Add a little spin on your usual spaghetti night and try my tasty Chicken parmesan spaghetti bake, a simple and hearty meal the whole family will enjoy.
This Chicken Parmesan Spaghetti Bake is the twist on a classic spaghetti meal you’ve been missing! Saucy and flavorful, this pasta is baked to perfection, resulting in a creamy, melty, cheesy masterpiece the whole family will love.
Made with whole-grain spaghetti, juicy shredded chicken, and three kinds of cheese, this pasta bake is as delicious as it is nourishing. And it’s SO easy to whip up! Best of all, it comes in at just 7 WW points per serving.
The ingredients used for this dish are simple everyday ingredients that most people keep stocked. If you go to the cupboard and realize you don’t have spaghetti but you have other pasta give one of them a try. I am sure this dish will taste just as good with any kind of pasta.
Why you should try this Chicken Parmesan Spaghetti
This cheesy spaghetti bake is a quick and easy crowd-pleaser that’s packed with flavor and nutrition! I know you’ll love this recipe because it’s:
- Quick and easy: Simply cook the pasta, add in the sauce and cheese, and bake! A full family dinner, ready in under an hour.
- Comforting family favorite: Is there anything more comforting than a warm, saucy spaghetti meal? This family fave has warmed our hearts for generations!
- Healthy and nourishing: Heart-healthy marinara sauce, calcium-rich cheese, and protein-packed chicken breast help balance this classic recipe.
Ingredients needed for Chicken Parm Spaghetti Bake
- Spaghetti
- Cooked shredded chicken
- Tomato sauce, I used my zero-point vegetable tomato sauce *any store-bought pasta sauce will also work
- 1/2 cup reduced-fat shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- 1/4 cup grated parmesan cheese
- 2 tsp Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
How to make Chicken Parmesan Spaghetti (step-by-step)
I promise you, waiting for the pasta to bake is the most difficult part of this recipe! It all comes together so easily, and the whole meal is ready in less than an hour.
- Preheat oven to 350F.
- Boil spaghetti on medium-high heat, according to the package. Drain and set aside.
- In a shallow bowl mix together the sauce, cooked shredded chicken, mozzarella cheese, grated parmesan, Italian seasoning, salt, and pepper. Then stir in the pasta.
- Place the spaghetti mixture into a greased 9×13 casserole dish (or oven-safe skillet or oven pan) and sprinkle with the shredded parmesan cheese.
- Cover with foil and bake in the oven for 25 minutes. Serve immediately, makes 6 servings.
Weight Watchers points breakdown
As the recipe is written, the points for this classic Italian dinner are as follows:
- Spaghetti = 19 points
- Shredded chicken = 0 points
- Tomato sauce = 6 points
- ½ cup Shredded mozzarella cheese = 5 points
- ½ cup Shredded parmesan cheese = 6 points
- Grated parmesan cheese = 4 points
- Italian seasoning = 0 points
- Salt & pepper = 0 points
Total of 40 points / 6 servings = 7 points per serving
The points in the old systems are:
- Personal Points- 3-9PP depending on your 0PP foods
- Smart Points- Green- 9, Blue- 8, Purple- 3
- Points plus- 8PP
Variations and substitutions
While you can’t go wrong with the classic Italian flavors in this dish, it is so versatile in terms of flavor profiles and dietary swaps.
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- Make it vegan: If dairy isn’t an option for you, try using vegan cheese substitutes.
- Gluten-free: To keep this gluten-free, sub a gluten-free variety for the traditional pasta. Using quinoa flour pasta cuts the points from the pasta in half.
- Optional add-ons: To elevate this dish, garnish with fresh basil, garlic fakes, a sprinkle of Italian breadcrumbs, or a drizzle of olive oil!
- Meat options: If you’re looking for some variety, try swapping out the chicken for some ground beef or turkey, perfect for this turkey sloppy joe pasta bake!
