Description

This Creamy Chicken Spaghetti is a comforting and delicious casserole perfect for a family dinner. It features tender spaghetti noodles tossed with a flavorful creamy sauce made from butter, garlic, bell pepper, flour, Italian seasoning, and a blend of heavy cream, chicken broth, and milk. The dish is mixed with shredded cooked chicken and diced tomatoes, then topped with melted mozzarella cheese and baked to bubbly perfection with lightly browned edges. Easy to prepare and adaptable with different pastas or vegetables, this recipe makes a hearty meal everyone will love.

Ingredients

Units Scale

Pasta

10 ounces dry spaghetti noodles

Sauce

2 tablespoons unsalted butter (1/4 stick)
1 clove garlic, minced
1/2 green bell pepper, chopped
1/4 cup all-purpose flour
1 teaspoon Italian seasoning
1/4 cup heavy whipping cream
1/2 cup chicken broth
1/2 cup milk

Other

1 1/2 cups shredded mozzarella cheese, divided
Salt and pepper to taste
2 cups shredded cooked chicken
14 ounces diced tomatoes, drained (1 can)

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Instructions

Preheat and prepare dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray and set it aside, ensuring it is ready for the casserole.
Cook pasta: Boil the spaghetti noodles according to package instructions until al dente, meaning they are cooked but still firm to the bite. Drain the noodles well and set them aside to be mixed later.
Make the roux and sauté vegetables: In a large skillet over medium-high heat, melt the unsalted butter. Add the minced garlic and chopped green bell pepper and sauté until the vegetables are tender and fragrant. Then, stir in the all-purpose flour and Italian seasoning, cooking for about 1 minute to form a roux that will help thicken the sauce.
Add liquids and thicken sauce: Slowly stir in the heavy whipping cream, chicken broth, and milk. Bring the mixture to a boil, then reduce the heat and simmer gently, stirring constantly, until the sauce thickens and coats the back of a spoon. Be careful as dairy can burn easily.
Incorporate cheese and season: Remove the pan from heat and stir in half of the shredded mozzarella cheese (½ cup) until melted and blended smoothly into the sauce. Season with salt and pepper to taste.
Combine pasta, chicken, and tomatoes: Add the cooked spaghetti noodles, shredded cooked chicken, and drained diced tomatoes into the skillet with the sauce. Mix everything thoroughly until well combined.
Assemble and bake: Transfer the mixture evenly into the prepared baking dish. Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top. Bake in the preheated oven for 15-20 minutes until the cheese is bubbly and the edges are lightly browned.
Serve and enjoy: Allow the casserole to cool slightly before serving. Enjoy your creamy, cheesy chicken spaghetti hot as a comforting main dish.

Notes

You can substitute the spaghetti noodles for other pasta shapes like fettuccine, penne, or ziti to suit your preference.
Instead of bell peppers, try diced mushrooms, chopped spinach, or other favorite fresh vegetables. Avoid frozen vegetables as they may add excess water and affect texture.
Do not overcook the spaghetti during boiling since it will cook further in the oven. It should remain firm (al dente) to avoid mushiness.
When adding milk and cream to the pan, stir constantly and simmer carefully to prevent burning and ensure a smooth sauce.
This casserole freezes well either before or after baking. To freeze before baking, thaw thoroughly and bake as instructed.
For freezer storage, line the casserole with parchment paper before freezing solid, then transfer to a freezer bag to save space.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition

Serving Size: 1/6 recipe (approximately 1 cup)
Calories: 450 kcal
Sugar: 4 g
Sodium: 450 mg
Fat: 20 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 90 mg