Chicken in Spaghetti Au Gratin
Indulge in the ultimate comfort food with this Chicken in Spaghetti Au Gratin, a creamy, cheesy baked pasta dish that's destined to be a family favorite. Tender, seasoned chicken breast and perfectly cooked spaghetti are coated in a velvety homemade cheese sauce, featuring the perfect blend of cheddar and Parmesan. Topped with a golden, buttery breadcrumb crust infused with fresh parsley, this casserole delivers unbeatable texture and flavor in every bite. Ideal for weeknight dinners or special occasions, this recipe combines simple ingredients like garlic, milk, and chicken stock with just the right amount of seasoning. Ready in just an hour and serving four, this hearty dish makes for a satisfying one-pan meal that’s both easy to prepare and deeply comforting. Served hot and bubbling straight from the oven, it’s a surefire crowd-pleaser that’s as elegant as it is delicious!
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Recipe Information
Ingredients
- 2 pieces Chicken breast, boneless and skinless
- 250 grams Spaghetti
- 3 tablespoons Butter, unsalted
- 2 tablespoons All-purpose flour
- 2 cups Milk
- 1 cup Chicken stock
- 2 cups Cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 0.5 cup Breadcrumbs
- 2 tablespoons Parsley, fresh and chopped
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Cook the spaghetti according to package instructions. Drain, toss with a drizzle of olive oil to prevent sticking, and set aside.
Season the chicken breasts on both sides with salt and black pepper. In a skillet, heat 2 tablespoons of olive oil over medium heat. Cook the chicken for about 5-6 minutes per side, or until golden brown and fully cooked through. Remove the chicken from the skillet and let it rest before slicing into bite-sized pieces.
In the same skillet, melt 3 tablespoons of butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
Sprinkle in the flour and whisk to combine, cooking for about 2 minutes to remove the raw flour taste.
Gradually pour in the milk and chicken stock while whisking to avoid lumps. Bring the mixture to a simmer, cooking until it thickens, about 3-4 minutes.
Stir in 1.5 cups of shredded cheddar cheese and 0.5 cups of grated Parmesan cheese. Mix until the cheese is melted and the sauce is smooth. Season with additional salt and black pepper to taste.
Add the cooked spaghetti and sliced chicken to the skillet, tossing to coat everything evenly in the cheese sauce.
Transfer the mixture to the prepared baking dish and spread it out evenly.
In a small bowl, combine the breadcrumbs, remaining cheddar cheese, remaining Parmesan cheese, and parsley. Sprinkle this topping evenly over the spaghetti mixture.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let the dish rest for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
3345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.4 g | 244% | |
| Saturated Fat | 100.9 g | 504% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 6592 mg | 287% | |
| Total Carbohydrate | 165.8 g | 60% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 31.1 g | ||
| Protein | 249.8 g | 500% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 3247 mg | 250% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2139 mg | 46% | |
*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.
