Chicken Spaghetti with Red Sauce

Chicken spaghetti with red sauce is loaded with tender chicken, rich spaghetti sauce, and plenty of gooey mozzarella and Parmesan. It’s baked until hot, bubbly, and gloriously cheesy, with crispy little browned bits around the edges worth fighting over. Easy, hearty comfort food that you can make ahead.

Course Main Dish (Quick and Easy)

Cuisine American - Vintage

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 400kcal

Author Marye Audet-White

Ingredients

16 ounces thin spaghetti
5 cups spaghetti sauce homemade or store-bought (about 2 [24-ounce] jars)
3 cups cooked chicken shredded, about 1-¼ pounds raw boneless chicken breast
1½ cups mozzarella cheese shredded
½ cup Parmesan cheese grated

Instructions

Preheat the oven to 350°F. Lightly grease a 13x9-inch baking dish with nonstick cooking spray.
Cook the spaghetti according to the package directions for al dente. Drain well.
Add the cooked spaghetti and shredded chicken to a large bowl.
Add about 4½ cups of the spaghetti sauce and toss until the pasta and chicken are evenly coated.
Spoon the mixture into the prepared baking dish and spread it evenly.
Spoon the remaining ½ cup spaghetti sauce over the top.
Sprinkle evenly with the mozzarella and Parmesan cheeses.
Bake, uncovered, for 30 to 40 minutes, or until the casserole is hot and bubbly and the cheese is melted. It will register 165℉ when checked in the middle with an instant read thermometer.
If desired, broil for 1 to 2 minutes to brown the cheese. Watch it closely because mozzarella can go from beautifully bronzed to crime scene with remarkable enthusiasm.
Let stand for about 5 minutes before serving.

Notes

Make-ahead:

Assemble the casserole up to a day in advance. Cover with plastic wrap and refrigerate until ready to bake. It will usually take 10 minutes or so longer because it's starting cold.

Storage:

Cover with plastic wrap and store in the fridge for up to 4 days. Freeze for up to 3 months, baked or unbaked.

Nutrition