Chicken Spaghetti Bake Recipe
This easy homemade chicken spaghetti with cream cheese is a classic comfort food perfect for any night of the week. We mix together a creamy, cheesy sauce, cooked chicken and spaghetti before topping with mozzarella and baking to perfection.
Servings: 8 people
Calories: 533kcal
Ingredients
- 1 pound spaghetti
- 2 cups chicken broth
- 8 ounces cream cheese
- 1 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 cup Parmesan cheese shredded
- 2 cups cooked chicken rotisserie or other, cut into 1/2" chunks
- 2 cups mozzarella cheese shredded
- 2 teaspoon Parsley chopped for garnish
Instructions
- Preheat oven to 350 degrees F.
- Cook spaghetti noodles to al dente according to package instructions, drain and set aside.
- Meanwhile, in a large saucepan over medium heat, add the chicken broth, cream cheese, sour cream, and garlic powder. Bring to a low simmer and stir until all ingredients are combined.
- Remove from the heat, then add in the cooked spaghetti, Parmesan cheese, the diced chicken and half of the mozzarella cheese. Mix to combine, then spread into a 9" x 13" baking dish.
- Top with the remaining mozzarella cheese and bake in a preheated oven for 20-30 minutes, or until the cheese is melted and bubbly on top.
- Remove from the oven, garnish with fresh chopped parsley and serve hot. Enjoy!
Notes
Storing leftovers: cover any leftovers with aluminum foil and store in the fridge for up to 3 days, or in the freezer for up to 2 months.
Reheating: cover and reheat leftovers in a 350 degree oven for about 20 minutes. If you are baking from frozen, remove from the freezer for at least 30 minutes and then bake in a preheated 350 degree oven for 45 minutes - 1 hour.
Nutrition
Calories: 533kcal | Carbohydrates: 46g | Protein: 27g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 99mg | Sodium: 634mg | Potassium: 363mg | Fiber: 2g | Sugar: 4g | Vitamin A: 816IU | Vitamin C: 4mg | Calcium: 295mg | Iron: 2mg