Baked Garlic and Fontina Chicken Spaghetti
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Mel's Kitchen Cafe · by Mel★ 4.8 (35)

Baked Garlic and Fontina Chicken Spaghetti

NUTRITION · PER SERVING75M COOK
CAL 24%·PRO 67%
CARBS 43G35% OF CAL
4G FIBER0G ADDED0G INTRINSIC33G OTHER6G TOTAL SUGAR
FAT 20G38% OF CAL
8G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Baked spaghetti with garlic, fontina, and chicken in a creamy tomato sauce. A comforting casserole-style pasta dish for family meals.

mainitalianpastachicken
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Nutrition & ingredients

Ingredients

serves 8
  • 12 ounces spaghetti
  • 1-2 tablespoons olive oil for tossing the noodles
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 cup chopped yellow or white onion
  • 8 ounces baby bella mushrooms (sliced)
  • 4 cloves garlic (finely minced or pressed through a garlic press)
  • 1/3 cup all-purpose flour
  • 1 teaspoon coarse kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1/2 teaspoon crushed red pepper flakes (more or less to taste, but don’t leave it out completely as it adds great flavor!)
  • 2 cups low-sodium chicken broth
  • 1 cup milk
  • 1 (14-ounce) can diced tomatoes (undrained)
  • 1 cup shredded mozzarella cheese (see note)
  • 1 cup shredded fontina cheese
  • 2-3 tablespoons chopped fresh parsley
  • 3 cups more or less cooked, chopped chicken (see note)
  • 1/2 cup grated Asiago cheese
  • 1/4 cup freshly grated Parmesan cheese
PREP
20M
SODIUM
815MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.