Homemade Chicken Spaghetti
A cozy pasta bake featuring tender chicken, spaghetti, and a rich, creamy cheese sauce.
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Servings: 6
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Ingredients
Pasta & Filling
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8 ounces spaghetti
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2 cups cooked shredded chicken
- 14 ounces canned diced tomatoes with chilies (such as Rotel) or petite diced tomatoes, lightly drained
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¼ cup salted butter
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1 medium yellow onion, chopped
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1 clove garlic, minced
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½ green bell pepper, chopped
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¼ cup all-purpose flour
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1 teaspoon Italian seasoning
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1 cup chicken broth
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1 cup half and half or light cream
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½ cup shredded Parmesan cheese
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2 cups shredded sharp cheddar cheese, divided
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¼ teaspoon salt, more to taste
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¼ teaspoon black pepper, more to taste
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Set the oven to 375°F and lightly grease a 9×13-inch baking dish.
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Boil the spaghetti in salted water until al dente, following the package directions. Drain without rinsing.
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While the pasta cooks, prepare the sauce. Melt the butter in a skillet over medium heat. Add the onion, garlic, and bell pepper, cooking until they soften.
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Stir in the flour and Italian seasoning and cook for 1–2 minutes.
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Slowly whisk in the chicken broth and half and half, adding a little at a time to avoid lumps. Bring the mixture to a boil and let it bubble for about a minute, or until thickened.
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Remove from heat and whisk in the Parmesan, 1 cup of the cheddar, and the salt and pepper.
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Combine the spaghetti, chicken, sauce, and canned tomatoes. Mix thoroughly, then transfer to the prepared baking dish.
- Sprinkle the remaining 1 cup of cheddar cheese over the top and bake for 25–30 minutes, or until hot and bubbling.
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Pasta: Cook only to al dente— it continues cooking in the oven.
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Cheese: Pre-shredded cheese works fine, but freshly grated cheddar melts more smoothly. Sharp cheddar gives the dish the best flavor.
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¾ pound cubed Velveeta
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10 ounces condensed cream of mushroom or cream of chicken soup
- Drained Rotel tomatoes