Ingredients
Scale
- 12 ounces spaghetti
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cubed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 bell pepper, diced
- 1 cup mushrooms, sliced
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
Feel free to substitute the chicken with turkey or even tofu for a vegetarian twist. If you’re out of cheddar, mozzarella or Monterey Jack can add a delightful creaminess.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, heat the olive oil. Add the chicken, salt, pepper, garlic powder, and onion powder. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- Add the bell pepper and mushrooms to the skillet and sauté until softened, about 5 minutes.
- Stir in the diced tomatoes, chicken broth, and heavy cream. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
- Remove from heat and stir in the cooked spaghetti, 1 cup of cheddar cheese, and all of the Parmesan cheese. Mix until well combined.
- Transfer the mixture to the prepared baking dish. Top with the remaining cheddar cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh parsley before serving.
A tip from Mama Lou: Always let the casserole sit for a few minutes after baking. This helps the flavors settle and makes serving easier.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International