Baked Spaghetti with Chicken

  • 10MINS
  • 30MINS
  • Serves 4
  • 351KCAL

This Baked Spaghetti with Chicken is a fab slimming-friendly pasta dinner to have in the colder months whether you’re counting calories or following a diet plan like Weight Watchers.

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  • Dairy Free pinchofnom.com

NutritionPer Serving

  • Calories351
  • Carbs31g
  • Protein40g
  • Fat8g
  • Saturates2g
  • Sugars8g

Baked Spaghetti with Chicken - Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!

We LOVE spaghetti: it’s so versatile, quick to cook and goes well with so many other ingredients and sauces. But sometimes, you just fancy a little change to the usual spag bol but don’t have loads of time to experiment. Have you ever finished off spaghetti by baking it? It means you can combine all of your ingredients into one pot and pop it in the oven. Super easy, and less washing up!

You need to boil the pasta as normal, but leave it ‘al dente’, meaning firm to the bite. It’s just undercooked by a couple of minutes so that it finishes off in the oven as soft, delicious pasta that absorbs sauce really well.

There’s even a method of slow cooking this Baked Spaghetti with Chicken, so you can do the prep and let the slow cooker do the hard work while you get on with your day, and sit down to a warm, spiced pasta dish for dinner that’s cooked to perfection!

What diets is this Baked Spaghetti with Chicken suitable for?

This recipe is suitable if you’re gluten free as long as you swap out the following ingredients for gluten free versions;

  • Stock cubes
  • Worcestershire sauce
  • Spaghetti

You could also enjoy this Baked Spaghetti with Chicken if you’re dairy free.

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Baked Spaghetti with Chicken?

Weight Watchers’ new PersonalPoints plan calculates each individual’s Points allowance based on their unique food preferences and goals. This means we’re no longer able to offer exact WW points for our recipes.

The good news is that all of our recipes are still Weight Watchers friendly! If you have any questions about your Points budgets or you’re unsure how a certain recipe will fit into your plan, please reach out to Weight Watchers directly.

If you wanted to cut down the amount of points, you could reduce the amount of spaghetti in the recipe, and replace with some extra vegetables to keep it filling but without the added points.

Do you need any special ingredients to make Baked Spaghetti with Chicken?

You’ll be able to find all of the ingredients for this recipe in the supermarket.

You also need some bucatini or spaghetti! What is bucatini I hear you ask? It’s a hollow spaghetti. It cooks much faster than spaghetti, and in my opinion it holds sauce better too. You can get it from some supermarkets (including Tesco, Waitrose and Sainsbury’s), it’s with all the other pastas.

You’ll also need a sturdy casserole pot.

Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

NEW TIP
Delicious and easy to make
I cooked mine in the slow cooker so the chicken was very tender
NEW TIP
I used chicken breasts instead of thighs and it worked well. Also added some chilli for a bit of extra spice.

We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here. Just click here.

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‘One of our favourite recipe’s, even my children love it. And so easy to make.’

Ellen

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We used a Le Creuset shallow casserole for this, but a friend of ours swears by the VonShef cast irons ones. They’re really good!

We like to cook this in a slow cooker too.  You can pick up slow cookers in most large supermarkets, or online from Amazon.

How many calories are in this Baked Spaghetti with Chicken?

There are 351 calories in each portion of our slimming friendly Baked Spaghetti with Chicken. This means it falls into our Everyday Light recipe category.

This recipe is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

In the oven

Step 1

Mix paprika, cumin, turmeric, lemon juice and salt – sprinkle over chicken thighs – let sit for 10-20 mins.

Step 1 pinchofnom.com

Step 2

Preheat your oven to 200°C.

Step 3

Heat a large pan/casserole dish, spray with Low calorie cooking spray and lightly brown the chicken thighs then set aside.

Step 4

If any bits have stuck to the pan (they should – it’s good!) pour in a little water or white wine vinegar to scrape it away. Keep it in the pan – don’t throw it away!

Step 5

Spray the pan with low calorie cooking spray and fry the onions, celery, carrot, mushrooms, cherry tomatoes and garlic.

Step 6

When the onion begins to soften, add the tomato puree and Worcestershire sauce – fry off for a further 3 minutes, stirring often.

Step 7

Add the 150ml of stock, tin of chopped tomatoes and place the chicken on top.

Step 7 pinchofnom.com

Step 8

Place in the oven for 20 minutes.

Step 9

Whilst the chicken is cooking, cook the pasta but take 2 minutes off the packet instructions. We need it to be al dente – which means not quite cooked. Drain it and set aside.

Step 10

Lift the chicken out the oven, and remove the chicken. Taste the sauce and add more seasoning if necessary (you may need a stock pot or stock cube – it’s up to you!).

Step 11

Add the pasta to the sauce, making sure to slick all the pasta with the sauce. Add the chicken back in but place it under the pasta if you can.

Step 12

Cover the dish, and place back in the oven for 10-15 minutes.

