Chicken spaghetti casserole in tomato-based sauce infused with cheese, chicken flavor and lots of Italian herbs, then topped with crusty mozzarella cheese. Easy and delicious dinner! Save well as leftovers.
Cook spaghetti pasta in a pot for two minutes less than package recommendation. Drain and set aside.
Pre-heat oven to 400℉.
In a large skillet, sauté minced garlic in olive oil for 15-30 seconds under medium heat. Do not over-brown or burn garlic.
Add diced tomatoes, chicken broth, mascarpone cheese, basil, oregano, and marjoram. Mix to combine.
Bring to boil, then cook on medium low heat for 8-10 minutes to reduce liquid. Add cooked chicken, then add 1 cup of shredded mozzarella cheese. Liquid should thicken slightly. Keep in mind that liquid will thicken more after adding pasta. Add salt and black pepper.
Remove from heat and add cooked spaghetti into the sauce. Mix well. Then pour everything into a 9"x13" casserole dish.
Sprinkle the rest of the shredded mozzarella onto the top of the casserole dish.
Bake casserole dish in oven for 20 minutes until the cheese on the top of the casserole is bubbly.
Remove from oven. Serve and enjoy!
Notes
If using raw chicken, cook two pieces of raw chicken breast in boiling water for 10-12 minutes, or until internal temperature reached at least 165℉. Cube or shred chicken when it is done. Then follow the rest of the recipe instructions. This recipe was revised and updated on Feb 2024.