Baked chicken spaghetti is an easy dinner casserole to feed a family. Tender pieces of chicken tossed with tender noodles and a creamy tomato sauce. 

Try these other tasty sharable baked dinner recipes to make during the week, like this Tuna Noodle Casserole, Chicken Parmesan Casserole or Classic Baked Spaghetti.

Baked Chicken Spaghetti

Making a big tray of spaghetti is the ultimate comfort food to feed your family. Elevate the flavor of a simple marinara sauce with fresh ingredients and a touch of cream. To make this a more satisfying entree, I add in big pieces of chicken for extra protein. Top with melted cheese. This casserole is our family’s favorite Italian meal when I’m not making this irresistible baked ziti. 

How to Make Baked Chicken Spaghetti

  1. Boil the dried spaghetti noodles in salted water until al dente.
  2. Rinse the pasta with cold water and then drain.
  3. In a large pan, saute onions, garlic, and Italian seasonings in olive oil.
  4. Stir in the marinara sauce and cook until hot.
  5. Turn off the heat and stir in the heavy cream.
  6. Toss the spaghetti and shredded chicken with the sauce.
  7. Add the pasta to a casserole dish and top with mozzarella and parmesan cheese. 
  8. Cover and bake until the cheese is melted, about 15 to 20 minutes. 
  9. Garnish with parsley and serve the baked chicken spaghetti while hot. 

Make A Creamy Marinara Sauce

To make this dish quick and easy, you can use store-bought marinara sauce as the base. I like to saute freshly chopped onions and garlic to add depth to the canned sauce. Some dried Italian seasonings add a pop of herbaceous notes. 

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Make sure to turn off the heat when adding in the dairy. This process will prevent the cream from curdling. The fat from the cream adds a luscious texture to the sauce. You can double the recipe if you like extra saucy noodles. 

Chicken Options

Use any type of cooked chicken to the dish. Sauteed, grilled, or baked chicken breasts work well. If I have leftover rotisserie chicken, it’s perfect for shredding and adding into the pasta. You will need at least 2 cups of chicken, but add 3 cups for more protein per serving.

Baking The Pasta Casserole

To add a cheesy crust to the pasta, I use shredded mozzarella and parmesan cheese. These cheeses give a melty texture and a lovely aged, nutty flavor from the parmesan. I cover the casserole dish and bake at 375 degrees. This temperature helps to melt the topping and heat the pasta without it drying out. If you like the cheese browned, broil it for a few minutes right before serving. 

Other Spaghetti Add-Ins:

To make the sauce spicy, stir in some red pepper flakes. Mix in some freshly chopped basil, oregano, or parsley for a more potent herbal taste. If you want to put some vegetables into the dish, stir in some chopped and sauteed red bell pepper, spinach, or zucchini. 

For More Pasta Inspired Recipes, Try These!



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Spicy Paprika & Lime Chicken Tenderloins

These Spicy Paprika and Lime Grilled Chicken Tenderloins are a great addition to your BBQ repertoire. Take your taste buds to the Caribbean, Mexico or Spain on a little holiday! Can be cooked outdoors or on a stove. Paleo, Whole30, Keto, gluten-free.

 

Paprika & Lime Grilled Chicken Tenderloins

Whether you’re heating up the BBQ on a warm summer’s day or you need to give your skillet a bit of a workout, this is a fabulous chicken recipe that I know you will love.

My paprika lime chicken tenderloins are tender and juicy. The spices and citrus used in the marinade will take your taste buds on a little holiday to the Caribbean, Mexico or Spain – your pick!

I used chicken tenderloins because I find the meat more tender than the rest of the chicken breast and it’s easier to work with than the chicken thighs. You can use any chicken meat you like, just adjust the cooking time depending on the size of the pieces. This marinade will also work well with turkey, pork, quail, prawns and even beef.

What Are Chicken Tenderloins?

Still confused about what chicken tenderloins are? They are short, thin cuts taken from beneath the breast of the bird. You might find that some grocers will sell thinner slices of breast meat and call it chicken tenderloins or tender. They tend to be softer than chicken breast when cooked BUT should not be overcooked, they don’t need as long as the chicken breast.  

Nutritionally speaking, they are the same as chicken breast meat – high in protein, minerals, low in calories and fat. 

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Make-Ahead Tip For Paprika Lime Chicken

The chicken tenderloins can be marinated ahead of time for an even more robust flavour; keep uncooked in the fridge for maximum of 3 days and freeze for up to 2 months and simply defrost overnight in the fridge before you want to use it.

 

More Delicious Chicken Recipes:

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Description

Grilled paprika and lime grilled chicken tenderloins are great with any side dish and can be used in salads, tacos, and wraps. Can be cooked outdoors or on a stove.

  1. Mix the marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half.
  2. Using your hands, rub the chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside in the fridge for at least one hour before grilling.
  3. If using a grill plate or a skillet on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry the chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and stewed rather than grilled chicken.
  4. If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on.
  5. Remove cooked chicken to a serving plate and drizzle with lime juice before serving.

Nutrition

  • Serving Size: 2-3 tenderloins
  • Calories: 331
  • Sugar: 1 g
  • Sodium: 783.6 mg
  • Fat: 16.4 g
  • Carbohydrates: 4.4 g
  • Fiber: 1.3 g
  • Protein: 41.3 g
  • Cholesterol: 131.4 mg

Keywords: Tenderloins, Chicken, Paprika, Lime, BBQ, Grilling, Low-Carb, Paleo, Whole30

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Hi, I'm Alex!

I love sharing easy, healthy, and family-friendly recipes that anyone can make at home.