Best Chicken Spaghetti Baked Spaghetti Recipes

BAKED SPAGHETTI SQUASH AND CHICKEN

Steps:

• Preheat the oven to 375 degrees. With a sharp knife, prick the squash in 2 to 3 places and set it on a baking pan. Bake for 30 minutes. Remove it from the oven, cut it in half lengthwise and scoop out the seeds. Return the squash halves, cut side down, to the baking sheet and bake for another 30 minutes or until tender.
• While the squash is cooking, heat the butter in a medium sized saucepan. Add the flour and cook for 1 minute, stirring continuously. Add the garlic, broth and bring the mixture to a boil, whisking all the while. Add the chicken and simmer, uncovered, for 3 to 5 minutes or until chicken is cooked through. Remove from the heat and stir in the milk or heavy cream. Season with 1 teaspoon of salt and pepper to taste; set aside and reheat over low heat when you remove the squash from the oven.
• Remove the squash from the oven. With a fork rake the squash until it separates fully into strands and only the shell remains. Transfer the strands to pasta bowls. Remove the chicken sauce from the heat, stir in the cheese and parsley or basil and adjust the seasoning. Serve the sauce over the strands of squash.

BAKED CHICKEN SPAGHETTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
• Melt 6 tablespoons butter in a skillet over medium-high heat. Cook and stir mushrooms, onion, and celery in melted butter until just tender, 5 to 6 minutes; transfer to a large bowl.
• Stir diced tomatoes, cream of mushroom soup, chicken broth, chopped green chiles, sour cream, seasoned salt, cayenne pepper, salt, and black pepper into the mushroom mixture. Add chicken and Cheddar cheese; stir. Gently toss the pasta with the mixture to coat the pasta completely; transfer to the prepared baking dish.
• Mix bread crumbs and melted butter in a small bowl; sprinkle evenly over the pasta mixture.
• Bake in preheated oven until hot and bubbly, 30 to 40 minutes.

CHICKEN AND BROCCOLI TWICE-BAKED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• With a sharp knife, carefully cut about four 1/2-inch slits in the squash to allow steam to escape while it cooks. Put the squash on a baking sheet and roast for about 1 1/2 hours. Let the squash cool for about 20 minutes on the baking sheet.
• Meanwhile, bring a pot of water to a bowl and prepare an ice water bath. Blanch the broccoli briefly in the boiling water, then transfer to the ice bath to cool. Drain and set aside.
• Cut the squash in half lengthwise and use a spoon to scoop out the seeds. With a large fork, pull the squash fibers away from the outer peel (use a towel to hold the squash in place if necessary). Reserve the squash and the outer peel.
• Preheat the broiler.
• Put the milk and garlic in a saucepan over medium-high heat and heat until it just begins to simmer, about 3 minutes. Reduce the heat to medium, add the Neufchatel cheese, Parmesan and 1 cup of the mozzarella and stir until melted. Turn off the heat, stir in the yogurt and season with salt and pepper. Remove the garlic. Add the squash, chicken and broccoli and toss to coat. Divide the mixture between the reserved squash peels. Top with the remaining 1/2 cup mozzarella.
• Place the stuffed squash onto a baking sheet and broil until the cheese is melted and bubbly, a few minutes.

BAKED CHEESY CHICKEN SPAGHETTI

Steps:

• Preheat Oven to 350 Degrees.
• Boil Spaghetti in pan until its flexable.
• Melt Velveeta cheese, cream of chicken, cream of mushroom, and broth in medium size sauce pan.
• Place boiled and drained spaghetti in a 13x9 baking dish, pour cheese/soup mixture on top.
• Bake for 45 minutes, remove and sprinkle on Parmesan cheese, bake another 10-15 minutes until slightly browns on edges.
• Let cool for about 5-10 minutes & serve.

BAKED SPAGHETTI WITH CHICKEN

Steps:

• In shallow non-aluminum dish or resealable plastic bag, combine olive oil, bay leaves, Italian seasoning, garlic, salt, and pepper. Poke holes in chicken breasts and add to olive oil mixture. Marinate in refrigerator for 1 to 2 hours.
• Preheat oven to 375 degrees F (190 degrees C). Remove chicken from refrigerator and cut into half-inch pieces. Cook in large skillet, with marinade, until chicken is light brown and sauce is bubbly. Remove bay leaves. Stir pepper, onion, broccoli, and mushrooms into skillet and allow to simmer until tender, about 5 minutes.
• While vegetables are cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Return pasta to pot and add chicken mixture and spaghetti sauce. Stir. Pour mixture into 9x13 inch pan. Top with shredded cheese.
• Bake in preheated oven for 20 minutes, or until cheese is melted. Serve.

