Craving a classic comfort food with an exciting new twist? This baked chicken alfredo spaghetti recipe delivers! Enjoy a delicious, creamy pasta dish that’s incredibly easy to make, perfect for busy weeknights or family gatherings. Our unique baked method ensures juicy chicken and a rich, irresistible flavor that everyone will love. Get ready for a comforting meal that comes together with minimal fuss.
Table of Contents
Why You’ll Love This Chicken Alfredo Spaghetti
You are going to adore this straightforward recipe for so many reasons. It makes cooking a delightful experience, even for beginners!
- Quick to Prepare: With store-bought sauce and simple steps, this meal comes together fast.
- Simple Ingredients: You likely have most items in your pantry already, making grocery runs easy.
- Juicy Chicken: Baking the chicken seals in moisture, ensuring tender, flavorful bites every time.
- Rich & Creamy: The combination of Alfredo and cheeses creates an incredibly satisfying dish.
- Family-Friendly: Everyone at the table will enjoy this comforting and customizable pasta.
- Perfect for Any Occasion: Serve this delightful baked chicken alfredo spaghetti for casual dinners or celebrations.
Ingredients
Gather these simple ingredients to create your next family favorite meal:
- 1 lb boneless skinless chicken breast
- 16 ounces of spaghetti
- Two 15 oz jars of alfredo sauce
- 13 ounce canned tomatoes, drained
- 1 tsp original Mrs. Dash Seasoning
- 1 tsp southwest seasoning or 1/2 tsp of salt and 1/2 tsp chili powder
- 2 tsp seasoning salt
- 1 tbsp garlic powder
- 1 tsp ground black pepper
- 3 tbsp olive oil
- 1/2 cup sharp cheddar cheese
- 1 cup Italian blend cheese
- 1/2 cup green onions, chopped
Notes & Substitutions
You can easily adapt this baked chicken alfredo spaghetti recipe to fit your preferences or what you have on hand. Don’t be afraid to experiment with these simple swaps.
- Spaghetti: Feel free to use other pasta shapes like fettuccine, penne, or rigatoni for a different texture.
- Chicken: Boneless, skinless chicken thighs work beautifully too, offering a slightly richer flavor.
- Alfredo Sauce: For ultimate convenience, use quality jarred sauce. If you have time, a homemade Alfredo sauce will elevate the dish further.
The original Alfredo sauce, created in Rome, was a simple combination of butter, fettuccine, and Parmigiano Reggiano, as detailed in its surprising history.Fettuccine Alfredo’s authentic origins reveal a much simpler recipe than the cream-based versions popular today.
- Tomatoes: Canned diced or crushed tomatoes are great. You can also use fresh cherry tomatoes, halved, for a burst of fresh flavor.
- Seasonings: Adjust the amounts to your taste. Try Italian seasoning, paprika, or even a pinch of red pepper flakes for heat.
- Cheeses: While Parmesan and Pecorino Romano are classic, feel free to use provolone, Monterey Jack, or a different cheese blend.
Equipment
You won’t need many special tools for this delightful chicken alfredo spaghetti dish. Here are the essentials:
- 9×13 inch baking dish: Perfect for assembling and baking the pasta.
- Large pot: For boiling your spaghetti to al dente perfection.
- Skillet: Useful for any optional sautéing, though not strictly required here.
- Cutting board and knife: For preparing the chicken and green onions.
- Tongs or large spoon: For mixing ingredients.
Instructions For Baked Chicken Alfredo spaghetti
Follow these clear, step-by-step instructions to create a delicious baked chicken alfredo spaghetti that’s sure to impress. This recipe makes weeknight cooking simple and enjoyable.
- Preheat and Prep Chicken: Preheat your oven to 375°F (190°C). Drizzle 1 tbsp of olive oil over the boneless, skinless chicken breast. Season each side of the chicken evenly with the Mrs. Dash seasoning and the southwest seasoning blend.
- Bake Chicken: Place the seasoned chicken in a baking dish. Cover the dish with foil and bake for 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove from oven and let it rest briefly.
- Boil Pasta: While the chicken bakes, bring a large pot of salted water to a rolling boil. Add the 16 ounces of spaghetti and cook according to package directions until al dente. This ensures your pasta holds up well during baking.
- Drain and Dress Pasta: Once cooked, drain the spaghetti thoroughly. Return the hot pasta to the large pot or transfer it to your 9×13 inch baking dish. Drizzle 2 tbsp of olive oil over the pasta and toss to prevent sticking.
- Dice Chicken and Combine: Cut the cooked chicken into bite-sized pieces. Add the diced chicken to the pasta in the baking dish, along with the drained canned tomatoes.
- Add Alfredo Sauce and Initial Cheese: Pour 1 1/2 jars of the alfredo sauce over the pasta mixture. Gently fold it in using tongs or a large spoon until everything is well coated.
- Season the Mixture: Season the pasta mixture generously with the garlic powder, seasoning salt, and ground black pepper. Stir again to distribute the flavors evenly.
- Fold in Green Onions and Cheese: Sprinkle in 1/2 cup of the sharp cheddar cheese and 1/4 cup of the chopped green onions over the pasta. Use tongs or another kitchen utensil to carefully fold everything in, ensuring the cheese and onions are well distributed.
- Top with Italian Cheese: Sprinkle the remaining 1 cup of Italian blend cheese evenly over the top of the pasta mixture in the baking dish. This will create a beautiful golden crust.
- Final Bake: Place the baking dish back into the preheated oven. Bake for 25 minutes at 375°F (190°C), or until the cheese is bubbly and golden brown.
