Baked Chicken Spaghetti
Ingredients
-
8
ounces
thin spaghetti
-
1
pound
boneless chicken breast
-
¼
cup
unsalted butter
-
1
medium
onion, diced
-
1
tablespoon
garlic, minced
-
2
teaspoons
fresh thyme, minced
-
1-2
teaspoons
Creole seasoning
-
1
15-ounce can
diced tomatoes
-
1
yellow
bell pepper, diced small
-
1
red
bell pepper, diced small
-
3
tablespoons
all-purpose flour
-
1½
cups
chicken broth
-
1
12-ounce can
evaporated milk
-
¾
cup
parmesan cheese, grated
-
1
cup
sharp cheddar cheese, shredded
-
½
cup
Monterey Jack cheese, shredded
-
1
tablespoon
fresh parsley, chopped
-
to taste
salt and pepper
Instructions
- Preheat the oven to 350°F (177°C).
- Boil the spaghetti according to package instructions, drain, and set aside.
- Season the chicken with salt and pepper, then sauté in a skillet with oil for 5-6 minutes on each side until cooked through. Remove and set aside.
- In the same skillet, heat butter or oil, then add onions, garlic, thyme, and Creole seasoning. Cook until the onions wilt.
- Add the diced tomatoes and bell peppers, cooking for a few more minutes.
- Stir in the flour until fully incorporated, then gradually add evaporated milk and chicken broth, bringing to a boil while stirring until thickened.
- Mix in the cheeses until melted and smooth, then season with salt and pepper.
- Combine the spaghetti and chicken with the sauce, then transfer to a greased baking dish and top with remaining cheese.
- Bake for 20 minutes or until golden and bubbly.
Nutrition Facts (estimated)
Servings
6
Calories
500
Total fat
23g
Total carbohydrates
38g
Total protein
35g
Sodium
492mg
Cholesterol
104mg
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