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.

Baked Spaghetti with Chicken | Slimming & Weight Watchers Friendly

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 in the blurb 👍

This Baked Spaghetti with Chicken is almost a “one pot” dish…you need to cook the pasta in a separate pan, but then you add it back to the sauce to finish cooking. But otherwise you do everything in “one pot”.

We’ve got loads of hearty dishes to remind you of the sunshine, why not try something new?

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.

Baked Spaghetti with Chicken | Slimming & Weight Watchers Friendly

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, and triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Baked Spaghetti with Chicken?

This Baked Spaghetti with Chicken has 11 Points per portion.

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.

How to make this Baked Spaghetti with Chicken

This recipe is really simple to make, and is basically a one pot dish, so saves on the washing up! Here’s a summary;

  • Sprinkle the spices and lemon juice over the chicken

Baked Spaghetti with Chicken | Slimming & Weight Watchers Friendly

  • Brown the chicken with some Low calorie cooking spray in a casserole pot and then set aside

Baked Spaghetti with Chicken | Slimming & Weight Watchers Friendly

  • Add a little water to the pan to get all the cooked on bits off (adds loads of flavour to the finished dish!) and fry the veg a little
  • Add the other ingredients and cook gently for a few minutes

 

Baked Spaghetti with Chicken | Slimming & Weight Watchers Friendly

  • Return the chicken to the pan and bake in a preheated oven
  • Meanwhile, cook the pasta for 2 minutes less than the instructions on the packet
  • Add the pasta to the casserole dish and combine well

Baked Spaghetti with Chicken | Slimming & Weight Watchers Friendly

  • Cover and return to the oven to finish cooking the pasta
  • Serve with your choice of accompaniment from the list below

What 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!

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

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

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

You’ll need some Paprika, Cumin, Turmeric & salt. It may sound like an odd combination of spices for a pasta dish, but trust us – they’re amazing.

You also need some Bucatini or Spaghetti! What is Bucatini I hear you ask? It’s 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.

Baked Spaghetti with Chicken | Slimming & Weight Watchers Friendly

You’ll also need a sturdy casserole pot.

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!

Can you cook 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 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 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.

Baked Spaghetti with Chicken | Slimming & Weight Watchers Friendly

Some of you love this Baked Spaghetti with Chicken recipe!

Baked Spaghetti with Chicken | Slimming & Weight Watchers Friendly
One of our Instagram followers @letsgetfizzical_sw made this dish and loved it!
Baked Spaghetti with Chicken | Slimming & Weight Watchers Friendly
Another of our Instagram followers @grace_tcollins made this dish and loved it too!
Baked Spaghetti with Chicken | Slimming & Weight Watchers Friendly
One more of our Instagram followers @manchester_mummy made this dish and loved it!

If you make this Syn Free Baked Spaghetti with Chicken recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on Instagram, Facebook, & Twitter!

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Baked Spaghetti with Chicken | Slimming & Weight Watchers Friendly

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Baked Spaghetti with Chicken | Slimming & Weight Watchers Friendly

Votes: 29
Rating: 4.59
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Servings

Prep Time

Cooking Time

People 10 minutes 30 minutes

Calories

WW

Carbs

351kcal 11

Smart Points (Flex/Freestyle)

Coming Soon

Per People Per People Per People
Suitable For Freezing icon Dairy Free icon
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FIND OUT WHY

INGREDIENTS
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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.

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

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.
- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.

You can use chicken breasts if you prefer, but make sure to submerge them when they go into the oven.

You can use any pasta, but bucatini/spaghetti will work best.

IMPORTANT INFORMATION

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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If you use or re-create our recipes we kindly ask:

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  • You don't reproduce the recipe in full
24 Comments
  1. Hi Kay, when you use tomato purée and it’s ‘concentrated’ would you use half the amount in any recipe? Thank you. Will try this dish tomorrow sounds great. X

  2. This looks fantastic! If it’s half as good as your one pot mediterranean chicken orzo then it’ll be fab. The only problem I’ve got is which night to do it on!

    Thanks

  3. Hi
    If using the slow cooker method can you do the preparation the night before and then just pop it in the slow cooker the next morning ?

  4. My carrots are still hard…..what did I do wrong? Have popped back in the oven for 5, see if that makes a difference 😁

  5. Hi there, i’m Currently making this recipe now!
    Just wanted to check, the first time the chicken/sauce recipe is in the oven should there be a lid on it? I put the lid on and noticed that it looked a bit too ’liquidy’ so I checked and it doesn’t say to put the lid on

  6. This was so yummy”…. I added some chilli flakes for a zing. The lemon juice was a good ingredient too. Will definately make it again

  7. Hi, aren’t chicken thighs more fattening? I presume you have to open up each thigh and trim all the visible fat from inside as well as out?

  8. I Made this recipe yesterday absolutely lovely very tasty,enjoyed by my Daughter her hubby and Granchildren,will definitely be making again soon for my other Granchildren,and of course myself.

  9. This was tonight’s evening meal and it was delicious, everyone in the house ate it, even my fussy eating daughter, in fact she couldn’t stop raving about it. I doubled the dry spice quantities and added 300g of spaghetti, we’re greedy 😉 and then i threw my HE on top in the form of cheese. Thank you Pinch of Nom.

  10. Hi – I am making this today – pls can you confirm whether garlic should be whole or cut as it says cut in one comment and while in another. thank you 😊

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