Baked Chicken Spaghetti
A warm, comforting baked chicken spaghetti dish combining tender chicken, creamy sauce, and gooey cheese, perfect for family dinners and gatherings.
Ingredients
Pasta & Cooking Water
- 4 quarts water Essential for cooking the pasta.
- 1 tablespoon kosher salt Enhances flavor when cooking pasta.
- 1 pound spaghetti Should hold up well when baked.
Vegetables & Flavorings
- 2 tablespoons olive oil Adds flavor during sautéing.
- ½ cup finely chopped yellow onion Sweet and aromatic, essential for depth.
- 1 tablespoon minced garlic Brings warmth to the dish.
- 1 teaspoon Italian seasoning Adjust to taste.
Sauce & Cream
- 2 cups marinara sauce Use a favorite store-bought or homemade version.
- ½ cup heavy cream Adds creaminess to the sauce.
Chicken & Cheese
- 2 cups cooked shredded chicken Great for using up leftovers.
- 1 ½ cups shredded mozzarella cheese For a gooey texture.
- ½ cup shredded parmesan cheese Adds a nutty contrast.
Garnish
- 1 tablespoon chopped parsley For freshness.
Instructions
Preparation
- Set your oven rack to the middle position and preheat the oven to 375°F.
- In a large pot, bring 4 quarts of water to a boil. Once boiling, add the tablespoon of kosher salt and stir to dissolve.
- Add the pound of spaghetti to the boiling water and cook according to package instructions until al dente, around 10 minutes. Drain and rinse the noodles under cool water.
- While the pasta cooks, heat the 2 tablespoons of olive oil in a large skillet over medium-low heat. Add the onion, garlic, and Italian seasoning. Sauté for about 3 minutes until onions are translucent.
Combining Ingredients
- Pour in the marinara sauce and let it heat for 2-3 minutes. Turn off the heat, then stir in the heavy cream.
- Add the drained spaghetti to the sauce followed by the cooked shredded chicken. Mix thoroughly.
Baking
- Transfer the mixture into a 9 x 13-inch baking dish.
- Sprinkle the top with mozzarella and parmesan cheeses.
- Cover with foil and bake for 15-20 minutes. Uncover and briefly broil for an additional 2-5 minutes until browned.
Serving
- Remove from the oven and garnish with fresh parsley. Serve immediately.
Notes
This dish is best enjoyed fresh out of the oven. For leftovers, cool and store in an airtight container for up to 4 days, or freeze for longer storage.