Chicken Spaghetti

The first time I made Chicken Spaghetti, I was trying to impress some friends who were coming over for dinner. I wanted to create something that felt comforting yet had a hint of sophistication. As the aroma of sautéing onions and bell peppers filled my kitchen, I could tell this dish was going to be a crowd-pleaser. I remember smiling as I tossed the spaghetti with chicken and melted cheese, picturing my friends digging in, their faces lighting up with joy. This dish has become a staple in my home, perfect for both casual weeknight dinners and special occasions.

Chicken Spaghetti Shopping List

In this recipe, the ingredients come together to create a harmonious blend of flavors. The spaghetti serves as a comforting base, while the chicken adds protein and heartiness. Fresh vegetables like onion and bell pepper bring a pop of color and crunch, making each bite satisfying. This combination of textures and tastes is what makes Chicken Spaghetti such a beloved dish.

• Salt and freshly ground black pepper: Essential for seasoning every layer of flavor in your dish.
• 1 pound spaghetti: The perfect pasta to hold the creamy sauce and all the delicious ingredients.
• 1 tablespoon olive oil: Used for sautéing and enhances the overall flavor.
• 1 medium onion, peeled and chopped: Adds sweetness and depth to the dish.
• 1 medium red bell pepper, stemmed, seeded, and chopped: Brings vibrant color and a slight crunch.
• 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces: Juicy and tender, they are the star protein of this casserole.
• 1 teaspoon chili powder: Introduces a subtle warmth and enhances the flavor profile.
• 1/4 cup butter: Adds richness and creaminess to the sauce.
• 1/4 cup all-purpose flour: Helps to thicken the creamy sauce.
• 2 cups milk: Forms the base of the creamy sauce that envelops the pasta.
• 1 cup chicken broth: Adds more depth of flavor to the sauce.
• 2 cups shredded cheddar cheese, divided: Melts beautifully and gives that gooey, cheesy goodness.
• Minced fresh parsley for garnish, optional: Adds a fresh touch and color.

Recipe Directions for Chicken Spaghetti

Making Chicken Spaghetti is a delightful experience that fills your kitchen with wonderful aromas. Follow these simple steps for a dish that’s sure to impress. Let’s dive into the process!

1. Preheat your oven to 400 degrees. This is important because you want your casserole to bake evenly. The heat will help it bubble beautifully as it cooks.
2. In a large pot, bring 4 quarts of water to a boil, then add 1 tablespoon of salt. This ensures your spaghetti is well-seasoned. Once the water is boiling, add the spaghetti and cook until al dente, about 9 to 10 minutes. You want it cooked but still slightly firm. Drain well once done.
3. While the spaghetti is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers. This means it’s hot enough to add your vegetables. Add the chopped onion and red bell pepper and cook until softened, about 5 minutes. You’ll notice the vibrant colors and sweet aromas—this is a good sign!
4. Add the chicken pieces and 1 teaspoon of chili powder to the skillet. Season with salt and pepper to taste; I suggest 1 teaspoon of salt and a ½ teaspoon of pepper. Stir everything together, allowing the chicken to cook until it turns golden brown and is no longer pink in the center, about 5 to 7 minutes. Once cooked, transfer this mixture to a bowl and set aside.
5. Now, return the same skillet to medium-high heat and melt 1/4 cup of butter. Be careful not to let it burn. After it melts, whisk in 1/4 cup of flour, cooking for about 1 minute until lightly browned. This creates a roux, which is essential for your creamy sauce.
6. Slowly whisk in 2 cups of milk and 1 cup of chicken broth, stirring continuously until the mixture thickens, about 3 to 5 minutes. You want it to coat the back of a spoon. Don’t skip this step; it adds so much creaminess to your Chicken Spaghetti.
7. Season the sauce with salt and pepper again, tasting for balance. Stir in 1 cup of shredded cheddar cheese until it melts completely.
8. Next, add the cooked spaghetti and the chicken and vegetable mixture back into the skillet. Toss everything together until well combined. You should see the pasta coated in that beautiful creamy sauce.
9. Transfer the entire mixture to a 3-quart or larger baking dish. Sprinkle the remaining 1 cup of cheddar cheese on top. This will create a delicious cheesy crust.
10. Bake in your preheated oven for about 20 to 25 minutes, or until hot and bubbly. Make sure the chicken registers 165 degrees on an internal thermometer, ensuring it’s safely cooked.
11. Once done, let it stand for 5 minutes before serving. This makes it easier to scoop out and enjoy. Garnish with freshly minced parsley if desired, and get ready for the compliments!

Making Adjustments

There are many ways to customize Chicken Spaghetti to suit your tastes. Here are some handy tips:

• Storage: Store leftovers covered in the refrigerator for up to 4 days. It reheats well in the oven or microwave for a quick meal.
• Freezing: You can freeze the assembled casserole before baking. Just thaw it overnight in the fridge before cooking.
• Pairing: Serve with a side salad and garlic bread for a complete meal.
• Make it spicy: Add some diced jalapeños or a dash of hot sauce for an extra kick.
• Vegetarian option: Substitute chicken with sautéed mushrooms and zucchini for a delicious veggie version.

