This homemade chicken spaghetti bake is a classic one skillet dish filled with flavor and delight. Enjoy a delicious rich cream and cheese sauce baked with homemade spaghetti noodles, and fresh vegetables.
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I love being able to utilize my cast iron skillets in many ways. By being able to cook on the stove, then transfer my skillet directly into the oven, I am able to minimize dishes used, and maximize on the benefits of iron.
This delicious one-skillet spaghetti bake is a great way to change up your “traditional” spaghetti meal! Adding homemade spaghetti noodles just makes it a whole lot better! Branch out, and try something new with this tasteful, creamy, homemade chicken spaghetti bake!
Homemade Chicken Spaghetti Bake
Tips for Making Homemade Spaghetti Noodles
- Make sure dough is NOT too sticky. If you try to run sticky dough through the KitchenAid attachment, it will bunch up and clog in the attachment. Once your dough is rolled out, add additional flour until thoroughly coated.
- You can make homemade noodles with a rolling pin and knife, tabletop pasta roller, pasta roller pin, or pasta maker attachment. The KitchenAid attachment I use.
- The best (and easiest) way to get your noodles thin like box noodles, is with a pasta roller. I use my KitchenAid attachment pasta roller first, then place the flattened dough through the spaghetti roller attachment.
- Homemade noodles only need to boil for 1-2 minutes. Pull the noodles out of the boiling water, instead of draining the noodles and water into a strainer. This will prevent your noodles from overcooking and breaking apart.
Tips for Making Chicken Spaghetti Bake
- Use a cast iron skillet. You will be able to cook on the stovetop and then place directly into the oven. This saves dirtying multiple pans and dishes, and allows for a safe way to cook your food.
- Use freshly shredded block cheese over preshredded cheese. Shredded cheese from the store does not melt as well due to the cellulose powder added to the cheese for nonsticking purposes.
Tools You May Need
- KitchenAid Stand Mixer
- KitchenAid Pasta Attachment, Tabletop Pasta Roller, Pasta Rolling Pin
- Bowls
- Wooden Spatula & Pasta Spoon
- Cast Iron Skillet (12 inch)
- Cheese Grater
Check out my favorite kitchen tools and essentials for cooking from scratch!
Ingredients
- Homemade spaghetti noodles (1.5 cups flour, 3 eggs, 1/2 teaspoon salt, 1/2 teaspoon olive oil)
- Salt & pepper
- 1/2 stick butter
- 3 cloves garlic
- 1/2 red bell pepper (2 minis)
- 1/2 yellow bell pepper (2 minis)
- 4 baby bella mushrooms (cubed or diced)
- 1 white onion (diced)
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 cup chicken broth
- 8 oz block cream cheese (cubed)
- 8 oz cheddar gruyere
- 8 oz cheddar cheese (mild or sharp)
- 2 oz Velveeta cheese (cubed)
- 2 chicken breasts (shredded) (place in Crockpot (slow cooker) in the morning to cook)
- Parsley
Homemade Noodle Instructions
- Whisk 3 eggs in a small bowl.
- Add 1 1/2 cups of flour into a stand mixing bowl with dough hook and add salt.
- Add whisked eggs into the flour salt mixture. Mix on medium speed for 5 minutes. Add olive oil, and continue to mix until dough is completely smooth.
- Remove dough and wrap in plastic wrap. Place in refrigerator a minimum of 30 minutes.
- After 30+ minutes is up, remove dough and place on floured surface.
- Roll the dough out as flat as possible. See options a. or b. for next steps.
- A. Using a spaghetti rolling pin, roll over the dough to create noodles.
- B. Using a KitchenAid attachment
- Slide dough through the stainless-steel pasta sheet attachment. Start at 1 and continue place the dough sheets through to level 5. The dough will stretch and be very long (see picture 6). Cut the flattened dough in half if needed, then move on to the next step.
- Slide the dough sheet through the spaghetti attachment to create noodles. (TIP: Make sure your dough is thoroughly floured, otherwise the dough will bunch up in the attachments.)
- Boil a pot of water with a generous amount of salt. Once the water is boiling, place the spaghetti noodles into the water.
- Boil for ONLY 1 minute. You do NOT boil homemade noodles in water like you boil store-bought noodles.
- Strain the noodles from the water, do NOT pour water and noodles into a strainer.
Homemade Chicken Spaghetti Bake Instructions
- Place two chicken breasts in a slow cooker on low heat. Add 1/4 cup water, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon garlic salt, and 1/2 teaspoon onion powder.
