Baked Chicken Spaghetti


This dish sorta turned into an experiment.  I started with a plan in mind.  And it kept changing as I found new things in the fridge to add to the dish!

I needed to use the eggplant and Cubanelle peppers I picked from the garden this week.  And I had 2 green tomatoes in the fridge (more on the green tomato situation in the next garden update!).  Why not throw those in too?

So this is what we got!

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Baked Chicken Spaghetti

Yield – 4 servings

Preparation Time – 15 minutes

Cooking Time – 45 minutes


  • 12 oz. spaghetti noodles ($.65)
  • 2 tsp olive oil ($.06)
  • 1 medium yellow onion, chopped ($.30)
  • 2 green tomatoes, diced (from the garden)
  • 1 Cubanelle (aka Italian frying) pepper, seeded and diced (from the garden)
  • 1 small eggplant, diced (from the garden)
  • 1 tsp garlic powder ($.05)
  • 1 tsp Italian seasonings ($.05)
  • Salt and pepper to taste
  • 1 15 oz. can diced tomatoes, undrained ($.65)
  • 2 small chicken breasts, diced ($1.79) About 1 lb.
  • 1-2 cups shredded mozzarella cheese ($.62-$1.25)
  • About 1/2 lb. green beans (from the garden)


  • In medium saucepan, cook spaghetti noodles as indicated on the package. Drain and place into greased 9×13-inch baking dish.
  • In large skillet, add olive oil, onion, pepper, eggplant, garlic powder, Italian seasonings, salt and pepper.


  • Saute over medium-high heat for 4-6 minutes, or until green tomatoes soften and onions become opaque.


  • Stir in diced tomatoes and diced chicken breasts.  Cover and cook for 6-8 minutes, or until chicken pieces have cooked through.


  • Combine the spaghetti noodles and the chicken and veggie sauce in the baking dish.


  • Top with shredded mozzarella cheese.  As you can see below, I only used cheese on half the dish so the boys have have a dairy-free version of the meal!  Bake at 350 for 15-20 minutes, or until cheese has melted and begun to golden.


  • Steam green beans in stovetop steamer for 4-5 minutes.
  • Serve Baked Chicken Spaghetti with Green Beans.

Cost $4.80

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  1. says


    Thank you so so much for putting a “print this post” button on. I make a lot of your recipes and even though i love the pics so i can see what it is supposed to look like this concise version is less ink and paper 😀

    Bedford Texas

  2. says

    That looks delicious! That one is definitely going on our dinner rotation very soon. I’m planning to make your Catalina Chicken soon, too. Finally got my hands on Catalina dressing for 15 cents, and the time seems right now. :)

  3. maddie says

    I”m 14 and i live with my brother and single mum she works all day so i like to help her by making dinner, so just wanted to thank you this is a Affordable meal that taste great, so thanks

  4. says

    I made this tonight and it is TO DIE FOR. I used a little extra cheese as our family LOVES cheese hahaha…. but it was soooo good! It was my first experience with eggplant… MMMMMMMMMMM lol

  5. says

    I made this tonight. I din’t have spaghetti noodles or peppers, so I improviesd. I used regular sized shell noodles and chopped celery in place of the peppers. My whole family just loved it! I’ll use the peppers next time and see what the taste difference is. All I used was chicken, onion, celery, garlic powder, italian seasoning, salt&pepper, 1 can italian style diced tomatoes,shell noodles, and mozz. cheese. What a great, simple, cheap meal!

  6. Janae says

    This is what’s for dinner tonight cant wait all the recepies ive tried so far have been great not sure if my local grocer will have that pepper it looks so good i think ill drive the extra mile or two to the farmers market.

  7. Monique says

    This dish was absolutely DELICIOUS!!! I’ve made it at least 10 times and everybody loved it!!! Thanks so much for a great recipe.  😀


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