Description
This homemade chicken spaghetti is a comforting casserole dish combining tender shredded chicken, al dente spaghetti, a creamy cheese sauce with a hint of Italian seasoning, and flavorful diced tomatoes with chilies. Baked until bubbly and golden on top, it’s perfect for a hearty family meal.
Ingredients
Scale
Pasta
- 8 ounces spaghetti
Chicken and Vegetables
- 2 cups cooked shredded chicken
- 1 medium yellow onion, chopped
- 1 clove garlic, minced
- ½ green bell pepper, chopped
- 14 ounces canned diced tomatoes with chilies (such as Rotel), lightly drained
Sauce
- ¼ cup salted butter
- 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 and Prepare Dish: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking and ease cleanup.
- Cook Spaghetti: Cook the spaghetti in a large pot of salted boiling water until al dente, according to package directions. Drain well without rinsing to retain some starch, which helps the sauce adhere better.
- Make Sauce Base: In a large skillet, melt the butter over medium heat. Add the chopped onion, minced garlic, and chopped green bell pepper, cooking until they soften and are tender, about 5 minutes.
- Thicken Sauce: Stir in the all-purpose flour and Italian seasoning to the cooked vegetables. Cook this roux for 1-2 minutes, stirring continuously to eliminate the raw flour taste.
- Add Liquids: Gradually whisk in the chicken broth and half and half, adding in small amounts at a time. Keep whisking until the mixture becomes smooth. Bring it to a boil, then allow it to boil for about 1 minute until thick and bubbly.
- Add Cheese and Season: Remove the skillet from heat. Whisk in the Parmesan cheese, 1 cup of the shredded cheddar cheese, salt, and black pepper to create a creamy cheese sauce.
- Combine Ingredients: In a large bowl, mix together the cooked spaghetti, shredded chicken, canned diced tomatoes with chilies, and the cheese sauce. Stir well to ensure everything is evenly coated.
- Transfer and Top: Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining 1 cup of shredded sharp cheddar cheese on top for a cheesy crust.
- Bake: Bake in the preheated oven for 25 to 30 minutes or until the casserole is hot throughout and the cheese is melted, bubbly, and slightly golden on top.
Notes
- You can substitute rotisserie chicken or leftover cooked chicken for convenience.
- If you prefer a spicier dish, use diced tomatoes with green chilies or add a pinch of cayenne pepper.
- To make this recipe lighter, use low-fat half and half or reduce the amount of cheese.
- Let the casserole rest for 5 minutes before serving to allow it to set and cool slightly.
- This dish freezes well; thaw thoroughly and reheat covered in the oven at 350°F until warmed through.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: chicken spaghetti, casserole, baked pasta, creamy chicken dish, comfort food
