Baked Chicken Spaghetti Recipe
Everyone loves a good dinner idea, and this chicken pasta bake recipe is perfectly cheesy and packed with veggies.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Dinner
Cuisine: Pastas
Keyword: backed chicken spaghetti
Servings: 6
Calories: 388kcal
- 10 oz veggie spaghetti noodles or whole-grain noodle of your choice
- 2 cup shredded cheese of any kind and blend
- 2 cup shredded cooked chicken
- 1/4 cup unsalted plant butter
- 1 small onion chopped
- 3 tsp minced garlic
- 3 tsp dried Italian seasoning
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup flour
- 1 1/2 cup chicken broth low sodium
- 1/4 cup cream cheese reduced-fat plain
- 1/4 cup green bell pepper
- 1/4 cup diced tomatoes
- 1/4 cup grated shredded cheese for topping
Preheat oven to 375°F (190°C) and prepare a 9x13" casserole dish with avocado oil cooking spray.
Cook the veggie spaghetti noodles until al dente according to the package instructions. Drain and set aside.
In a large skillet, heat the butter over medium heat. Add the chopped onions and bell pepper. Sauté until softened and fragrant for about 4-5 minutes.
Stir in the Italian seasoning, salt, pepper, and minced garlic and cook for another minute. Then, add in the flour.
Slowly pour in the chicken broth while stirring.
Add the shredded cheeses and cream cheese, and stir well until completely melted. Remove from heat.
Combine the diced tomatoes, cooked veggie noodles, and shredded chicken into the cheese sauce mixture. Toss until well combined.
Transfer the chicken spaghetti mixture to the lightly greased casserole dish. Sprinkle the grated shredded cheese evenly over the top. Garnish with a dash of the Italian seasoning or parsley.
Bake in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly. Serve hot.
- Serves 6-8 people.
- Keep leftovers sealed airtight in a covered container for up to 5 days in the refrigerator.
- Reheat individual portions in the microwave at 1 minute, on the stovetop or pop back in the oven at 350F.
- Freeze the leftovers in freezer-safe containers for up to 6 months. Defrost in the refrigerator overnight before reheating for easy warming.
Calories: 388kcal | Carbohydrates: 12g | Protein: 26g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 86mg | Sodium: 623mg | Potassium: 434mg | Fiber: 2g | Sugar: 4g | Vitamin A: 901IU | Vitamin C: 16mg | Calcium: 352mg | Iron: 2mg