Chicken Spaghetti
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
8
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Calories
587 kcal
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Course
Main Course
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Cuisine
American
Chicken Spaghetti
Description
This recipe uses a white sauce base created by sautéing onions and garlic in butter, then thickened with flour and milk. Cheddar cheese and cream cheese are melted into the sauce, creating a rich, creamy mixture with balanced sharpness and smooth texture. Cooked spaghetti, chicken, and Ro-Tel tomatoes with chilies are folded into the sauce for combined flavors and textures.
Transferring the mixture to a sprayed baking dish and topping with additional cheddar cheese adds a browned cheesy crust once baked. The combination of pasta, chicken, and cheese sauce with tomato’s mild heat creates a comforting, flavorful one-dish meal suitable for family dinners.
Using freshly grated cheddar cheese helps the sauce melt smoothly, and cooked chicken can be roasted, shredded, leftover, or rotisserie style. Baking at 350 °F for 20-25 minutes melds flavors and melts the topping without overcooking.
Ingredients
- 16 ounces spaghetti
- 1/4 cup butter
- 1/2 cup onion finely diced
- 1 1/2 teaspoons garlic minced
- 1/4 cup flour
- 3 cups milk
- 4 cups cheddar cheese divided use, shredded
- 4 ounces cream cheese cut into 1 inch pieces.
- salt to taste
- black pepper to taste
- 3 cups chicken diced or shredded, cooked
- 10 ounce can diced tomatoes with chilies drained, Ro-Tel brand
- 2 tablespoons parsley chopped
- cooking spray
Instructions
- Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.
- Cook the spaghetti in a large pot of salted water according to package directions.
- Melt the butter in a large skillet over medium heat. Add the onion and cook for 3-4 minutes or until softened.
- Add the garlic and cook for 30 seconds. Stir in the flour and cook for 1 minute.
- Slowly add the milk to the pan, whisking constantly.
- Bring the milk mixture to a simmer and cook for 3-4 minutes or until just thickened.
- Remove the sauce from the heat, and mix in 2 1/2 cups of cheddar cheese, along with the cream cheese. Stir until cheeses are melted. Season with salt and pepper to taste.
- Drain the spaghetti and return it to the cooking pot. Add the chicken and tomatoes to the pasta.
- Pour the cheese sauce over the pasta and toss to coat evenly.
- Place the pasta mixture into the prepared pan. Sprinkle the remaining 1 1/2 cups of cheddar cheese over the top.
- Bake for 20-25 minutes, until casserole is bubbly and cheese is melted. Sprinkle with parsley, then serve.
Notes
- Any cooked chicken works for this recipe: roasted, shredded, leftover, or rotisserie chicken can be used.
- Use freshly grated cheddar cheese for the smoothest melt; pre-shredded cheese often contains anti-caking agents that affect texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 587 kcal
% Daily Value*
| Calories | 587kcal | 29% |
| Carbohydrates | 52g | 17% |
| Protein | 26g | 52% |
| Fat | 28g | 43% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 99mg | 33% |
| Sodium | 490mg | 20% |
| Potassium | 337mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 1080IU | 22% |
| Vitamin C | 0.9mg | 1% |
| Calcium | 541mg | 54% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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