Ingredients
Scale
- 8 ounces spaghetti
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, diced
- 8 ounces cream cheese, softened
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1 cup chopped bell peppers
- 2 teaspoons Italian seasoning
- 1/2 cup shredded cheddar cheese for topping
Instructions
- Bring a large pot of salted water to a boil over medium-high heat.
- Add spaghetti and cook according to package instructions until al dente.
- Drain and set aside.
- In a large skillet over medium heat, add olive oil.
- Once hot, add diced chicken breast and season with salt and pepper.
- Cook until the chicken is golden brown and cooked through.
- Remove from heat.
- In the same skillet, lower the heat and add softened cream cheese along with chicken broth.
- Stir continuously until smooth and creamy.
- Add the cooked spaghetti back into the skillet along with the sautéed chicken and shredded cheddar cheese.
- Toss everything together until well coated in the creamy sauce.
- Fold in chopped bell peppers and sprinkle in Italian seasoning.
- Mix everything together well to ensure every bite is packed with flavor.
- Preheat your oven to 350°F (175°C).
- Transfer the spaghetti mixture into a greased baking dish.
- Top with an additional half cup of shredded cheddar cheese.
- Bake uncovered for about 20 minutes or until bubbly and golden on top.
Notes
Store leftovers in an airtight container.
Reheat gently on the stove, stirring.
Serve with garlic bread and salad.
Add extra cheese for creamy richness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Bake
Nutrition
- Calories: 400 kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 25mg