Baked Southwestern 4 Cheese Chicken Spaghetti Recipe
Baked Southwestern 4 Cheese Chicken Spaghetti
It just so happened that I was craving comfort food and my mind wandered to baked pasta and chicken. Then it meandered a little further to creamy, cheesy, tomato sauces with green chiles for a little heat. I looked around on the trusty internet and saw a few interesting baked pasta dishes, but nothing that really struck my fancy. So, of course I came up with my own. And boy am I glad I did!
Jaime’s Baked Southwestern 4 Cheese Chicken Spaghetti
1 boneless, skinless chicken breast, cubed tossed with my smoky southwestern rub (note: you could defintely add more chicken. We only had 1 breast to use in the freezer)
- 2 tbsp olive oil
- 2-3 serving spaghetti, cooked al dente
- 1 cup alfredo sauce
- 1/2 cup tomato sauce
- 2 tbsp chopped green chiles
- 1 handful 3 cheese Mexican Blend shredded cheese, plus extra for the top
Preheat oven to 350 degrees. In a small sauce pan combine alfredo sauce, tomato sauce, green chiles, milk and a handful of the 3 cheese blend. Cook over medium heat until well combined. In a separate skillet, heat olive oil over medium heat and add chicken cubes. Brown chicken on each side, then add to the sauce. Spray a 9 x 9 casserole dish with cooking spray. Put al dente pasta in dish. Pour sauce over and toss to combine with pasta. Cover the top with more of the 3 cheese blend and bake for 15 minutes or until top is bubbly and brown.
Next time I think I will make more sauce. I like a lot of sauce with my pasta and while baking it, a lot of the sauce was absorbed. But it was still good; going back for seconds and thirds good!
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