BEST CHICKEN SPAGHETTI RECIPE EVER RECIPES

Steps:

• In a large pot of salted boiling water, cook pasta until al dente. Drain. In a large bowl, combine beef with bread crumbs, parsley, Parmesan, egg, garlic, 1 teaspoon salt, and red pepper flakes. Mix until just combined then form into 16 balls.
  In a large pot over medium heat, heat oil. Add meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer meatballs to a plate. Add onion to pot and cook until soft, 5 minutes. Add crushed tomatoes and bay leaf. Season with salt and pepper and bring to a simmer. Return meatballs to pot and cover. Simmer until sauce has thickened, 8 to 10 minutes. Serve pasta with a healthy scoop of meatballs and sauce. Top with Parmesan before serving.

Steps:

• Preheat oven to 400°. Drizzle cut sides of spaghetti squash with 1 tablespoon oil and season with salt and pepper. Place halves cut side down on a large baking sheet. Roast until tender, 30 to 35 minutes.  Let cool slightly, then use a fork to scrape squash strands into a large bowl. Keep boat halves.  Meanwhile, make alfredo sauce: Season chicken with salt and pepper on both sides. In a large skillet over medium heat, heat 2 tablespoons oil. Add chicken and cook until golden and cooked through, 8 minutes per side. Remove from skillet and let rest 5 minutes, then slice chicken into bite-sized pieces.  To same skillet, heat remaining tablespoon oil. Add garlic and cook until fragrant, 1 minute. Add milk and broth and bring to a simmer. Add heavy cream and Parmesan and return to a simmer. Season with salt, pepper, and red pepper flakes. Simmer until thickened, 3 to 5 minutes.  To bowl with spaghetti squash strands, add chicken and alfredo sauce and toss together. Divide squash between boat halves and top with mozzarella.  Bake until warmed through and cheese is melty, 15 minutes.  Garnish with parsley before serving.