Simple enough, because you can do the preparation all at once and then relax with a glass of wine while it is baking. Serve with crisp salad.

M J
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, cook chicken in microwave until almost cooked through (juices run almost clear).

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  • Preheat oven to 325 degrees F (165 degrees C).

  • Saute onion and mushrooms in a medium saucepan until soft. Add chicken, bouillon and water to cover. Simmer over medium low heat, seasoning with salt and pepper to taste. Add cooked spaghetti and cream and mix all together; finally, stir in the cheese.

  • Bake in preheated oven for 20 to 30 minutes, or until cooked through. Halfway through cooking, check dish and add more Parmesan cheese if desired, to taste.

Nutrition Facts

1072 calories; 91.4 g total fat; 382 mg cholesterol; 516 mg sodium. 33.5 g carbohydrates; 32.5 g protein; Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/17/2007
I sauteed my onions chicken and mushrooms with garlic and oregano. Then I added 1 can of chicken broth and let it simmer for a while. Then I drained some of the liquid and added about 3 cups half / half & 1 cup milk used almost 1 cup of parmasan and stirred in the noodles and baked for about 45 min. I will make this again for my sister a white cream sauce fanatic! This is so delicious ya'll but I felt like a whale after eating it! Read More
(14)

Most helpful critical review

Rating: 3 stars
08/19/2003
This was a good dish but I varied a bit. I used milk instead of heavy cream chicken broth instead of bouillon cube and added cream of celery soup 1 cup of chopped celery and 1 tsp of poultry seasoning. Read More
(21)
15 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
04/17/2007
I sauteed my onions chicken and mushrooms with garlic and oregano. Then I added 1 can of chicken broth and let it simmer for a while. Then I drained some of the liquid and added about 3 cups half / half & 1 cup milk used almost 1 cup of parmasan and stirred in the noodles and baked for about 45 min. I will make this again for my sister a white cream sauce fanatic! This is so delicious ya'll but I felt like a whale after eating it! Read More
(14)
Rating: 3 stars
08/19/2003
This was a good dish but I varied a bit. I used milk instead of heavy cream chicken broth instead of bouillon cube and added cream of celery soup 1 cup of chopped celery and 1 tsp of poultry seasoning. Read More
(21)
Rating: 3 stars
07/17/2003
This is a very good base recipe but you may want to reduce the amount of cream and add more veggies. Other than that the 5 people that I tried this recipe on finished off a doubled recipe! Read More
(15)
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Rating: 4 stars
04/17/2007
I sauteed my onions chicken and mushrooms with garlic and oregano. Then I added 1 can of chicken broth and let it simmer for a while. Then I drained some of the liquid and added about 3 cups half / half & 1 cup milk used almost 1 cup of parmasan and stirred in the noodles and baked for about 45 min. I will make this again for my sister a white cream sauce fanatic! This is so delicious ya'll but I felt like a whale after eating it! Read More
(14)
Rating: 5 stars
11/06/2006
This was very tasty but I would recommend less water. The sauce was more runny than it was creamy. The recipe calls for covering the skillet contents with water. I'd only use half the water next time. I also added a red pepper which gave it a better flavor. Very good and it reheated well. I served it over buttermilk biscuits. Read More
(11)
Rating: 2 stars
11/17/2004
Too liquidy. Three chicken breasts and four cups of cream plus water to cover made this far too runny. The flavor was decent but suffered due to the excess of liquid. Didn't reheat particularly well -- cooled to a solid thick block and reheated to a jelly-like thick sauce. Will not make again. Read More
(9)
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Rating: 4 stars
11/21/2005
this was a fantasic meal. instead of using spaghetti use egg noodles thay will hold the cream.it goes with garlic toast Read More
(7)
Rating: 5 stars
11/08/2004
I only used 2 cups of cream and it was still too runny. I like the combination. I cooked chicken tender pieces in olive oil. Next time I will make a traditional alfredo sauce though. Read More
(5)
Rating: 3 stars
11/03/2005
I found the reciepe to have too much liquid as well as being too sweet for my taste. Read More
(3)
Rating: 4 stars
01/11/2012
I added green peppers to mine as well.. they tasted quite yummy.. The only issue I would have is that after baking it it turned out a bit dry. Next time I'll try and get a bit more of a sauce to it so the noodles and chicken stay moist even on top. Read More
(2)