Name: Chicken Spaghetti Bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: 8 ounce thin spaghetti; 4 tablespoons butter; 1/2 small yellow onion, diced; 3 cloves garlic, minced; 4 tablespoons flour; 1 1/2 cups chicken broth; 3/4 cup milk; 4 ounces cream cheese, at room temperature; 1 cup shredded colby jack cheese; 1 (10 ounce) can diced tomatoes with green chilies; 2 small boneless skinless chicken breasts, seasoned, cooked, and cut into bite-sized pieces; 4 ounces bacon, cooked until crispy and crumbled; 1 cup shredded mozzarella cheese; Crushed red pepper flakes; Fresh parsley

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CHICKEN SPAGHETTI BAKE – Thin spaghetti baked in a creamy sauce with tomatoes and green chiles and topped with crumbled bacon and cheese. You’ll be wanting to make this dish again, and again.

Chicken Spaghetti Bake is a lovely dish that is both hearty and delicious. It’s one of those crowd pleasing dishes that is perfect for sharing at potlucks or serving when you have company. I can pretty much guarantee that someone will ask you for the recipe.

I love how versatile this dish is. The side dish possibilities are pretty much endless. However, my favorites are some Homemade Breadsticks and a green salad.

I make this recipe in a 7×10 baking dish. That way I get a nice depth to the noodles. If you don’t have a 7×10 baking dish on hand, you don’t have to go out and buy one. A 9×13 dish will work just fine, I would just recommend keeping an eye on it during baking. It will take less time to cook.

Stirring ingredients into spaghetti can be a little tricky. I have found that the easiest way to evenly distribute the chicken throughout is to stir it into the noodles and sauce with tongs while in the baking dish. Hold the tongs vertically and sort of twist it all together.

Cover leftovers and store in the fridge for 4-5 days. You can reheat it either in the microwave or oven.

Are you looking for more casserole dish meals? Try my Italian Sausage Lasagna or Four Meat Cavatini.

Here’s what you need to make Chicken Spaghetti Bake…

Thin spaghetti
Butter
Yellow onion
Garlic
Flour
Chicken broth
Milk
Cream cheese
Shredded colby jack cheese
Can diced tomatoes with green chilies
Boneless skinless chicken breasts
Bacon
Shredded mozzarella cheese
Crushed red pepper flakes
Fresh parsley

Chicken Spaghetti Bake

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

CHICKEN SPAGHETTI BAKE - Thin spaghetti baked in a creamy sauce with tomatoes and green chiles and topped with crumbled bacon and cheese. You'll be wanting to make this dish again, and again.

Ingredients

8 ounce thin spaghetti
4 tablespoons butter
1/2 small yellow onion, diced
3 cloves garlic, minced
4 tablespoons flour
1 1/2 cups chicken broth
3/4 cup milk
4 ounces cream cheese, at room temperature
1 cup shredded colby jack cheese
1 (10 ounce) can diced tomatoes with green chilies
2 small boneless skinless chicken breasts, seasoned, cooked, and cut into bite-sized pieces
4 ounces bacon, cooked until crispy and crumbled
1 cup shredded mozzarella cheese
Crushed red pepper flakes
Fresh parsley

Instructions

Preheat oven to 400.
Boil the thin spaghetti according to package directions. Drain, set aside in a medium-sized bowl. This can be done at the same time as preparing the sauce.
In a medium-sized sauce pan, melt the butter.
Add the onion, cook 3-4 minutes, until the onions are translucent.
Add the garlic. Cook for about 1 minute, careful not to let the garlic burn.
Add the flour. Cook and stir 1-2 minutes, until you can no longer smell flour.
Add the chicken broth about 1/2 cup at a time. Whisk and allow it to start to thicken between each addition. There should be no lumps.
Add the milk 1/4 cup at a time. Whisk and allow it to start to thicken between each addition.
Allow the sauce to simmer on medium-low heat for 6-8 minutes, stirring periodically.
Add the cream cheese, stir until completely incorporated and smooth.
Reduce the heat to low. Add the colby jack cheese, stir until completely incorporated and smooth again.
Add the drained can of tomatoes with green chilies, stir to combine.
Add the sauce to the cooked spaghetti, use tongs to incorporate the sauce into the spaghetti.
Transfer the sauce and spaghetti to a 7x10 casserole dish.
Top with the cut chicken, evenly distributed. Use a pair of tongs to work the chicken into the spaghetti.
Sprinkle the bacon on top, then the mozzarella.
Bake for 15-20 minutes, until heated through and bubbly.
Garnish with red pepper flakes and chopped fresh parsley to taste.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 518Total Fat: 32gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 122mgSodium: 1201mgCarbohydrates: 24gFiber: 1gSugar: 3gProtein: 33g

Nutritional information is provided as a courtesy and is only an estimate.