Chicken Spaghetti Bake

Chicken spaghetti bake is a perfect weeknight all in one meal. Spaghetti, chunks of chicken, peppers and onions all baked in a lower fat cheese sauce. It's just delicious!

Folks this chicken spaghetti bake is the perfect casserole to feed all the family.

It's stuffed full of healthy tender chunks of chicken, sautéed onions, peppers and mushrooms.

All of that meat and vegetable goodness is tossed together with spaghetti, coated in a delicious cheese sauce and placed in a casserole dish.

Topped with grated cheese the casserole is then baked in the oven until the cheese topping is all melted and mouthwatering!

This easy baked chicken spaghetti is a comforting and satisfying meal that's perfect to feed the family on those busy weeknights.

If you're looking for a simple chicken spaghetti bake, this recipe delivers all the cheesy, hearty flavours you're looking for and with minimal effort too!

This chicken spaghetti bake is the ultimate family comfort food.

Not only that you can be sure that you're giving your family a good amount of protein as well as essential vitamins and minerals.

By using just 2 pans, one to cook the spaghetti in and one to cook the chicken and vegetables in we're saving on washing up too.

So after a busy day at work, when you just want to get something on the dinner table quickly then this spaghetti casserole meal is a great time saver!

This creamy chicken spaghetti bake is rich, cheesy and packed with flavour.

It's a hit with both kids and adults alike.

Be sure to add this chicken spaghetti recipe to your list of to-do recipes, it's sure to become a family favourite!

If you're looking to cut down on your prep and cooking time, then if you have any leftover roast chicken you could use those for this chicken spaghetti recipe instead of the chicken breasts.

Just remove part three of the instructions below.

Also if you have any of this chicken spaghetti bake leftover (not likely!) then you can freeze it for future.

Just portion up any leftovers into individual containers and place in the freezer.

For This Spaghetti Chicken Bake You May Need….

The following links and any links in the recipe card below are affiliate links.

This means that if you click on it and then buy that product, I’ll get a small commission (at no extra cost to you of course).

If you do click through, then thanks for being a part of Neil’s Healthy Meals!

This is the large oven-proof baking dish I use.

It's a great low cost but good quality baking and roasting dish.

It's perfect for lasagne, side dishes and desserts. It's dishwasher, freezer and oven safe too.

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• Honey mustard chicken pasta bake is a delicious and easy to make family dinner. This 30-minute meal is perfect comfort food for busy weeknights!
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Chicken Spaghetti Bake Recipe

As this chicken spaghetti bake is quite filling I recommend just serving it with a simple side salad.

Or to make it go round even further you could also serve it with some garlic bread!

I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂

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5 from 8 votes

Chicken Spaghetti Bake Recipe

Chicken spaghetti bake is a perfect weeknight all in one meal. Spaghetti, chunks of chicken, peppers and onions all baked in a lower fat cheese sauce. It's just delicious!

Prep Time10 minutes mins

Cook Time40 minutes mins

Course: Dinner

Cuisine: International

Servings: 6

Calories: 492kcal

Author: Neil

The following links and any links in the recipe card below are affiliate links.

This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).

If you do click through then thanks for being a part of Neil’s Healthy Meals!

Equipment

• Stoneware serving dish
• Saucepans
• Non stick frying pan
• Large mixing bowl
• Kitchen scale
• Measuring spoons
• Chopping board
• Kitchen knives
• Measuring jug
• Grater
• Wooden spoon

Ingredients

• 500 g spaghetti
• 2 tablespoon olive oil
• 300 g chicken breasts cut into bite size chunks.
• 1 small onion diced.
• ½ green pepper diced.
• ½ red pepper diced.
• 50 g button mushrooms sliced.
• 300 ml skimmed milk
• 15 g corn flour mixed with 2 tbsp. cold water.
• 125 g low fat grated cheese
• Freshly grated salt and pepper

Metric - US Customary

Instructions

• Preheat oven to 180C Fan.
• Cook the spaghetti in boiling salted water, as per packet instructions. Drain put in a large mixing bowl and set aside.
• Whilst the pasta is cooking gently heat 1 tablespoon of the olive oil in a non-stick frying pan, add the chicken and cook stirring until chicken is lightly browned and no longer pink inside, about 8 minutes. Add chicken to large mixing bowl.
• Heat the remaining olive oil and add the onion, pepper and mushrooms and sauté for 4 -5 minutes until softened then add to the large mixing bowl.
• Pour the milk and corn flour mixture into a medium sized saucepan. Bring the mixture to the boil, then turn it down to simmer whilst you stir it constantly with a wooden spoon to make a white sauce.
• Once the sauce has thickened add 25g of the grated cheese and stir it in until combined. Season to taste.
• Mix the spaghetti, chicken and vegetables together well in the large mixing bowl then pour into a large casserole dish. Add the sauce to this mixture and stir everything well until well coated by the sauce.
• Sprinkle the rest of the grated cheese over the top and bake in the oven for 15-20 minutes until the cheese has browned slightly and is bubbling.
• Serve with a simple side salad.

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Nutrition

Calories: 492kcal | Carbohydrates: 70g | Protein: 29g | Fat: 10g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 216mg | Potassium: 546mg | Fiber: 3g | Sugar: 6g | Vitamin A: 457IU | Vitamin C: 23mg | Calcium: 173mg | Iron: 2mg