Description
A delicious and cheesy chicken spaghetti bake made with tender chicken, hearty spaghetti, and homemade sauce.
Ingredients
Scale
- 2 chicken breasts, boneless skinless (diced)
- 1 lb spaghetti
- 1 brick (8 oz) cheddar cheese
- 1 cup pico de Gallo
- Fresh Cilantro
- 3 dried guajillo peppers
- 3 dried chipotle peppers
- 6 cloves garlic (roughly chopped)
- 1 yellow onion (diced)
- 2 limes (juiced)
- 3 sprigs fresh oregano
- 1 tsp cloves
- 2 tbsp canola oil
- 1 can (28 oz) diced tomatoes (petite if possible)
- 1 tbsp canned sun dried tomatoes
- 1 pkt (1 oz) Taco seasoning
Instructions
- Get out and measure your ingredients.
- Bring a pot of water to a boil. Add the diced chicken, guajillo peppers, chipotle, garlic, ½ the yellow onion, lime juice, fresh oregano sprigs, and cloves. Lower heat to a simmer, cover and cook for 15 minutes.
- While the peppers soften, bring a second pot of water to a boil and cook the spaghetti according to the package—subtract 2 minutes from the suggested cooking time. Drain and toss with a dash of olive oil to prevent sticking. Set aside.
- Preheat the oven to 375°F.
- Grate the cheese and toss with ½ the taco seasoning packet.
- Remove peppers, garlic, and yellow onion from the water along with ¼ cup of the water. Remove the stems from the peppers.
- Add all to a food processor or blender along with the sun dried tomatoes. Purée.
- Heat a frying pan over medium high heat. Once hot, swirl with canola oil and add remaining diced yellow onion.
- Sauté for 2 minutes, then add the diced chicken.
- Sauté for 2 minutes to lightly brown the chicken.
- Pour in the diced tomatoes, remaining ½ of the taco seasoning packet, and puréed peppers.
- Stir well. Cover and cook for 10 minutes.
- Pour chicken and sauce into a large bowl with the spaghetti.
- Stir in ½ of the cheese until incorporated.
- Then transfer to a casserole dish.
- Cover the top of the dish with remaining cheese and place into the oven. Bake for 20 minutes.
- Remove from heat and let cool for 5 minutes. Top with pico de Gallo, chopped cilantro and lime wedge.
- Serve. Enjoy every bite!
Notes
- Add extra cheese on top for a cheesier dish.
- Can be made ahead and refrigerated before baking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg