Baked Chicken Spaghetti is a comforting dish that brings the best of Italian flavors to your dinner table. It’s a delightful meal that combines the richness of chicken with the heartiness of pasta, all topped with melted cheese. Perfect for family gatherings or a cozy weeknight dinner, this recipe is sure to please everyone.
Why Make This Recipe
This dish is not only delicious, but it’s also easy to make. It’s a one-pan meal that comes together quickly, especially if you have leftover chicken. With its creamy sauce and cheesy topping, Baked Chicken Spaghetti is a warm, satisfying option that can feed a crowd. Plus, it’s great for meal prep, making it a smart choice for busy families.
How to Make Baked Chicken Spaghetti
Making Baked Chicken Spaghetti is straightforward and fun. Follow these simple steps, and you’ll have a delicious dish ready for the oven in no time.
Ingredients
- 4 quarts water
- 1 tablespoon kosher salt (for seasoning pasta)
- 1 pound spaghetti
- 2 tablespoons olive oil
- ½ cup finely chopped yellow onion
- 1 tablespoon minced garlic
- 1 teaspoon Italian seasoning
- 2 cups marinara sauce (store-bought or homemade)
- ½ cup heavy cream
- 2 cups cooked shredded chicken
- 1 ½ cups shredded mozzarella cheese
- ½ cup shredded parmesan cheese
- 1 tablespoon chopped parsley
Directions
- Set the oven rack to the middle position and preheat the oven to 375 degrees Fahrenheit.
- In a large pot, bring 4 quarts of water to a boil. Add 1 tablespoon of kosher salt and stir to dissolve.
- Add in 1 pound of spaghetti and cook according to package directions until al dente, about 10 minutes. Drain the noodles in a colander and rinse with cool water for about 30 seconds to stop the cooking.
- Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-low heat. Add ½ cup of finely chopped yellow onion, 1 tablespoon of minced garlic, and 1 teaspoon of Italian seasoning. Sauté until the onions are translucent, about 3 minutes.
- Add in 2 cups of marinara sauce and stir to combine. Cook until the sauce is hot, about 2 to 3 minutes. Turn off the heat and stir in ½ cup of heavy cream. Season the sauce with more salt and pepper to taste.
- Add the drained spaghetti to the sauce and stir to combine. Mix in 2 cups of cooked shredded chicken.
- Transfer the pasta to a 9 x 13-inch baking dish.
- Sprinkle the pasta with 1 ½ cups of shredded mozzarella cheese and ½ cup of shredded parmesan cheese.
- Cover with foil and bake until the cheese melts and the pasta is hot, about 15 to 20 minutes. For a more browned surface, remove the foil and broil the casserole until lightly browned, about 2 to 5 minutes.
- Garnish with 1 tablespoon of chopped parsley and serve immediately.
How to Serve Baked Chicken Spaghetti
Serve Baked Chicken Spaghetti warm, right out of the oven. Pair it with a fresh green salad or some garlic bread for a complete meal. You can also add extra cheese on top for those who love a cheesy bite or some red pepper flakes for a bit of heat.
How to Store Baked Chicken Spaghetti
To store any leftovers, let the Baked Chicken Spaghetti cool completely. Then, cover it with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, simply place it in the oven until hot or microwave individual portions.
Tips to Make Baked Chicken Spaghetti
- Use leftover rotisserie chicken to save time.
- Feel free to add vegetables like spinach or bell peppers to boost nutrition.
- To make it spicier, add red pepper flakes or use spicy marinara sauce.
- If you like your pasta creamier, add a bit more heavy cream or sour cream to the sauce.
Variation
You can easily adapt this recipe by swapping the chicken for cooked shrimp or sausage. A vegetarian version can be created by omitting the meat and adding more veggies for texture and flavor.
FAQs
Q: Can I use whole wheat spaghetti instead of regular spaghetti?
A: Yes, whole wheat spaghetti works well in this recipe and adds extra fiber.
Q: Is it okay to freeze Baked Chicken Spaghetti?
A: Yes, you can freeze it before baking. Just cover it well and store it in the freezer. Bake it directly from frozen, adding extra time as needed.
Q: Can I use low-fat dairy products in this recipe?
A: Absolutely! You can use low-fat cheese and cream for a lighter version without compromising much on flavor.
Baked Chicken Spaghetti is a deliciously satisfying dish, perfect for any occasion. Enjoy the warmth and comfort of this simple recipe!
Baked Chicken Spaghetti
Ingredients
Pasta Preparation
- 4 quarts water For boiling pasta
- 1 tablespoon kosher salt For seasoning pasta
- 1 pound spaghetti Use as directed on package
Sauce Ingredients
- 2 tablespoons olive oil For sautéing vegetables
- ½ cup finely chopped yellow onion
- 1 tablespoon minced garlic
- 1 teaspoon Italian seasoning
- 2 cups marinara sauce Store-bought or homemade
- ½ cup heavy cream
- 2 cups cooked shredded chicken Use leftover or rotisserie chicken
Cheese Topping
- 1 ½ cups shredded mozzarella cheese
- ½ cup shredded parmesan cheese
- 1 tablespoon chopped parsley For garnish
Instructions
Preparation
- Set the oven rack to the middle position and preheat the oven to 375°F.
- In a large pot, bring 4 quarts of water to a boil. Add 1 tablespoon of kosher salt and stir to dissolve.
- Add in 1 pound of spaghetti and cook according to package directions until al dente, about 10 minutes. Drain the noodles in a colander and rinse with cool water for about 30 seconds to stop the cooking.
Cooking
- Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-low heat.
- Add ½ cup of finely chopped yellow onion, 1 tablespoon of minced garlic, and 1 teaspoon of Italian seasoning. Sauté until the onions are translucent, about 3 minutes.
- Add in 2 cups of marinara sauce and stir to combine. Cook until the sauce is hot, about 2 to 3 minutes.
- Turn off the heat and stir in ½ cup of heavy cream. Season the sauce with more salt and pepper to taste.
- Add the drained spaghetti to the sauce and stir to combine. Mix in 2 cups of cooked shredded chicken.
- Transfer the pasta to a 9 x 13-inch baking dish.
- Sprinkle the pasta with 1 ½ cups of shredded mozzarella cheese and ½ cup of shredded parmesan cheese.
- Cover with foil and bake until the cheese melts and the pasta is hot, about 15 to 20 minutes. For a more browned surface, remove the foil and broil the casserole until lightly browned, about 2 to 5 minutes.
- Garnish with 1 tablespoon of chopped parsley and serve immediately.