BAKED CHICKEN WITH SPAGHETTI SQUASH

Steps:

• Preheat oven to 350°F Line a large baking sheet with foil and spray with cooking spray. Arrange squash, cut side up, on baking sheet. Brush with 3 tablespoons dressing and sprinkle with garlic and pepper. Bake for 30 minutes.
• Meanwhile, toss chicken in remaining dressing and marinate while squash is baking. Add chicken to baking sheet and bake 20 minutes. Spread 1/3 cup pasta sauce over chicken and sprinkle evenly with cheese. Bake until cheese is melted an squash is tender, about 10 minutes.
• Drag a fork over squash to release the spaghetti-like strands; discard rinds. Serve chicken over squash. Warm remaining sauce and serve on the side.

BAKED SPAGHETTI WITH CHICKEN AND SPINACH

Steps:

• Cook spaghetti, al dente, drain and set aside.
• Heat oil in large saucepan.
• Add garlic and onion, cook until soft, but not browned.
• Add chicken, brown on all sides, turning often, until no longer pink.
• Sauce: In a blender or food processor, add stewed tomatoes, basil, tarragon, salt, chili flakes, parsley, garlic and cheese.
• Pulse until just chunky, not smooth.
• Add sauce to chicken mixture.
• Stir and simmer for 15 minutes.
• Line an oven proof casserole with the spinach.
• Lay the spaghetti over the spinach.
• Pour the chicken/sauce mixture over the spaghetti.
• Bring a spoon up through the layers to mix lightly and turn the spinach throughout.
• Sprinkle cheeses on top and add another dash of chili flakes if desired.
• Bake at 400°F for 20 to 30 minutes.

BAKED SPAGHETTI SQUASH WITH CHICKEN AND VEGGIES

Steps:

• Preheat oven to 375°F.
• Place squash on a baking sheet and bake for 40 minutes or until tender. Remove from heat ,cool and shred with a fork.
• Reduce oven temp to 350°F.
• Lightly grease casserole dish.
• In a skillet over medium heat, brown and cook chicken pieces; add peppers, onion and garlic.
• Continue to cook and stir until vegetables are tender.
• Mix the shredded squash and tomatoes into the skillet; add spices.
• Cook and stir until heated through.
• Remove skillet from heat and mix in 2 cups cheese until melted.
• Transfer to prepared casserole dish.
• Bake 25 minutes.
• Sprinkle remaining cheese and then continue baking 5 minutes until cheese is melted.

DUTCH OVEN BAKED SPAGHETTI WITH CHICKEN AND SAUSAGE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place a rack in the middle of the oven.
• Heat a 6 1/2 quart Dutch oven on the stove over high heat. Sear chicken thighs, skin-side first, in the hot Dutch oven, flipping over halfway, until browned, 6 minutes. Season with Italian seasoning, salt, and black pepper. Transfer chicken to a plate, skin-side down. Drizzle vinegar on top.
• Add sausage and mushrooms to the Dutch oven over medium-high heat. Cook until sausage is browned, 3 to 5 minutes, adding a little vinegar if the pan is too dry. Drain and discard grease. Pour spaghetti sauce into the Dutch oven and stir. Return chicken to the Dutch oven, skin-side up, leaving skin exposed above the sauce. Cook until sauce begins to bubble, 3 to 5 minutes.
• Transfer Dutch oven to the preheated oven and bake 30 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until partially cooked, about 4 minutes. Drain and rinse with cold water to stop the cooking process.
• Remove Dutch oven from oven and add cooked spaghetti noodles on top. Use tongs to pull chicken thighs above the noodles and to push noodles down into sauce. Top everything with shredded Italian cheese blend and return Dutch oven to the oven for 10 minutes more. Turn on the broiler and broil 5 minutes.
• Remove Dutch oven and let cool about 10 minutes before serving.

BAKED SPAGHETTI WITH CHICKEN

Steps:

• Combine first 11 ingredients in a pot; bring to boil and lower heat.
• Simmer for 1 hour covered.
• Combine ground beef, chicken, and sausage in a pan; cook until done.
• Add tomato mixture; simmer for another 20 minutes.
• Layer bottom of a 13x9x2 pan with sauce.
• Then add a layer of angel hair pasta; pinch cream cheese over pasta, place a single layer of swiss cheese, then 1/2 cheddar and jack cheeses, repeating layers ending with sauce.
• Bake in a 350 degree oven for 30 minutes.
• Top with remaining cheese, return to oven and continue to cook until cheese is melted.

