Baked Garlic and Fontina Chicken Spaghetti
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
55 mins
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Total Time
1 hr 15 mins
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Servings
8 servings
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Course
Main Course
Baked Garlic and Fontina Chicken Spaghetti
Description
This casserole starts with cooked spaghetti noodles tossed with olive oil to prevent sticking. In a skillet, onions and baby bella mushrooms sauté in butter and olive oil until soft and golden, then garlic is added for fragrance. Flour, salt, pepper, and red pepper flakes are sprinkled in to form a roux. Chicken broth and milk are gradually whisked in, creating a creamy base brought to a simmer.
Diced tomatoes are incorporated, and a mixture of mozzarella, fontina, asiago, and Parmesan cheeses is folded in along with cooked, chopped chicken and chopped fresh parsley. This mixture is transferred to a greased baking dish and baked at 350°F until bubbly and cheese is melted, creating a flavorful, creamy pasta bake with garlic and cheese accents.
This casserole serves as a comforting main course that pairs well with a simple salad or steamed vegetables. Using freshly grated cheese enhances melt and texture. The recipe suggests making ahead by assembling and refrigerating before baking, adding extra bake time when heated from cold.
For best results, use rotisserie or precooked chicken and fresh cheeses grated by hand for creamier melting. Baking until hot and golden on top ensures a satisfying dish with a tender pasta base and rich sauce.
Ingredients
Noodles:
- 12 ounces spaghetti
- 1-2 tablespoons olive oil for tossing the noodles
Sauce:
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ cup onion yellow or white, chopped
- 8 ounces baby bella mushroom sliced
- 4 cloves garlic finely minced or pressed through a garlic press
- ⅓ cup all-purpose flour
- 1 teaspoon kosher salt coarse
- ¼ teaspoon black pepper coarse ground
- ½ teaspoon red pepper flakes more or less to taste, but don’t leave it out completely as it adds great flavor!, crushed
- 2 cups chicken broth low-sodium
- 1 cup milk
- 1 (14-ounce) (14-ounce) can diced tomatoes undrained
- 1 cup mozzarella cheese shredded, see note
- 1 cup fontina cheese shredded
- 2-3 tablespoons parsley chopped, fresh
- 3 cups chicken more or less cooked, chopped; see note
- ½ cup Asiago cheese grated
- ¼ cup Parmesan Cheese freshly grated
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch glass or ceramic dish with cooking spray and set aside.
- Cook the pasta in a large pot of salted boiling water a few minutes short of al dente (the noodles will finish cooking in the oven). Drain and toss with a tablespoon of olive oil to prevent sticking and set aside.
- In a large, nonstick 12-inch skillet, heat the butter and olive oil until rippling and hot. Add the onion and mushrooms and cook for 6-7 minutes, until the onions are translucent and the mushrooms are golden and have given up most of their liquid. Stir in the garlic and cook for 30 seconds or so until fragrant
- Sprinkle the flour over the onions and mushrooms along with the salt, pepper and red pepper flakes. Whisk or stir constantly for a minute or so over medium heat. The mixture will be a bit crumbly; that's ok.
- Gradually add the chicken broth and milk, whisking quickly and constantly to avoid lumps. Stir, bringing the mixture to a simmer, and cook until slightly thickened, 4-5 minutes. Add the diced tomatoes and heat through.
- Remove the skillet from the heat and stir in the mozzarella and fontina cheeses, one handful at a time, until the cheese is melted and the sauce is smooth and creamy. Stir in the parsley and add any additional salt and pepper to taste, if needed. Add the cooked chicken and stir to combine.
- Toss the sauce and cooked pasta together and spread evenly in the prepared dish. Sprinkle the Asiago and Parmesan cheeses over the top. Cover the dish with lightly greased aluminum foil and cook for 20 minutes. Uncover and bake for 15 minutes more, until the edges are golden and bubbling.
- Let the casserole rest for for 10 minutes or so before serving.
Notes
- Grate fresh mozzarella cheese rather than using pre-shredded for smoother melting.
- Use rotisserie chicken or your preferred cooked chicken for convenience and flavor.
- To make ahead, assemble and refrigerate covered up to 8 hours before baking; increase baking time by 10-15 minutes while covered, then bake uncovered as directed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 495kcal | 25% |
| Carbohydrates | 44g | 15% |
| Protein | 33g | 66% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 81mg | 27% |
| Sodium | 756mg | 32% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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