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Creamy Chicken Spaghetti Bake
1 hServes 6Nutri-Score C€€
C
1 h
1 hCreamy Chicken Spaghetti Bake
what you need
Ingredients
chicken breast (cut into bite-sized pieces)Meat600 g
spaghetti (cooked and drained)Grains400 g
onion (diced)Produce1 piece
bell pepper (diced)Produce1 piece
heavy creamDairy480 ml
shredded cheddar (shredded)Dairy200 g
shredded mozzarella (shredded)Dairy200 g
cream of chicken soup (1 can)Pantry1 piece- Rotel diced tomatoes with green chiles (1 can, undrained)Pantry1 piece
onion powderSpices5 g
garlic powderSpices5 g- Italian herbsSpices5 g
- Kinder's Big Bold chicken seasoningSpices8 g
- smoked paprikaSpices4 g
- salt-free Cajun seasoningSpices6 g
oil (for cooking)Pantry15 ml
per serving
Nutrition
628kcal
- Carbs
- 57 g
- Proteins
- 29 g
- Fat
- 32 g
what you’ll use
Tools
Frying pan
Stockpot
Baking dish
Mixing bowl
step by step
Method
- Step 1
Season and cook the chicken
- Season the chicken pieces with onion powder, garlic powder, Italian herbs, Kinder's chicken seasoning, smoked paprika and Cajun seasoning.
- Heat the oil in a frying pan and cook the chicken until golden and cooked through.
- Step 2
Cook the spaghetti
- Boil the spaghetti in salted water until al dente.
- Drain and set aside.
- Step 3
Make the sauce
- Sauté the onion and bell pepper in the same pan until softened.
- Pour in the heavy cream and add the cream of chicken soup and Rotel.
- Season with the same spices used for the chicken and stir in the cheddar and mozzarella until melted.
- Step 4
Combine and bake
- Mix the spaghetti, chicken and sauce in a baking dish.
- Bake uncovered at 175 °C until the cheese is lightly browned on top.