Description
Homemade Chicken Spaghetti is a creamy, cheesy, and hearty dish perfect for family dinners. With tender shredded chicken, al dente spaghetti, and a rich, flavorful cheese sauce, this recipe is simple to make yet comforting and satisfying. Ideal for busy weeknights or gatherings, it’s a dish everyone will love.
Ingredients
For the Casserole:
- 8 ounces spaghetti
- 2 cups cooked shredded chicken
- 14 ounces canned diced tomatoes with chilies (such as Rotel) or petite diced tomatoes, lightly drained
For the Sauce:
- 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
Instructions
- Preheat the oven to 375°F and grease a 9×13-inch baking dish.
- Cook spaghetti in salted water according to package directions until al dente; drain well.
- In a large skillet, melt butter over medium heat. Add onion, garlic, and bell pepper; cook until tender.
- Stir in flour and Italian seasoning; cook 1-2 minutes.
- Gradually whisk in chicken broth and half and half until smooth. Bring to a boil for 1 minute until thick and bubbly.
- Remove from heat and whisk in Parmesan cheese, 1 cup cheddar cheese, salt, and pepper.
- Combine cooked spaghetti, shredded chicken, sauce, and canned tomatoes; mix well.
- Spread mixture into the prepared baking dish.
- Top with remaining 1 cup cheddar cheese.
- Bake for 25-30 minutes until hot and bubbly.
Notes
-
- erve hot directly from the oven for the creamiest texture.
- Garnish with extra Parmesan cheese or fresh parsley for added flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or oven until warmed through.
- To freeze, assemble the casserole but do not bake. Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before baking.