Cheesy Chicken Spaghetti
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
556 kcal
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Course
Main Course
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Cuisine
American
Cheesy Chicken Spaghetti
Description
To make Cheesy Chicken Spaghetti, spaghetti is boiled and set aside while the sauce is prepared by sautéing diced onion and green bell pepper until softened, then adding garlic and flour to create a roux. Milk is whisked in and simmered until thickened, followed by stirring in cheddar cheese for a creamy sauce. Diced tomatoes and green chiles contribute acidity and mild heat, and shredded cooked chicken adds protein and texture. The cooked spaghetti is mixed into this sauce before transferring to a baking dish, topped with more cheddar cheese, and baked until bubbly and lightly browned.
The finished casserole combines tender pasta with a rich, cheesy sauce containing tender bits of chicken, tomatoes, and peppers, delivering a comforting and flavorful meal. Baking ensures a crisp, golden cheese crust while maintaining creaminess inside.
The recipe allows substitutions for cheddar with other cheeses such as Monterey Jack, mozzarella, pepper jack, or Mexican blends for varied flavors and textures. It is suited to dinner or hearty lunch, enjoyed fresh from the oven.
Ingredients
- 8 ounces spaghetti
- 2 tablespoons butter
- 1 medium white onion diced
- 1 medium green bell pepper diced
- 2 teaspoons garlic about 2 cloves, minced
- 1/4 cup all-purpose flour
- 2 cups milk whole, 2%, or 1%
- 3 cups cheddar cheese divided, shredded
- 1 (15 ounce can) diced tomatoes drained
- 1 (4 ounce can) diced green chiles drained
- 2 cups chicken shredded, cooked
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 350°F (175°C). Cook 8 ounces spaghetti according to package directions. Drain and set aside.
- Meanwhile, melt 2 tablespoons butter in a large pot over medium-high heat. Add 1 medium white onion (diced) and 1 medium green bell pepper (diced). Cook for 5 to 7 minutes, until softened.
- Add 2 teaspoons minced garlic and 1/4 cup all-purpose flour. Stir and cook for 2 minutes. Slowly whisk in 2 cups milk. Bring to a simmer and cook until thickened, about 2 to 3 minutes. Remove from heat.
- Stir in 2 cups shredded cheddar cheese until melted and smooth. Add 1 (15 ounce can) diced tomatoes, 1 (4 ounce can) diced green chiles, 2 cups shredded cooked chicken, and the drained spaghetti. Stir to combine. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
- Pour the mixture into a lightly greased 9x13-inch baking dish. Top with the remaining 1 cup shredded cheddar cheese.
- Bake for 25 to 30 minutes, until the cheese is warm, bubbly, and lightly browned.
Notes
- Substitute cheddar with Monterey Jack, mozzarella, pepper jack, or Mexican cheese blends for flavor variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 556 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 556kcal | 28% |
| Carbohydrates | 44g | 15% |
| Protein | 28g | 56% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 95mg | 32% |
| Sodium | 870mg | 36% |
| Potassium | 497mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1056IU | 21% |
| Vitamin C | 31mg | 34% |
| Calcium | 592mg | 59% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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