Chicken Spaghetti Recipe
Tender chicken and spaghetti baked in a creamy cheddar-Parmesan sauce with a little kick from tomatoes with chilies. Cozy, family-friendly, and perfectly bubbly.
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- 8 ounces spaghetti
- 2 cups cooked shredded chicken
- 1 (14 ounce) can canned diced tomatoes with chilies (such as Rotel, or petite diced tomatoes, lightly drained)
- ¼ cup salted butter
- 1 medium yellow onion (chopped)
- 1 clove garlic (minced)
- ½ g reen bell pepper (chopped)
- ¼ cup all-purpose flour
- 1 teaspoon Italian seasoning
- 1 cup chicken broth
- 1 cup half and half (or light cream)
- ½ cup shredded Parmesan cheese
- 2 cups shredded sharp cheddar cheese (divided)
- ¼ teaspoon salt (more to taste)
- ¼ teaspoon black pepper (more to taste)
Langkah-langkah
Preheat the oven to 375°F. Grease a 9x13-inch baking dish.
Cook the spaghetti al dente in a large pot of salted water according to package directions. Drain well, do not rinse.
Meanwhile, to make the sauce, in a large skillet, melt the butter over medium heat. Add onion, garlic, and bell pepper and cook until tender. Stir in the flour and Italian seasoning and cook for 1-2 minutes.
Gradually add the broth and half and half, a bit at a time, whisking until smooth after each addition. Bring to a boil and let boil 1 minute or until thick and bubbly.
Remove from heat and whisk in the Parmesan cheese, 1 cup cheddar cheese, and salt and pepper.
Combine spaghetti, chicken, cream sauce, and canned tomatoes. Mix well. Spread in baking dish.
Top with remaining 1 cup of cheddar cheese and bake for 25-30 minutes or until hot and bubbly.
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