Step 13

Lift out of the oven, sprinkle with parsley and serve.

In the slow cooker

Step 1

Mix paprika, cumin, turmeric, lemon juice and salt – sprinkle over chicken thighs – let sit for 10-20 mins.

Step 2

Spray a pan with with low calorie cooking spray and lightly brown the chicken thighs then set aside into the slow cooker.

Step 3

If any bits have stuck to the pan (they should – it’s good!) pour in a little water or white wine vinegar to scrape it away. Keep it in the pan – don’t throw it away!

Step 4

Spray the pan with low calorie cooking spray and fry the onions, celery, carrot, mushrooms, cherry tomatoes and garlic.

Step 5

When the onion begins to soften, add the tomato puree and Worcestershire sauce – fry off for a further 3 minutes, stirring often.

Step 6

Pop the contents of the pan into the slow cooker.

Step 7

Add the 150ml of stock, tin of chopped tomatoes and cook on high for 3-5 hours.

Step 8

Remove the lid for the last hour to let the sauce thicken slightly.

Step 9

Cook the pasta but take 2 minutes off the packet instructions. We need it to be al dente – which means not quite cooked. Drain it and pop it into the slow cooker.

Step 10

Cover the slow cooker, and let it cook on high for 10-15 minutes.

Step 11

Sprinkle with parsley and serve.

Baked Spaghetti with Chicken - Pinch of Nom Slimming RecipesWhat should you should serve with Baked Spaghetti with Chicken?

Any of the following go really well with Baked Spaghetti with Chicken. It’s one of those dishes that goes with pretty much anything. It’s so hearty it can of course be eaten on its own!

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Whatever accompaniment you choose, don’t forget to account for the extra calories and/or other nutritional values.

Can you cook this Baked Spaghetti with Chicken another way?

Yes! You can cook this recipe in the oven, or in a slow cooker.

Oven: 30 minutes or so – see further instructions in the recipe card below.

Slow Cooker: 3-5 hours or so – see further instructions in the recipe card below.

How do you know when this Baked Spaghetti with Chicken is cooked?

You should cook this recipe until the chicken is completely cooked through and the juices run clear. The pasta should be cooked but have a slight bite (al dente).

This should take approx 30 minutes in the oven or 5 hours in the slow cooker.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

Can I freeze this Baked Spaghetti with Chicken?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

How do I reheat Baked Spaghetti with Chicken?

From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.

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Baked Spaghetti with Chicken

This Baked Spaghetti with Chicken is a fab slimming-friendly pasta dinner to have in the colder months whether you’re counting calories or following a diet plan like Weight Watchers.
  • Prep Time
    10 MINS
  • Cook Time
    30 MINS
  • KCals 351
  • Carbs 31G

Ingredients

  • 6 chicken thighs skin and visible fat removed
  • 200 g bucatini or spaghetti
  • 1 large carrot chopped
  • 1 large onion chopped
  • 1 stick celery chopped
  • 15 mushrooms
  • 10 cherry tomatoes
  • 1 tin chopped tomatoes 400g
  • 5 cloves garlic crushed
  • 2 tbsp tomato puree
  • 1 splash Worcestershire sauce
  • 150 ml chicken stock made up with 150ml water & 1 stock cube
  • 1 lemon Juice of
  • 1 tsp paprika
  • 0.5 tsp cumin
  • 0.5 tsp turmeric
  • 1 tsp salt
  • fresh parsley chopped
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

In the Oven
  1. Mix paprika, cumin, turmeric, lemon juice & salt - sprinkle over chicken thighs - let sit for 10-20 mins
  2. Preheat your oven to 200°C
  3. Heat a large pan/casserole dish, spray with low calorie cooking spray and lightly brown the chicken thighs then set aside
  4. If any bits have stuck to the pan (they should - it’s good!) pour in a little water or white wine vinegar to scrape it away. Keep it in the pan - don’t throw it away!
  5. Spray the pan with low calorie cooking spray and fry the onions, celery, carrot, mushrooms, cherry tomatoes and garlic.
  6. When the onion begins to soften, add the tomato puree and Worcestershire sauce - fry off for a further 3 minutes, stirring often.
  7. Add the 150ml of stock, tin of chopped tomatoes and place the chicken on top.
  8. Place in the oven for 20 minutes
  9. Whilst the chicken is cooking, cook the pasta but take 2 minutes off the packet instructions. We need it to be al dente - which means not quite cooked. Drain it and set aside.
  10. Lift the chicken out the oven, and remove the chicken. Taste the sauce & add more seasoning if necessary (you may need a stock pot or stock cube - it’s up to you!).
  11. Add the pasta to the sauce, making sure to slick all the pasta with the sauce. Add the chicken back in but place it under the pasta if you can.
  12. Cover the dish, and place back in the oven for 10-15 minutes.
  13. Lift out of the oven, sprinkle with parsley and serve.
In the slow cooker
  1. Mix paprika, cumin, turmeric, lemon juice & salt - sprinkle over chicken thighs - let sit for 10-20 mins
  2. Spray a pan with with low calorie cooking spray and lightly brown the chicken thighs then set aside into the slow cooker.
  3. If any bits have stuck to the pan (they should - it’s good!) pour in a little water or white wine vinegar to scrape it away. Keep it in the pan - don’t throw it away!
  4. Spray the pan with low calorie cooking spray and fry the onions, celery, carrot, mushrooms, cherry tomatoes and garlic.
  5. When the onion begins to soften, add the tomato puree and Worcestershire sauce - fry off for a further 3 minutes, stirring often.
  6. Pop the contents of the pan into the slow cooker.
  7. Add the 150ml of stock, tin of chopped tomatoes and cook on high for 3-5 hours.
  8. Remove the lid for the last hour to let the sauce thicken slightly.
  9. Cook the pasta but take 2 minutes off the packet instructions. We need it to be al dente - which means not quite cooked. Drain it and pop it into the slow cooker
  10. Cover the slow cooker, and let it cook on high for 10-15 minutes.
  11. Sprinkle with parsley and serve.

