Chicken Spaghetti

5 from 1 vote

Juicy shredded chicken, cream cheese, and cheddar come together with fresh garlic, chunks of tomato, and bell peppers to make this creamy baked Chicken Spaghetti! It’s a super simple baked pasta dish that serves up all hot and bubbly in just a matter of minutes!

Prep Time20

Cook Time40

Total Time1

Course: Dinner

Cuisine: American

Servings:

Calories: 659kcal

Author: Joanna Cismaru

Equipment

9x13-inch Casserole Dish

Ingredients

3 large chicken breasts boneless and skinless, cooked and shredded
16 ounces spaghetti uncooked (1 package)
3 tablespoons olive oil
1 large onion chopped
½ medium green bell pepper chopped
½ medium red bell pepper chopped
2 cloves garlic minced
¼ cup all-purpose flour
¼ teaspoon red pepper flakes
salt and pepper to taste
1 cup chicken broth low sodium
4 ounces cream cheese softened
1 cup heavy cream
14 ounces diced tomatoes 1 small can
2 cups cheddar cheese shredded

US Customary - Metric

Instructions

Preheat the oven to 350°F. Grease a 9x13-inch baking dish with cooking spray or melted butter.
Bring a large pot of salted water to boil and cook the spaghetti according to package instructions then drain.
Heat the olive oil in medium saucepan over medium heat. Add the onion, green and red bell pepper, and cook for 5 minutes or until softened and translucent. Add the garlic and cook for another 30 seconds until aromatic.
Sprinkle the flour over the onion/pepper mixture, add red pepper flakes, salt, pepper and stir. Whisk in the chicken broth and cook for about 3 to 5 minutes, whisking occasionally, while it comes to a boil.
Add the cream cheese and stir continuously until cheese melts and sauce is smooth. Stir in the heavy cream, and diced tomatoes. Bring to a boil again, then remove from heat. Taste for seasoning and adjust with salt and pepper as needed.
In a large bowl combine the spaghetti, the sauce, 1 cup of the cheddar cheese and cooked chicken.
Spread the spaghetti mixture in the greased baking dish and top with remaining cheddar cheese. Transfer the baking dish to the oven and bake for 30 minutes until hot and bubbly.

Video

Notes

Salt your pasta water. You want to salt your pasta water salty like the sea to infuse the spaghetti with flavor. So you’ll need to add at least a big tablespoon to the cooking water.
Grease the pan well. Make sure you grease your baking dish really well to prevent the chicken spaghetti from sticking to the pan when it is baking in the oven.
Dice the veggies the same size. It’s important to dice the onions and bell peppers to all be about the same size so that they easily cook more evenly.
Stir in cream cheese. When adding the cream cheese to the sauce, you must keep stirring it constantly until it is fully melted. This helps to create a silky sauce.
This will keep in the fridge for up to 4 days in an airtight container. To reheat, just add a few tablespoons of water or milk to the pasta, then put it in the microwave or oven at 350°F (176°C) for a few minutes.

Nutrition