Description
This Creamy Chicken Spaghetti is a comforting and cheesy baked pasta dish featuring tender shredded chicken, sautéed vegetables, and a rich creamy sauce made with heavy cream, chicken broth, and mozzarella cheese. It’s perfect for a family dinner or gathering, offering a delightful blend of flavors and textures baked to bubbly perfection.
Ingredients
Scale
Pasta and Protein
- 10 ounces spaghetti
- 2 cups cooked chicken, shredded
Vegetables and Seasoning
- 1 clove garlic, minced
- ½ green bell pepper, chopped
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Sauce
- 2 tablespoons butter
- ¼ cup all-purpose flour
- ½ cup chicken broth
- ½ cup milk
- ¼ cup heavy whipping cream
- 1 (14 ounce) can diced tomatoes, drained
- 1 ½ cups shredded mozzarella cheese, divided
Instructions
- Preheat and Cook Pasta: Preheat your oven to 375°F (190°C). Cook the spaghetti according to the package directions until it is al dente, then drain and set aside.
- Make Sauce: In a large skillet over medium-high heat, melt the butter and sauté the minced garlic and chopped green bell pepper until tender. Stir in the flour and Italian seasoning, cooking for one minute to form a roux. Gradually whisk in the heavy cream, chicken broth, and milk, bringing the mixture to a boil. Reduce the heat and let the sauce simmer until it thickens.
- Combine Ingredients: Remove the skillet from heat and stir in ½ cup of shredded mozzarella cheese until melted. Season with salt and pepper to taste. Then, add the cooked spaghetti, shredded chicken, and drained diced tomatoes to the sauce, stirring everything to combine evenly.
- Bake: Transfer the combined mixture into a lightly greased 9×13 inch baking dish. Sprinkle the remaining mozzarella cheese on top. Bake in the preheated oven for 15 to 20 minutes until the dish is bubbly and the cheese is lightly browned along the edges.
Notes
- For extra flavor, consider adding a pinch of crushed red pepper flakes to the sauce when simmering.
- You can substitute cooked rotisserie chicken to save time.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
- Use gluten-free pasta if you require a gluten-free version of this dish.
- If you prefer a lower-fat version, substitute whole milk and heavy cream with 2% milk and omit the heavy cream.
