Spaghetti is a classic recipe for any busy household, it is a simple and filling meal that everyone enjoys. Why not change it up a little and try my chicken parmesan spaghetti bake. It doesn’t require much extra effort just a little time in the oven and the end result is so tasty and makes a nice hearty meal. It is also a great dish for meal prep, it will store well in the fridge for 3-4 days and can be frozen. This family-friendly recipe makes 6 servings, 288 calories per serving, and a range of 3-9PP on WW depending on your 0PP foods.
Tips and suggestions…
If whole wheat pasta is a 0PP food for you on WW then use whole wheat spaghetti to keep points low.
For the chicken, I usually cook a batch up weekly in my crockpot, I use 4-5 large chicken breasts and add in chicken broth or even water if I don’t have any broth. Usually enough to cover the chicken. Cook on high for 3-4 hours or low for 7 hours. Remove from the crockpot and shred it with a couple of forks. This will keep in the fridge in an air-tight container for up to 4 days, it is great for meal prep.
Feel free to use different kinds of cheese, however with it being a chicken parmesan dish I would suggest keeping parmesan cheese in it.
Optional to top with some fresh herbs or green onion.
Leftovers will keep in the fridge in a sealed air tight container for 3-4 days. This recipe will freeze well. To reheat you can use the oven, air fryer or microwave.
Chicken parmesan spaghetti bake
- 255g spaghetti *3 servings according to the package
- 2 cups cooked shredded chicken
- 1 cup tomato sauce *I used my zero point veggie tomato sauce, I have linked it above
- 1/2 cup reduced-fat shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- 1/4 cup grated parmesan cheese
- 2 tsp Italian seasoning
- 1/4 tsp each salt & pepper
Preheat oven to 350F
Cook spaghetti according to package, drain and set aside.
In a large bowl mix together the sauce, cooked shredded chicken, mozzarella cheese, grated parmesan, Italian seasoning, salt, and pepper. Then stir in the pasta.
Place spaghetti mixture into a lightly sprayed 9×13 casserole dish, sprinkle with the shredded parmesan cheese.
Cover with foil and bake in the oven for 25 minutes. Serve immediately, makes 6 servings.