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Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.

In a large bowl, toss the chicken pieces with avocado oil, garlic powder, onion powder, smoked paprika, Italian seasoning, and salt until evenly coated.

Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, or until browned and cooked through. Remove chicken from the skillet and set aside.

While the chicken cooks, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Drain well and set aside.

In the same skillet used for chicken, melt the butter over medium heat. Add the diced yellow onion, red bell pepper, and sliced cremini mushrooms. Sauté for 5-7 minutes, until the vegetables are softened.

Sprinkle the all-purpose flour over the sautéed vegetables and cook for 1 minute, stirring constantly, to create a roux.

Gradually whisk in the chicken broth and milk, stirring until the sauce thickens and is smooth. Bring to a gentle simmer.

Reduce heat to low, then stir in the softened cream cheese and 1/2 cup of grated Parmesan cheese until melted and smooth. Season with additional salt to taste.

Add the cooked chicken, drained spaghetti, and frozen peas to the creamy sauce in the skillet. Toss gently to combine all ingredients.

Transfer the mixture to the prepared 9x13 inch baking dish. Sprinkle with additional grated Parmesan cheese, as needed, over the top.

Bake for 15-20 minutes, or until bubbly and the cheese on top is lightly golden. Let stand for a few minutes before serving.

Garnish with fresh chopped parsley before serving.


Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.

In a large bowl, toss the chicken pieces with avocado oil, garlic powder, onion powder, smoked paprika, Italian seasoning, and salt until evenly coated.

Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, or until browned and cooked through. Remove chicken from the skillet and set aside.

While the chicken cooks, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Drain well and set aside.

In the same skillet used for chicken, melt the butter over medium heat. Add the diced yellow onion, red bell pepper, and sliced cremini mushrooms. Sauté for 5-7 minutes, until the vegetables are softened.

Sprinkle the all-purpose flour over the sautéed vegetables and cook for 1 minute, stirring constantly, to create a roux.

Gradually whisk in the chicken broth and milk, stirring until the sauce thickens and is smooth. Bring to a gentle simmer.

Reduce heat to low, then stir in the softened cream cheese and 1/2 cup of grated Parmesan cheese until melted and smooth. Season with additional salt to taste.

Add the cooked chicken, drained spaghetti, and frozen peas to the creamy sauce in the skillet. Toss gently to combine all ingredients.

Transfer the mixture to the prepared 9x13 inch baking dish. Sprinkle with additional grated Parmesan cheese, as needed, over the top.

Bake for 15-20 minutes, or until bubbly and the cheese on top is lightly golden. Let stand for a few minutes before serving.

Garnish with fresh chopped parsley before serving.
