Baked Chicken Spaghetti

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. 

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!

• Chicken Enchilada Pasta
• Easy Pasta Carbonara
• Turkey Bolognese with Spaghetti Squash
• One Pot Cajun Chicken Alfredo Pasta
• Asiago Garlic Alfredo Pasta

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Baked Chicken Spaghetti

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

Course Dinner, Main Course

Cuisine American, Italian, Italian American

Keyword baked chicken spaghetti, chicken spaghetti, chicken spaghetti baked

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 8 servings

Calories 457kcal

Author Jessica Gavin

Ingredients

• 4 quarts of water
• 1 tablespoon kosher salt for seasoning pasta
• 1 pound spaghetti
• 2 tablespoons olive oil
• 1/2 cup finely chopped yellow onion
• 1 tablespoon minced garlic
• 1 teaspoon Italian seasonings
• 2 cups marinara sauce store-bought or homemade
• ½ cup heavy cream
• 2 cups shredded chicken cooked
• 1 1/2 cups shredded mozzarella cheese
• ½ cup shredded parmesan cheese
• 1 tablespoon chopped parsley

Instructions

• Set the oven rack to the middle position—Preheat the oven to 375°F (190ºC).
• In a large pot, bring water to a boil. Add the salt, stir to dissolve. Add in the spaghetti, cook according to package directions until al dente, about 10 minutes. Drain the noodles in a colander, and rinse with cool water for about 30 seconds to stop the cooking.
• Heat olive oil in a large skillet or dutch oven over medium-low heat. Add the onion, garlic, and 1 teaspoon Italian seasonings, sauté until onions are translucent, about 3 minutes.
• Add the marinara sauce, stir to combine. Cook until the sauce is hot, about 2 to 3 minutes. Turn off the heat and stir in the heavy cream. Season the sauce with more salt and pepper to taste.
• Add the drained spaghetti to the sauce, stir to combine. Add the shredded chicken and mix. Transfer the pasta to a 13x9-inch baking dish.
• Sprinkle the pasta with the shredded mozzarella and parmesan.
• Cover with foil and bake until the cheese melts and the pasta is hot, about 15 to 20 minutes. For a more browned surface, remove the foil, and broil the casserole until lightly browned, about 2 to 5 minutes.
• Garnish with chopped parsley, and serve immediately.

Nutrition

Calories: 457kcal | Carbohydrates: 48g | Protein: 24g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 67mg | Sodium: 1461mg | Potassium: 450mg | Fiber: 3g | Sugar: 4g | Vitamin A: 731IU | Vitamin C: 6mg | Calcium: 221mg | Iron: 2mg

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Classic Muddy Buddies (Puppy Chow)

Muddy Buddies are quick and easy, no bake sweet treat that is a combination of cereal, chocolate and peanut butter and tossed in powdered sugar. It’s snack attack perfection! Whether you call it puppy chow or muddy buddies or reindeer chow this is crowd favorite.

I have several great muddy recipes on the site.  Like Vanilla Coconut Muddy Buddies and this Cookies and Cream Muddy Buddies,  but I don’t have the original muddy buddies?  That had to change because these things are just so addicting and make the perfect quick no bake treat.

The Best Muddy Buddies

This recipe truly is a classic! This recipe has been around for ages it seems like, it’s known far and wide and it’s the base for so many variations as you can see from my site.This is such a fabulous crowd pleaser. You can take it anywhere for anything,  any party, dessert, special occasion or festivity. It’s always the first to disappear. Extra reasons you’ll love it is because it’s gluten free and you can even use different nut butters for those allergic to peanut butter. (see below)  Everyone can enjoy this crunchy, sweet addicting classic.

Peanut Butter and Chocolate are one of the most loved combinations out there, and mixed with sweet powdered sugar and a hint of vanilla it’s pure bliss. Then the sweet “bliss” is combined with crunchy goodness of cereal, absolute perfection. Hungry yet?!

