Kitchen notes · a little help before you start

Creamy Chicken Spaghetti Bake

Name: Creamy Chicken Spaghetti Bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 3 tablespoons oil; ½ each medium onion (chopped); ½ each green bell pepper (chopped); ½ each red bell pepper (chopped); 375 grams spaghetti, broken in half (I use whole wheat or high fibre); 1 ¼ teaspoon salt; 2 cloves garlic (minced); ½ teaspoon paprika; ½ teaspoon chili powder; ¼ teaspoon black pepper; 3 tablespoons all purpose flour; 1 cup low sodium chicken broth; 1 each large carrot (peeled and shredded); 2 cups low fat milk; 3 cups cooked, chopped chicken breast (about 3 breasts); 3 cups low fat cheddar cheese (divided)

A bubbling dish of cheesy spaghetti is a welcoming sight at dinnertime. The creamy sauce wraps around the pasta and chicken, with softened peppers tucked through every helping.

Prep: 15 min
Cook: 40 min
Total: 55 min
Original yield: Serves 6
Ingredients: 16 listed

Make it part of your week

Estimating…

Main courseAmericanChickenPrep: 15 minutes or lessTotal: 31–60 minutesBakingPastaBaked & roasted

Recipe categories & planning details

Meal type: Main course
Primary protein: Chicken
Cuisine: American
Cooking method: Baking · Baked & roasted
Preparation & total time: Prep: 15 minutes or less · Total: 31–60 minutes
Dish type: Pasta

A few quick notes

1. Stop at al dente

The spaghetti continues cooking in the oven, so drain it when just al dente during its first cooking stage.

2. Absorb the flour

Stir the flour thoroughly into the seasoned vegetables before adding broth, so no dry flour remains in the skillet.

3. Combine gently

Stir the sauce gently through the chicken and spaghetti in the baking dish before covering the top with the reserved cheese.

Get to know the ingredients

Cooked chicken

Start with cooked, chopped chicken breast. This bake heats it through with the pasta and sauce after everything is assembled.

Divided cheddar

One cup of cheddar melts into the sauce. Keep the remaining two cups separate for the top of the casserole.

Shredded carrot

Peel and shred the carrot before starting the sauce. It goes in with the broth after the flour is absorbed.

The last little job

Look for bubbling

Bake until the casserole is hot and bubbly, then serve. The cheese topping should be melted over the creamy spaghetti beneath.

A little more help as you go

Broth and salt

Vegetable broth or salted chicken broth are allowed. With salted broth, wait to taste the thickened sauce before deciding on salt.

A little more heat

For a spicier bake, you can use one-eighth to one-quarter teaspoon of cayenne. The regular seasoning is described as mild.

A few questions you might have

Can I use cream instead of milk?

Yes. You can use cream in place of the milk when you want a richer flavor in the finished sauce.

Do the peppers need to soften first?

Cook both peppers and the onion in oil until softened, then add garlic and seasonings before building the flour-thickened sauce.

When does the milk go in?

Add it after the broth and carrot mixture thickens. Continue cooking until slightly thickened before melting in the first cup of cheese.

Can I add other vegetables?

You can use other vegetables. Sauté firmer vegetables with the peppers and onion, and add softer ones with the liquids.

Does the spaghetti go straight into the sauce skillet?

Put the cooked spaghetti and chicken in the baking dish, pour the sauce over them, then stir gently to combine.

Any more cooking tips?

Ingredients and Substitutions: Vegetables : this recipe is an easy one to add in your favorite vegetables or ones you need to use up. Simple sauté firmer veggies with the peppers and onions, and stir in soft veggies with the liquids. Broth : you can use vegetable broth or salted chicken broth if that’s what you have. If you are using salted broth, you may want to hold off on salting the sauce until it has thickened and you can taste it. Milk : feel free to swap the milk with cream for a richer flavor. Spice it up : this recipe has good flavor but is not spicy. Feel free to add a 1/8-¼ teaspoon of cayenne to bring the heat if that’s the way you like it!

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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