Baked Chicken Spaghetti Recipe
Everyone loves a good dinner idea, and this chicken pasta bake recipe is perfectly cheesy and packed with veggies.
Servings: 6
Calories: 388kcal
Equipment
- Casserole dish or baking dish
- Large pot
- Large skillet
Ingredients
- 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 ½ cup chicken broth low sodium
- ¼ cup unsalted plant butter
- ¼ cup all-purpose flour
- ¼ cup cream cheese reduced-fat plain
- ¼ cup diced tomatoes
- ¼ cup green bell pepper
- ¼ cup grated shredded cheese for topping
- 1 small onion chopped
- 3 tsp minced garlic
- 3 tsp dried Italian seasoning
- ¼ tsp kosher salt
- ¼ tsp black pepper
Instructions
- Preheat oven to 375°F (190°C) and lightly coat a 9x13-inch casserole dish with avocado oil spray.
- Cook the veggie spaghetti noodles according to the package directions until al dente. Drain well and set aside.
- In a large skillet, melt the butter over medium heat. Add the chopped onions and bell pepper and sauté for about 4–5 minutes, until soft and fragrant.
- Stir in the Italian seasoning, salt, pepper, and minced garlic, cooking for another minute. Then, sprinkle in the flour and stir to combine. It’ll help thicken your sauce later.
- Gradually pour in the chicken broth, whisking constantly to create a smooth sauce base.
- Add the shredded cheeses and cream cheese, stirring until everything is fully melted and creamy. Remove the skillet from heat.
- Combine then the diced tomatoes, cooked veggie noodles, and shredded chicken. Toss gently until everything is evenly coated in the cheesy sauce.
- Pour the chicken spaghetti mixture into the prepared casserole dish. Sprinkle the remaining shredded cheese evenly on top, and finish with a dash of Italian seasoning or chopped parsley for color.
- Bake for 25–30 minutes, or until the top is melted, golden, and bubbly.
Notes
- 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.
Nutrition
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