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  • Prep
    15 mins
  • Total
    45 mins
  • Servings

Chicken Pasta Bake

Photo And Recipe Courtesy Of Sugar & Cloth


  • 10oz veggie spaghetti noodles or whole-grain noodle of your choice
  • cup shredded Stella® 3-Cheese Italian Blend
  • cup shredded cooked chicken
  • 1/4 cup unsalted plant butter
  • small onion chopped
  • tsp minced garlic
  • tsp dried Italian seasoning
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 cup flour
  • 1 1/2 cup low-sodium chicken broth
  • 4oz reduced-fat plain cream cheese
  • 1/4 cup green bell pepper optional
  • 1/4 cup diced tomatoes optional


  1. Preheat the oven to 375 degrees F and prep a 9"x13" casserole dish with avocado oil cooking spray.
  2. Bring water to a boil and cook the veggie noodles until al dente, drain, and set aside. 
  3. In a large stovetop pan, heat the avocado butter on medium, then add chopped onion and bell pepper to sauté for 4-5 minutes.
  4. Stir in the Italian seasoning, salt and pepper, and minced garlic and cook for another minute, then add in the flour and stir.
  5. Slowly add the chicken broth while stirring.
  6. Combine the  Stella 3-Cheese Italian Blend and 1/4 cup of cream cheese and stir well until completed melted.
  7. Remove from heat and combine the diced tomatoes, cooked veggie noodles, and shredded chicken with the cheese sauce mixture and stir. 
  8. Pour the chicken spaghetti mixture into your casserole dish, and sprinkle the top with remaining 1 cup of  Stella 3-Cheese Italian Blend and another dash of the Italian seasoning or parsley on top. 
  9. Bake at 375F for 25-30 minutes and serve hot.