Homemade Chicken Spaghetti

Name: Homemade Chicken Spaghetti
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 8 ounces Spaghetti; 2 cups cooked shredded chicken; 14 ounces canned diced tomatoes with chilies; ¼ cup salted butter; 1 medium yellow onion; 1 clove garlic; ½ green bell pepper; ¼ cup all-purpose flour; 1 teaspoon Italian seasoning; 1 cup chicken broth; 1 cup half and half; ½ cup shredded Parmesan cheese; 2 cups shredded sharp cheddar cheese; ¼ teaspoon salt; ¼ teaspoon black pepper

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Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
6 servings
Calories
518 kcal
Course
Main Course
Cuisine
Italian, American

Homemade Chicken Spaghetti

Layla Henson

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This easy cheesy Chicken Spaghetti recipe combines tender chicken and spaghetti in a quick and delicious cheese sauce.

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Ingredients

Servings

8 ounces Spaghetti
2 cups cooked shredded chicken
14 ounces canned diced tomatoes with chilies such as Rotel, or petite diced tomatoes, lightly drained

For the Sauce

¼ cup salted butter
1 medium yellow onion chopped
1 clove garlic minced
½ green bell pepper chopped
¼ cup all-purpose flour
1 teaspoon Italian seasoning
1 cup chicken broth
1 cup half and half or light cream
½ cup shredded Parmesan cheese
2 cups shredded sharp cheddar cheese divided
¼ teaspoon salt more to taste
¼ teaspoon black pepper more to taste

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Instructions

Preheat the oven to 375°F. Grease a 9x13-inch baking dish.
Cook the spaghetti al dente in a large pot salted water according to package directions. Drain well, do not rinse.
Meanwhile, to make the sauce, in a large skillet, melt the butter over medium heat. Add onion, garlic, and bell pepper can cook until tender. Stir in the flour and Italian seasoning and cook for 1-2 minutes.
Gradually add the broth and half and half, a bit at a time, whisking until smooth after each addition. Bring to a boil and let boil 1 minute or until thick and bubbly.
Remove from heat and whisk in the Parmesan cheese, 1 cup cheddar cheese, and salt and pepper.
Combine spaghetti, chicken, cream sauce, and canned tomatoes. Mix well. Spread in baking dish.
Top with remaining 1 cup of cheddar cheese and bake for 25-30 minutes or until hot and bubbly.

Notes

Pasta: Don't overcook the pasta, it will cook more as it bakes.
Cheese: Pre-shredded cheese works in this recipe, but shredding your own makes for a smoother sauce. Sharp cheddar adds the best flavor.
To Make a Shortcut SauceCook the vegetables (onion, garlic, bell pepper) as directed. Add 3⁄4 pound cubed Velveeta cheese, 10 oz condensed cream of mushroom soup or cream of chicken soup, and drained Rotel tomatoes. Stir until melted. Skip the salt and add ½ teaspoon each of onion powder, garlic powder, and black pepper.

Nutrition Information

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Calories 518 (26%) Carbohydrates 38g (13%) Protein 22g (44%) Fat 30g (46%) Saturated Fat 18g (90%) Cholesterol 95mg (32%) Sodium 606mg (25%) Potassium 377mg (11%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 970IU (19%) Vitamin C 18.6mg (21%) Calcium 425mg (43%) Iron 2.1mg (12%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 518 kcal

% Daily Value*

Calories	518	26%
Carbohydrates	38g	13%
Protein	22g	44%
Fat	30g	46%
Saturated Fat	18g	90%
Cholesterol	95mg	32%
Sodium	606mg	25%
Potassium	377mg	8%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	970IU	19%
Vitamin C	18.6mg	21%
Calcium	425mg	43%
Iron	2.1mg	12%