Who doesn’t love a good baked spaghetti or a chicken parmesan? We can all use some make-ahead, throw together meals. But just because they are easy, doesn’t mean they can’t be without flavor. I’d much rather make my own throw-together meal, than buying a frozen dinner. Part of the beauty is being able to customize it to your own liking and knowing exactly what you are putting into it.
With this dish, I’ve combine baked spaghetti with the flavors of chicken parmesan. I love the bubbly mozzarella cheese on top; it makes it so gorgeous and so mouthwatering. You can make this dish the day before and refrigerate it until ready to bake.
Ingredients:
1 tbsp extra virgin olive oil
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
¼ tsp each of salt and ground black pepper
1 tsp Italian seasoning
1 tsp garlic powder
½ cup chopped onion (optional)
¼ cup red bell pepper (optional)
¼ cup green bell pepper (optional)
4 cups cooked spaghetti
25 oz spaghetti/marinara sauce
1 cup shredded mozzarella cheese
¼ cup grated/shredded parmesan cheese
¼ cup breadcrumbs (optional)
Heat the olive oil in a skillet on medium heat. Add in the chicken, and season with the salt, pepper, Italian seasoning, and garlic powder.
Add in the chopped onion and bell peppers. Stir to combine. Cook until the chicken is cooked through. Remove from heat and set aside.
Cook the pasta according to package instructions. Drain the pasta.
Add the pasta to a large baking dish.
Stir in the chicken with onions and peppers.
Pour the spaghetti sauce over the pasta and stir to combine.
Top the spaghetti with the mozzarella cheese and parmesan cheese.
Bake on 375 degrees Fahrenheit for 30 minutes.
Carefully remove the baked spaghetti from the oven (use your oven mitts; it will be extremely hot). See how beautiful that cheese looks? Gorgeous!
Top the baked spaghetti with the breadcrumbs (this step is optional; if you don’t add the breadcrumbs, move on to the next step). Return to the oven for another 5 minutes.
Remove the Chicken Parmesan Spaghetti Bake from the oven and let it rest for 10 minutes.
Serve the baked chicken spaghetti in bowls or on plates. I suggest serving Garlic Bread with the Chicken Parmesan Spaghetti Bake.
Instructions without photographs:
Ingredients:
1 tbsp extra virgin olive oil
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
¼ tsp each of salt and ground black pepper
1 tsp Italian seasoning
1 tsp garlic powder
½ cup chopped onion (optional)
¼ cup red bell pepper (optional)
¼ cup green bell pepper (optional)
4 cups cooked spaghetti
25oz spaghetti/marinara sauce
1 cup shredded mozzarella cheese
¼ cup grated/shredded parmesan cheese
¼ cup breadcrumbs (optional)
Heat the olive oil in a skillet on medium heat. Add in the chicken, and season with the salt, pepper, Italian seasoning, and garlic powder. Add in the chopped onion and bell peppers. Stir to combine. Cook until the chicken is cooked through. Remove from heat and set aside.
Cook the pasta according to package instructions. Drain the pasta. Add the pasta to a large baking dish. Stir in the chicken with onions and peppers. Pour the spaghetti sauce over the pasta and stir to combine. Top the spaghetti with the mozzarella cheese and parmesan cheese.
Bake on 375 degrees Fahrenheit for 30 minutes.
Carefully remove the baked spaghetti from the oven (use your oven mitts; it will be extremely hot). Top the baked spaghetti with the breadcrumbs. Return to the oven for another 5 minutes.
Remove the Chicken Parmesan Spaghetti Bake from the oven and let it rest for 10 minutes.
Serve in bowls or on plates. I suggest serving Garlic Bread with the Chicken Parmesan Spaghetti Bake.
