Baked Chicken Spaghetti
This flavor-packed, cheesy, soul-satisfying recipe boasts everything you could ever want in a casserole. Cheese, chicken, and pasta create a super easy midweek dinner. And talk about the ultimate comfort food!
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 ounces (225g) thin spaghetti
- 1 pound (450g) chicken boneless breast ((or 3 cups cooked shredded chicken))
- ¼ cup (57g) unsalted butter ((or oil))
- 1 medium onion, (diced)
- 1 tablespoon garlic, (minced)
- 2 teaspoons fresh thyme, (minced)
- 1-2 teaspoons Creole seasoning
- 1 15-ounce can (425g) diced tomatoes
- 1 yellow bell pepper, (diced small)
- 1 red bell pepper, (diced small)
- 3 tablespoons all-purpose flour
- 1½ cup (355ml) chicken broth
- 1 12-ounce can (355ml) evaporated milk
- ¾ cups (90g) parmesan cheese, (grated)
- 1 cup (120g) sharp cheddar cheese, (shredded)
- ½ cup (60g) Monterey Jack cheese, (shredded)
- 1 tablespoon fresh parsley, (chopped)
- Extra parsley for garnish, (optional)
- Salt and pepper to taste
Instructions
- 1
Preheat the oven to 350℉/177℃.
- 2
Start by boiling the spaghetti in a large pot according to the box instructions. Drain and set aside.
- 3
Season chicken with salt and pepper, or use your favorite spice mix. Let it sit until ready to use.
- 4
Heat a Dutch oven or medium pot over medium-high heat. Add about a tablespoon of oil to the skillet.
- 5
Then add the chicken, and saute it for 5-6 minutes on each side until it is cooked through. Remove and set aside.
- 6
Heat butter or oil in a skillet or pot over medium heat. Then add onions, garlic, thyme, and Creole seasoning. Stir for 3-4 minutes or until the onions wilt.
- 7
Toss in the tomatoes and bell peppers, and continue cooking for 2-3 minutes.
- 8
Stir in the flour until fully incorporated, about a minute. Gradually stir in evaporated milk and broth. Bring to a boil, stirring constantly for about 2 minutes or until the sauce thickens and bubbles.
- 9
Stir in the cheeses, and continue stirring until everything’s melted and evenly combined and smooth. Add salt & pepper to taste.
- 10
Then add the spaghetti and chicken to the skillet, and stir to incorporate evenly.
- 11
Transfer the spaghetti mixture into a pan or lightly greased 2-quart baking dish; top with remaining cheese.
- 12
Bake at 350F°/177℃ for 20 minutes or until golden and bubbly.