Chicken Spaghetti Bake Recipe – Creamy Italian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Chicken Spaghetti Bake Recipe – Creamy Italian Comfort Food

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, crowd-pleasing meal that doesn’t take all day to make. Well, look no further! This Chicken Spaghetti Bake is exactly that – a creamy, cheesy, Italian-inspired hug in a dish. I first made this for a family get-together and it was an instant hit. It’s become a regular request ever since!

Why You’ll Love This Recipe

This isn’t just another spaghetti bake. It’s a beautiful blend of tender chicken, perfectly cooked spaghetti, and a ridiculously creamy sauce. The little kick from the chili flakes and the fragrant Italian seasoning really elevate it. Plus, it’s surprisingly easy to put together, even on a busy weeknight. It’s the perfect balance of comfort and convenience!

Ingredients

Here’s what you’ll need to create this masterpiece:

• 400 gm spaghetti
• 200 gm mozzarella cheese
• As needed chili flakes
• As needed Italian seasoning
• 500 gm boneless chicken pieces
• To taste salt and pepper
• 1 tbsp olive oil
• 20 gm butter
• 4 garlic cloves
• 1 onion
• 1/4 cup flour
• 1 cup evaporated milk
• 170 gm cream
• 1 tsp white pepper powder
• 1 bunch spinach

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe extra special:

• Evaporated Milk: Don’t skip this! It adds a richness and creaminess that regular milk just can’t match. It’s a little secret weapon for a super smooth sauce.
• Italian Seasoning: I love using a good quality Italian seasoning blend. It’s usually a mix of oregano, basil, thyme, and rosemary – all those classic Italian flavors in one convenient package.
• Chili Flakes: These add a lovely subtle heat. Feel free to adjust the amount to your liking – or leave them out altogether if you prefer a milder bake.
• Chicken: I prefer using boneless, skinless chicken thighs for extra flavor and tenderness, but breasts work just fine too!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the chicken started. Pressure cook the chicken pieces with salt and pepper for one whistle. Once cooked, reserve the stock – we’ll need it for the sauce!
2. While the chicken is cooking, cook the spaghetti al dente as per package instructions. Drain it well and set it aside. We don’t want soggy spaghetti!
3. Now for the sauce! Heat the olive oil and butter in a saucepan over medium heat. Add the minced garlic and chopped onion and sauté until they’re softened and fragrant.
4. Sprinkle in the flour and cook for about a minute, stirring constantly. This creates a roux, which will thicken our sauce.
5. Gradually whisk in the evaporated milk, cream, and that reserved chicken stock. Keep whisking until everything is smooth and there are no lumps.
6. Add the cooked chicken, spinach, and white pepper powder to the sauce. Stir well and simmer until the sauce has thickened to your liking. Give it a taste and adjust the seasoning if needed.
7. Preheat your oven to 180°C (350°F). Spread the chicken mixture evenly in a 13×9-inch baking dish.
8. Layer the cooked spaghetti over the chicken base.
9. Now for the best part – the cheese! Sprinkle the mozzarella cheese generously over the spaghetti. Then, add a pinch of chili flakes and a sprinkle of Italian seasoning.
10. Bake for 20 minutes, or until the cheese is bubbly, golden brown, and utterly irresistible. Let it cool for a few minutes before serving.

Expert Tips

• Don’t overcook the spaghetti! It will continue to cook in the oven.
• If the sauce gets too thick, add a splash more chicken stock or milk.
• For a richer flavor, use a blend of mozzarella and parmesan cheese.

Variations

This recipe is super versatile! Here are a few ideas to customize it:

• Spice Level Adjustment: My friend, Priya, loves things hot. She adds a finely chopped green chili to the sauce for an extra kick.
• Make-Ahead Instructions: I often assemble this bake a day ahead of time. Just cover it tightly and refrigerate. Add about 10-15 minutes to the baking time if it’s cold from the fridge.
• Gluten-Free Spaghetti Option: Simply swap out the regular spaghetti for a gluten-free variety.
• Cheese Please!: Feel free to experiment with different cheeses. Cheddar, provolone, or even a little bit of ricotta would be delicious. My family loves adding a layer of grated Parmesan under the mozzarella.

Serving Suggestions

This Chicken Spaghetti Bake is a complete meal on its own, but a fresh side salad with a light vinaigrette is always a welcome addition. Steamed green beans or roasted broccoli would also be lovely.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

FAQs

1. Can I use whole wheat spaghetti in this bake?

Absolutely! Whole wheat spaghetti will add a nutty flavor and extra fiber.

2. What is the best way to prevent the spaghetti from drying out during baking?

Make sure the sauce is nice and generous, and the spaghetti is well coated. Covering the dish with foil for the first 10 minutes of baking can also help.

3. Can this bake be assembled ahead of time and refrigerated?

Yes, definitely! It’s a great make-ahead meal.

4. What can I substitute for evaporated milk?

You can use half-and-half or a mixture of milk and cream, but the sauce won’t be quite as rich.

5. Is it possible to make this dish spicier?

Yes! Add more chili flakes, a pinch of cayenne pepper, or a chopped green chili to the sauce.

6. What side dishes complement Chicken Spaghetti Bake best?

A simple green salad, steamed vegetables like broccoli or green beans, or garlic bread are all great choices.

Enjoy! I hope this Chicken Spaghetti Bake becomes a new favorite in your home, just like it has in mine. Let me know in the comments how it turns out!