CHEESY BAKED CHICKEN SPAGHETTI RECIPE - (4.4/5)

Steps:

• Cheesy Baked Chicken Spaghetti Omgoodness I have GOT to make this!!! Ingredients: 1 rotisserie chicken, deboned 1 package of spaghetti - 1 pound pkg 1 block (1 lb) of Velveeta 1 can cream of mushroom soup 1 can Ro-Tel tomatoes with green chilies ½ teaspoon garlic powder Salt and pepper to taste 1 cup Shredded cheddar cheese Directions: Bring a pot of water to boil, add pasta. While the pasta is cooking, debone chicken and cut Velveeta cheese block into cubes. Strain pasta when it's finished, and add chicken, Velveeta, cream of mushroom soup, garlic powder, salt, and pepper. Cook the pasta mixture over medium low until cheese is melted and ingredients are incorporated. Put pasta mixture into a pan, top with shredded cheese, and bake in a preheated oven at 375º for 20 minutes, or until the top gets golden brown and crispy.

BAKED CHICKEN CREAM CHEESE SPAGHETTI

Steps:

• Preheat oven to 375 lightly spray 9 x 13 baking dish In a large stock pot cover chicken with several inches of water and season with salt and pepper. Bring chicken to a boil and cook for 30 to 40 min. Remove chicken to a cutting board Cut into small pieces Bring stock to a boil again and ad pasta and cook to aldente, drain and put pasta in bowl Again reserve the broth Put cream cheese in small pan and add 2 ladles full of stock to pan cook over medium heat..whisking until cheese mixture is smooth. In a large bowl combine onion, tomato, bell pepper and pasta..add cream cheese mixture then add 1 cup cheddar cheese and a cup of stock and mix add a little salt and add to baking dish, may need more stock to make moist. Top with remaining cheddar cheese. Cover with foil and bake for 30 to 40 min

BAKED GARLIC AND FONTINA CHICKEN SPAGHETTI

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch glass or ceramic dish with cooking spray and set aside.
• Cook the pasta in a large pot of salted boiling water a few minutes short of al dente (the noodles will finish cooking in the oven). Drain and toss with a tablespoon of olive oil to prevent sticking and set aside.
• In a large, nonstick 12 inch skillet, heat the butter and olive oil until rippling and hot. Add the onion and mushrooms and cook for 6-7 minutes, until the onions are translucent and the mushrooms are golden and have given up most of their liquid. Stir in the garlic and cook for 30 seconds or so until fragrant.
• Sprinkle the flour over the onions and mushrooms along with the salt, pepper and red pepper flakes. Whisk or stir constantly for a minute or so over medium heat. The mixture will be a bit crumbly; that's ok.
• Gradually add the chicken broth and milk, whisking quickly and constantly to avoid lumps. Stir, bringing the mixture to a simmer, and cook until slightly thickened, 4-5 minutes. Add the diced tomatoes and heat through.
• Remove the skillet from the heat and stir in the mozzarella and fontina cheeses, one handful at a time, until the cheese is melted and the sauce is smooth and creamy. Stir in the parsley and add any additional salt and pepper to taste, if needed. Add the cooked chicken and stir to combine.
• Toss the sauce and cooked pasta together and spread evenly in the prepared dish. Sprinkle the Asiago and Parmesan cheeses over the top. Cover the dish with lightly greased aluminum foil and cook for 20 minutes. Uncover and bake for 15 minutes more, until the edges are golden and bubbling.
• Let the casserole rest for for 10 minutes or so before serving.

CHICKEN SPAGHETTI (BAKED SPAGHETTI)

Steps:

• Break spaghetti in half or thirds, and cook spaghetti and drain.
• Mix with rest of ingredients EXCEPT cheese.
• Spread in large, sprayed pan.
• Distribute cheese over top.
• Bake at 350 covered for 45 minutes, uncovered for 15 minutes.

EASY CHEEESY CHICKEN BAKED SPAGHETTI

Steps:

• Cook Chicken in a non-stick Skillet until no longer pink. Cut up chicken into bite size pieces or smaller. Set aside. Cook spaghetti according to package directions. In a large bowl mix both condensed soups,onion,cooked chicken,milk, spaghetti and queso cheese sauce.Mix well.
• Heat oven to 350. Pour into a 13 X 9 greased baking dish. Bake for 25-30 min. Serve with green salad or vegetables.
• It's also good with leftover Turkey meat too! Enjoy!

