High Protein Chicken Spaghetti

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Creamy, cheesy, packed with flavor and PROTEIN — this lightened up Chicken Spaghetti is comfort food with a nutritious twist.

Spaghetti night is always a favorite in my house. While we usually stick with the classic red meat sauce, sometimes I like to switch things up.

This High Protein Chicken Spaghetti will transform your cooking routine into something special. It feeds a large group and is satisfying as it is straightforward. Get ready for your new favorite pasta recipe!

WHAT IS CHICKEN SPAGHETTI?

It's basically what is sounds like...Chicken and spaghetti noodles. However, instead of classic spaghetti with tomato sauce, it's made with a mixture of soups, cheese and heavy cream to make the sauce.

DON'T WORRY!! My High Protein Chicken Spaghetti is a much lighter and MUCH more delicious version. No need for heavy cream, cream cheese, or cream of anything for that matter. Just a few health conscious swaps and you can enjoy a protein packed pasta dish without depriving yourself.

WHAT INGREDIENTS DO I NEED?

I did my best to lighten up the traditional version of Chicken Spaghetti, without sacrificing the flavor you love. The recipe list may look like a lot, but all of the ingredients are most likely already in your kitchen:

• 14.5 oz Protein Spaghetti (I used Brami noodles, but there are many other protein pasta options available. Barilla, Banza, Garofalo)
• 2 cups shredded chicken breast (grilled, rotisserie, baked, boiled, etc)
• 1 tablespoon olive oil
• 2 tablespoon butter
• ½ green bell pepper- chopped
• 1 cup chopped onion
• 2 celery stalks- chopped
• 2 cups shredded cheddar cheese
• 3 tablespoon all-purpose flour
• 1 ½ cup chicken broth
• ½ cup 1% milk
• ½ cup pasta water
• 1 teaspoon garlic powder
• salt & pepper to taste
• Garnish: fresh parsley, if desired.

HOW DO I MAKE HIGH PROTEIN CHICKEN SPAGHETTI?

In a large pot, begin to heat water and cook pasta according to package directions to al dente.

In a large skillet, begin to heat the olive oil and butter. Once melted, add the chopped onion, pepper, celery and garlic powder. Continue to sauté the vegetables until slightly softened, about 3-4 minutes.

When the vegetables are tender, lower the heat and whisk in the flour and chicken broth, making sure there are no clumps. Then add the milk and bring the mixture to a simmer. Continue to cook until thickened, stirring often to make sure nothing burns on the bottom, approximately 6-8 minutes. Remove from heat, and stir in ½ of the shredded cheese.

Once the pasta is finished, reserve ½ cup of the pasta water and drain the remaining.

Preheat oven to 375 degrees F. Grease a large baking dish with non-stick cooking spray.

Toss together the spaghetti, cheese sauce, reserved pasta water, shredded chicken, salt & pepper. Pour the mixture into your baking dish and top with remaining shredded cheese.

Bake for 15 minutes, or until cheese is melted and bubbly. Garnish with fresh parsley, if desired.

This chicken spaghetti is the answer to your weeknight dinner prayers. Trust me! 

CHECK OUT MORE EASY PASTA RECIPES BELOW:

• Italian Sausage Pasta with Roasted Broccoli
• Artichoke Pasta Salad
• Grilled Chicken Caesar Pasta Salad
• Light BBQ Chicken Pasta Salad
• Pesto Pasta with Roasted Chicken & Peppers
• Tuna Pasta Salad
• Creamy Parmesan Pasta with Chicken Meatballs

High Protein Chicken Spaghetti

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Ingredients

• 14.5 oz Protein Spaghetti (I used Brami noodles, but there are many other protein pasta options available. Barilla, Banza, Garofalo)
• 2 cups shredded chicken breast (grilled, rotisserie, baked, boiled, etc)
• 1 tablespoon olive oil
• 2 tablespoon butter
• ½ green bell pepper- chopped
• 1 cup chopped onion
• 2 celery stalks- chopped
• 2 cups shredded cheddar cheese
• 3 tablespoon all-purpose flour
• 1 ½ cup chicken broth
• ½ cup 1% milk
• ½ cup pasta water
• 1 teaspoon garlic powder
• salt & pepper to taste
• Garnish: fresh parsley, if desired.

Instructions

1. In a large pot, begin to heat water and cook pasta according to package directions to al dente.
2. In a large skillet, begin to heat the olive oil and butter. Once melted, add the chopped onion, pepper, celery and garlic powder. Continue to sauté the vegetables until slightly softened, about 3-4 minutes.
3. When the vegetables are tender, lower the heat and whisk in the flour and chicken broth, making sure there are no clumps. Then add the milk and bring the mixture to a simmer.
4. Continue to cook until thickened, stirring often to make sure nothing burns on the bottom, approximately 6-8 minutes. Remove from heat, and stir in ½ of the shredded cheese.
5. Once the pasta is finished, reserve ½ cup of the pasta water and drain the remaining.
6. Preheat oven to 375 degrees F. Grease a large baking dish with non-stick cooking spray.
7. Toss together the spaghetti, cheese sauce, reserved pasta water, shredded chicken, salt & pepper. Pour the mixture into your baking dish and top with remaining shredded cheese.
8. Bake for 15 minutes, or until cheese is melted and bubbly. Garnish with fresh parsley, if desired.