Homemade Chicken Spaghetti
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
40 mins
-
Total Time
1 hr
-
Servings
6 servings
-
Calories
518 kcal
-
Course
Main Course
Homemade Chicken Spaghetti
Description
This Homemade Chicken Spaghetti recipe starts by cooking spaghetti to al dente and shredding cooked chicken. The sauce is built by sautéing butter with onion, garlic, and green bell pepper until tender. Flour and Italian seasoning are added to create a roux, and gradually combined with chicken broth and half and half to form a creamy base. Parmesan and sharp cheddar cheeses enrich the sauce, which is seasoned with salt and pepper.
The cooked pasta, shredded chicken, diced tomatoes with chilies, and sauce are mixed and transferred to a baking dish. A top layer of cheddar cheese melts and browns during baking, creating a bubbly, cheesy crust. The dish combines creamy, cheesy textures with tender pasta and chicken, accented by slight acidity from the tomatoes and mild spice from the chilies.
Serving it warm yields a hearty and flavorful meal suitable for casual family dinners. Pre-shredding cheese and avoiding overcooking pasta maintain a smooth sauce and proper texture. A shortcut sauce option can use Velveeta and condensed soups for ease, adjusting seasonings accordingly.
Ingredients
- 8 ounces spaghetti
- 2 cups chicken cooked shredded
- 14 ounces canned diced tomatoes such as Rotel, or petite diced tomatoes, lightly drained, with chilies
For the Sauce
- ¼ cup butter salted
- 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 Parmesan Cheese shredded
- 2 cups cheddar cheese divided, shredded sharp
- ¼ teaspoon salt more to taste
- ¼ teaspoon black pepper more to taste
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
- Do not overcook pasta as it will soften further during baking.
- Freshly shredded cheese provides better sauce texture than pre-shredded.
- Sharp cheddar cheese contributes the best flavor contrast in the dish.
- Shortcut sauce option replaces vegetables with Velveeta, cream soups, and diced tomatoes; adjust seasonings as noted.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