BAKED CREAM CHEESE CHICKEN SPAGHETTI RECIPE - (4.3/5)

Steps:

• preheat the oven to 375 degrees. lightly spray a 9 x 13 casserole dish with cooking spray. set aside. in a large stock pot, add the chicken breasts. cover them by several inches with water and season the water with salt/pepper to taste. i used bone-in, skin-on chicken for a richer stock. feel free to use boneless skinless chicken, if you choose. bring to a boil. allow to boil for about 30 - 40 minutes or until the chicken is cooked through. remove the chicken from the water to a cutting board. carefully remove the chicken from the bone, discarding the bones and skin. shred the chicken into bite size strips. bring the stock back to a boil and add the pasta. cook according to the package instructions to al dente. please do not overcook the pasta since it is also going into the oven. drain the pasta into a bowl, reserving the chicken broth the pasta was cooked in. meanwhile, add the cream cheese to a small sauce pan. add in 2 ladle fulls of the reserved chicken broth to the pan and cook over medium heat. whisk until the mixture is smooth. set aside. in a large bowl, add the reserved hot noodles, reserved shredded chicken, onion, bell pepper and tomato. if you don't want your veggies to have some bite, saute the onions and peppers in a little bit of olive oil before adding them to the mixture. pour in the cream cheese mixture. add 1 cup of the cheddar cheese and 3/4 cup of the reserved chicken stock. toss until combined. if you need to add more of the reserved stock to make the pasta more moist, by all means! taste the mixture and season with salt/pepper, if needed. pour the mixture into the reserved 9 x 13 baking dish. cream cheese chicken no cheese wm

CREAMY BAKED CHICKEN SPAGHETTI WITH ASIAGO

Steps:

• Bake, boil or put chicken in crock-pot on low for 8 hours until ready for it, and then just cut into bite sized pieces. Boil pasta of your choice according to cooking instructions. Mix sour cream, whipping cream, asiago cheese, and half the parmesan cheese. Add garlic salt and pepper to taste.
• Mix chicken, pasta and sauce and put in a greased casserole dish. Sprinkle all the remaining parmesan cheese on top.
• Bake at 375 degrees F for about 30 minutes.

BAKED CHICKEN SPAGHETTI CASSEROLE

Steps:

• Put chopped pepper in water that you will be cooking pasta inches.
• Cook pasta as directed and drain.
• Combine chicken, pasta with peppers and marinara sauce.
• Put in 9x11 pan and top with mozzarella cheese.
• Bake at 350 for 10 minutes or until the cheese has melted.

BAKED SPAGHETTI SQUASH & CHICKEN

Steps:

• Preheat the oven to 375 degrees. With a sharp knife, prick the squash in 2 to 3 places and set it on a baking pan. Bake for 30 minutes. Remove it from the oven, cut it in half lengthwise and scoop out the seeds. Return the squash halves, cut side down, to the baking sheet and bake for another 30 minutes or until tender. While the squash is cooking, heat the butter in a medium sized saucepan. Add the flour and cook for 1 minute, stirring continuously. Add the garlic, broth and bring the mixture to a boil, whisking all the while. Add the chicken and simmer, uncovered, for 3 to 5 minutes or until chicken is cooked through. Remove from the heat and stir in the milk or heavy cream. Season with 1 teaspoon of salt and pepper to taste; set aside and reheat over low heat when you remove the squash from the oven. Remove the squash from the oven. With a fork rake the squash until it separates fully into strands and only the shell remains. Transfer the strands to pasta bowls. Remove the chicken sauce from the heat, stir in the cheese and parsley or basil and adjust the seasoning. Serve the sauce over the strands of squash.

WHITE BAKED SPAGHETTI WITH CHICKEN

Steps:

• 1. Place frozen chicken breasts, Rotel, cream of chicken soup, cream cheese, and dry italian dressing mix into the crock pot. Cook on low for 6-8 hours. Remove the chicken breasts and cut into bite sized pieces. Return to crock pot. Stir in milk.
• 2. Preheat oven to 350. Meanwhile, bring water to a boil in a large pot with the chicken boullion. Add pasta and cook to al dente. Drain, but don't rinse. Stir pasta and chicken mixture together (if your crock pot size allows, you can mix it in the crock pot)
• 3. Pour mixture into a greased 9x13 pan, or a 4 liter casserole pan. Top with shredded cheese (Mozzarella or Parmesan work well, but anything you have should be fine). Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes. Let set for a few minutes before serving.