Best Served With

Here are some delightful suggestions on how to serve Chicken Spaghetti:

• Garlic Bread: A classic companion that’s perfect for scooping up all that creamy sauce.
• Caesar Salad: The crispness of romaine with a tangy dressing complements the richness of the casserole.
• Roasted Vegetables: Add some seasonal vegetables to round out your meal and add color.
• Wine Pairing: Though I won’t recommend specific kinds, a nice chilled white wine can elevate your dining experience.
• Potluck Favorite: Great for gatherings, just make sure to bring an extra large batch!

FAQ

Conclusion

Chicken Spaghetti is a heartwarming dish that combines comforting flavors and textures, making every bite a joy. Whether you’re feeding your family or hosting friends, this recipe is sure to impress. So, roll up your sleeves, gather your ingredients, and give it a try tonight!

Chicken Spaghetti

The ultimate comfort food! This Chicken Spaghetti is creamy, cheesy, and packed with flavor, making it the perfect easy weeknight dinner. You'll want to make this dish tonight!

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• to taste Salt and freshly ground black pepper
• 1 pound Spaghetti Use any pasta you prefer.
• 1 tablespoon Olive oil
• 1 medium Onion Peeled and chopped.
• 1 medium Red bell pepper Stemmed, seeded, and chopped.
• 1.5 pounds Boneless skinless chicken thighs Cut into 1-inch pieces.
• 1 teaspoon Chili powder
• 1/4 cup Butter
• 1/4 cup All-purpose flour
• 2 cups Milk
• 1 cup Chicken broth
• 2 cups Shredded cheddar cheese Divided into two portions.
• to taste Fresh parsley For garnish, optional.

Equipment

• Wooden Spoon
• Mixing Bowl
• Whisk
• Oven
• Peeler
• Large Pot
• Skillet
• Chef's Knife
• Baking Sheet

Method

 

1. Preheat your oven to 400 degrees. This is important because you want your casserole to bake evenly. The heat will help it bubble beautifully as it cooks.
2. In a large pot, bring 4 quarts of water to a boil, then add 1 tablespoon of salt. This ensures your spaghetti is well-seasoned. Once the water is boiling, add the spaghetti and cook until al dente, about 9 to 10 minutes. You want it cooked but still slightly firm. Drain well once done.
3. While the spaghetti is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers. This means it's hot enough to add your vegetables. Add the chopped onion and red bell pepper and cook until softened, about 5 minutes. You’ll notice the vibrant colors and sweet aromas—this is a good sign!
4. Add the chicken pieces and 1 teaspoon of chili powder to the skillet. Season with salt and pepper to taste; I suggest 1 teaspoon of salt and a ½ teaspoon of pepper. Stir everything together, allowing the chicken to cook until it turns golden brown and is no longer pink in the center, about 5 to 7 minutes. Once cooked, transfer this mixture to a bowl and set aside.
5. Now, return the same skillet to medium-high heat and melt 1/4 cup of butter. Be careful not to let it burn. After it melts, whisk in 1/4 cup of flour, cooking for about 1 minute until lightly browned. This creates a roux, which is essential for your creamy sauce.
6. Slowly whisk in 2 cups of milk and 1 cup of chicken broth, stirring continuously until the mixture thickens, about 3 to 5 minutes. You want it to coat the back of a spoon. Don’t skip this step; it adds so much creaminess to your Chicken Spaghetti.
7. Season the sauce with salt and pepper again, tasting for balance. Stir in 1 cup of shredded cheddar cheese until it melts completely.
8. Next, add the cooked spaghetti and the chicken and vegetable mixture back into the skillet. Toss everything together until well combined. You should see the pasta coated in that beautiful creamy sauce.
9. Transfer the entire mixture to a 3-quart or larger baking dish. Sprinkle the remaining 1 cup of shredded cheddar cheese on top. This will create a delicious cheesy crust.
10. Bake in your preheated oven for about 20 to 25 minutes, or until hot and bubbly. Make sure the chicken registers 165 degrees on an internal thermometer, ensuring it’s safely cooked.
11. Once done, let it stand for 5 minutes before serving. This makes it easier to scoop out and enjoy. Garnish with freshly minced parsley if desired, and get ready for the compliments!

Notes

• Spaghetti: Or use something more forkable, like penne or ziti.
• Chicken: I always use boneless, skinless chicken thighs, but you can use chicken breasts, leftover rotisserie chicken, or even leftover turkey.
• Yield: This recipe makes about 12 cups of casserole, enough for 8 generous servings (1 ½ cups each) or more if you’re serving it at a potluck or as part of a buffet with other main dish options.
• Storage: Store leftovers covered in the refrigerator for up to 4 days.
• Make ahead: Make up to 2 days before you need it; store covered in the refrigerator.

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Meet Tessa Gray

I’m the “Poppy” I bring a touch of brightness and artistry to our kitchen. As our head baker, I specialize in wild-yeast sourdough and delicate pastries that use seasonal fruits and edible flowers. While I love baking, I’m also always helping Chloe and Maya cook our savory dishes. I believe every hearty meal deserves a beautiful, sweet finish!