Chex Mix Muddy Buddy Ingredients:

• Chex Cereal- the holes in this cereal hold the chocolate peanut butter mixture so every bite guarantees flavor! I like to use either Rice or Corn variety.
• Chocolate chips– you can either use milk or semi sweet chocolate chips- I prefer semi sweet though.
• Creamy Peanut butter– avoid using natural peanut butters that make the mixture oily, or too stiff if it’s not mixed up well.
• Butter- adds creaminess and helps it mix all together
• Vanilla- add the little bit of extra sweetness
• Powdered Sugar- perfectly coats the snack with sweetness.

How to Make Puppy Chow or Muddy Buddies:

Super simple to throw together you can have this ready to eat in no time.

1. Cereal- In a large bowl pour the cereal
2. Microwave- In a medium bowl combine the chocolate chips, peanut butter and butter and microwave 30 seconds at a time till smooth and melted. Stir in vanilla.
3. Gently- Pour the chocolate mixture over the cereal an stir gingerly till fully coated
4. Shake- In a Gallon ziploc bag scoop the mixture then pour in the powdered sugar. Gently shake and move the bag around till fully coated in sugar.

Variations for Muddy Buddies:

As you know from my site, I love muddy buddies, it’s so easy to customize. Here are some other ways you can mix this up.

• Double the Chocolate- replace the powdered sugar with equal amount brownie mix.
• Add ins: M&Ms, Reese’s Pieces, crushed candy cane, nuts, any variety of chocolate chips can be tossed in to add flavor and texture and color.
• Sprinkles- Add in any kind of sprinkles to the powdered sugar before mixing it in the bag for pizzazz.
• Crushed cookies- crush Oreo’s, Nutter butters, or any kind of cookie that you’d like for fun.
• Peanut Butter Substitutions- Sub out the peanut butter for sun-butter, cashew butter, almond butter, or Nutella.

Storing this Easy Snack Mix:

• Double– Easily double the recipe or half for it for whatever kind of crowd your feeding.
• For storing: Store in an airtight container for up to 3-4 days. The sooner it’s eaten the better.
• Fridge- Try keeping it in the fridge for extra crunch and that little bit chill is just yummy.
• Freeze- You can freeze this in an airtight container for up to 3 months, thaw at room temperature

More “Puppy Chow” Recipes:

Here are all my favorites that are a MUST try!

• Twix Muddy Buddies
• Skinny Muddy Buddies
• Thin-Mint Muddy Buddies
• Snickerdoodle Muddy Buddies
• Ooey Gooey Chex Mix

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Classic Muddy Buddies (Puppy Chow)

This quick and easy no bake sweet treat is a combination of cereal, chocolate and peanut butter and tossed in powdered sugar. It's snack attack perfection! 

Course Snack

Cuisine American

Keyword chex mix, Chex mix buddies, muddy buddies, puppy chow

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 8 Cups

Calories 448kcal

Author Alyssa Rivers

Ingredients

• 8 cups rice Chex cereal
• 1 cup chocolate chips
• 1/2 cup creamy peanut butter
• 4 Tablespoons butter
• 1 teaspoon vanilla
• 1 1/2 cups powdered sugar

Instructions

• In a large bowl add the Chex cereal.
  
• In a medium microwave safe bowl add the chocolate chips, peanut butter, and butter. Microwave 30 seconds at a time stirring until smooth. Stir in the vanilla.
  
• Pour the chocolate over the cereal and stir until cereal is coated in the chocolate.
  
• Add the powdered sugar to a gallon sized bag and add the cereal. Shake to coat in the powdered sugar.
  

Nutrition

Calories: 448kcal | Carbohydrates: 64g | Protein: 7g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 18mg | Sodium: 382mg | Potassium: 149mg | Fiber: 3g | Sugar: 40g | Vitamin A: 725IU | Vitamin C: 6mg | Calcium: 135mg | Iron: 10mg

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Pumpkin Cream Cheese Truffles

Combine cream cheese with pumpkin and a few amazing ingredients to get a delicious truffle. Creamy melt in your mouth richness with all the flavors of fall, it’s the perfect decadent dessert!

