A delightful twist on a classic chicken spaghetti recipe, perfect for family gatherings or meal prepping.
Place the chicken breasts in a large stockpot and cover with water. Season with salt and pepper to taste. Bring to a boil and cook until the chicken is tender.
Ensure the chicken is fully cooked by checking that the juices run clear when pierced.
Remove the chicken from the pot and let it cool. Reserve the broth for later use.
Save the broth as it adds flavor to the pasta and prevents waste.
Cook the spaghetti in the reserved chicken broth until al dente. Drain and set aside.
Cooking the pasta in the broth infuses it with additional flavor.
Shred the cooled chicken into bite-sized pieces.
Shredding the chicken ensures even distribution throughout the dish.
In a large pan, sauté the onions and bell peppers in butter until softened.
Cook the vegetables until they are tender but still retain some crunch.
Combine the cooked spaghetti, shredded chicken, sautéed vegetables, diced tomatoes, green chilies, Worcestershire sauce, and shredded cheese in a large mixing bowl. Mix well.
Mix thoroughly to ensure all ingredients are evenly distributed.
Transfer the mixture to a greased casserole dish and spread evenly.
Greasing the dish prevents sticking and makes cleanup easier.
Bake in a preheated oven at 350°F for 45 minutes, or until the top is golden and bubbly.
Cover with foil if the top browns too quickly.
Serve hot and enjoy your creamy chicken spaghetti bake.
Pair with a fresh salad and garlic bread for a complete meal.
