Creamy Tuscan Chicken & Spaghetti Casserole

Creamy alfredo sauce mixed with chicken and spaghetti with sun-dried tomatoes, mushroom and spinach accents make an easy Creamy Tuscan Chicken and Spaghetti Casserole.

The delicious blend of our favorite pasta flavors make a really nice and EASY Italian dish at home that the whole family enjoys!

Baked Tuscan Spaghetti and Chicken Casserole covered with Italian bread crumbs and parmesan cheese

Baked Tuscan Spaghetti Casserole

Every bite has a rich creamy flavor and includes vegetables and shredded chicken along with the pasta. Alfredo sauce is hard to beat with pasta, mushrooms and spinach! This baked tuscan spaghetti casserole is a family favorite recipe.

The sun-dried tomatoes might be my favorite flavor in the dish, but the kids pick them out from time to time. As long as they eat most of the casserole this is a meal-time win. We have sun-dried tomatoes in a similar meatless pasta dish with red sauce that is perfect for Lenten meals, Hearty Vegetable Pasta Bake.

This pasta casserole is good for a large family or a nice size group of people. This type of dish would also be a hit at a church potluck.

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We crave our Alfredo Spaghetti, but we love this new recipe because there is more variety and depth of flavor in every bite. Mixing vegetables in a chicken and pasta casserole makes a whole new meal!

Leftover rotisserie chicken shredded in spaghetti with Alfredo, spinach, mushrooms and sundried tomatoes

Leftover Chicken Casserole

Using rotisserie chicken saves so much time. Shredding it up well before starting this casserole while it’s still warm is another time saver. If the chicken is refrigerated in bigger chunks I would use a cutting board to chop it up.

We like to pick up a rotisserie chicken at Sam’s Club because they are pretty big and a good value. Our family of four can typically get a meal out of the chicken while it’s warm and then we shred leftovers before refrigerating. Then the chicken is ready to go for Chicken Crescent Swirls, Chicken & Twice Baked Potato Casserole, Italian Chicken Bacon Ranch Sub, or Buffalo Chicken Roll-Ups.

We’ve even tested our Buffalo Chicken Dip with both freshly prepared shredded chicken and canned chicken. Surprisingly the wasn’t a noticeable quality difference in the finished product, so I think a good can of chicken could easily be shredded up and added to this casserole too.

Leftover chicken also works well as long as it is fresh. When I don’t have a plan for leftover chicken I like to freeze it as soon as possible and then defrost before adding to future recipes.

sundried tomatoes, spinach and alfredo sauce mixed in chicken and spaghetti on a white plate create Tuscan spaghetti casserole

How to Make Chicken and Spaghetti Casserole

Begin with cooked chicken. We love using leftover rotisserie chicken to save time. Shredded chicken is our favorite, but small cubes work fine too.

Clean and slice or chop mushrooms. Slice half a jar of sundried tomatoes. I like to maximize flavors in every bite, so I like small pieces of chicken and vegetables.

Cook spaghetti. We like to use cut spaghetti, which is spaghetti broken into bite-sized pieces or take longer pieces of spaghetti and break them up to make it easier for the kids (and all of us) to eat.

Drain and return to pot. Add all ingredients except parmesan and bread crumbs which are the topping. Mix well. I like to keep the pot on low heat to help the sauce start to warm while I’m stirring.

Pour into a greased 9×13 casserole dish. Mix grated parmesan cheese and Italian bread crumbs together and sprinkle over the casserole dish.

Bake for 20 – 30 minutes until casserole is warmed through.

Bite of baked Tuscan chicken, spinach and sundried tomato on a fork

Tips for Making Creamy Tuscan Chicken Casserole

  • Slice sun-dried tomatoes into small pieces to help spread the delicious flavors throughout more bites
  • Slice or quarter mushrooms
  • Can prepare and shred chicken especially for this recipe, but we like to use leftover rotisserie chicken or even a can of shredded chicken to save time
  • If garlic alfredo sauce isn’t available add minced garlic or fresh garlic to regular alfredo sauce
  • We like cut spaghetti because it’s easier for many of us, including our young kids to eat, but any type of pasta can be used
  • If bread crumb topping starts to brown cover with foil to prevent burning, but allow casserole to heat through
  • Chicken casserole reheats well, but may need extra sauce added to maximize flavor
  • Casserole can be frozen in an airtight container for up to three months and reheated – I typically add more sauce or cheese when reheating a frozen chicken and spaghetti casserole to help keep it moist

Other Easy Casserole Recipes

Printable Creamy Tuscan Chicken & Spaghetti Casserole Recipe

Tuscan Chicken Casserole covered with Italian bread crumbs and parmesan cheese

Creamy Tuscan Chicken and Spaghetti Casserole

Servings 8 servings
Author: Jennifer
Creamy alfredo sauce mixed with chicken and spaghetti with sun-dried tomatoes, mushroom and spinach accents make an easy Creamy Tuscan Chicken and Spaghetti Casserole.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients
  

  • 2 cups shredded chicken cooked
  • 1/2 pound cut spaghetti cooked
  • 1 cup mushrooms sliced or quartered
  • 1 cup fresh spinach chopped
  • 15 ounce jar garlic Alfredo sauce
  • 3 ounces sundried tomatoes cut into thin strips
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup Italian bread crumbs

Instructions
 

  • Cook spaghetti and chicken (if necessary). Drain and return spaghetti to pot.
  • Mix in chicken, mushrooms, spinach, Alfredo sauce and tomatoes.
  • Pour into a greased 9 x 13 inch casserole dish.
  • Mix bread crumbs and parmesan cheese together and sprinkle evenly over casserole.
  • Bake at 350°F for 20 – 30 minutes until heated through.

Notes

  • Slice sun-dried tomatoes into small pieces to help spread the delicious flavors throughout more bites
  • Slice or quarter mushrooms
  • Can prepare and shred chicken especially for this recipe, but we like to use leftover rotisserie chicken or even a can of shredded chicken to save time
  • If garlic alfredo sauce isn’t available add minced garlic or fresh garlic to regular alfredo sauce
  • We like cut spaghetti because it’s easier for many of us, including our young kids to eat, but any type of pasta can be used
  • If bread crumb topping starts to brown cover with foil to prevent burning, but allow casserole to heat through
  • Chicken casserole reheats well, but may need extra sauce added to maximize flavor
  • Casserole can be frozen in an airtight container for up to three months and reheated – I typically add more sauce or cheese when reheating a frozen chicken and spaghetti casserole to help keep it moist

Nutrition

Calories: 318kcalCarbohydrates: 32gProtein: 18gFat: 13gSaturated Fat: 6gCholesterol: 64mgSodium: 513mgPotassium: 575mgFiber: 3gSugar: 6gVitamin A: 493IUVitamin C: 5mgCalcium: 67mgIron: 2mg

Nutritional Disclaimer

“Plowing Through Life” is not a dietitian or nutrition professional. Any nutritional information shared is an estimate and can vary greatly depending on specific products are used. If calorie count and other nutritional values are important to you, we recommend running the ingredients through an online nutritional calculator of your choice.

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