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 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?

  • 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?

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.

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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!

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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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
  • 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
  • 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. Click here for 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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44 comments

See what others have to say

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

MummyG44Tuesday 14th July 2020

I really enjoyed this but wondered if it might also work with salmon fillets?

Reply

    SharonTuesday 14th July 2020

    Hi Sonja, thanks for getting in touch with your idea. We haven’t tried this ourselves, but it should work well if you just reduce the cooking time a little, as salmon will cook more quickly than chicken.

    Reply

      SonjaThursday 23rd July 2020

      I tried it with the salmon and it was lovely. As you said; it just needs cooking slightly less and you have to be careful with the salmon when lifting them on and off as they are delicate. Also next time I’ll buy salmon with no skin on as that was tricky to get off once it was cooked in the spaghetti. Otherwise another delicious pinch of nom dish.

      SharonFriday 24th July 2020

      Hi Sonja, thanks for letting us know how it went with using salmon in this dish. We’re really pleased to hear it worked well and thanks for the tip about using skinless salmon, a good idea!

ChantelleSaturday 27th June 2020

Can you use chicken breasts instead of thighs please?

Reply

    Steve CowderoyMonday 29th June 2020

    Hi Chantelle, yes you can use chicken breast instead of thighs. But be aware that they will cook a little quicker than the the thighs. Make sure that before serving you check that they are cooked thoroughly. Hope this helps.

    Reply

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