Chicken Spaghetti Recipe

Name: Chicken Spaghetti Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 servings (1 1/2 cups each)
Ingredients: Salt and freshly ground black pepper; 1 pound Spaghetti; 1 tablespoon olive oil; 1 medium onion; 1 medium red bell pepper; 1 1/2 pounds boneless skinless chicken thighs; 1 teaspoon chili powder; 1/4 cup butter; 1/4 cup all-purpose flour; 2 cups milk; 1 cup chicken broth; 2 cups shredded cheddar cheese; fresh parsley

User Reviews

5.0

60 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
8 servings (1 1/2 cups each)
Calories
556 kcal
Course
Main Course
Cuisine
American

Chicken Spaghetti Recipe

Eric Vasquez

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When it's time to eat, this Chicken Spaghetti recipe is comfort food that delights everyone. This easy recipe is a heavenly combination of noodles, chicken, and red peppers in a creamy sauce, with lots of melted cheese.

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Ingredients

Servings

Salt and freshly ground black pepper
1 pound Spaghetti (see note 1)
1 tablespoon olive oil
1 medium onion peeled and chopped
1 medium red bell pepper stemmed, seeded, and chopped
1 1/2 pounds boneless skinless chicken thighs cut into 1-inch pieces (see note 2)
1 teaspoon chili powder
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
1 cup chicken broth
2 cups shredded cheddar cheese divided
fresh parsley minced, for garnish, optional

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Instructions

Preheat oven to 400 degrees. In a large pot, bring 4 quarts water and 1 tablespoon salt to boil. Add spaghetti and cook until al dente, about 9 to 10 minutes. Drain well.
Meanwhile, in a large skillet over medium-high heat, heat olive oil until shimmering. Add onion and bell pepper and cook until softened, about 5 minutes.
Add chicken and chili powder and season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Cook until chicken is golden brown, about 5 to 7 minutes. Transfer chicken and vegetable mixture to a bowl.
Return the Dutch oven to medium-high heat and melt butter. Whisk in flour and cook until lightly browned, about 1 minute. Whisk in milk and chicken broth and cook until thickened, about 3 to 5 minutes.
Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Do not skip this step or your casserole may be bland!
Stir in 1 cup cheddar cheese. Add cooked spaghetti and chicken and vegetable mixture and toss until well combined. Transfer to a 3-quart or larger baking dish and top with remaining 1 cup of cheese.
Bake until hot and bubbly, about 20 to 25 minutes (a chicken piece should register 165 degrees on an internal thermometer). Let stand 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

Spaghetti: Or use something more forkable, like penne or ziti.
Chicken: I always use boneless, skinless chicken thighs, but you can use chicken breasts, leftover rotisserie chicken, or even leftover turkey.
Yield: This recipe makes about 12 cups of casserole, enough for 8 generous servings (1 1/2 cups each) or more if you're serving it at a potluck or as part of a buffet with other main dish options.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Make ahead: Make up to 2 days before you need it; store covered in the refrigerator.

Nutrition Information

Show Details

Serving 1.5 cups Calories 556kcal (28%) Carbohydrates 51g (17%) Protein 34g (68%) Fat 23g (35%) Saturated Fat 10g (50%) Cholesterol 117mg (39%) Sodium 461mg (19%) Potassium 523mg (15%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 1196IU (24%) Vitamin C 22mg (24%) Calcium 299mg (30%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings (1 1/2 cups each)

Amount Per Serving

Calories 556 kcal

% Daily Value*

Serving	1.5 cups
Calories	556kcal	28%
Carbohydrates	51g	17%
Protein	34g	68%
Fat	23g	35%
Saturated Fat	10g	50%
Cholesterol	117mg	39%
Sodium	461mg	19%
Potassium	523mg	11%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	1196IU	24%
Vitamin C	22mg	24%
Calcium	299mg	30%
Iron	2mg	11%