Description
A comforting and creamy chicken spaghetti bake featuring sautéed vegetables, tender chicken, and a cheesy sauce baked to bubbly perfection. This American main course is perfect for family dinners and easy to customize with your favorite veggies or spice levels.
Ingredients
Scale
Vegetables and Aromatics
- 3 tablespoons oil
- ½ medium onion, chopped
- ½ green bell pepper, chopped
- ½ red bell pepper, chopped
- 2 cloves garlic, minced
- 1 large carrot, peeled and shredded
Dry and Seasonings
- 375 grams spaghetti, broken in half (whole wheat or high fibre preferred)
- 1 ¼ teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ¼ teaspoon black pepper
- 3 tablespoons all purpose flour
Liquids and Dairy
- 1 cup low sodium chicken broth
- 2 cups low fat milk
- 3 cups low fat cheddar cheese, divided
Protein
- 3 cups cooked, chopped chicken breast (about 3 breasts)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 400 degrees F and lightly grease a 9×13 inch baking dish to prevent sticking.
- Sauté Vegetables: In a large skillet, heat the oil over medium-high heat. Add the chopped onion, green bell pepper, and red bell pepper. Cook until the vegetables are softened, about 5 minutes.
- Cook Spaghetti: Meanwhile, cook the broken spaghetti according to package instructions until just al dente, as it will continue cooking in the oven. Drain and set aside.
- Add Spices to Vegetables: Add the salt, minced garlic, paprika, chili powder, and black pepper to the sautéed vegetables. Cook for 1-2 minutes to release the spices’ flavors.
- Make the Sauce Base: Sprinkle the flour over the vegetables and stir continuously until fully absorbed. Slowly add the chicken broth and shredded carrots, cooking over medium heat while stirring often until the mixture thickens, about 2 minutes.
- Add Milk and Cheese: Stir in the milk and continue cooking until the sauce is slightly thickened, about 4-5 minutes. Mix in 1 cup of shredded cheddar cheese until melted and combined.
- Combine and Transfer: In the prepared baking dish, combine the cooked spaghetti and chopped chicken. Pour the cheese sauce over the mixture and gently stir to combine everything evenly.
- Top with Cheese and Bake: Sprinkle the remaining 2 cups of shredded cheddar cheese evenly over the top. Bake in the preheated oven for 20 minutes, until the dish is hot, bubbly, and the cheese is melted and slightly golden.
- Serve: Remove from oven and let sit for a few minutes before serving to let it set slightly. Enjoy your creamy chicken spaghetti bake warm.
Notes
- You can add your favorite vegetables or veggies you need to use up. Sauté firmer ones with the peppers and onions, and stir in softer veggies with the liquids.
- If using salted chicken broth or vegetable broth, adjust the salt in the sauce after it has thickened and you have tasted it.
- Swap low fat milk with cream for a richer, creamier sauce.
- To add a bit of heat, stir in 1/8 to 1/4 teaspoon of cayenne pepper to the vegetable mixture with the spices.
- Use whole wheat or high-fiber spaghetti for a healthier option.
- Make sure not to overcook the spaghetti before baking; it should be just al dente as it will cook further in the oven.
