Chicken Spaghetti

This recipe for Chicken Spaghetti is packed with vegetables and features a blend of two cheeses to create a rich and savory dish that is sure to please the entire family. It’s incredibly delicious.

If you enjoy chicken pasta dishes, you may also want to experiment with Chicken Stuffed Shells or Asiago Tortelloni Alfredo With Grilled Chicken.

Recipe Details

This recipe for Chicken Spaghetti is a favorite because it’s delicious and convenient for preparing in advance. You can assemble this casserole beforehand and then easily bake it for a quick and fantastic meal.

• TASTE: This dish offers rich, savory, and cheesy flavors. The combination of onion, garlic, and peppers provides a delightful sweetness and amazing taste.
• TEXTURE: Creamy and indulgent with melted cheese and tender chicken, this Chicken Spaghetti is incredibly satisfying. The pasta is cooked perfectly to al dente.
• TIME: It takes approximately 30 minutes to prepare.
• EASE: Putting together this dish is simple. It utilizes basic ingredients and is ideal for meal preparation.

What You’ll Need

Ingredient Notes

• Chicken- White meat or dark meat, such as chicken breasts or rotisserie chicken, can be used for this recipe.
• Cheeses- The combination of medium cheddar and mozzarella adds distinct flavors and plenty of gooey goodness.
• Heavy cream- This ingredient serves as the creamy and rich base for the sauce.
• Flour- Used to thicken the sauce.
• Chicken broth- Provides moisture and enhances the flavor. Regular or low-sodium versions can be used.

Add-ins and Substitutions

• Make it spicy- To introduce some heat, consider adding diced jalapenos, chipotles, or red pepper flakes to the dish.
• Substitute the chicken- Explore variations by using shredded pork, sausage, or beef instead of chicken.
• Make it gluten-free- Opt for gluten-free flour and spaghetti for a gluten-free version.
• Make it lighter- Using low-fat cheese and half & half instead of heavy cream can reduce the richness of the dish.

How to Make Chicken Spaghetti

• Saute the vegetables. In a large pot, melt the butter over medium-high heat. Add the diced onion, red pepper, green pepper, and minced garlic. Stir until the onion becomes translucent.

• Add the flour and seasonings. Introduce the flour, salt, and pepper. Stir for about a minute to eliminate the raw flour taste.
• Mix in the broth and cream. Gradually pour in the chicken broth while stirring. Once the sauce simmers slightly and thickens, add the heavy cream. Bring to a simmer once more.

Pro Tip: Combining the broth deglazes the pan, adding more flavor.

• Melt the cheese in the sauce. Add half of the cheddar and mozzarella. Stir until melted and remove from the heat.
• Cook the spaghetti. Cook the pasta in a pot of well-salted water.
• Add everything together. Incorporate the cooked pasta, shredded chicken, and canned tomatoes into the sauce. Stir to combine.

• Bake. Transfer the pasta to a 9×13 inch baking dish. Sprinkle the remaining cheddar and mozzarella cheese on top. Bake at 375 degrees Fahrenheit for approximately 20 minutes, then broil for 2-3 minutes to brown the cheese.

Recipe Tips

• Chop the vegetables small- Keep the vegetables finely chopped to ensure they blend well with the dish and cook evenly. Small pieces also soften faster during cooking.
• Don’t overcook the pasta- Be cautious not to overcook the spaghetti as it will continue to cook in the oven while baking.
• Add the tomatoes last- Incorporate tomatoes towards the end of cooking to prevent them from becoming overly mushy.
• Broil it- The broiling step is crucial as it creates a crispy, golden layer of cheese on top, adding a delightful texture.

FAQs

Serving Suggestions

This Chicken Spaghetti dish is a delectable combination of creamy, cheesy, and savory flavors. It pairs wonderfully with bread, salads, soups, and vegetables.

• Breads: Try serving it with Rustic Bread (overnight), Sourdough Bread, Focaccia Bread, or Khachapuri – Georgian Cheese Bread.
• Salads: Begin your meal with a fresh green salad like Spinach Salad, Cucumber Tomato Feta Salad, Broccoli Cranberry Salad, or Cucumber Radish Salad.
• Soups: Enjoy alongside Lemon Chicken Orzo Soup, Broccoli Cheddar Soup, She Crab Soup, or Cream of Mushroom Soup.
• Vegetables: Pair with Roasted Brussels Sprouts, Crispy Air Fryer Broccoli, Air Fryer Mushrooms, or Bacon Wrapped Asparagus.

Make This Recipe in Advance

Make ahead: Prepare the sauce, cook the pasta, and assemble the casserole components in advance. Refrigerate the assembled dish until ready to bake.

Storing: Store any leftover Chicken Spaghetti in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave before serving.

Freeze: Freeze in a suitable casserole dish for up to 3 months. Thaw in the fridge and reheat in the oven until thoroughly warmed.

More Yummy Pasta Dishes!

Full Recipe Instructions

Chicken Spaghetti

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Course:


Main Course, Main Dish

This recipe is for an American cuisine dish.

Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8
Calories: 740 kcal
Author: Dina

**Equipment:**
– 1 9×13 baking dish

**Ingredients:**
– 1 lb spaghetti
– 3 Tbsp unsalted butter
– 1 medium white onion, diced
– 1/2 green bell pepper, diced
– 1/2 red bell pepper, diced1. diced

▢ 3 cloves garlic minced

▢ 1/4 cup all-purpose flour

▢ 1 1/2 tsp salt

▢ 1/2 tsp black pepper

▢ 1 cups chicken broth

▢ 2 cups heavy cream

▢ 8 oz shredded cheddar cheese divided

▢ 8 oz shredded mozzarella cheese divided

▢ 15 ounces canned diced tomatoes drained

▢ 2 cups cooked diced chicken

US Customary – Metric

Instructions

• In a large pot, add the butter and let it melt over medium-high heat.
• Then add in the diced onion, red pepper, green pepper, and minced garlic. Stir for a few minutes or until the onion becomes translucent.
  
• Then add in the flour, salt, and pepper. Stir for about a minute to cook out the raw flour taste.
• When mixing, slowly add the chicken broth to the pot to deglaze. Next, simmer and thicken the sauce, then pour in the heavy cream. Stir the mixture until melted, then remove from heat. Cook pasta in salted water, ensuring not to overcook. In another pot, combine the cooked pasta, chicken, and tomatoes. Stir gently and transfer to a baking dish. Top with remaining cheese and bake at 375°F for 20 minutes, then broil for a golden brown finish.

  Nutrition: Calories: 740 kcal | Carbohydrates: 52g | Protein: 32g | Fat: 45g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 156mg |The nutritional information for the article is as follows:
  – Sodium: 1031 mg
  – Potassium: 452 mg
  – Fiber: 3 g
  – Sugar: 6 g
  – Vitamin A: 1820 IU
  – Vitamin C: 21 mg
  – Calcium: 423 mg
  – Iron: 2 mg

  This data provides details about the content of various nutrients in the food item being discussed.

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