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Recipe notes

Tip: you can use chicken breasts if you prefer, but make sure to submerge them when they go into the oven.
Tip: you can use any pasta, but bucatini/spaghetti will work best.

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Baked Spaghetti with Chicken - Pinch of Nom Slimming Recipes

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ORDER Our NEW cookbook Comfort Food NOW

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62 comments

See what others have to say

Tracey CharlesWednesday 16th March 2022

Hi, can you use chicken breast for this recipe? Thanks

Reply

    HollyMonday 21st March 2022

    Hey Tracey, yes you can swap the chicken thighs for chicken breast. Ensure the chicken is cooked through, no pinkness remains and the juices run clear. Hope that helps!

    Reply

HollieTuesday 11th January 2022

What book is this recipe in?

Reply

    HollyTuesday 11th January 2022

    Hey Hollie, this recipe doesn’t appear in any of our books and is exclusive to our website, if you have a look at THIS article it talks through how to save a recipe to your account so you can find it easily, hope that helps!

    Reply

Beth NoonanTuesday 24th August 2021

For the chicken thighs are the boneless or with the bone in?

Reply

    HollyTuesday 31st August 2021

    Hey Beth, we used skinless and boneless chicken thighs for this recipe, hope that helps!

    Reply

JoThursday 8th April 2021

Is browning the chicken and frying vegetables before putting in slow cooker a must? Can i just put all the ingredients except spaghetti straight into the slow cooker? I’m trying to save time and wanting to put it on before going to work.

Reply

    HollyThursday 8th April 2021

    Hi Jo, the meat and vegetables don’t need to be browned before adding to the slow cooker, but it’s a step worth the effort as it adds colour and flavour to the finished recipe. Hope that helps!

    Reply

      Joanne HexterSaturday 10th April 2021

      Hi Holly, thank you for your feedback, that is a great help. I will make time to brown meat and vegetables. Thanks again 😀

VickiMonday 8th March 2021

I love this dish, but when I work the calories out, the chicken and spaghetti alone total 2000. This is 500 calories per portion without the veg. Do you calculate calories differently?

Reply

    HollyFriday 12th March 2021

    Hi Vicki, There are a lot of reasons that the calories can differ; calories can be different after an ingredient is cooked in a particular way, or different brands of ingredients can vary the calorie count substantially. Unfortunately the apps available to the general public do not account for this. Have a look at THIS article which explains how we work out our nutritional information for our recipes, hope that helps.

    Reply

Lorraine PikeThursday 26th November 2020

My boys love the idea of the whole garlic cloves and fight over them! A favourite in our house. Not only do I need the 5 cloves I also add crushed and they love it. Very very filling and substantial.

Reply

    HollyFriday 27th November 2020

    Hi Lorraine, so glad you and your family enjoy this recipe!

    Reply

kathrynThursday 15th October 2020

5 cloves of garlic? That seems an awful lot

Reply

    HollyFriday 16th October 2020

    Hi Kathryn, you can reduce the garlic in this recipe to suit your taste better if 5 garlic seems a little high for you. Thanks for your message

    Reply

    WendySaturday 15th January 2022

    5 is barely enough😁

    Reply

BrigetteFriday 25th September 2020

Do the garlic cloves go in whole or are they chopped up?

Reply

    HollyTuesday 29th September 2020

    Hi Brigette, the garlic should be crushed I have now updated the recipe, thanks for your message!

    Reply

Lindsey BurkeMonday 27th July 2020

Lovely dish and very healthy. I added chilli flakes as I like a bit of spice. Even my fussy 7 year old ate this (before adding the chilli)..

Reply

    SharonTuesday 28th July 2020

    Hi Lindsey, thanks for your lovely comment, we’re so pleased you both enjoyed this recipe! Thanks for letting us know.

    Reply

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