Cheesy Chicken Spaghetti

Cheesy Chicken Spaghetti Photo: Oxmoor House


  • 9 ounces uncooked spaghetti
  • Cooking spray
  • 1 cup frozen chopped onion
  • 1 tablespoon bottled minced garlic
  • 2 (14.5-ounce) cans stewed tomatoes, undrained and chopped
  • 1 tablespoon low-sodium Worcestershire sauce
  • 2 teaspoons dried Italian seasoning
  • 1/4 teaspoon salt
  • 2 cups (8 ounces) shredded reduced-fat Cheddar cheese, divided
  • 3 cups frozen chopped cooked chicken, thawed


Preheat oven to 350º.

Cook pasta according to package directions, omitting salt and fat. Drain.

Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic; sauté 5 minutes. Add tomatoes, Worcestershire sauce, seasoning, and salt; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in 1 cup cheese, cooked spaghetti, and chicken. Spoon into a 3-quart casserole coated with cooking spray. Sprinkle with remaining 1 cup cheese. Bake at 350º for 15 minutes.

  • Prep Time:
  • Cook Time:

  • You can cover and refrigerate the casserole overnight, and sprinkle with cheese before baking. Bake at 350° for 25 minutes until bubbly.
  • Yield: 6 servings (serving size: 1 1/3 cups)

Nutritional Information

Calories per serving: 395
Caloriesfromfat per serving: 19%
Fat per serving: 8.5g
Saturated fat per serving: 4.9g
Monounsaturated fat per serving: 0.1g
Polyunsaturated fat per serving: 0.4g
Protein per serving: 36g
Carbohydrate per serving: 45.3g
Fiber per serving: 3.1g
Cholesterol per serving: 65mg
Iron per serving: 1.9mg
Sodium per serving: 934mg
Calcium per serving: 417mg

Good to Know

Serve this mouth-watering pasta dish that's rich in calcium and protein. For a healthier alternative, choose whole-wheat pasta and fat-free cheese.

This Recipe Is

Cooking Light Superfast Suppers