Chicken Spaghetti
Chicken spaghetti bake has the best of both worlds- baked cheesy deliciousness on top of yummy spaghetti in tomato sauce with seasoned chicken.
Servings 6 servings
Equipment
- Baking Tray
- Casserole
- Oven
Ingredients
- 250 grams Dry Spaghetti 8 ounce
- 500 grams Boneless Chicken cut into bite-sized pieces
- 1 tablespoon Butter
- 1 tablespoon Olive Oil
- ½ teaspoon salt
- ½ teaspoon Pepper
- 1 teaspoon Garlic Powder
- ½ Onion
- 1 tablespoon minced Garlic
- 1 small Red bell pepper
- 2 tablespoon Flour
- 1 cup Chicken stock
- ½ cup Cream
- 1 14 ounce Diced tomatoes
- 1 teaspoon Italian seasoning
- 1 teaspoon Chilli powder (adjust as per taste)
- 1 cup Sharp Cheddar cheese
- 1 cup Shredded Mozzarella
Instructions
- Season chicken with 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon garlic powder.
- Heat 1 tablespoon of oil and add seasoned chicken pieces. Cook for 4-5 minutes (stir in between) until it is no longer pink. Remove chicken from the skillet.
- Add butter and remaining oil. Add chopped onion and minced garlic. Saute for a minute. Add chopped peppers and saute for another 30 seconds.
- Stir in the flour and cook for 30 seconds.
- Lower the heat. slowly add chicken stock in 2-3 batches and keep stirring to make it lump-free. Stir in cream and mix.
- Add crushed tomato, Italian seasoning, chili powder, salt, and pepper. Mix well.
- Switch off the flame and stir in half of the cheddar and Mozzarella cheese.
- To a 9X13 inch baking dish, pour half of the above mixture into the bottom of the pan. Top it with cooked spaghetti. Pour the remaining mixture on top. Toss the pasta well to coat it with the sauce.
- Top it with remaining cheese. Lightly cover it with aluminum foil.
- Bake in a pre-heated oven for 20-25 minutes at 180 degrees Celsius. Remove foil and broil it in the upper rack of the oven for 2 more minutes.
- Serve warm with some roasted veggies on the side.