Our canned chicken pasta recipe is sure to become a family favorite. A 30-minute meal packed with chicken, gluten-free pasta, and lots of cheese. A kid-favorite.
If you’re like us, you desire healthy, quick dinner recipes. We like using canned foods to save time and knowing we are doing good by our family too.
Similar to Canned Tuna Pasta, Canned Chicken Quesadilla and Canned Corn Salad, this cheesy chicken pasta comes highly recommended!
Table of Contents
Cheesy Chicken Pasta
This chicken spaghetti recipe is quick, easy and tastes amazing! It is a kid favorite that will be requested over and over.
If we knew it was going to be such a hit, we would have started making it sooner.
Not only do we feature this pasta with canned chicken at dinner during the week, but it makes a great thermos meal for the kids to pack for school lunch.
For more thermos meals, check out Creamy Pasta Recipe With Ground Beef, Crockpot Stuffed Pepper Soup, Gluten Free Chicken Enchiladas and Baked Spaghetti Cups.
To get started, gather the equipment and ingredients then follow the written instructions or printable recipe card. Enjoy!
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 green pepper, diced
- 1 teaspoon minced garlic
- 1 cup chicken broth ✅
- 2 cups plain full-fat Greek yogurt
- 1 ounce Hidden Valley Ranch Dry dressing
- 2 12.5 ounce canned white chunk chicken ✅
- 8 ounce shredded sharp cheddar, divided ✅
- 8 ounce gluten-free spaghetti, cooked per box instructions
Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.
How To Make
Preheat oven to 375 degrees.
Sauté onions and peppers
Add the olive oil to a large oven-safe skillet. Sauté the onion and green peppers over medium-high heat until the onions are translucent. Turn the heat to low. Add minced garlic and cook for 1 minute.
Blend in the rest of the ingredients
Stir in the chicken broth, Greek yogurt, dry ranch dressing packet, canned chicken and cheese.
Add the pasta
Using tongs, blend sauce with cooked pasta. Place spaghetti mixture into a pan coated with non-stick cooking spray. Top with remaining shredded cheese.
Bake
Bake 375 degrees for 20 minutes or until cheese is melted and golden brown.
Serving Suggestions
With the pasta, chicken and vegetables, this chicken pasta with cheese can be served as a complete meal. It is one of the top reasons it has become a go-to recipe.
- You can also choose to serve with a side salad, Caramelized Butternut Squash, Zucchini Crisps, or Easy Sauteed Apples.
- Kids also love to see a colorful Fruit Salad With Watermelon as a side option.
- For a heartier side, consider pairing this chicken pasta with Gluten Free Artisan Bread, Gluten Free Dinner Rolls, or Jasmine Rice (Instant Pot).
- To add more vegetables to the table, pair with Roasted Broccoli and Carrots, Air Fried Cauliflower, Air Fry Green Beans or How To Steam Broccoli in Microwave.
If looking to serve dessert after dinner, consider making homemade Gluten Free Rice Krispy Treats, Dairy Free Brownies, Dairy Free Sugar Cookies Recipe, Gluten-Free Angel Food Cake Recipe or Oreo Dip.
Storing Canned Chicken Pasta
This cheesy pasta recipe can be stored in the fridge in a covered container for up to 3 days.
We don’t recommend freezing this dish as the cream sauce often separates when thawed and reheated. It is best when made fresh.
Reheating Instructions
Reheat in the microwave in 30-second increments, stirring frequently. You could also reheat in a skillet over low heat while stirring frequently until hot.
When serving leftovers, top with additional cheese before serving to make the dish extra cheesy and appetizing.
Substitutions
- Use condensed cream of chicken soup or cream of mushroom soup rather than Greek yogurt.
- Blend in cream cheese for extra creaminess.
- Blend in a can of diced tomatoes making a chicken spaghetti recipe with Rotel style flavor.
- Add a can of drained mixed vegetables.
- Add a touch of spice with a can of diced green chilies or red pepper flakes.
- Add crunch on top by sprinkling gluten-free crushed crackers or French-fried onions.
Tips
- Chop a large onion rather than a small onion. Chop 2 peppers rather than one. Place the extras in separate Ziplock bags and freeze for use in later recipes, saving time!
- Reducing the temperature helps prevent the yogurt from curdling.
- Using full-fat yogurt also helps along with adding a creamy texture to the dish.
- Keep canned chicken in your pantry for grab-and-go meals.
Frequently Asked Questions
Yes! This dish can be assembled and then stored in the fridge overnight. The next day, you can preheat the oven and bake according to the directions. You may need to add an additional 5 minutes to the cooking time if placing in the oven straight from the fridge. The casserole should be served once the internal temperature reaches 165 degrees.
Absolutely. You can swap the spaghetti noodles with ziti, rotini, elbows, bowtie or any other pasta shape you have on hand.
The canned chicken can be swapped with leftover rotisserie chicken or shredded chicken. You could also boil fresh chicken and then shred or chop to add to the dish.
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- Take a peek at the onions while they are cooking. Once they start to turn from white to clear, it is time to add the garlic.
