Description
This Chicken Spaghetti recipe is a creamy, cheesy, and comforting casserole perfect for a hearty family dinner. Tender spaghetti noodles are tossed with a flavorful sauce made from sautéed bell peppers, onions, garlic, chicken broth, cream, diced tomatoes with green chilies, shredded chicken, and sharp cheddar cheese, then baked until bubbly and golden on top.
Ingredients
Scale
Spaghetti
- 8 ounces uncooked spaghetti
Sauce
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion, chopped finely
- 1/2 green or red bell pepper, chopped small
- 2–3 cloves garlic, minced
- 2 tablespoons flour
- 1/2 cup chicken broth
- 1 cup heavy/whipping cream
- 1 (10 fluid ounce) can Rotel Diced Tomatoes & Green Chilies (with juices)
- 1/2 tablespoon chili powder
- Salt & pepper, to taste
Cheese and Chicken
- 2 cups shredded sharp cheddar cheese, divided
- 2 cups shredded cooked chicken (such as rotisserie chicken)
Instructions
- Preheat the Oven. Set your oven to 350°F (175°C) and position the rack in the upper third section to prepare for baking the casserole.
- Cook the Spaghetti. Boil a large pot of salted water and cook the spaghetti for 1 minute less than package directions to keep them slightly firm. Drain well once cooked.
- Prepare the Baking Dish. Lightly grease a 9×13 inch casserole dish and spread the drained spaghetti evenly inside.
- Sauté Vegetables. Heat olive oil and butter in a skillet over medium-high heat. Add chopped onions and bell peppers and sauté for about 5 minutes until softened and fragrant.
- Add Garlic. Stir in the minced garlic and cook for 30 seconds to release its aroma without burning.
- Make the Roux. Sprinkle the flour over the veggies in the skillet and cook for 1 minute while stirring continuously to avoid lumps.
- Add Liquids. Slowly whisk in the chicken broth and heavy cream, stirring constantly to create a smooth sauce without flour lumps.
- Add Tomatoes and Spices. Stir in the canned Rotel with juices and chili powder. Let the sauce simmer gently for 3–4 minutes until it slightly thickens.
- Add Cheese to Sauce. Turn off the heat and mix in half of the shredded cheddar cheese, melting it into the sauce.
- Incorporate Chicken. Stir in the shredded cooked chicken and season the mixture with salt and pepper according to your taste.
- Combine Pasta and Sauce. Pour the skillet contents over the spaghetti in the casserole dish and gently toss together to coat the noodles evenly.
- Bake the Casserole. Sprinkle the remaining cheddar cheese on top, cover the dish with foil, and bake for 25 minutes until hot and bubbly. If desired, remove the foil and broil for a few minutes to brown the cheese on top.
Notes
- Cooking spaghetti 1 minute less than package directions keeps it from becoming mushy after baking.
- Rotisserie chicken is a convenient choice but you can use any cooked shredded chicken.
- If you don’t have Rotel, substitute with diced tomatoes and chopped green chilies.
- Check the sauce consistency before baking; it should be thick enough to coat spaghetti without being overly thick.
- Broiling at the end adds a delicious golden crust but watch closely to prevent burning.
