Creamy Southern Spaghetti Bake
A cozy dish perfect for family meals, combining tender pasta with a creamy sauce and crispy bacon, easy to make and satisfying.
Ingredients
Pasta and Protein
- 12 oz spaghetti Cook until just al dente.
- 2 cups cooked shredded chicken Rotisserie chicken can be used for quicker prep.
Creamy Sauce
- 1 8 oz block cream cheese, softened
- 1 can cream of chicken soup (10.5 oz) Can substitute with cream of mushroom soup.
- 1 cup sour cream Can use low-fat for a lighter version.
- 1 oz ranch seasoning mix Or substitute with Italian seasoning.
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
Cheeses and Toppings
- 2 cups shredded cheddar cheese, divided
- ½ cup grated Parmesan cheese
- 6 slices bacon, cooked and crumbled Can use turkey bacon or omit for vegetarian.
- 2 tablespoons chopped parsley (optional) For garnish.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook spaghetti until just al dente. Drain and set aside.
- In a bowl, mix cream cheese, cream of chicken soup, sour cream, ranch mix, garlic powder, and black pepper until smooth.
- Fold in cooked chicken, 1½ cups cheddar, Parmesan, and cooked spaghetti.
Baking
- Pour mixture into baking dish. Top with remaining cheddar and crumbled bacon.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10–15 minutes until bubbly and golden.
- Let rest for 5–10 minutes. Garnish with parsley and serve warm.
Notes
This dish pairs nicely with a simple side salad or steamed vegetables. It can be stored in an airtight container in the refrigerator for about 3 to 4 days or frozen in individual portions.