Low-Fat Chicken Spaghetti Casserole Recipe

This low-fat chicken spaghetti casserole brings creamy, cheesy, Tex-Mex comfort to your dinner table with just 5 grams of fat per serving. It’s the perfect mix of lean chicken, tender whole wheat spaghetti, and a light yet flavorful sauce that skips the heavy cream but keeps all the goodness. Whether you’re focused on low-fat, high-protein, or balanced eating, this healthy casserole is a delicious way to lighten up a classic.

About This Recipe

This casserole is everything you love about comfort food—melty cheese, creamy sauce, and savory chicken—with a gentle southwestern twist from diced tomatoes with green chilies. The texture is rich and silky, thanks to nonfat Greek yogurt and reduced-fat cheese, while the spaghetti soaks up all the flavor. Each forkful is warm, cheesy, and surprisingly light.

It’s a family favorite you can prep ahead or freeze for busy nights. It feeds a crowd, satisfies cravings, and still aligns with your healthy eating goals.

Why This Recipe Belongs in Your Diet

Using nonfat Greek yogurt and reduced-fat cream of chicken soup instead of full-fat dairy dramatically cuts saturated fat without compromising creaminess. Whole wheat spaghetti adds fiber and slow-burning carbs to keep you fuller longer, and lean chicken breast delivers high-quality protein.

What You’ll Need (Ingredients)

We’re layering lean protein, fiber-rich pasta, and a creamy yogurt-based sauce to create this low-fat spin on a southern-style favorite.

• Whole Wheat Spaghetti (8 oz): Adds fiber and a hearty bite, while staying low in fat.
• Cooked Chicken Breast (2 cups, shredded or chopped): Skinless chicken breast keeps it lean and satisfying.
• Diced Tomatoes with Green Chilies (1 can, 10 oz): Adds flavor and a mild kick without extra fat.
• Reduced-Fat Cream of Chicken Soup (1 can, 10.5 oz): The creamy base for our sauce.
• Plain Nonfat Greek Yogurt (¾ cup): Adds richness and tang with zero fat.
• Garlic Powder (1 teaspoon): Deepens the flavor without extra ingredients.
• Onion Powder (1 teaspoon): Classic base flavor to round out the dish.
• Chili Powder (½ teaspoon): Gives a hint of spice without making it hot.
• Salt (½ teaspoon): Balances the flavors.
• Black Pepper (¼ teaspoon): For a little extra warmth.
• Reduced-Fat Shredded Cheddar Cheese (1 cup): Melts beautifully for a gooey, cheesy top.
• Olive Oil Spray (a light mist): Helps the top brown and keeps things nonstick.

How to Make Low Fat Chicken Spaghetti Casserole

1. Preheat oven to 375°F and lightly spray a 9×13-inch baking dish with olive oil spray.
2. Cook the spaghetti in salted water until just al dente, then drain and set aside.
3. In a large bowl, mix together the soup, Greek yogurt, diced tomatoes with chilies (undrained), garlic powder, onion powder, chili powder, salt, and pepper.
4. Add the chicken and cooked spaghetti, tossing to coat everything evenly.
5. Pour the mixture into your prepared baking dish and spread it evenly.
6. Sprinkle cheese over the top and lightly mist with olive oil spray.
7. Bake for 25–30 minutes, or until bubbly and golden on top.
8. Let cool for 5 minutes before serving.

Recipe Tips and Variations

• Use whole wheat penne or rotini if you don’t have spaghetti.
• Add sautéed bell peppers or mushrooms for extra vegetables.
• Want a creamier texture? Mix in ¼ cup low-fat milk with the sauce.
• Spice it up with a dash of hot sauce or jalapeños.

How to Store Leftovers

Refrigerate in an airtight container for up to 4 days. You can also freeze in portions for up to 2 months. Reheat in the microwave or oven until hot and bubbly.

Nutrition Facts

• Serving Size: 1 cup
• Calories: 285 kcal
• Fat: 5 g
• Carbohydrates: 28 g
• Protein: 27 g
• Sodium: 520 mg

Try More Recipes:

• Low-Fat Chicken Rice Casserole Recipe
• Low-Fat Chicken Pot Pie Casserole Recipe
• Low-Fat Chicken Noodle Casserole Recipe