Creamy and satisfying baked chicken spaghetti casserole will be your new secret weapon for serving a weeknight dinner that everyone will love! No canned soup is needed to make this easy meal.
spaghetti - chicken - diced tomatoes chicken stock - olive oil - onion - flour parmesan - cheddar - parsley - garlic mozzarella - heavy cream
Preheat the oven to 400°F/200°C and lightly spray a 9×13 casserole dish and set aside. Cook pasta in salted water to al dente according to the package directions.
Reserve ½ cup of pasta cooking water before draining the pasta. Heat a skillet over medium high heat, heat olive oil and sauté the onion until soft and translucent.
Add garlic, and cook for 30 seconds. Sprinkle in the flour, and cook for for 1 minute, then gradually add the broth as you whisk. Add the cream, allow it to warm up and cook for 2 minutes.
Season with Italian seasoning, smoked paprika, and black pepper. Remove from heat, add in the parmesan cheese and half of the cheddar and mozzarella.
If the sauce seems too thick, add in a small amount of the reserved pasta water.
Fold in the cooked chicken, drained tomatoes, and transfer to a casserole dish. Mix in the cooked pasta. Top with the remaining mozzarella and cheddar cheese.
Bake in the preheated oven for 10-15 minutes. Remove the chicken spaghetti casserole from the oven and garnish with optional red pepper flakes and fresh parsley.