Ingredients
Scale
- 12 oz (340 g) spaghetti noodles
- 8 oz (225 g) cream cheese, softened
- 1 cup (240 ml) heavy cream or milk
- 2 cups (200 g) shredded mozzarella cheese
- 1 cup (100 g) grated Parmesan cheese
- 2 cups (150 g) cooked chicken, shredded (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Fresh parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, then drain.
- In a large bowl, whisk softened cream cheese with heavy cream or milk until smooth. Stir in garlic powder, onion powder, salt, black pepper, 1 cup mozzarella, and 1/2 cup Parmesan cheese. Fold in cooked chicken if using.
- Preheat oven to 375°F (190°C). Combine cooked spaghetti with cheese sauce in a greased 9×13-inch dish, mixing well.
- Top with remaining mozzarella and Parmesan cheeses. Cover with foil and bake for 20 minutes, then uncover and bake for another 10 minutes until bubbly and golden.
- Let sit for a few minutes before serving. Garnish with chopped parsley if desired.
Notes
- Use Philadelphia-style cream cheese for a richer flavor.
- For gluten-free, substitute with gluten-free pasta.
- Add vegetables like spinach or mushrooms for extra nutrition.
- Reheat leftovers with a splash of milk to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal Kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 80 mg