Creamy Chicken Spaghetti Recipe
User Reviews
4.3
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
6 people
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Calories
413 kcal
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Course
Main Course
Creamy Chicken Spaghetti Recipe
Description
This recipe for Creamy Chicken Spaghetti features cooked spaghetti blended with a sauce created by cooking garlic and bell pepper in butter, then thickening with flour and seasoning with Italian herbs. The sauce is enriched with heavy cream, chicken broth, and milk, forming a smooth, creamy base. Shredded cooked chicken and drained diced tomatoes are stirred in before transferring everything into a baking dish.
The casserole is finished with mozzarella cheese on top, then baked until the cheese is melted and lightly browned at the edges, providing a pleasing contrast in texture. The flavors combine with mild garlic and herbs accented by the sweetness of tomatoes, resulting in a satisfying, hearty dish.
This baked spaghetti is suitable as a main meal, offering both protein and pasta in one dish, ideal for a family dinner or meal prepping. The recipe allows for using different pasta types as substitutes, adapting to what is on hand.
Leftovers can be stored refrigerated for up to three days or frozen up to three months. Freezing tips include lining the dish with parchment paper before freezing to protect the casserole dish. This flexibility supports easy meal planning and future reheating.
Ingredients
- 10 ounces spaghetti
- 2 cups chicken shredded, cooked
- 1 clove garlic minced
- ½ green bell pepper chopped
- 1 teaspoon Italian seasoning
- 2 tablespoons butter
- ¼ cup flour
- ½ cup chicken broth
- ½ cup milk
- ¼ cup heavy whipping cream
- 14 ounces diced tomatoes 1 can, drained
- 1 ½ cups mozzarella cheese
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 375°F.
- Cook the spaghetti according to the package instructions (until al dente and still slightly firm). Drain and set aside.
- In a large skillet over medium-high heat, cook the garlic and bell pepper in the butter until tender. Stir in the flour and Italian seasoning, and cook for 1 minute more.
- Stir in the heavy whipping cream, broth, and milk. Bring the pan to a boil, reduce the heat and simmer until it begins to thicken.
- Remove the pan from heat and stir in ½ cup of mozzarella until combined. Season with salt and pepper.
- Stir the spaghetti, chicken, and diced tomatoes into the pan. Spread the mixture into a lightly greased 9x13 baking dish.
- Top with the remaining mozzarella and bake for 15-20 minutes, until the edges are lightly browned and the cheese is bubbly.
Notes
- Store leftovers in an airtight container refrigerated for up to 3 days or freeze for up to 3 months.
- When freezing, line your dish with parchment paper before freezing to protect the casserole dish.
- You can substitute other pasta types such as fettuccine, penne, or ziti based on what you have available.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 45g | 15% |
| Protein | 18g | 36% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 321mg | 13% |
| Potassium | 352mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 624IU | 12% |
| Vitamin C | 16mg | 18% |
| Calcium | 209mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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