Baked Chicken Spaghetti

This flavor-packed, cheesy, soul-satisfying casserole boasts everything you could ever want in an easy weeknight dinner. The ultimate comfort food make-ahead recipe also freezes well.

Course Main

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 724kcal

Author Imma

Ingredients

1 pound (450g) boneless chicken breast, cut into bite-sized chunks (or 3 cups cooked shredded chicken)
salt and pepper to taste (¾-1 teaspoon each per pound is average)
1-2 teaspoons (5-15g) Creole seasoning
¼ tablespoons (30ml) neutral-flavored oil or butter
8 ounces (225g) spaghetti
1 medium onion, diced
1 tablespoon (15g) minced garlic
2 teaspoons (2g) fresh minced thyme
1 15-ounce can (425g) diced tomatoes
1 yellow bell pepper, diced
1 red bell pepper, diced
3 tablespoons (23g) all-purpose flour
1½ cup (355ml) chicken broth
1 12-ounce can (340g) evaporated milk
¾ cup (60g) grated Parmesan cheese
1 cup (120g) shredded sharp cheddar cheese
½ cup (60g) shredded Monterey Jack cheese
1 tablespoon (4g) chopped fresh parsley, plus more for the optional garnish

Instructions

Preheat the oven to 350℉ (180℃).
Season chicken with salt, pepper, and Creole seasoning or your favorite spice mix.
Heat a Dutch oven or medium pan over medium-high heat with about a tablespoon of oil.
Then add the chicken and sauté for 5-6 minutes on each side until it's almost cooked through. Remove and set aside.
Add more oil (or butter) to the same pan if needed, then add the onions, garlic, thyme, and more Creole seasoning. Stir for 3-4 minutes, or until the onions wilt.
Cook the spaghetti in a large pot per the instructions, drain, and set aside while you make the sauce.
Toss in the tomatoes and bell peppers, and continue cooking for 2-3 minutes.
Stir in the flour until fully incorporated, about a minute. Gradually stir in the evaporated milk and broth. Bring to a boil, stirring constantly for about 2 minutes or until the sauce thickens and bubbles.
Stir in all but about ½ cup of the cheeses (reserve the rest for the top), and continue stirring until everything's melted, evenly combined, and smooth. Adjust seasonings with salt, pepper, and Creole seasoning.
Add the chicken and spaghetti to the sauce, and stir gently to evenly coat.
Transfer the mixture to a lightly greased lasagna pan or 4-quart baking dish, and top with the remaining cheese.
Bake at 350℉ (180℃) for 20 minutes or until golden and bubbly.

Notes

Use whole wheat spaghetti for a slightly healthier take on this recipe. Boil it until it's al dente, just like regular pasta.
Feel free to get creative with the veggies and cheeses. Try chopped zucchini, diced cauliflower and broccoli, Colby, Jack, Gruyere, and anything else that sounds good to you.
Please don't overcook the pasta. Al dente still has a pleasant bite to it after coming out of the oven.
Please remember that the nutritional data is a rough estimate and can vary immensely depending on the ingredients used in the recipe.

Nutrition