I love the spice that comes from the gingersnaps in this recipe. Ginger is such a great flavor to bake with, try these other ginger rich recipes.  Perfect Gingerbread Cookies, Best Ever Molasses Cookies, or Gingerdoodles.

Pumpkin Cream Cheese Truffles

These Pumpkin Cream Cheese Truffles are the perfect dessert when you want something sweet and full of those sweet fall flavors but you don’t want a whole piece of pie. Pumpkin and cream cheese are a match made in heaven and the richness of these truffles is irresistible.

These are perfect for a quick but impressive dessert and although they take a little time, they are quite simple to make. Rolling the truffles in the white chocolate and waiting for them to set is the hardest part. They are going to be the hit of table, whether it’s at your office party, a family gathering or a festive holiday. They are sure to impress.

White Chocolate Truffle Ingredients:

Combining the flavors of graham crackers and gingersnaps in the truffles adds a little bit of crunch and texture with flavor that will have you coming back for more. Luscious white chocolate is melted to perfection coats the delicate balance of sweetness and spice. We call it a bit of fall Heaven.

• Gingersnap Cookie: You want to buy ones that are crunchy not soft
• Graham Cracker: Blend these with the cookies so they’re all the same consistency
• Cream cheese: You can use low fat cream cheese
• Confectioners’ Sugar:  Other wise known as powdered sugar
• Pumpkin Puree: You don’t need a whole can, save the rest in the fridge for another pumpkin recipe
• Cinnamon: Blends beautifully with the ginger
• Salt: Helps to balance the sweet
• White Chocolate Chips: You’ll divide the white chocolate chips to use in two different times. Almond Bark will also work for the coating.

Making Pumpkin Truffles:

• Crumbs: In a food processor place the cookies and crackers and pulse till fine crumbs. You can also place them in a gallon freezer bag and crush with a heavy rolling pin.
• Mix: In a large bowl combine the crumbs, cream cheese, sugar, pumpkin puree, cinnamon and salt and beat till smooth.
• Melt:  Melt 1/2 cup chocolate chips in the microwave in 30 second increments stirring between each one till melted. Watch carefully so you don’t burn it. Add the melted chocolate to the truffle mixture and chill for about 2 hours till solid enough to roll into balls.
• Form: On a lined baking sheet with parchment paper, roll a heaping teaspoons of the mixture into balls. Melt the remaining chocolate and drop the balls in the chocolate using a spoon to coat.  Place the truffle on the parchment paper and garnish with extra crumbs if desired.
• Chill:  Refrigerate the truffles for at least 30 min or till chocolate has set. Refrigerate any leftovers.

 

Why this Truffle Works and Tips:

• Gingersnaps and Graham Crackers: Truffles need a soft mold-able center so you can roll them into that iconic truffle shape. The gingersnap and graham cracker crumbs provide the stability and intense added flavor to the pumpkin mixture. Pumpkin puree is borderline runny. Combined with the cream cheese and white chocolate you have a perfectly soft delicate flavored middle.
• Crumb Tip: The finer the crumb the easier the filling will be to shape and roll and mix together.
• White Chocolate: White chocolate chips are made to hold their shape when melted so it can be tricky to get it the right consistency. That’s why you want to melt it in increments, and stirring often to help break it down and not burn it. Using the White chocolate chips in the batter will help it hold it’s shape when it cools.
• White Chocolate Tip: If you have trouble melting the chocolate to the right consistency for the outer coating, use the almond bark or a high quality white chocolate that will melt easier.
• Melting:  Moisture is the enemy of melting chocolate. Be careful not let water get into your chocolate especially if you use a double boiler to melt it.

