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Baked Chicken Spaghetti

This flavor-packed, cheesy, soul-satisfying recipe boasts everything you could ever want in a casserole. Cheese, chicken, and pasta create a super easy midweek dinner. And talk about the ultimate comfort food!
Course Main
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Calories 500kcal
Author Imma

Ingredients

  • 8 ounces (225g) thin spaghetti
  • 1 pound (450g) chicken boneless breast (or 3 cups cooked shredded chicken)
  • ¼ cup (57g) unsalted butter (or oil)
  • 1 medium onion, diced
  • 1 tablespoon garlic, minced
  • 2 teaspoons fresh thyme, minced
  • 1-2 teaspoons Creole seasoning
  • 1 15-ounce can (425g) diced tomatoes
  • 1 yellow bell pepper, diced small
  • 1 red bell pepper, diced small
  • 3 tablespoons all-purpose flour
  • cup (355ml) chicken broth
  • 1 12-ounce can (355ml) evaporated milk
  • ¾ cups (90g) parmesan cheese, grated
  • 1 cup (120g) sharp cheddar cheese, shredded
  • ½ cup (60g) Monterey Jack cheese, shredded
  • 1 tablespoon fresh parsley, chopped
  • Extra parsley for garnish, optional
  • Salt and pepper to taste

Instructions

  • Preheat the oven to 350℉/177℃.
  • Start by boiling the spaghetti in a large pot according to the box instructions. Drain and set aside.
  • Season chicken with salt and pepper, or use your favorite spice mix. Let it sit until ready to use.
  • Heat a Dutch oven or medium pot over medium-high heat. Add about a tablespoon of oil to the skillet.
  • Then add the chicken, and saute it for 5-6 minutes on each side until it is cooked through. Remove and set aside.
  • Heat butter or oil in a skillet or pot over medium heat. Then add onions, garlic, thyme, and Creole seasoning. Stir for 3-4 minutes or until the onions wilt.
  • 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 evaporated milk and broth. Bring to a boil, stirring constantly for about 2 minutes or until the sauce thickens and bubbles.
  • Stir in the cheeses, and continue stirring until everything’s melted and evenly combined and smooth. Add salt & pepper to taste.
  • Then add the spaghetti and chicken to the skillet, and stir to incorporate evenly.
  • Transfer the spaghetti mixture into a pan or lightly greased 2-quart baking dish; top with remaining cheese.
  • Bake at 350F°/177℃ for 20 minutes or until golden and bubbly.

Nutrition

Serving: 240g | Calories: 500kcal | Carbohydrates: 38g | Protein: 35g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 104mg | Sodium: 492mg | Potassium: 586mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1506IU | Vitamin C: 67mg | Calcium: 383mg | Iron: 2mg