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Chicken spaghetti bake in a larg glass baking dish.
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1 from 1 vote

Chicken Spaghetti Bake

Easy Chicken Spaghetti Bake with a creamy tomato-cheese sauce, and leftover chicken - one pan, high-protein family dinner.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Diet: High Protein
Allergen: Dairy, Gluten
Servings: 4 servings
Calories: 425kcal
Author: Dannii Martin

Ingredients

  • 250 g Spaghetti
  • 500 ml Chicken stock
  • 160 g Cooked chicken shredded
  • 2 Garlic cloves crushed
  • 1 tablespoon Italian seasoning
  • 70 g Light cream cheese
  • 30 g Parmesan grated
  • 400 g Chopped tomatoes canned
  • 50 g Light mature cheddar grated
UK Metric Measures - US Customary Measures

Instructions

  • Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5. Prepare 500 ml Chicken stock.
  • Put 250 g Spaghetti into a baking dish large enough for the length of spaghetti.
  • Add 160 g Cooked chicken, 2 Garlic cloves (crushed), 1 tablespoon Italian seasoning, 70 g Light cream cheese and 30 g Parmesan on top of the spaghetti.
  • Add 400 g Chopped tomatoes and pour over the stock.
  • Mix the sauce, being careful not to break the spaghetti.
  • Cover tightly with foil. If your foil isn’t tight, the pasta can cook unevenly. Press the foil down snugly around the rim so the dish steams properly.
  • Put into the preheated oven and cook, covered for 35 minutes.
  • Remove the foil and sprinkle over 50 g Light mature cheddar. Return to the oven, uncovered for 5 minutes.

Notes

  • I know Italians are going to hate me for saying this, but if you dish isn't big enough, you may want to break your spaghetti in half.
  • We used a 35x23cm glass baking dish.
  • The magic here is the ratio of liquid to pasta. As long as the spaghetti is mostly submerged and the dish is tightly covered with foil, the steam and stock do the work you’d normally do on the hob. The cream cheese softens and emulsifies into the cooking liquid, and the Parmesan adds salty depth and helps thicken the sauce as it rests.
  • Leave the dish to rest for about 5-10 minutes before serving. Not only does it help it to cool down a bit, but it allows the sauce to thicken and cling to the pasta instead of looking soupy.

Nutrition

Serving: 1portion | Calories: 425kcal | Carbohydrates: 54g | Protein: 27g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 45mg | Sodium: 586mg | Potassium: 491mg | Fiber: 4g | Sugar: 5g | Vitamin A: 310IU | Vitamin C: 10mg | Calcium: 292mg | Iron: 3mg

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