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Chicken spaghetti being scooped out of a green casserole dish.
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Chicken Spaghetti Recipe

When it's time to eat, this Chicken Spaghetti recipe is comfort food that delights everyone. This easy recipe is a heavenly combination of noodles, chicken, and red peppers in a creamy sauce, with lots of melted cheese.
Course Main Course
Cuisine American
Cook Time 45 minutes
Total Time 45 minutes
Servings 8 servings (1 1/2 cups each)
Calories 556kcal

Ingredients

Instructions

  • Preheat oven to 400 degrees. In a large pot, bring 4 quarts water and 1 tablespoon salt to boil. Add spaghetti and cook until al dente, about 9 to 10 minutes. Drain well.
  • Meanwhile, in a large skillet over medium-high heat, heat olive oil until shimmering. Add onion and bell pepper and cook until softened, about 5 minutes.
  • Add chicken and chili powder and season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Cook until chicken is golden brown, about 5 to 7 minutes. Transfer chicken and vegetable mixture to a bowl.
  • Return the Dutch oven to medium-high heat and melt butter. Whisk in flour and cook until lightly browned, about 1 minute. Whisk in milk and chicken broth and cook until thickened, about 3 to 5 minutes.
  • Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Do not skip this step or your casserole may be bland!
  • Stir in 1 cup cheddar cheese. Add cooked spaghetti and chicken and vegetable mixture and toss until well combined. Transfer to a 3-quart or larger baking dish and top with remaining 1 cup of cheese.
  • Bake until hot and bubbly, about 20 to 25 minutes (a chicken piece should register 165 degrees on an internal thermometer). Let stand 5 minutes before serving. Garnish with fresh parsley if desired.

Video

Notes

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

Nutrition

Serving: 1.5 cups | Calories: 556kcal | Carbohydrates: 51g | Protein: 34g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 117mg | Sodium: 461mg | Potassium: 523mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1196IU | Vitamin C: 22mg | Calcium: 299mg | Iron: 2mg