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Baked-Chicken-Spaghetti-Recipe

Baked Chicken Spaghetti

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This Baked Chicken Spaghetti is a standout dish, bursting with flavor from tender chicken, rich cheeses, and colorful veggies. Perfect for a quick family dinner, it’s comforting and easy to prepare, making it a go-to for any home cook looking for a delicious meal that satisfies cravings.

  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 pound boneless chicken breast, cut into bite-sized chunks
  • salt and pepper to taste
  • 1–2 teaspoons creole seasoning
  • ¼ tablespoons neutral-flavored oil or butter
  • 8 ounces spaghetti
  • 1 medium onion, diced
  • 1 tablespoon minced garlic
  • 2 teaspoons fresh minced thyme
  • 1 15-ounce can diced tomatoes
  • 1 yellow bell pepper, diced
  • 1 red bell pepper, diced
  • 3 tablespoons all-purpose flour
  • 1½ cup chicken broth
  • 1 12-ounce can evaporated milk
  • ¾ cup grated parmesan cheese
  • 1 cup shredded sharp cheddar cheese
  • ½ cup shredded monterey jack cheese
  • 1 tablespoon chopped fresh parsley, plus more for the optional garnish

Instructions

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

Last Step:

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Notes

Feel free to customize with your favorite vegetables or spices.
Use rotisserie chicken for an even quicker preparation.
Store leftovers in an airtight container in the fridge for up to 3 days.

  • Author: Thomas
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 480
  • Sugar: 4g
  • Sodium: 850mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 47g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 105mg

Find it online: https://www.deliciousrecipesblog.com/baked-chicken-spaghetti/