Chicken Spaghetti
Creamy, cheesy, and packed with flavor, Chicken Spaghetti is a comforting classic that’s perfect for any occasion. Made with tender chicken, hearty pasta, and a rich, savory sauce, it’s an easy, satisfying meal the whole family will enjoy.
Servings: 8 servings
Calories: 503kcal
Ingredients
- 12 ounces spaghetti broke into 2-inch pieces
- ¼ cup salted butter cubed
- 1 cup diced onion
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 2 cups milk
- 3 cups chicken breast cubed cooked
- 10- ¾ ounces condensed cream of chicken soup undiluted
- ½ red bell pepper diced
- ½ green bell pepper diced
- 4 ounces cream cheese cubed
- 1 ½ cups cheddar cheese shredded and divided
- ½ teaspoon pepper
- parsley minced, optional
Instructions
- Preheat the oven to 350°F and spray a 9x13-inch baking dish with nonstick cooking spray.
- Cook the spaghetti in salted boiling water, according to package directions, until al dente, reserving 1/2 cup of pasta water before draining.
- Melt butter over medium heat. Add onion and cook for 6–8 minutes, stirring occasionally, until softened. Add garlic and cook for another minute then turn the heat off.
- Sprinkle in the flour and stir to combine. Slowly pour in the milk, whisking constantly. Bring to a boil and cook for about 2 minutes, stirring until thickened.
- Stir in the chicken, cream of chicken soup, diced bell peppers, cream cheese, 3/4 cup cheddar cheese, and pepper. Mix until smooth and fully combined. Season with salt and more pepper if needed.
- Toss the cooked spaghetti with the sauce mixture, adding reserved pasta water as needed to thin the sauce a bit.
- Transfer to the prepared baking dish and top with the remaining 3/4 cup of cheddar cheese.
- Cover the dish with foil and bake for 20 minutes. Uncover and bake for another 10–15 minutes, until the cheese is melted and bubbly. Optional: Garnish with fresh parsley before serving.
Notes
Chef Jenn’s Tips
- Use rotisserie chicken to save time.
- Chop the bell peppers finely for better texture in each bite.
- Keep some pasta water on hand to adjust the sauce as needed.
- Let the dish rest for a few minutes after baking to set.
- For extra flavor, add red pepper flakes or smoked paprika.
Nutrition
Serving: 1.5cups | Calories: 503kcal | Carbohydrates: 44g | Protein: 27g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 97mg | Sodium: 589mg | Potassium: 515mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1027IU | Vitamin C: 18mg | Calcium: 266mg | Iron: 1mg