Baked Chicken Cream Cheese Spaghetti – a delicious recipe with chicken breasts, cream cheese, onion, bell pepper, tomato, cheddar cheese. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Preheat oven to 375
2
lightly spray 9 x 13 baking dish
3
In a large stock pot cover chicken with several inches of water and season with salt and pepper.
4
Bring chicken to a boil and cook for 30 to 40 min.
5
Remove chicken to a cutting board
6
Cut into small pieces
7
Bring stock to a boil again and ad pasta and cook to aldente, drain and put pasta in bowl
8
Again reserve the broth
9
Put cream cheese in small pan and add 2 ladles full of stock to pan cook over medium heat..whisking until cheese mixture is smooth.
10
In a large bowl combine onion, tomato, bell pepper and pasta..add cream cheese mixture then add 1 cup cheddar cheese and a cup of stock and mix add a little salt and add to baking dish, may need more stock to make moist. Top with remaining cheddar cheese. Cover with foil and bake for 30 to 40 min
452
kcal
Calories
30
g
Fat
5
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 chicken breasts or thighs with skin (for richer stock), 1 lb box spaghetti, 1 8oz cream cheese, 1 small onion, and more.
Yes, Baked Chicken Cream Cheese Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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