Description
Spicy southern comfort meets culinary artistry in this creamy three-cheese chicken spaghetti with a kick. Melted cheeses, tender chicken, and zesty peppers create a perfectly balanced pasta experience that satisfies comfort food cravings with bold, irresistible flavors.
Ingredients
Scale
Proteins:
- 2 lb chicken breast
- 1/2 cup bacon, chopped
Cheeses:
- 1 cup cheddar cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1/2 cup cream cheese, softened
Pasta and Base Ingredients:
- 1 lb spaghetti
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 tbsp olive oil
Seasonings and Spices:
- 2 tsp red pepper flakes
- 1 tbsp garlic, minced
- 1 tsp black pepper
- 1 tsp salt
Vegetables:
- 1 medium onion, diced
- 1/2 cup bell peppers, chopped
Optional Garnish:
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat the oven to 375°F and prepare a large baking dish with cooking spray.
- Season chicken breasts with salt, black pepper, and red pepper flakes, then sear in olive oil until golden brown on both sides.
- Remove chicken from pan and set aside; in the same skillet, sauté chopped bacon until crispy.
- Add diced onions and bell peppers to the bacon, cooking until vegetables become translucent and slightly caramelized.
- Incorporate minced garlic and cook for an additional 30 seconds to release aromatic flavors.
- Cook spaghetti in salted boiling water until al dente, then drain and reserve a small amount of pasta water.
- Slice the seared chicken into thin strips and set aside.
- In a large mixing bowl, blend cream cheese, heavy cream, and chicken broth until smooth and creamy.
- Fold in shredded cheddar and grated parmesan cheese into the cream mixture.
- Combine cooked spaghetti, chicken strips, bacon, and vegetable mixture with the cheese sauce, stirring gently to coat evenly.
- Transfer the mixture to the prepared baking dish and top with additional cheese.
- Bake for 20-25 minutes until the top is golden and cheese is bubbling.
- Garnish with chopped fresh parsley before serving hot.
Notes
- Easily swap chicken for tofu or plant-based protein to create a vegetarian version that maintains the dish’s creamy, cheesy essence.
- Reduce spice intensity by cutting back on red pepper flakes or substituting with mild paprika for those with sensitive palates.
- Create a lighter option by using low-fat cream cheese and reduced-fat cheese varieties without compromising the rich, comforting flavor profile.
- Prepare components ahead of time for quick weeknight assembly, storing sautéed vegetables and cooked chicken separately in refrigerator for up to three days.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 700
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 150 mg