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This is a recipe for a creamy baked chicken spaghetti. I enjoy this recipe because it doesn’t contain any “cream of” soups and it’s very simple to make. The creamy red sauce is just delicious.
Preheat oven to 350 degrees F; lightly spray a 9×13-inch baking dish with nonstick spray.
In large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook 3 minutes, or until tender. Stir in chicken, tomatoes and cream. Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes, or until slightly thickened. Add cream cheese and 1 cup mozzarella cheese; cook, stirring constantly until cheeses are melted. Add the cooked pasta, tossing gently to coat. Spoon into prepared baking dish. Sprinkle evenly with remaining cheese. Bake 30 minutes.