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Baked Chicken Spaghetti Recipe

Recipe by Pedro M. A. Neves

This comforting baked chicken spaghetti combines tender pasta, shredded chicken, and a creamy tomato sauce bound together with melted cheese and baked until golden. A beloved Italian-American casserole that delivers rich, satisfying flavors in one dish. Perfect for family dinners or meal prep.

Ingredients

• 400g spaghetti
• 500g boneless skinless chicken breasts
• 400g canned crushed tomatoes
• 200ml heavy cream
• 100g Parmigiano-Reggiano cheese, grated
• 150g fresh mozzarella cheese, diced
• 3 cloves garlic, minced
• 60ml olive oil
• 1 medium onion, diced
• 10g fresh basil
• 5g dried oregano
• salt and black pepper to taste
• 60g panko breadcrumbs
• 15ml extra virgin olive oil for topping

Instructions

1. Preheat oven to 190°C (375°F). Cook spaghetti in salted boiling water until al dente, approximately 9 minutes. Drain and set aside.

2. Season chicken breasts with salt, pepper, and oregano. Heat 30ml olive oil in a large skillet over medium-high heat and cook chicken for 6-7 minutes per side until golden and cooked through (internal temperature 75°C). Transfer to a cutting board and let cool slightly, then shred into bite-sized pieces.

3. In the same skillet, add remaining 30ml olive oil and sauté diced onion for 3-4 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.

4. Pour in crushed tomatoes and simmer for 5 minutes, stirring occasionally. Season with salt, pepper, and dried oregano to taste.

5. Remove from heat and stir in heavy cream and shredded chicken. Add 75g of grated Parmigiano-Reggiano cheese and mix until evenly combined.

6. In a 9x13 inch baking dish, combine cooked spaghetti with the chicken-sauce mixture. Gently fold in diced fresh mozzarella and remaining 25g Parmigiano-Reggiano, reserving some for topping.

7. Mix panko breadcrumbs with 15ml extra virgin olive oil and sprinkle evenly over the top of the pasta mixture. Scatter remaining Parmigiano-Reggiano over breadcrumbs.

8. Bake uncovered for 25-30 minutes until the top is golden brown and edges are bubbling. The internal temperature should reach 70°C.

9. Remove from oven and let rest for 5 minutes. Garnish with fresh basil leaves before serving.

Substitutions

• Use whole wheat or gluten-free spaghetti for dietary preferences
• Substitute heavy cream with crème fraîche or Greek yogurt for lighter version
• Replace chicken with 500g shrimp or mushrooms for vegetarian option
• Use ricotta cheese mixed with cream instead of fresh mozzarella

Tips

• Do not overcook spaghetti as it will continue to soften during baking
• Prepare all ingredients before starting to cook for smoother assembly
• Allow casserole to rest after baking so it holds together when served
• Leftover baked chicken spaghetti can be refrigerated for up to 3 days and reheated at 160°C for 15 minutes

While baked pasta dishes have roots in Italian regional cooking, this casserole-style preparation became popular in Italian-American households during the mid-20th century, combining traditional Italian ingredients with American comfort food traditions. The combination of cream and tomato reflects a modern interpretation of classic Italian cooking.

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