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Homemade Chicken Spaghetti
This easy cheesy Chicken Spaghetti recipe combines tender chicken and spaghetti in a quick and delicious cheese sauce.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 6 servings
Calories: 518 kcal
Course:
Main Course
Cuisine:
Italian , American
Ingredients
- 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
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.
Cup of Yum
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
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
% 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.