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One serving pf Cheesy Chicken Spaghetti Casserole on a white plate.
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5 from 18 votes

Cheesy Chicken Spaghetti Casserole (lighter version)

Cheesy Chicken Spaghetti Casserole: A guilt-free twist on a classic, delivering savory goodness without the extra calories. Indulge smartly!
Prep Time15 minutes
Cook Time30 minutes
Standing Time5 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: baked spaghetti casserole, skinny baked chicken spaghetti
Servings: 6 servings
Calories: 520kcal
Author: Mindy Boyd

Ingredients

  • 8 ounces spaghetti
  • 4 tbsp olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 2 tsp minced garlic
  • 4 tsp flour
  • 1/2 tsp pepper
  • 1 can low sodium chicken broth 14.5 ounce
  • 1 cup fat free half & half
  • 4 ounces 1/3 less fat cream cheese cut into small pieces 1/2 package
  • 3 cups cooked chicken
  • 1 cup shredded cheddar cheese 2% milk

Instructions

  • Heat oven to 350°.
  • In a large sauce pan cook pasta for the shortest time directed on the package, usually 9 minutes.
    8 ounces spaghetti
  • Heat olive oil in a large skillet over medium-heat, add onion and peppers and cook until tender, about 4 - 5 minutes. Add garlic and cook for 1 minute. Add flour and pepper; cook for 1 minute. Add chicken broth and whisk until combined, be sure to get all the lumps out. Add half & half and cream cheese and whisk until cream cheese is melted and the mixture is smooth. Heat until bubbly and thick, 2-3 minutes.
    4 tbsp olive oil, 1/2 cup chopped onion, 1/2 cup chopped green bell pepper, 1/2 cup chopped red bell pepper, 2 tsp minced garlic, 4 tsp flour, 1/2 tsp pepper, 1 can low sodium chicken broth, 1 cup fat free half & half, 4 ounces 1/3 less fat cream cheese cut into small pieces
  • Stir in spaghetti and chicken, top with cheese and bake in the oven until bubbly and the cheese is melted, about 15 - 18 minutes. Let stand 5 minutes before serving.
    3 cups cooked chicken, 1 cup shredded cheddar cheese

Notes

If you don’t have an oven proof skillet then pour the mixture into a casserole dish, baking dish, or large pot such as a Dutch oven. I would coat it with cooking spray for easier clean up. I have read before that you can put aluminum foil on a plastic handle to make it oven proof, this is NOT recommended. 
Nutritional information is approximate. 
See in post notes above tips, variations, and other valuable information that may help you make this recipe successfully.

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Nutrition

Calories: 520kcal | Carbohydrates: 41g | Protein: 32g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 84mg | Sodium: 308mg | Potassium: 525mg | Fiber: 2g | Sugar: 6g | Vitamin A: 775IU | Vitamin C: 27mg | Calcium: 227mg | Iron: 2mg