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What’s better than regular spaghetti? A warm, cheesy baked chicken spaghetti!
This comforting pasta dish takes your typical spaghetti night to a new level by combining tender chicken, your favorite pasta, and lots of melted cheese into one satisfying casserole. It’s perfect for busy weeknight dinners, potlucks, or when you need to feed a hungry crowd. And if you’re thinking there might be leftovers – don’t count on it. This dish has a way of disappearing fast!
Suggestions for Ingredient Substitution
Spaghetti noodles can be replaced with zucchini noodles or spaghetti squash for a low-carb option. This substitution reduces carbohydrates and increases vegetable intake. Adjust cooking time as these alternatives require less cooking than traditional pasta. For gluten-free diets, use gluten-free pasta made from rice, corn, or quinoa.
Mascarpone cheese can be substituted with cream cheese or Greek yogurt. Cream cheese provides a similar richness, while Greek yogurt offers a tangy flavor and higher protein content. Use the same amount as called for in the recipe, but expect a slightly different texture and flavor profile.
For a plant-based version, replace the chicken with chickpeas or white beans. These legumes provide protein and fiber while maintaining a satisfying texture. Use about 2 cups of cooked beans to replace the 3 cups of chicken. Season well to enhance flavor.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2500
- Protein: 150-160 g
- Fat: 130-150 g
- Carbohydrates: 180-200 g
Ingredients
- 8 ounces spaghetti noodles
- 1 to 2 teaspoons olive oil
- 1 tablespoon minced garlic
- 28 ounces diced tomatoes, canned
- 1 1/2 cups chicken stock
- 8 ounces mascarpone cheese
- 2 cups shredded mozzarella cheese
- 1 1/2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried marjoram
- 3 cups diced or shredded cooked chicken
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper (adjust to taste)
Step 1: Prepare the Spaghetti
Cook the spaghetti pasta in a pot of boiling water for two minutes less than the package recommendation.
This ensures the pasta will finish cooking later and not become overcooked.
Once done, drain the spaghetti and set it aside until needed.
Step 2: Sauté the Garlic
In a large skillet, heat a little olive oil over medium heat.
Add minced garlic and sauté for 15-30 seconds, taking care not to over-brown or burn the garlic.
This step releases the garlic’s flavors, forming the base for the sauce.
Step 3: Create the Creamy Tomato Sauce
Into the skillet with garlic, add diced tomatoes, chicken broth, mascarpone cheese, and herbs such as basil, oregano, and marjoram.
Stir well to combine the ingredients.
Bring the mixture to a boil, then simmer on medium-low heat for 8-10 minutes to reduce the liquid.
Stir occasionally to prevent sticking.
Add cooked chicken and 1 cup of shredded mozzarella cheese, allowing the sauce to thicken slightly.
Season with salt and black pepper to taste.
Step 4: Combine Spaghetti with Sauce
Remove the skillet from heat.
Add the cooked spaghetti to the sauce in the skillet and mix thoroughly, ensuring the pasta is well coated with the sauce.
Transfer the entire mixture to a 9″x13″ casserole dish, spreading it out evenly.
Step 5: Add Cheese and Bake
Sprinkle the remaining shredded mozzarella cheese over the top of the spaghetti mixture in the casserole dish.
Place the dish in a preheated oven and bake for 20 minutes until the cheese on top is bubbly and begins to brown.
Step 6: Serve and Enjoy
Carefully remove the casserole from the oven once the cheese is perfectly melted and bubbly.
Allow it to cool slightly before serving.
Enjoy this delicious spaghetti casserole with friends and family!
