The BEST Cheesy Chicken Spaghetti From Scratch
User Reviews
3
6 reviews
Average
-
Prep Time
25 mins
-
Cook Time
30 mins
-
Servings
8
-
Calories
786 kcal
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Course
Main Course
-
Cuisine
American
The BEST Cheesy Chicken Spaghetti From Scratch
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This is the easiest, most delicious cheesy chicken spaghetti recipe you will ever try! It's creamy and loaded with flavor, thanks to onion, garlic, pancetta, and two types of cheese!
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Ingredients
- 12 ounces spaghetti noodles
- 1 tablespoon olive oil
- 2 cups chicken cooked, diced
Homemade Cheese Sauce
- ¼ cup butter salted
- 1 cup onion white, diced
- 1 cup pancetta diced
- 1 tablespoon garlic minced
- 5 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- 1 cup heavy cream
- 8 ounces Velveeta cheese see notes
- 2 cups cheddar cheese shredded, aged
- ¼ cup sour cream
- one ml can tomato DO NOT DRAIN!!, diced
- one ml can green chile DO NOT DRAIN!!, diced
- black pepper this rarely needs salt!, to taste
Topping
- 1 cup cheddar cheese shredded
Instructions
- Grease a deep-sided 9x13-inch baking pan and set aside. Preheat the oven to 350℉.
- Cook the spaghetti in a large stock pot according to the package directions to al dente. You want to cook the noodles until they are just soft on the outside but still have some toothsome texture on the inside. Once the pasta is done, drain it and run it under cold water to stop the cooking process. Place in the prepared 9x13 pan and toss with olive oil to prevent the pasta from sticking together if desired.
Homemade Tomato Cheese Sauce
- Melt the butter in a medium-sized saucepan on medium heat. Sauté the onions until soft and translucent. Add in the pancetta and saute until heated through and sizzling. Add in the garlic and sauté until fragrant. Sprinkle the flour over the flour mixture. Cook for 2-3 minutes, stirring to ensure the flour doesn't stick.
- Slowly and rapidly whisk the chicken broth into the flour mixture, making sure to whisk to ensure that there are no lumps. Once the broth has been added, keep whisking and add in the cream. Keep cooking on medium heat, whisking, until the white sauce has thickened, around 3-4 minutes.
- Turn the heat to low and stir in the Velveeta. Stir until it's mostly melted, then add the 2 cups of grated old sharp cheddar and the sour cream. Keep stirring until the cheese sauce is smooth and creamy. Make sure that all of the different cheeses have melted completely. The cheese sauce will be thick at this point. Add only black pepper to taste, as this rarely needs salt.
- Once the cheese sauce is smooth, add the tomatoes JUICE AND ALL to the cheese sauce and mix in until combined, then stir in the chicken.
- Pour the cheese sauce over the spaghetti in the pan and stir gently to combine all of the ingredients and coat the spaghetti noodles completely with the cheese sauce. Sprinkle with the cheese for the topping and place in the oven.
- Cover the casserole with tinfoil and bake in the oven for 40 minutes until heated through and bubbling at the sides. If you want the cheese to brown, remove the foil and broil for 5-7 minutes to brown the top, watching it carefully.
- Remove and let sit for 5 minutes then serve hot.
Notes
- Make this ahead of time and wrap it in tinfoil and refrigerate until the next day.
- Baking this with the tinfoil on helps this to not dry out in the oven while baking!
- If you don't want to use Velveeta, use another cup of shredded cheese instead. You WILL lose all the creaminess though!
Nutrition Information
Show Details
Calories
786kcal
(39%)
Carbohydrates
44g
(15%)
Protein
36g
(72%)
Fat
52g
(80%)
Saturated Fat
26g
(130%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
15g
(75%)
Trans Fat
0.3g
(15%)
Cholesterol
154mg
(51%)
Sodium
1172mg
(49%)
Potassium
449mg
(10%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
1389IU
(28%)
Vitamin C
2mg
(2%)
Calcium
514mg
(51%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 786 kcal
% Daily Value*
| Calories | 786kcal | 39% |
| Carbohydrates | 44g | 15% |
| Protein | 36g | 72% |
| Fat | 52g | 80% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 154mg | 51% |
| Sodium | 1172mg | 49% |
| Potassium | 449mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1389IU | 28% |
| Vitamin C | 2mg | 2% |
| Calcium | 514mg | 51% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
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6 reviews
Average
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