- Garlic tends to burn quickly, which is why it is important to turn the heat to low. You will know the garlic is cooked once the aroma of garlic fills the kitchen.
- Gluten-free pasta may take longer to cook than wheat-based pasta. Always read the side or back of the box for the cooking instructions. You can toss the pasta in 1 Tablespoon of canola or olive oil once cooked to keep the noodles from sticking together.
More Healthy Chicken Recipes
- Chicken Skewers
- Creamy Chicken Enchiladas
- Crockpot Mexican Quinoa Chicken Casserole
- Baked Chicken Thighs
- Air Fry Boneless Chicken Thighs
- Chicken and Stuffing Casserole
- Chicken and Rice (Crockpot)
- Chicken Cutlet Sandwich
Other Cheesy Pasta Recipes
- Creamy Pasta Recipe With Ground Beef
- No Boil Pasta Bake
- Instant Pot Chili Mac
- Low Sodium Mac and Cheese
- No Boil Crockpot Mac and Cheese
- Sausage Mac and Cheese
- Easy Cheesy Veggie Pasta
- Baked Chicken Ziti Casserole
- Gluten-Free Baked Ziti
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Canned Chicken Pasta
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 green pepper, diced
- 1 teaspoon minced garlic
- 1 cup chicken broth ✅
- 2 cups plain full-fat Greek yogurt
- 1 ounce Hidden Valley Ranch Dry dressing
- 2 12.5 ounce canned white chunk chicken ✅
- 8 ounce shredded sharp cheddar, divided ✅
- 8 ounce gluten-free spaghetti, cooked per box instructions
Instructions
- Preheat the oven. Preheat oven to 375 degrees.
- ⭐️Saute onions and peppers. Add the olive oil to a large oven-safe skillet. Saute the onion and green peppers over medium-high heat until the onions are translucent. Turn the heat to low. Add minced garlic and cook for 1 minute.1 small onion, diced, 1 green pepper, diced, 1 tablespoon olive oil, 1 teaspoon minced garlic
- ⭐️Blend in the rest of the ingredients. Stir in the chicken broth, Greek yogurt, dry ranch dressing packet, canned chicken and cheese.1 cup chicken broth, 2 cups plain full-fat Greek yogurt, 1 ounce Hidden Valley Ranch Dry dressing, 2 12.5 ounce canned white chunk chicken, 8 ounce shredded sharp cheddar, divided
- ⭐️Add the pasta. Using tongs, blend sauce with cooked pasta. Place spaghetti mixture into a pan coated with non-stick cooking spray. Top with remaining shredded cheese.8 ounce gluten-free spaghetti, cooked per box instructions, 8 ounce shredded sharp cheddar, divided
- Bake. Bake 375 degrees for 20 minutes or until cheese is melted and golden brown.
Notes
- Use condensed cream of chicken soup or cream of mushroom soup rather than Greek yogurt.
- Blend in cream cheese for extra creaminess.
- Blend in a can of Rotel diced tomatoes making a chicken spaghetti recipe with Rotel.
- Add a can of drained mixed vegetables.
- Add a touch of spice with a can of diced green chilies or red pepper flakes.
- Add crunch on top by sprinkling gluten-free crushed crackers or French fried onions.
- Chop a large onion rather than a small onion. Chop 2 peppers rather than one. Place the extras in separate Ziplock bags and freeze for use in later recipes, saving time!
- Reducing the temperature helps prevent the yogurt from curdling.
- Using full-fat yogurt also helps along with adding the creamy texture to the dish.
- Keep canned chicken in your pantry for grab and go meals.
Nutrition
If you enjoyed these recipes make sure to leave a comment and a star rating below!
Then follow us on social media and tag #createkidsclub if you make the recipe. We love seeing what you come up with!
Kelly says
Iโm so impressed this beautiful dish uses canned chicken! I have never tried this ingredient before, but I will be trying this recipe with it. Thank you!
Jody says
How much chicken broth do you use?
Create Kids Club says
Great catch, Jody! I updated the recipe to reflect the 1 cup of chicken broth needed. I hope you enjoy the recipe!
Monica says
I definitely wouldn’t have thought of this, it sounds delicious and like a great, easy, kid-friendly meal! I mean, who doesn’t love a pasta bake? ๐ Perfect for busy nights.
Create Kids Club says
Thanks, Monica! My family totally is with you – there is not a pasta dish around they don’t love!
Sarah Remmer says
I love this! Great idea to use an ingredient that is so easily accessible.
Create Kids Club says
Thanks, Sarah! It’s so convenient to keep no-prep protein sources right in the pantry!
Lindsey Pine says
This would be such a hit at my dinner table!
Create Kids Club says
I hope you enjoy, Lindsey!
Erin Palinski-Wade says
Oh this looks so delicious! what a perfect dish for winter!
Create Kids Club says
Thank you, Erin! It is perfect for a cold winter night! ๐
Kara Lydon says
This looks delicious! Can’t wait to give it a try!
Amy Gorin says
Great job with the photos! I’d love to make a vegetarian version of this sometime!
Create Kids Club says
Thanks, Amy! It would be quite tasty without the chicken if you decide to give it a try ๐