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Chicken Spaghetti
Redondo

Chicken Spaghetti

This creamy chicken spaghetti recipe wraps you in comforting flavors—cheddar, Parmesan, tender shredded chicken, and a silky homemade sauce baked to golden perfection.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Casserole, Dinner
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • Spaghetti
  • Cooked shredded chicken
  • Diced tomatoes with chilies
  • Salted butter
  • Yellow onion
  • Garlic
  • Green bell pepper
  • All-purpose flour
  • Italian seasoning
  • Chicken broth
  • Half and half or light cream
  • Shredded Parmesan cheese
  • Shredded sharp cheddar cheese
  • Salt
  • Black pepper

Equipment

  • Large pot For boiling spaghetti
  • Large skillet To make the sauce
  • whisk For a smooth cheese sauce
  • 9×13-inch baking dish To bake the casserole

Method
 

  1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
  2. Cook spaghetti in salted water until al dente. Drain without rinsing.
  3. Sauté onion, garlic, and bell pepper in butter until soft.
  4. Stir in flour and seasoning, cook 1–2 minutes. Slowly add broth and cream, whisking until smooth and thickened.
  5. Off heat, stir in Parmesan, cheddar, salt, and pepper.
  6. Combine cooked spaghetti, chicken, diced tomatoes, and sauce. Mix well.
  7. Transfer to baking dish, top with remaining cheese. Bake 25–30 minutes until bubbly and golden.

Notes

Don’t skip the flour step when making the sauce—it’s what thickens it. And always save some cheese for the top crust. It’s the golden magic.