Chicken Avocado Spaghetti And Cheese Sauce Bake Recipe

Name: Chicken Avocado Spaghetti And Cheese Sauce Bake
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: Serves 1 or more
Ingredients: 1 lb spaghetti; Boneless Skinless Chicken Breasts; 1/4 cup seasoned flour; 2 tbsp butter (for browning chicken) + 4 tbsp butter (for cheese sauce); White Grape Juice; 1 ripe avocado; 1 tbsp lemon juice; Chicken Stock; Broccoli Floret; Plain Flour; Salt And Pepper; 1 1/2 cups heavy cream; 1/2 cup milk; Cheese Slice; Ground Allspice; 1/2 cup chopped celery

Indulge in this creamy, cheesy, and surprisingly simple Chicken Avocado Spaghetti Bake! Inspired by a weekend magazine favorite, this recipe combines tender chicken, creamy cheese sauce, fresh avocado, and perfectly cooked spaghetti for a comforting and flavorful dish that's perfect for a weeknight dinner or a weekend treat. Get ready for a taste sensation!

Prep Time 20 mins

Cook Time 75 mins

Calories 1428.7 kcal

Protein 92g

Rating 4.0 (1 Reviews)

Chicken Avocado Spaghetti And Cheese Sauce Bake

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chicken Avocado Spaghetti And Cheese Sauce Bake

1 lb spaghetti
Boneless Skinless Chicken Breasts
1/4 cup seasoned flour
2 tbsp butter (for browning chicken) + 4 tbsp butter (for cheese sauce)
White Grape Juice
1 ripe avocado
1 tbsp lemon juice
Chicken Stock
Broccoli Floret
Plain Flour
Salt And Pepper
1 1/2 cups heavy cream
1/2 cup milk
Cheese Slice
Ground Allspice
1/2 cup chopped celery

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How to Make Chicken Avocado Spaghetti And Cheese Sauce Bake

Season 1 lb boneless, skinless chicken breasts with salt and pepper. Dredge in 1/4 cup seasoned flour and brown in 2 tbsp butter over medium-high heat until golden brown.
Pour 1/2 cup grape juice and 1 cup chicken stock over the chicken.
Cover the pan and reduce heat to low. Simmer until chicken is cooked through and tender, about 15-20 minutes.
Remove chicken from pan and let cool slightly. Once cool, slice into 1/2-inch strips.
While chicken cooks, prepare the avocado: Slice 1 ripe avocado and immediately drizzle with 1 tbsp lemon juice to prevent browning.
**Make the cheese sauce:** Melt 4 tbsp butter in a saucepan over medium heat. Whisk in 1/4 cup all-purpose flour, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
Cook for 2 minutes, stirring constantly. Gradually whisk in 1 1/2 cups heavy cream and 1/2 cup milk.
Bring to a simmer, stirring continuously until thickened. Remove from heat and stir in 2 cups shredded cheddar cheese until melted and smooth.
Set aside 3/4 cup of the cheese sauce for topping.
Cook 1 lb spaghetti according to package directions. Drain and set aside.
In a large bowl, combine the cooked spaghetti, remaining cheese sauce, and 1 cup chopped broccoli florets.
Preheat oven to 350°F (180°C). Lightly grease a 9x13 inch baking dish.
Arrange the sliced chicken in the baking dish. Spread the spaghetti mixture evenly over the chicken.
Arrange the sliced avocado over the spaghetti. Sprinkle with 1/2 cup chopped celery.
Pour the reserved cheese sauce over the top. Sprinkle with 1/4 tsp allspice powder.
Bake for 20-25 minutes, or until bubbly and heated through.
Let stand for 5 minutes before serving hot.