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5
from 1 vote
Baked Chicken Spaghetti
Baked Chicken Spaghetti has everything you're looking for in a dinner recipe. It's easy to make, filling as can be, loaded with flavor, and is topped with bacon!
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Bake time
20
minutes
mins
Total Time
50
minutes
mins
Servings:
6
Author:
Julie Chiou
Equipment
Cast iron skillet
Ingredients
1/2
1x
2x
3x
4
slices
bacon
sliced
2
chicken breasts
chopped into bite size pieces
½
teaspoon
kosher salt
½
teaspoon
ground black pepper
½
teaspoon
sweet paprika
8
ounces
(
227
g
)
cream cheese
2
Roma tomatoes
diced
2
cups
(
224
g
)
freshly shredded mozzarella cheese
divided
10
ounces
(
284
g
)
dried spaghetti
cooked
Instructions
Preheat oven to
375
°F
(
191
°C
)
Cook the bacon in a large oven-safe skillet over medium heat until crisp then remove the bacon and set aside for later.
Add the chicken, salt, pepper and paprika to the bacon drippings in the pan and stir and cook once again until the chicken is no longer pink.
Add the cream cheese and tomatoes and stir and cook until the tomatoes become soft and the cream cheese has fully melted.
Add 1 cup of the mozzarella cheese and half of the bacon and stir once again until melted then add the spaghetti and toss and stir to combine.
Sprinkle on the remaining cup of mozzarella cheese and bacon then bake in the oven for 10 to 15 minutes or until the cheese is fully melted on top.
Serve with freshly minced parsley and crumbled bacon if desired.
Notes
This baked spaghetti can be stored in an airtight container in the fridge for up to three days.
Nutrition
Serving:
1
serving
|
Calories:
516
kcal
|
Carbohydrates:
39
g
|
Protein:
33
g
|
Fat:
25
g
|
Saturated Fat:
13
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
0.01
g
|
Cholesterol:
117
mg
|
Sodium:
639
mg
|
Potassium:
517
mg
|
Fiber:
2
g
|
Sugar:
4
g