Chicken Spaghetti Bake
A hearty and creamy chicken spaghetti bake that combines tender chicken, cheesy goodness, and flavorful spices.
Equipment
- Large deep skillet
- Large pot
- Colander
- 9×13 casserole dish
Ingredients
- 2 pieces chicken breasts boneless, skinless, (about 1.5 lb total)
- 1 Tbsp olive oil
- ½ Tbsp salt for the pasta water
- 8 oz spaghetti uncooked
- ¼ cup salted butter
- 1 piece onion diced
- 2 pieces garlic cloves minced
- ¼ cup all-purpose flour
- 2 cups chicken broth
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp Italian seasoning
- 1 cup heavy cream
- 1 10oz can diced tomatoes with green chiles drained, (Rotel)
- 1 cup cheddar cheese shredded, (divided)
- 1 cup mozzarella cheese shredded, (divided)
Instructions
- Start by heating olive oil in a skillet over medium heat until shimmering. Add the chicken breasts and cook until they are golden and no longer pink in the middle. Be careful not to overcook; dry chicken is a common mistake.
- While the chicken is cooking, boil water in a separate pot and season it with salt. Toss in the uncooked spaghetti, cooking it just until al dente. This will keep your pasta from becoming mushy during baking.
- Once the chicken is done, set it aside and add diced onions to the skillet. Sauté until they are softened and translucent. Add minced garlic and let it become aromatic.
- Sprinkle flour over the sautéed onion mixture. Stir for 2-3 minutes until it is lightly golden to eliminate any raw flour taste.
- Gradually pour in the chicken broth and heavy cream, stirring continuously until the mixture is smooth and slightly thickened.
- Mix in salt, black pepper, Italian seasoning, and the diced tomatoes. Taste and adjust seasonings as desired.
- Add the cooked spaghetti to the skillet and stir until every noodle is coated with the creamy sauce.
- Transfer half of the pasta mixture to a baking dish and sprinkle half of both cheese types on top.
- Spread the rest of the spaghetti mixture over the first layer and top with the remaining cheddar and mozzarella.
- Slip the baking dish into a preheated oven and bake until the top is golden and the cheese is bubbling.
Notes
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3-4 days.
Expert Tips: Cook spaghetti until al dente to avoid mushiness when baking. Use the same skillet for the sauce to retain flavor from cooking the chicken. Stir in a splash of chicken broth if the sauce becomes too thick while baking.
Reheating Instructions: Reheat in the oven at 350 degrees F for about 20 minutes or until heated through.
Serving Suggestions: Serve with crusty garlic bread or a fresh side salad. Add a sprinkle of parsley for color.
Recipe Variations: Add sliced mushrooms for an earthy flavor or mix in some spinach for added nutrition.
Ingredient Notes: When selecting chicken, look for fresh boneless and skinless breasts or thighs. For a budget-friendly option, ground chicken can also be used.