Variations of Pumpkin Truffles:

• Chocolate: Try using dark, semi-sweet or milk chocolate for your outside coating.
• Garnish: Sprinkle with pumpkin pie spice or course salt for a different flavor.
• Filling: Add in finely chopped walnuts or pecans for a little extra crunch.
• Substitute: You can substitute pumpkin pie spice for the cinnamon or add nutmeg with the cinnamon for a bit for zing.

More Pumpkin Sweetness:

• Pumpkin Cream Cheese Muffins
• Pumpkin Roll Bars
• Skinny Pumpkin Cream Cheese Bread
• Pumpkin Cream Cheese Thumbprint Cookies
• Pumpkin Pie Cupcakes with Cream Cheese Whipping Cream

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Pumpkin Cream Cheese Truffles

A delicious no bake truffle that is combined with pumpkin and cream cheese!

Course Dessert, Snack

Cuisine American

Keyword cream cheese truffles, pumpkin truffles, truffles, white chocolate truffles

Prep Time 20 minutes

Chill 2 hours 30 minutes

Total Time 2 hours 50 minutes

Servings 12 Truffles

Calories 291kcal

Author Alyssa Rivers

Ingredients

• 1 1/2 cup gingersnap cookie crumbs
• 1/4 cup graham cracker crumbs
• 2 ounces cream cheese softened
• 2 tablespoon confectioners’ sugar
• 1/4 cup canned pumpkin purée
• 1/4 teaspoon ground cinnamon
• Pinch of fine salt
• ½ cup white chocolate chips
• 2 cups white chocolate chips almond bark will also work

Instructions

• In a large mixing bowl or kitchen aid mixer with paddle attachment, combine gingersnap crumbs, graham cracker crumbs, cream cheese, sugar, pumpkin puree, cinnamon and salt. Beat until smooth.
• Melt 1/2 cup chocolate chips in microwave every 30 seconds, stirring so that it doesn't burn. Add the melted chocolate and combine with mixture. Cover and chill for about 2 hours until it is solid enough to roll into balls.
• Line a baking sheet with parchment paper and roll one heaping teaspoon of the mixture into balls. Melt the remaining white chocolate and drop the balls in the chocolate using a spoon to coat. Lift the truffle out of the chocolate and place on the parchment paper. Garnish with additional gingersnap crumbs and graham cracker crumbs if desired.
• Chill truffles for about 30 minutes until chocolate has set. Refrigerate remaining truffles.

Notes

Updated on September 21, 2020

Originally Posted on October 15, 2013

Nutrition

Calories: 291kcal | Carbohydrates: 36g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 13mg | Sodium: 132mg | Potassium: 176mg | Fiber: 1g | Sugar: 27g | Vitamin A: 867IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg

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Instant Pot Chili

Instant Pot Chili is simple to make and hearty. The electric pressure cooker builds amazing flavors in a short time, and everyone will love loading up their bowls with their favorite toppings!

Love your Instant Pot? Try this Instant Pot Beef Stew, Instant Pot Ribs, or these Instant Pot Salsa Verde Chicken Tacos.

Best Instant Pot Chili

Who can resist a good chili? Natasha here from Salt & Lavender with a cozy recipe for you. Chili is so easy to make in the electric pressure cooker! Prep time is minimal, and you can do other things while the Instant Pot works its magic. This chili is delicious straight out of the pot, but it’s also great for freezing/meal prep. Just freeze it in individual portions or use a larger container and let it thaw in the fridge overnight.

Chili Ingredients:

• Ground beef (you can use your preferred type of ground meat)
• Onion for added flavor (sautéed in olive oil)
• Kidney beans (I used red ones but feel free to sub with white ones or another type of canned bean if you prefer)
• Canned tomatoes (I used a combo of tomato sauce and diced tomatoes)
• Spices: Garlic, chili powder, smoked paprika, and cumin for that signature chili flavor. Optional: cayenne pepper if you like it hot!
• Beef broth for moisture and salty flavor

How to Make Instant Pot Chili:

1. Sauté. Add the chopped onion and oil to your Instant Pot and press the sauté button. Cook for 4-5 minutes.
2. Brown the beef. Stir in the ground beef and cook, stirring often, until browned.
3. Add the rest and seal it up. Stir in the garlic, followed by the diced tomatoes, tomato sauce, beef broth, beans, chili powder, smoked paprika, cumin, cayenne pepper. Close the lid, ensure the valve is set on “sealing”, press the “manual” button, and set the timer for 15 minutes.
4. Release the pressure. Once the countdown has finished, do a quick pressure release or let the pressure release naturally (this will build more flavor). Season the chili with extra salt & pepper as needed and serve with desired toppings.

