Ingredients:

  • 1 lb dry spaghetti, broken in half
  • 3 cups cooked chicken breast, shredded
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 8 oz cream cheese, softened
  • 0.5 cup marinara sauce
  • 1.5 cups low-sodium chicken broth
  • 0.5 cup plain Greek yogurt
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 2 cups sharp cheddar cheese, freshly shredded
  • 0.25 cup fresh parsley, chopped
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  2. Bring a large pot of salted water to a boil. Add the spaghetti and cook for exactly 2 minutes less than the package directions to ensure it stays al dente after baking.
  3. In a large mixing bowl, whisk together the softened cream cheese, marinara sauce, chicken broth, and Greek yogurt until the mixture is smooth and silken.
  4. Stir in the diced onion, minced garlic, smoked paprika, oregano, red pepper flakes, salt, and black pepper.
  5. Add the shredded chicken and cooked spaghetti to the bowl, tossing thoroughly until every strand of pasta is coated in the sauce.
  6. Transfer the mixture into the prepared baking dish and spread evenly.
  7. Top with the shredded sharp cheddar cheese.
  8. Bake for 30 minutes, or until the cheese is bubbling and has developed a golden-brown mahogany crust.
  9. Garnish with fresh parsley and allow to rest for 5 minutes before serving.