Description
A comforting and creamy chicken spaghetti dish that evokes nostalgia with every bite.
Ingredients
Scale
- 8 ounces spaghetti
- 2 cups cooked chicken, shredded
- 1 cup sliced mushrooms
- 1/4 cup onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
- Fresh parsley for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the spaghetti according to package instructions; drain and set aside.
- In a skillet, heat olive oil over medium heat. Add the onions and garlic, and sauté until soft.
- Add the sliced mushrooms to the skillet and cook until tender.
- In a large bowl, mix the cooked spaghetti, shredded chicken, sautéed vegetables, chicken broth, heavy cream, salt, pepper, and paprika until well combined.
- Pour the mixture into a greased baking dish and sprinkle generously with Parmesan cheese.
- Bake for 25-30 minutes, or until bubbly and golden on top.
- Garnish with fresh parsley before serving to add a touch of color and freshness.
Notes
Consider using leftover rotisserie chicken for a quicker option. For a vegetarian version, substitute chicken with lentils or vegetables and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 550
- Sugar: 3g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg