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chicken spaghetti

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Chicken Spaghetti

Creamy, cozy, and delicious!

Ingredients :
  • 8 ounces spaghetti
  • 2 cups cooked shredded chicken
  • 14 ounces canned diced tomatoes with chilies such as Rotel, or petite diced tomatoes, lightly drained
  • ¼ cup salted butter
  • 1 medium yellow onion chopped
  • 1 clove garlic minced
  • ½ green bell pepper chopped
  • ¼ cup all-purpose flour
  • 1 teaspoon Italian seasoning
  • 1 cup chicken broth
  • 1 cup half and half or light cream
  • ½ cup shredded Parmesan cheese
  • 2 cups shredded sharp cheddar cheese divided
  • ¼ teaspoon salt more to taste
  • ¼ teaspoon black pepper more to taste
Directions :
  1. Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
  2. Cook the spaghetti al dente in a large pot salted water according to package directions. Drain well, do not rinse.
  3. Meanwhile, to make the sauce, in a large skillet, melt the butter over medium heat. Add onion, garlic, and bell pepper can cook until tender. Stir in the flour and Italian seasoning and cook for 1-2 minutes.
  4. Gradually add the broth and half and half, a bit at a time, whisking until smooth after each addition. Bring to a boil and let boil 1 minute or until thick and bubbly.
  5. Remove from heat and whisk in the Parmesan cheese, 1 cup cheddar cheese, and salt and pepper.
  6. Combine spaghetti, chicken, cream sauce, and canned tomatoes. Mix well. Spread in baking dish.
  7. Top with remaining 1 cup of cheddar cheese and bake for 25-30 minutes or until hot and bubbly.

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