similar Southern-style comfort, you might also enjoy this Southern baked macaroni and cheese.

Ingredients You’ll Need

• 12 oz spaghetti
• 2 cups cooked shredded chicken
• 1 (8 oz) block cream cheese, softened — fresh, at room temperature so it blends smooth.
• 1 (10.5 oz) can cream of chicken soup
• 1 cup sour cream
• 1 (1 oz) packet ranch seasoning mix — adds that familiar herby tang.
• 1 teaspoon garlic powder — fresh garlic gives it an extra flavor boost if you like.
• ½ teaspoon black pepper
• 2 cups shredded cheddar cheese (divided) — sharp cheddar works beautifully.
• ½ cup grated Parmesan cheese
• 6 slices bacon, cooked and crumbled — crispy bacon gives the top a salty crunch.
• 2 tablespoons chopped parsley (optional) — for a bright finish.

Chef’s note: Use softened cream cheese so the sauce becomes silky without lumps. And if your bacon is extra salty, taste before adding salt elsewhere.

How to Make It

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish so the edges don’t stick.
2. Cook the spaghetti until just al dente. Then drain and set aside. You want a little bite so it doesn’t go mushy in the oven.
3. In a large bowl, beat the softened cream cheese until smooth. Next, stir in the cream of chicken soup, sour cream, ranch seasoning, garlic powder, and black pepper until the mixture is silky and even. The smell should be cozy and comforting.
4. Fold in the cooked shredded chicken, 1½ cups of the cheddar, Parmesan, and the drained spaghetti. Mix gently until every strand wears a ribbon of creamy sauce.
5. Pour the mixture into the prepared baking dish. Sprinkle the remaining cheddar evenly over the top, then scatter the crumbled bacon so each slice will have a little salty crunch.
6. Cover the pan with foil and bake for 25 minutes. You’ll hear a soft sizzle when it’s getting hot and the edges will begin to bubble. Then remove the foil and bake 10–15 more minutes until the top turns golden and bubbly.
7. Let it rest 5–10 minutes — this helps the casserole set and makes serving cleaner. Finally, garnish with chopped parsley and serve warm.

Tip: For a heartier meal, serve alongside a skillet of gravy-smothered meat like in my favorite Amish hamburger steak bake.

Kitchen Tips

• Time-saver: Use rotisserie chicken for quick prep, and save the time you’d spend cooking and shredding.
• Fix for dryness: If the casserole looks tight or dry before baking, stir in a couple of tablespoons of milk or extra sour cream.
• Flavor twist: Stir in a handful of chopped green chilies or swap half the cheddar for Monterey Jack for a creamier, mellower melt.

Serving Ideas

• Serve for family dinner, Sunday brunch, cozy nights in, or bring it to a potluck — it travels well.
• Pair with a crisp green salad and a bright vinaigrette to cut through the richness.
• Try it with oven-roasted vegetables or a platter of crunchy garlic bread. For a fun side, these baked garlic parmesan fries are a winner.
• For a cool drink on the side, a creamy smoothie like this creamy banana smoothie is surprisingly comforting.

Storing & Leftovers

• Fridge: Keep leftovers in an airtight container for 3–4 days. Reheat in the oven at 350°F for best texture.
• Freezer: You can freeze a portion (tightly wrapped) for up to 2 months. Thaw overnight in the fridge before reheating.
• Leftover idea: Turn slices into sandwiches between toasted bread, then press in a skillet for a gooey, savory melt.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day. Just cover and refrigerate; then bake when you’re ready.

Q: Can I swap any ingredients?
A: Of course! Use what you have — this recipe is very forgiving. Swap chicken for turkey, or try different cheeses.

Q: What’s the best way to serve it?
A: Fresh from the pan, while it’s still warm and aromatic — that bubbly top is the best part.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and a bubbly top; plus the delicious fragrant smell is your sign that the Creamy Southern Spaghetti Bake is done.

Final Thoughts

This dish always reminds me of family dinners on Sundays — simple ingredients coming together into something that feels like a hug. It’s the kind of recipe you’ll make when you want comfort without fuss, and then you’ll find yourself making it again and again because everyone asks for seconds. Try it, tweak it, and make this Creamy Southern Spaghetti Bake your own.

Conclusion

For more inspiration along these cheesy, baked-spaghetti lines, check out this classic Baked Cream Cheese Spaghetti Casserole Recipe and this homestyle take at Easy Southern Baked Spaghetti – Pink Owl Kitchen.

Creamy Southern Spaghetti Bake

This Creamy Southern Spaghetti Bake is a comforting dish featuring warm cheddar, shredded chicken, and a creamy sauce, perfect for weeknight dinners or potlucks.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Casserole, Dinner

Cuisine: Comfort Food, Southern

Calories: 550

Ingredients Method Notes

Ingredients

  

Pasta and Chicken

• 12 oz spaghetti
• 2 cups cooked shredded chicken Use rotisserie chicken for convenience.

Sauce Mixture

• 8 oz cream cheese, softened Ensure cream cheese is at room temperature.
• 10.5 oz cream of chicken soup
• 1 cup sour cream
• 1 oz ranch seasoning mix Adds a herby tang.
• 1 teaspoon garlic powder Fresh garlic can be used for extra flavor.
• 0.5 teaspoon black pepper

Toppings

• 2 cups shredded cheddar cheese (divided) Sharp cheddar works beautifully.
• 0.5 cup grated Parmesan cheese
• 6 slices bacon, cooked and crumbled Crispy bacon adds a salty crunch.
• 2 tablespoons chopped parsley (optional) For garnish.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Cook the spaghetti until just al dente. Drain and set aside.
3. In a large bowl, beat the softened cream cheese until smooth. Stir in the cream of chicken soup, sour cream, ranch seasoning, garlic powder, and black pepper until silky and even.
4. Fold in the shredded chicken, 1½ cups of cheddar, Parmesan, and the drained spaghetti. Mix gently until everything is coated.

Baking

1. Pour the mixture into the prepared baking dish. Sprinkle the remaining cheddar on top and scatter crumbled bacon evenly.
2. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10–15 minutes until the top is golden and bubbly.
3. Let it rest for 5–10 minutes before serving. Garnish with chopped parsley.

Notes

For a heartier meal, serve with gravy-smothered meat. Use rotisserie chicken for quicker prep. Add milk or extra sour cream if the casserole appears dry.