Baked Chicken Spaghetti

Everybody loves chicken with pasta. Here is a great tasting recipe that is weeknight simple but tasty enough for company. Make it ahead and pop it in the oven when you need it.


I have tried baked spaghetti before, but the recipes always had too much pasta that was mushy. They were just wrong. I started with my chicken marinara then added some tomato paste to deepen the taste. I then undercooked 8 oz of spaghetti by 2 minutes. Mixed in some grated Parmesan. I then mixed the sauce a little into the pasta and topped with some mozzarella and more grated parmesan until browned. About 25 minutes.

Rating

A very strong 4 with the potential of being somebodies favorite recipe.

Notes: My garlic marinara has some crushed red pepper and my wife though it should have been left out. It was just a little heat at the wrong time for her, and I understand. I have made it optional in the recipe. I used 2 14 oz cans of diced tomatoes instead of a 28 oz can of crushed just because I happened to have them.

Preheat oven to 350 degrees convection.

Rinse, pat dry and dice two medium chicken breast. About 1-1 1/2 pounds.

Start with two tsp of oil over medium-high heat. Add 2-4 cloves of garlic minced.

After a minute or two add the chicken.

Chop a medium onion and add to the chicken. Cook until chicken is done and cuts easily with a wooden spoon. About 8 to 9 minutes. Break apart any large pieces of chicken.

Add two 14 oz cans of diced tomatoes, and one 6 oz can tomato paste, 2 t dry basil (or 2 T fresh basil), 1 t kosher salt, 1/2 t pepper, 1/2 t crushed red pepper (optional), 1/2 t oregano. Simmer over low heat while you cook the pasta.

Cook 8 oz of pasta according to instructions on the box but decrease time by 2 minutes. I’m a traditionalist so here is standard spaghetti.

Add the spaghetti to a large baking dish. Add 1/2 cup shredded Parisian to the sauce and mixed well.

Add the sauce on top of the pasta.

Mix the sauce into the pasta just a little.

Top with 1/2 cup each of mozzarella and grated Parisian. You may cover and refrigerate at this point.

Bake until sauce is bubbling and top brown. About 25 minutes for me. Longer if you had refrigerated the dish.

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4 from 40 votes

Baked Chicken Spaghetti

Everybody loves chicken with pasta. Here is a great tasting recipe that is weeknight simple but tasty enough for company.

Prep Time25 mins

Cook Time25 mins

Total Time50 mins

Author: Dan Mikesell AKA DrDan

Servings/Adjustment: 8 servings

Ingredients

• 2 skinless boneless chicken breasts - medium cut into 1 inch cubes
• 8 oz spaghetti
• 2 teaspoons oil
• 2-4 cloves garlic - minced
• 1 onion - medium diced
• 28 oz diced tomatoes
• 6 oz tomato paste
• 1/2 teaspoon oregano
• 2 teaspoons dry basil
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/2 teaspoons crushed pepper - optional

Instructions

• Preheat oven to 350 degrees convection. Rinse, pat dry and dice two medium chicken breast. About 1-1 1/2 pounds.
• Start with two tsp of oil over medium-high heat. Add 2-4 cloves of garlic minced. After a minute or two add the chicken.
• Chop a medium onion and add to the chicken. Cook until chicken is done and cuts easily with a wooden spoon. About 8 to 9 minutes. Break apart any large pieces of chicken.
• Add two 14 oz cans of diced tomatoes, and one 6 oz can tomato paste, 2 t dry basil (or 2 T fresh basil), 1 t kosher salt, 1/2 t pepper, 1/2 t crushed red pepper (optional), 1/2 t oregano. Simmer over low heat while you cook the pasta.
• Cook 8 oz of pasta according to instructions on the box but decrease time by 2 minutes. I’m a traditionalist, so I used standard spaghetti.
• Add the spaghetti to a large baking dish. Add 1/2 cup shredded Parisian to the sauce and mixed well.
• Add the sauce on top of the pasta. Mix the sauce into the pasta just a little.
• Top with 1/2 cup each of mozzarella and grated Parisian. You may cover and refrigerate at this point.
• Bake until sauce is bubbling and top brown. About 25 minutes for me. Longer if you had refrigerated the dish.

Nutrition Facts

Baked Chicken Spaghetti

Amount Per Serving

Calories 216 Calories from Fat 18

% Daily Value*

Total Fat 2g 3%

Saturated Fat 0.2g 1%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 1g

Cholesterol 35mg 12%

Sodium 465mg 19%

Potassium 494mg 14%

Total Carbohydrates 33g 11%

Dietary Fiber 4g 16%

Sugars 7g

Protein 17g 34%

Vitamin A 5%

Vitamin C 6%

Calcium 1%

Iron 12%

* Percent Daily Values are based on a 2000 calorie diet.

 

Have a question or something not clear? Ask in the comments.

 

Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.