Creamy chicken and bacon baked spaghetti

 

I have seen various recipes for baked spaghetti so thought would give it a try, I love creamy pasta recipes so looked at a few and sort of pinched the best of them to make my own. 

I think this is a very adaptable recipe as you could substitute mushrooms and quorn perhaps to make it vegetarian, Leave out the chicken even add salmon or prawns.

I had leftover chicken but you can buy cooked chicken easily enough. I also used own brand cream cheese but it's the Philadelphia type you want.  

Creamy chicken and bacon baked spaghetti

250g (dry weight) spaghetti

100g Philadelphia (or own brand) cream cheese (light is ok too)

150g cooked chicken

100g diced bacon or pancetta

1 tbsp olive oil (or spray oil) 

1 medium onion (diced)

2 cloves garlic (crushed) 

1 tsp dried oregano

1 tsp dried basil 

100ml milk

100g grated cheese 

salt and pepper 

Add the oil or spray oil to a large pan or wok and place over a low to medium heat.  put in the onion and gently fry for a few minutes then add the oregano, basil and garlic. Cook until the onion has started to soften then the bacon or pancetta can be added and again fried until soft and cooked. 

Meanwhile cook the spaghetti in salted boiling water until almost done, Add the Philadelphia, cooked chicken and milk to the pan with the onion and bacon in and stir well. 

Drain the spaghetti but keep a cup of the pasta water back (I put a cup in the colander to remind me). Put the cooked spaghetti into the chicken and bacon mixture and add half the cup of pasta water and mix well for a few minutes (you may need more of the pasta water you might not). 

Pour the mixture into an ovenproof dish and sprinkle on the cheese bake at 200/400/6 for 10-15 minutes until the top is brown. 

I like to serve with a side salad or broccoli

Serves 4