Baked Spaghetti with Chicken

  • 10MINS
  • 30MINS
  • 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.

NutritionPer Serving

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

Baked Spaghetti Chicken_021_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!

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?

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?

  • You need to count 11 Points per portion of this Baked Spaghetti with Chicken recipe if you’re on WW Green. 
  • You need to count 11 Points per portion of this Baked Spaghetti with Chicken recipe if you’re on WW Blue.
  • You need to count 11 Points per portion of this Baked Spaghetti with Chicken recipe if you’re on WW Purple.

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?

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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 and 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 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.

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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 Chicken_021_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!

Cheesy Garlic Bread pinchofnom.com
Easy Peasy
  • 20MINS
  • 85KCal
Potato Salad pinchofnom.com
Easy Peasy
  • 35MINS
  • 166KCal
Tomato, Basil and Mozzarella Salad pinchofnom.com
Easy Peasy
  • 10MINS
  • 196KCal

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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cook book is out now!

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
WW Points
  • 11 Green
  • 11 Blue
  • 11 Purple

Ingredients

  • 6 Chicken Thighs Skin and visible fat removed
  • 1 tsp Paprika
  • 0.5 tsp Cumin
  • 0.5 tsp Turmeric
  • 1 tsp Salt
  • 1 large Onion chopped
  • 1 large Carrot chopped
  • 1 stick Celery chopped
  • 5 cloves Garlic
  • 15 Mushrooms
  • 10 Cherry Tomatoes
  • 400g tin Chopped Tomatoes
  • 2 tbsp Tomato Puree
  • 1 splash Worcestershire Sauce
  • 150 ml Chicken stock - 150ml/¾ cup of water & 1 stock cube
  • 1 Lemon Juice of
  • 200 g Bucatini or Spaghetti
  • Handful Fresh Parsley chopped
  • Low Calorie Cooking Spray

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

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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.

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Recipe notes

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.

Pinch of nom
cook book is out now!

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24 comments

See what others have to say

LauraMonday 17th June 2019

Hi
How long would this need to be cooked for on a low setting in the slow cooker please?
Many thanks
Laura

Reply

lisaWednesday 8th May 2019

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 ????

Reply

    Emma TMonday 3rd June 2019

    Hi Lisa,

    The recipe leaves them whole, but if you’d like to slice them then that would work too! ????

    Reply

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