- Flavor variations: Spicy, Mexican, Asian-fusion — Use this recipe as a guideline, and try out any flavor profiles you enjoy! One of my favorites is this flavorful French onion chicken pasta bake.
- Add some veg: Mix in some of your favorite cooked veggies for some extra fiber. Broccoli, spaghetti squash, onions, or zucchini would be delicious!
Tips and Tricks for this spaghetti bake
- Shredded chicken: I cook 4-5 large chicken breasts in chicken broth or water for 3-4 hours on high in the crockpot. Remove from the crockpot and shred it with a fork or knife. Or, you can buy a roasted chicken and shred the meat.
- Meal Prep: Make a large batch of chicken and use it for meal prep throughout the week! Store leftover chicken in the fridge for 4-5 days or freeze it.
- Storage: Keep leftovers in airtight containers in the refrigerator for 3-4 days. Reheat in the oven, air fryer, or microwave. It freezes well too!
Related Recipes
If you’re loving this comforting pasta meal, be sure to check out some of my other pasta dishes, like this one-pot easy ground turkey pasta. For the seafood lovers out there, this Weight Watchers shrimp pasta is simple, delicious, and ready in 30 minutes!
Looking for some similar recipes? Try my Chicken parmesan lasagna rolls, or my One-pot chicken parmesan pasta
Chicken parmesan spaghetti bake
Ingredients
- 255g spaghetti *3 servings according to the package
- 2 cups cooked shredded chicken
- 1 cup tomato sauce *I used my zero point veggie tomato sauce, I have linked it above
- 1/2 cup reduced-fat shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- 1/4 cup grated parmesan cheese
- 2 tsp Italian seasoning
- 1/4 tsp each salt & pepper
Instructions
- Preheat oven to 350F
- Cook spaghetti according to package, drain and set aside.
- In a large bowl mix together the sauce, cooked shredded chicken, mozzarella cheese, grated parmesan, Italian seasoning, salt, and pepper. Then stir in the pasta.
- Place spaghetti mixture into a lightly sprayed 9x13 casserole dish, sprinkle with the shredded parmesan cheese.
- Cover with foil and bake in the oven for 25 minutes. Serve immediately, makes 6 servings.
Notes
Could this be fixed in the Instant Pot and/or slow cooker?
Hi Pam, for IP- I don’t own one so I’m not sure. For a slow cooker, yes it likely could be made in the slow cooker, I have not attempted it so I can’t comment on the end results, maybe check Pinterest for a slow cooker spaghetti recipe and go from there as far as cooking times etc..
Hi… I am confused about the pasta, it says three servings per the package usually 56 g per serving on most packages of pasta would be 168 g,Can you please tell me in oz I feel stupid lol as to how much pasta to use for this recipe.Thanks again for creating all these delicious recipes for us with the points value,I truly appreciate you,and I’m sorry for the dumb questionI don’t know what I’m doing wrong.
Hi Sally
Oh gosh please don’t feel dumb at all!
Here in Canada on our spaghetti packages 1 serving of dry
spaghetti is 85 grams. A conversion of 250 grams of dry spaghetti is equal
to 8 ounces. If the packaging in the U.S has most serving sizes at 56g then you’d be using a little more than 4 servings. I hope that helps!
I am so happy to hear you are enjoying the recipes!
I finally made this, all I have to say is absolutely amazingly delicious, I added 3 Cups of my homemade marinara sauce as sometimes white pasta will soak it up, I used whole wheat and it turned out perfect, thanks again for taking the time to create these delicious Low point healthy recipes.
Thanks for responding! I had a feeling it was different being you are based in Canada, Now I cant wait to make it!
Hello! I hope you don’t mind a change I made because of my intolerance of wheat and of course to cut calories: I used spaghetti squash instead of wheat-based spaghetti, and personally I prefer the more intense flavour of real cheeses in spite of needing to use less although negating the pasta calories would allow the full cheese amount. It turned out beautifully! Thank you!🇨🇦