- Warm Extra Sauce (Optional): While the dish bakes, you can gently heat the remaining 1/2 jar of alfredo sauce on the stovetop or in the microwave. Keep it warm for anyone who prefers extra sauce with their serving.
- Serve Hot: Remove the baked chicken alfredo spaghetti from the oven. Let it rest for a few minutes before serving directly from the dish. Enjoy this comforting and creamy meal!
Pro Tips for Perfect Chicken Alfredo Spaghetti
Making great chicken alfredo spaghetti is easier than you think with these simple tips. Follow these suggestions to achieve the best results every time.
- Don’t Overcook Pasta: Cook spaghetti just until al dente; it will soften more in the oven. This prevents mushy pasta.
- Achieve Juicy Chicken: Let the chicken rest for a few minutes after baking before dicing. This keeps the chicken tender and moist.
- Enhance Flavor: For an extra flavor boost, sauté a clove or two of minced fresh garlic with a splash of olive oil before adding it to your sauce.
- Prevent Sauce from Breaking: If using homemade sauce, avoid overheating it. Jarred sauces are generally more stable.
- Ensure Smooth Cheese Melt: Use freshly grated cheese if possible; it melts smoother than pre-shredded varieties, which often contain anti-caking agents.
- Adjust Seasoning: Always taste the pasta mixture before baking and adjust salt and pepper as needed.
Serving Suggestions, Storage, & Variations
This baked chicken alfredo spaghetti is a versatile dish, perfect for customizing. Here’s how to serve it best and manage leftovers.
Serving Suggestions
- Garlic Bread: A classic pairing, warm garlic bread or cheesy garlic knots are perfect for soaking up the creamy sauce.
- Fresh Salad: A light, crisp green salad with a vinaigrette dressing cuts through the richness of the pasta.
- Roasted Vegetables: Sides like roasted broccoli, asparagus, or green beans add a healthy, colorful complement.
Storage
- Store Leftovers: Transfer any remaining chicken alfredo spaghetti to an airtight container. It will keep fresh in the refrigerator for up to 3-4 days.
- Reheat Gently: Reheat individual portions in the microwave or a covered skillet over low heat.
- Add Moisture: A splash of milk or chicken broth can help loosen the sauce and restore creaminess when reheating.
Variations
- Add Extra Vegetables: Stir in steamed broccoli florets, fresh spinach, or sautéed mushrooms for added nutrients and flavor.
- Different Proteins: Swap the chicken for cooked shrimp, crumbled Italian sausage, or even plant-based protein alternatives.
- Make it Spicy: A pinch of red pepper flakes mixed into the sauce or sprinkled on top adds a delightful kick.
- Different Pasta Shapes: Experiment with penne, rigatoni, or even rotini for a fun change of texture.
Nutrition Information
Please note that the nutritional values provided are estimates only. The actual nutrition content can vary significantly based on specific brands of ingredients used, portion sizes, and any modifications you make to the recipe. For the most accurate nutritional information, we recommend using an online nutrition calculator with your exact ingredients.
| Nutrients | Amount Per Serving (Estimate) |
|---|---|
| Calories | 650 kcal |
| Protein | 45 g |
| Fat | 30 g |
| Carbs | 50 g |
| Fiber | 3 g |
| Sugars | 5 g |
| Sodium | 900 mg |
Frequently Asked Questions
What kind of spaghetti is best?
Standard spaghetti works perfectly for this dish, but you can use any long pasta like fettuccine or linguine. Al dente pasta holds up best during baking.
Can this be made ahead of time?
You can cook the chicken and pasta ahead of time. Store them separately in the refrigerator and combine them with the sauce and cheese just before baking.
How do I prevent chicken from drying out?
Baking the chicken covered helps retain moisture. Also, avoid overcooking it; bake until just 165°F and let it rest before cutting.
Can I freeze chicken alfredo spaghetti?
Yes, you can! Freeze individual portions in airtight containers for up to 2-3 months. Thaw overnight in the refrigerator and reheat gently, adding a splash of milk or broth.
Conclusion
This baked chicken alfredo spaghetti recipe offers a wonderfully creamy and satisfying meal with minimal effort. It transforms a classic dish into an even more comforting, family-friendly option perfect for any night of the week.
With juicy baked chicken, rich Alfredo sauce, and perfectly cooked pasta, it’s a dish you’ll want to make again and again. We encourage you to try this delightful recipe soon and discover your new favorite! Share your culinary creations and comments with us; we love hearing from you!
Baked Chicken Alfredo Spaghetti
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Drizzle 1 tbsp olive oil on chicken, season with Mrs. Dash and southwest seasoning.
- Place chicken in baking dish, cover with foil, and bake for 30 minutes or until internal temp reaches 165°F. Let rest.
- Meanwhile, boil spaghetti until al dente. Drain and return to pot or transfer to 9×13 baking dish. Toss with 2 tbsp olive oil.
- Dice rested chicken. Add chicken and drained tomatoes to pasta.
- Pour in 1.5 jars Alfredo sauce. Fold gently to coat evenly.
- Season with garlic powder, seasoning salt, and black pepper. Stir to combine.
- Fold in 0.5 cup cheddar cheese and 0.25 cup chopped green onions.
- Top with 1 cup Italian blend cheese. Bake uncovered for 25 minutes until bubbly and golden.
- Warm remaining 0.5 jar Alfredo sauce if desired. Serve pasta hot from the dish.
Nutrition
Notes
- Customize with vegetables or alternative cheeses.
- Substitute pasta shapes like penne or rigatoni.
- Homemade Alfredo sauce enhances flavor.
- Rest chicken after baking to retain juices.
- Add milk or broth when reheating to maintain creaminess.
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