- Preheat oven to 350 degrees F.
- In a cast iron skillet on medium heat, sauté bell peppers and diced onion for roughly 5 minutes. Add mushrooms and freshly minced garlic. Sauté for additional 2-3 minutes.
- Stir in cream, milk, chicken broth, cream cheese, shredded cheese (leaving 1 cup mixed cheese remaining), and Velveeta. Stir often until cheese has melted.
- Shred the cooked chicken breast from the slow cooker. Add the chicken to the cast iron skillet once the cheese has melted, and sauce is creamy. Sprinkle parsley on top.
- Add homemade spaghetti noodles, and stir until noodles and chicken are thoroughly coated. Add remaining 1 cup of cheese on top.
- Cover with foil, and bake for 20 minutes. Remove foil and bake for an additional 10 minutes (or until all the cheese has melted).
- Sprinkle additional parsley on top, and serve.
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Chicken Spaghetti Bake
This homemade chicken spaghetti bake is a classic one skillet dish filled with flavor and delight. Enjoy a delicious rich cream and cheese sauce baked with homemade spaghetti noodles, and fresh vegetables.
Ingredients
- Homemade spaghetti noodles (1.5 cups flour, 3 eggs, 1/2 teaspoon salt, 1/2 teaspoon olive oil)
- Salt & pepper
- 1/2 stick butter
- 3 cloves garlic
- 1/2 red bell pepper (2 minis)
- 1/2 yellow bell pepper (2 minis)
- 4 baby bella mushrooms (cubed or diced)
- 1 white onion (diced)
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 cup chicken broth
- 8 oz block cream cheese (cubed)
- 8 oz cheddar gruyere
- 8 oz cheddar cheese (mild or sharp)
- 2 oz Velveeta cheese (cubed)
- 2 chicken breasts (shredded) (place in Crockpot (slow cooker) in the morning to cook)
- Parsley
Instructions
Homemade Noodle Instructions
1. Whisk 3 eggs in a small bowl.
2. Add 1 1/2 cups of flour into a stand mixing bowl with dough hook and add salt.
3. Add whisked eggs into the flour salt mixture. Mix on medium speed for 5 minutes. Add olive oil, and continue to mix until dough is completely smooth.
4. Remove dough and wrap in plastic wrap. Place in refrigerator a minimum of 30 minutes.
5. After 30+ minutes is up, remove dough and place on floured surface.
6. Roll the dough out as flat as possible. See options A. or B. for next steps.
A. Using a spaghetti rolling pin, roll over the dough to create noodles.
B. Using a KitchenAid attachment: 1. Slide dough through the stainless-steel pasta sheet attachment. Start at 1 and continue place the dough sheets through to level 5. 2. Slide the dough sheet through the spaghetti attachment to create noodles. (TIP: Make sure your dough is thoroughly floured, otherwise the dough will bunch up in the attachments.)
7. Boil a pot of water with a generous amount of salt. Once the water is boiling, place the spaghetti noodles into the water.
8. Boil for ONLY 1 minute. You do NOT boil homemade noodles in water like you boil store-bought noodles.
9. Strain the noodles from the water, do NOT pour water and noodles into a strainer.
Chicken Spaghetti Bake Instructions
1. Place two chicken breasts in a slow cooker on low heat. Add 1/4 cup water, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon garlic salt, and 1/2 teaspoon onion powder.
2. Preheat oven to 350 degrees F.
3. In a cast iron skillet on medium heat, sauté bell peppers and diced onion for roughly 5 minutes. Add mushrooms and freshly minced garlic. Sauté for additional 2-3 minutes.
4. Stir in cream, milk, chicken broth, cream cheese, shredded cheese (leaving 1 cup mixed cheese remaining), and Velveeta. Stir often until cheese has melted.
5. Shred the cooked chicken breast from the slow cooker. Add the chicken to the cast iron skillet once the cheese has melted, and sauce is creamy. Sprinkle parsley on top.
6. Add homemade spaghetti noodles, and stir until noodles and chicken are thoroughly coated. Add remaining 1 cup of cheese on top.
7. Cover with foil, and bake for 20 minutes. Remove foil and bake for an additional 10 minutes (or until all the cheese has melted).
8. Sprinkle additional parsley on top, and serve.
Nutrition Information:
Serving Size:
6Amount Per Serving: Calories: 524Total Fat: 36.9gSaturated Fat: 21.7gCholesterol: 146mgSodium: 680mgCarbohydrates: 16.2gFiber: 2gSugar: 3.7gProtein: 33.4g
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