Chicken Parmesan Spaghetti Boats Recipe

Are you looking for a fun twist on a classic chicken recipe? These Chicken Parmesan Spaghetti Boats are the perfect blend of flavors and creativity that will impress your family and friends. Picture this: tender chicken, cheesy goodness, and spaghetti all packed into a convenient boat of zucchini or bell pepper. It’s a dish that brings excitement to your dinner table while being absolutely delicious.

This Chicken Parmesan Spaghetti Boats Recipe is not just a meal; it’s an experience! The combination of juicy chicken and savory marinara sauce, topped with melted cheese, creates a flavor explosion in every bite. Plus, it’s an excellent way to sneak in some veggies, making it a winner for everyone!

Deliciously Unique Chicken Parmesan Spaghetti Boats

These Chicken Parmesan Spaghetti Boats are a savory and satisfying dish that combines the best of chicken parmesan with a creative twist. Each bite is a delightful mix of al dente spaghetti, tender chicken, and gooey mozzarella, making it a family favorite that’s sure to please.

Perfectly seasoned and baked until golden, these boats have a delightful crunch on the outside and a comforting, cheesy filling inside.

Ingredients

4 medium zucchinis or bell peppers, halved and seeded
2 cups cooked spaghetti
1 cup cooked chicken, shredded
1 cup marinara sauce
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh basil for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Boats: If using zucchinis, cut them in half lengthwise and scoop out the insides to create boats. If using bell peppers, simply cut them in half and remove the seeds.
Mix the Filling: In a large bowl, combine the cooked spaghetti, shredded chicken, marinara sauce, Italian seasoning, and half of the mozzarella and Parmesan cheese. Season with salt and pepper to taste.
Fill the Boats: Spoon the spaghetti and chicken mixture into each zucchini or bell pepper boat. Top with the remaining mozzarella and Parmesan cheese.
Bake: Place the filled boats on a baking sheet and bake for 25-30 minutes, or until the vegetables are tender and the cheese is bubbly and golden.
Serve: Remove from the oven, let cool for a few minutes, and garnish with fresh basil if desired. Serve hot and enjoy!