Chicken and Spaghetti Bake
Transform dinner into a crowd-pleasing masterpiece with this irresistible Chicken and Spaghetti Bake! Featuring tender, seasoned chicken breast, al dente spaghetti, and a creamy tomato-basil sauce, this dish is the ultimate comfort food. Packed with melted mozzarella and Parmesan cheese, it’s baked to golden perfection, creating a bubbly, cheesy crust that’s hard to resist. With just 20 minutes of prep time, this family-friendly casserole is perfect for weeknight dinners or casual gatherings. Serve it straight from the oven, garnished with fresh parsley for a pop of color and flavor. Ideal for satisfying cravings, this Chicken and Spaghetti Bake is a hearty, easy-to-make recipe that will quickly become a favorite on your table!
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Recipe Information
Ingredients
- 12 oz Spaghetti
- 2 pieces Chicken breast
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 medium Onion
- 3 cloves Garlic cloves
- 28 oz Crushed tomatoes
- 0.5 cup Heavy cream
- 1 tsp Dried basil
- 1 tsp Dried oregano
- 1 cup Parmesan cheese
- 2 cups Shredded mozzarella cheese
- 2 tbsp Fresh parsley (optional)
Instructions
Preheat your oven to 375°F (190°C).
Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
While the spaghetti is cooking, season the chicken breasts with half of the salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side, or until fully cooked. Remove chicken from the skillet, let it rest for 5 minutes, then shred or cube it.
In the same skillet, add the chopped onion and cook for 3-4 minutes until softened. Add minced garlic and sauté for another 30 seconds.
Pour in the crushed tomatoes, heavy cream, dried basil, dried oregano, and the remaining salt and pepper. Simmer the sauce for 5-7 minutes, stirring occasionally.
Stir in the shredded chicken and cooked spaghetti into the sauce. Mix until everything is evenly coated.
Transfer the spaghetti mixture into a greased 9x13-inch baking dish.
Sprinkle the Parmesan cheese evenly over the top, followed by the shredded mozzarella cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden-brown.
Remove the dish from the oven and let it cool for 5 minutes.
Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.8 g | 204% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 576 mg | 192% | |
| Sodium | 5440 mg | 237% | |
| Total Carbohydrate | 172.7 g | 63% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 33.4 g | ||
| Protein | 185.0 g | 370% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2782 mg | 214% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2806 mg | 60% | |
*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.
