Baked Spaghetti with Chicken and Spinach
Hearty, creamy, and irresistibly cheesy, this Baked Spaghetti with Chicken and Spinach is the ultimate comfort food makeover. Perfectly al dente spaghetti is layered with tender shredded chicken, sautéed spinach, and a lusciously creamy sauce made with cream cheese, sour cream, and chicken broth. Topped with gooey mozzarella and nutty Parmesan cheese, this dish bakes to golden perfection, creating a bubbling, cheesy crust that’s impossible to resist. Infused with garlic, sautéed onions, and Italian seasoning, every bite is packed with rich, savory flavor. Whether you're feeding a hungry family or prepping for a potluck, this easy-to-follow, one-dish recipe is guaranteed to become a weeknight favorite. Serve it with a crisp green salad or garlic bread for a complete meal your guests will rave about.
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Recipe Information
Ingredients
- 12 ounces spaghetti
- 2 cups chicken breast, cooked and shredded
- 3 cups fresh spinach
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1.5 cups chicken broth
- 2 cups grated mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 1 tablespoon butter, for greasing the baking dish
Instructions
Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter.
Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the fresh spinach to the skillet and cook for 2-3 minutes, stirring occasionally, until wilted. Remove the skillet from the heat.
In a medium bowl, whisk together the cream cheese, sour cream, and chicken broth until smooth and creamy.
Add the cooked spaghetti, shredded chicken, sautéed spinach mixture, salt, black pepper, and Italian seasoning to the cream mixture. Toss until well combined.
Spread half of the spaghetti mixture evenly in the prepared baking dish.
Sprinkle 1 cup of mozzarella cheese and 1/2 cup of Parmesan cheese over the layer.
Add the remaining spaghetti mixture on top and smooth it out evenly.
Sprinkle the remaining 1 cup of mozzarella cheese and 1/2 cup of Parmesan cheese over the top layer.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the baked spaghetti cool for 5 minutes before serving. Enjoy your delicious Baked Spaghetti with Chicken and Spinach!
Nutrition Facts
Calories |
3770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.3 g | 295% | |
| Saturated Fat | 135.4 g | 677% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1062 mg | 354% | |
| Sodium | 6579 mg | 286% | |
| Total Carbohydrate | 159.2 g | 58% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 39.4 g | ||
| Protein | 289.1 g | 578% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 3245 mg | 250% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2041 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