What Kind of Ground Meat to Use in an Instant Pot?

You can use ground beef or ground turkey in this recipe… or even a mix of ground beef and ground pork if you wish!

What Chili Toppings to Use?

• Avocado (chopped or sliced)
• Cilantro
• Sour cream
• Tortilla strips/crumbled chips
• Scallions or chives
• Cheese blend (try cheddar or a Tex-Mex style for some heat)
• Chopped tomato

What to Serve with Homemade Chili?

This chili is incredibly delicious served with some bread (try a crusty bread or cornbread) – it’s great for mopping up all those tasty juices. Or try it on a baked potato!

Other Chili Recipes to Try:

• Best Ever Chili Recipe
• Chili Dogs
• Easy Black Bean Chili
• White Chicken Chili
• Jalapeno Popper Chili

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Instant Pot Chili

Instant Pot Chili is simple to make and hearty. The electric pressure cooker builds amazing flavors in a short time, and everyone will love loading up their bowls with their favorite toppings!

Course Dinner, Main Course

Cuisine American

Keyword Electric Pressure Cooker Chili Recipe, Instant Pot Chili Recipe

Prep Time 10 minutes

Cook Time 20 minutes

Inactive time: 15 minutes

Total Time 45 minutes

Servings 6 Bowls Full

Calories 458kcal

Author Natasha Bull

Ingredients

• 1/2 medium onion (chopped)
• 1 tablespoon olive oil
• 2 pounds lean ground beef
• 3 cloves garlic (minced)
• 1 (28 fluid ounce) can diced tomatoes (use fire roasted ones for more flavor)
• 1 (14 fluid ounce) can tomato sauce
• 1/2 cup beef broth
• 2 (14 fluid ounce) cans red kidney beans (drained)
• 3 tablespoons chili powder
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper (optional - if you want it spicy)
• Salt & pepper (to taste)
• Garnish: avocado, scallions, sour cream, Tex-Mex cheese, cilantro, tortilla strips, etc. (optional)

Instructions

• Add the chopped onion and oil to your Instant Pot and press the sauté button. Cook for 4-5 minutes.
• Stir in the ground beef and cook, stirring often (break it up with your spoon), until browned.
• Stir in the garlic, and then add the diced tomatoes, tomato sauce, beef broth, beans, chili powder, smoked paprika, cumin, cayenne pepper. Close the lid, ensure the valve is set on "sealing", press the "manual" button, and set the timer for 15 minutes.
• Once the countdown has finished, you can do a quick pressure release or let the pressure release naturally (this will build more flavor). Season with extra salt & pepper as needed and serve with desired toppings.

Notes

• Serves 6-8 depending on portion size.
• This chili is quite saucy, so if you prefer a more dry chili, omit the beef broth (just be sure to add extra salt) and/or use a smaller can of tomato sauce (or try a few tablespoons of tomato paste).
• If the beef is excessively fatty, spoon some of the fat out before proceeding with the rest of the recipe once you've browned it.
• This recipe freezes well.
• Inactive time represents the time that the Instant Pot takes to get up to pressure.

Nutrition

Calories: 458kcal | Carbohydrates: 43g | Protein: 47g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 604mg | Potassium: 1671mg | Fiber: 14g | Sugar: 7g | Vitamin A: 2341IU | Vitamin C: 20mg | Calcium: 124mg | Iron: 11mg

 

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