Description
This Creamy Chicken Spaghetti recipe is a comforting, cheesy pasta dish featuring tender shredded chicken, a rich creamy sauce with garlic and bell peppers, and melted mozzarella cheese. Perfectly baked to bubbly perfection, it makes a hearty family meal that’s easy to prepare in about an hour.
Ingredients
Scale
Pasta and Chicken
- 10 ounces spaghetti
- 2 cups cooked chicken, shredded
Vegetables and Seasonings
- 1 clove garlic, minced
- ½ green bell pepper, chopped
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Sauce Ingredients
- 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 directions until al dente. Drain the pasta and set it aside to cool slightly.
- Make Sauce: In a large skillet over medium-high heat, melt the butter. Add the minced garlic and chopped green bell pepper, sautéing until the vegetables are tender and fragrant. Stir in the all-purpose flour and Italian seasoning, and cook for 1 minute to form a roux.
- Add Liquids and Simmer: Gradually whisk in the heavy whipping cream, chicken broth, and milk. Bring the mixture to a boil, then reduce heat to a simmer, stirring frequently until the sauce thickens to a creamy consistency.
- Incorporate Cheese and Season: Remove the skillet from heat and stir in ½ cup of shredded mozzarella cheese until melted and smooth. Season the sauce with salt and pepper to taste.
- Combine Ingredients: Add the cooked spaghetti, shredded chicken, and drained diced tomatoes to the skillet. Gently stir to combine all ingredients evenly with the creamy sauce.
- Transfer and Bake: Pour the mixture into a lightly greased 9×13 inch baking dish. Top evenly with the remaining 1 cup of mozzarella cheese. Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and lightly browned around the edges.
Notes
- Make sure not to overcook the spaghetti; it should be al dente as it will continue to cook slightly in the oven.
- Use fresh shredded chicken from roasted or boiled chicken breasts for best flavor and texture.
- Drain the canned diced tomatoes well to prevent excess moisture from thinning the sauce.
- If you prefer a spicier kick, add a pinch of red pepper flakes when sautéing the garlic and peppers.
- This dish can be prepared ahead of time and baked when ready to serve.
