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–+ servings
by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth
Print Recipe
4.93 from 14 votes

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
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: Pastas
Keyword: backed chicken spaghetti
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
  • 1/4 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

Instructions

  • 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.

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