A creamy, comforting, crowd-pleasing dinner that comes together easily and bakes to cheesy perfection!
Ingredients
300 g spaghetti
2 chicken breasts, diced
1 onion, finely chopped
2 garlic cloves, minced
2 tbsp oil or butter
1 cup chicken broth
1 cup heavy cream
1 cup tomato sauce (or diluted tomato paste)
1 tsp paprika
1 tsp dried thyme
Salt and pepper to taste
1½–2 cups shredded cheese (mozzarella + cheddar)
Fresh parsley for garnish
Instructions
- Cook the spaghetti halfway in salted boiling water, then drain.
- Heat oil in a skillet and sauté the chicken until browned and cooked through.
- Add the onion and garlic; cook until softened.
- Pour in the chicken broth, tomato sauce, and heavy cream.
- Season with salt, pepper, paprika, and thyme. Let it simmer for 2 minutes until slightly thickened.
- Add the par-cooked spaghetti to the sauce and toss to coat.
- Transfer the mixture to a baking dish and top generously with shredded cheese.
- Bake in a preheated oven at 200°C (400°F) for 15–20 minutes until bubbly and golden.
Serve With
Fresh parsley on top — and enjoy!