Chicken Parmesan Spaghetti Bake
This Chicken Parmesan Spaghetti Bake is a cheesy, comforting all-in-one meal perfect for busy weeknights and family gatherings.
Servings: 6 servings
Ingredients
- 8 ounces spaghetti regular or whole wheat
- 2 tablespoons olive oil for cooking and adding richness
- 1 pound boneless, skinless chicken breasts cooked and shredded
- 24 ounces marinara sauce 1 jar, favorite brand or homemade
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- salt and black pepper to taste
- 1 cup shredded mozzarella cheese provides melty, gooey texture
- 1/2 cup grated Parmesan cheese adds sharp, nutty depth
- 1/4 cup fresh basil leaves chopped
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and toss with 1 tablespoon of olive oil to prevent sticking. Set aside.
- If your chicken breasts aren’t cooked yet, heat 1 tablespoon olive oil in a skillet over medium heat. Cook the chicken breasts until no longer pink inside, about 6-7 minutes per side depending on thickness. Let cool slightly, then shred the chicken using two forks.
- In a large mixing bowl, combine the shredded chicken, marinara sauce, dried oregano, garlic powder, salt, and pepper. Stir until everything is well mixed and flavorful.
- Add the cooked spaghetti to the chicken and sauce mixture. Toss gently to combine, making sure the noodles are coated evenly. Transfer this mixture to a greased 9x13 inch baking dish.
- Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top. Then scatter the chopped fresh basil leaves across the surface for a pop of fresh flavor.
- Preheat your oven to 375°F (190°C). Bake the pasta casserole uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown.
- Remove from the oven and let it rest for 5 minutes before serving. This allows the flavors to meld and makes it easier to portion out. Serve warm with a side salad or garlic bread for a complete meal.
Equipment
- Large pot
- Large skillet or pan
- Mixing bowl
- Baking dish (9x13 inch)
- Colander
- Measuring spoons and cups
Notes
- Use shredded rotisserie chicken as a time-saving shortcut without sacrificing flavor.
- This bake freezes well; assemble but don’t bake, then freeze for up to 3 months.
- For a vegetarian version, substitute chicken with sautéed mushrooms, eggplant, or zucchini.
- Cook spaghetti al dente to avoid a mushy casserole after baking.
- Use fresh mozzarella and cover the bake for the first 10 minutes if your oven runs hot to ensure cheese melts properly.
