Italian Chicken Spaghetti
Italian Chicken Spaghetti is a twist on the classic cheesy chicken spaghetti casserole most are familiar with. This recipe has a red sauce, like what you would find in a traditional spaghetti dish. This dish is super flavorful and simple to make. This may become your family's new favorite casserole dish.
I love the convenience of casserole dishes. Having everything in one dish that is easy to make, and meal prep friendly, makes busy days much easier. Plus, there are almost always leftovers for another night. This is especially true for pasta casseroles like this one. It's hard to make small portions, so you are usually left with leftovers. Which are easy to reheat in the oven, on the stovetop or in the microwave.
I usually serve this chicken spaghetti with garlic bread on the side. What's pasta without garlic bread, right? Since there are english peas and tomatoes in the casserole, I typically don't make any other side dish.
- Need to use up some thighs or leg quarters? I have made this recipe with 3 leg quarters, and it turned out fantastic.
- Use leftover roasted chicken.
- Add or substitute veggies. Zucchini, summer squash, mushrooms and spinach are all great in this recipe.
You can freeze the casserole two different ways. In a casserole dish or in a gallon freezer bag. I recommend freezing it in a casserole dish. It makes it easier when you decide to cook it. All you will need to do is thaw overnight then pop the dish in the oven.
Freezing the Casserole in a Freezer Bag
After mixing all of the ingredients together, allow to cool completely, then place in a gallon freezer bag. Lay the bag flat in the freezer. This will take up less space in the freezer.
When you are ready to cook the casserole, thaw in the refrigerator overnight. Place in a lightly greased baking dish and top with the remaining cheese. Wrap with foil and continue with the baking instructions.
Freezing the Casserole in a Baking Dish
Follow the directions entirely, until you get to baking the casserole. Instead, allow the casserole to cool completely (un-covered). Once the casserole has completely cooled, wrap in plastic wrap and foil. Place in the freezer until needed.
Thaw the casserole in the refrigerator overnight. Remove the plastic wrap, place the foil back on and continue with the baking instructions.
You can also freeze your leftovers!
Delicious tomato-based sauce with chicken, english peas and spaghetti noodles, topped with cheese then baked. This Italian Chicken Spaghetti is a simple, made from scratch recipe that is always a hit in my house. Make ahead and freezer friendly.
- 2 Medium chicken breasts
- 3 tbsp oil
- 1 Cup onion (small diced)
- 2 Stalks celery (small diced)
- 4 Cloves garlic (minced)
- 29 oz tomato sauce
- 14.5 oz petite diced tomatoes
- 1 Cup english peas (frozen)
- 1 1/2 - 2 tsp salt
- 3/4 Teaspoon pepper
- 1 1/2 tsp garlic powder
- 1 Teaspoon dried oregano
- 1 Teaspoon dried basil
- 1/2 Teaspoon sugar
- 1/2 Pound spaghetti noodles (cooked al dente)
- 3/4 Cup pasta water
- 1 Cup shredded cheddar cheese
- 1/4 Cup shredded parmesan cheese
Boil the chicken in water until fully cooked. Remove from the water and allow to cool. Once the chicken has cooled, shred and place in a large bowl.
Heat a large pan over medium heat. Add in the oil. Once hot, add in the onions and celery. Sauté until tender. Add in the garlic and sauté for 30 seconds, or until fragrant.
Add the tomato sauce, diced tomatoes, pasta water, salt, pepper, sugar, garlic powder, oregano, basil and english peas to the pan. Simmer for 20 minutes.
Place the noodles and sauce in the bowl with the chicken. Mix well.
Preheat an oven to 350° F and lightly grease a 9x13 baking dish.
Spread the pasta mixture evenly in the baking dish, sprinkle with parmesan cheese and shredded cheddar. Cover with foil and bake for 30-40 minutes. The sauce should be bubbly, and the cheese will be melted.
Enjoy!
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