Baked Chicken Spaghetti

Ingredients

• 16 oz spaghetti (1 box)
• 2 lb minced chicken thighs
• 7 cloves fresh garlic (Use 7–8 cloves; sliced)
• 1 Thai red chili (Sliced; optional)
• salt (To taste)
• 1 cube chicken bouillon cube
• 1 yellow onion (Diced)
• 1 cup pasta sauce
• 2 tbsp tomato paste
• 2 tbsp Cajun seasoning
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 0.5 tbsp black pepper
• 1 tbsp red chili flakes
• 3 tbsp oil
• 1 cup mozzarella cheese
• 0.5 cup pasta water (Reserved from cooking the spaghetti)
• cooking spray (For coating the baking dish)
• 2 tbsp fresh parsley (Chopped, for serving; optional)

Steps

1. 1

   Spray a baking dish with cooking spray and set it aside.

2. 2

   Cook the spaghetti until just al dente, then drain it. Reserve 1/2 cup of the pasta water.

3. 3

   Meanwhile, heat the oil in a large skillet over medium heat.

4. 4

   Add the sliced garlic and Thai red chili to the skillet and sauté for 1 minute.

5. 5

   Add the diced onion and cook for 2–3 minutes, until softened.

6. 6

   Add the minced chicken thighs and mix well.

7. 7

   Add the tomato paste. Season with salt, black pepper, onion powder, garlic powder, Cajun seasoning, and red chili flakes, then mix to combine.

8. 8

   Add the pasta sauce and mix well.

9. 9

   Add the reserved pasta water and chicken bouillon cube. Cook for 8–10 minutes, or until the chicken is fully cooked.

10. 10

    Add the cooked spaghetti to the skillet and stir well to combine it with the chicken sauce.

11. 11

    Transfer the spaghetti mixture to the prepared baking dish and top with the mozzarella cheese.

12. 12

    Broil for 10 minutes, or until the cheese is melted and golden.

13. 13

    Serve hot, topped with chopped parsley if desired.

Notes

The source does not specify the broiler temperature or the exact baking-dish size. Ensure the chicken is fully cooked before combining it with the pasta.

Nutrition per serving

• main
• pasta
• baked
• broiled
• chicken
• comfort food
• Italian-inspired