Chicken Spaghetti

Name: Chicken Spaghetti
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 serving
Ingredients: 16 ounces Spaghetti; 1/4 cup butter; 1/2 cup onion; 1 1/2 teaspoons garlic; 1/4 cup flour; 3 cups milk; 4 cups shredded cheddar cheese; 4 ounces cream cheese; salt and pepper to taste; 3 cups cooked chicken; 10 ounce can Ro-Tel tomatoes with chilies; 2 tablespoons chopped parsley; cooking spray

User Reviews

5.0

45 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
8
Calories
587 kcal
Course
Main Course
Cuisine
American

Chicken Spaghetti

Benson Pickett

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This chicken spaghetti is a baked pasta dish with diced chicken and zesty tomatoes in a creamy cheese sauce. The perfect comfort food meal to serve a crowd!

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Ingredients

Servings

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 shredded cheddar cheese divided use
4 ounces cream cheese cut into 1 inch pieces.
salt and pepper to taste
3 cups cooked chicken diced or shredded
10 ounce can Ro-Tel tomatoes with chilies drained
2 tablespoons chopped parsley
cooking spray

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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

You can use any type of cooked chicken in this recipe – diced roasted chicken, shredded chicken, leftover chicken or even rotisserie chicken work just fine.
I recommend using freshly grated cheddar cheese, as the pre-shredded bagged cheese at the grocery store contains anti-caking agents and doesn’t melt as smoothly.

Nutrition Information

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Calories 587kcal (29%) Carbohydrates 52g (17%) Protein 26g (52%) Fat 28g (43%) Saturated Fat 18g (90%) Cholesterol 99mg (33%) Sodium 490mg (20%) Potassium 337mg (10%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 1080IU (22%) Vitamin C 0.9mg (1%) Calcium 541mg (54%) Iron 1.4mg (8%)

Nutrition 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%