Chicken Spaghetti Recipe
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
45 mins
-
Total Time
55 mins
-
Servings
8 servings (1 1/2 cups each)
-
Calories
556 kcal
-
Course
Main Course
-
Cuisine
American
Chicken Spaghetti Recipe
Description
Chicken Spaghetti is a baked casserole featuring spaghetti cooked until just tender and mixed with a flavorful chicken and vegetable mixture. Chicken thighs are browned with sautéed onions and red bell pepper, spiced lightly with chili powder, salt, and pepper. A sauce is made by creating a roux with butter and flour, then whisking in milk and chicken broth until thickened before melting in cheddar cheese.
The cooked pasta and chicken mixture are combined with the cheese sauce and baked at 400 degrees until hot and bubbly. The result balances tender pasta strands with moist, spiced chicken and a smooth, cheesy sauce that binds the ingredients together. The casserole texture is creamy yet hearty, making it suitable for a filling dinner or potluck dish.
This recipe yields about 12 cups, enough for eight generous servings but flexible depending on portion size. It pairs well with simple salads or steamed vegetables. Leftovers store well refrigerated for up to four days and can be prepared up to two days in advance, making it practical for meal planning.
Ingredients
- salt freshly ground
- black pepper freshly ground
- 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 chicken thigh cut into 1-inch pieces (see note 2, boneless, skinless
- 1 teaspoon chili powder
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 2 cups cheddar cheese divided, shredded
- parsley minced, for garnish, optional, fresh
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
- Substitute penne or ziti for a more fork-friendly pasta.
- Boneless, skinless chicken thighs preferred, but breasts or leftover poultry can work.
- Yields about 12 cups, feeding 8 generous servings.
- Store leftovers covered in the refrigerator for up to 4 days.
- Can be made up to 2 days ahead and refrigerated before baking.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
