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Cooked spaghetti with chicken, peppers, tomatoes and melted cheese
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High-Protein No-Boil Chicken Spaghetti Bake

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
All the comfort of a cheesy chicken pasta bake, without having to boil the spaghetti first! The pasta cooks right in the tomato sauce and broth, then gets a creamy finish with Greek yogurt, tender chicken and plenty of melted mozzarella. A proper comfort-food dinner packed with protein for the whole family!
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Ingredients
  

  • 15.9 oz dry spaghetti (450 g)
  • 2 tablespoons extra virgin olive oil (30 ml), plus a little for greasing the dish
  • 3 whole garlic cloves peeled
  • 1 tablespoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4.2 oz onion (120 g), diced
  • 5.3 oz bell peppers (150 g), diced
  • 19.4 oz marinara sauce (550 g)
  • 10.6 oz diced tomatoes (300 g), including their liquid
  • 3 cups chicken broth approximately (700 ml); divided into about 2 3/4 cups (650 ml) for baking and 3 tablespoons plus 1 teaspoon (50 ml) reserved
  • 5.3 oz full-fat Greek yogurt (150 g)
  • 14.1 oz cooked chicken breast (400 g), cut into small pieces
  • 7.8 oz shredded mozzarella (220 g), divided into 4.2 oz (120 g) for mixing in and 3.5 oz (100 g) for topping
  • fresh parsley finely chopped, as needed

Instructions
 

  1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish measuring about 9 × 13 inches (23 × 33 cm) with oil.
  2. Arrange the dry spaghetti directly in the baking dish, spreading it out evenly.
  3. Add the extra virgin olive oil, whole garlic cloves, oregano, salt, black pepper, onion, and bell peppers.
  4. Pour over the marinara sauce, diced tomatoes with their liquid, and about 2 3/4 cups (650 ml) of the chicken broth.
  5. Gently mix everything directly in the baking dish, distributing the vegetables evenly and making sure the spaghetti is as submerged in the liquid as possible.
  6. Cover the baking dish tightly with aluminum foil, sealing the edges well.
  7. Bake in the preheated oven at 375°F (190°C) for about 30-35 minutes.
  8. After 35 minutes, remove the baking dish from the oven and take off the foil.
  9. Remove the garlic cloves and gently stir the spaghetti, separating any strands that may have stuck together.
  10. Check the texture of the pasta and sauce. The spaghetti should be almost al dente and there should still be enough sauce in the bottom of the dish to keep the pasta creamy. If the pasta is still too firm or the sauce looks too dry, gradually add some of the remaining 3 tablespoons plus 1 teaspoon (50 ml) of chicken broth.
  11. Place the Greek yogurt in a bowl and add 2-3 tablespoons of the hot sauce from the baking dish. Stir until smooth and evenly combined.
  12. Add the yogurt mixture to the baking dish, then add the cooked chicken and 4.2 oz (120 g) of the mozzarella.
  13. Gently stir until the chicken, yogurt, and cheese are evenly distributed and the spaghetti is coated in a creamy sauce.
  14. Level the surface and sprinkle the remaining 3.5 oz (100 g) of mozzarella over the top.
  15. Return the baking dish to the oven, uncovered, and bake for about 10 more minutes, until the mozzarella is fully melted and the sauce begins to gently bubble around the edges.
  16. Remove from the oven and let rest for about 5 minutes, allowing the sauce to settle slightly.
  17. Finish with freshly chopped parsley and serve hot.

Notes

Broth: Measure the full 700 ml, use 650 ml for the covered bake, and keep 50 ml aside. Add the reserved broth gradually only if the pasta is too firm or the sauce too dry...
Foil: Seal the edges tightly so the pasta stays moist during the covered bake!

Nutrition

Calories
650 kcal
Carbohydrates
71 g
Protein
44 g
Fat
20 g
Saturated fat
8 g
Sodium
1410 mg
Fiber
6.2 g
Sugar
12 g

Nutrition information is provided as an estimate and should only be used as an approximation.