Description
This Creamy Chicken Spaghetti recipe combines tender shredded chicken with a rich, cheesy sauce featuring garlic, bell pepper, and Italian seasoning. Tossed with al dente spaghetti and baked until bubbly and golden, this comforting casserole makes the perfect hearty family meal.
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
Cheese
- 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 instructions until al dente. Drain the pasta and set it aside to keep warm.
- Make Sauce: In a large skillet over medium-high heat, sauté the minced garlic and chopped green bell pepper in butter until they are tender and fragrant. Stir in the flour and Italian seasoning, cooking for about 1 minute to form a roux. Gradually whisk in the heavy cream, chicken broth, and milk, bringing the mixture to a boil. Then reduce the heat and let it simmer until the sauce thickens.
- Combine Ingredients: Remove the skillet from heat and stir in half of the shredded mozzarella cheese until it melts smoothly into the sauce. Season the sauce with salt and pepper to taste. Add the cooked spaghetti, shredded chicken, and drained diced tomatoes to the skillet, stirring gently to combine all ingredients evenly.
- Bake: Transfer the combined mixture into a lightly greased 9×13 inch baking dish. Sprinkle the remaining mozzarella cheese evenly over the top. Bake in the preheated oven for 15-20 minutes, or until the casserole is bubbly and the cheese is lightly browned along the edges.
Notes
- Ensure the spaghetti is not overcooked since it will bake further in the oven.
- Drain the diced tomatoes well to avoid excess liquid in the casserole.
- You can substitute cooked rotisserie chicken for convenience.
- For a dairy-free version, use plant-based milk and cheese alternatives.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
