Chicken Spaghetti

Name: Chicken Spaghetti
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2½ tsp Salt; 10½ oz Spaghetti; 1 tbsp Olive Oil; 1¼ lb Chicken Breast; 1 Onion; 1 Bell Pepper; 2 cloves Garlic; 2 tbsp All-Purpose Flour; 1¼ cups Milk; ¾ cup Chicken Broth; 10 oz Canned Tomatoes; ¼ tsp Black Pepper; 5 oz Cheddar Cheese

By Eatpace

Texas-style baked spaghetti combines chicken, bell pepper, Ro-Tel tomatoes, and cheddar in a creamy sauce. The casserole bakes while you clear the stovetop.

Total: 45 min; 10 prep · 35 cook
Serves: 4; Scale it below
Calories: 717; kcal per serving
Protein: 56g; per serving

Plan this dinner Jump to recipe

Baked chicken spaghetti with diced peppers, tomatoes, and melted cheddar in a baking dish.

45 min

Method

7 steps Oven 400°F 10 min prep · 35 min cook

Prep

Step 1. Heat the oven to 400°F (200°C). Bring a large pot of water to a boil.

Cook

Step 2. Add most of the Salt and the Spaghetti to the boiling water. Cook until just shy of tender, about 2 minutes less than the package directs, then drain and return to the pot with a splash of the cooking water so it does not stick.
Step 3. Meanwhile, heat Olive Oil in a large skillet over medium-high heat. Cook Chicken Breast, stirring, until no pink remains inside, about 6 minutes. Transfer to a plate.
Step 4. Add Onion and Bell Pepper to the skillet over medium heat; cook until softened, about 5 minutes. Stir in Garlic and All-Purpose Flour and cook until the flour coats the vegetables, about 1 minute.
Step 5. Gradually stir in Milk and Chicken Broth, then add Canned Tomatoes, the rest of the Salt, and Black Pepper. Simmer, stirring, until slightly thickened, about 3 minutes.
Step 6. Remove the skillet from the heat and stir in most of the Cheddar Cheese. Fold in the drained spaghetti and chicken. Transfer to a baking dish and scatter the rest of the cheese over the top.
Step 7. Bake until the sauce bubbles at the edges and the cheese melts, about 15 minutes. Let stand briefly before serving.

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Tips

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For a milder casserole, use canned diced tomatoes without green chilies.

Good to know

Check the chicken with an instant-read thermometer; its safe internal temperature is 165°F.

Leftovers

Refrigerate leftovers promptly for up to 3 days and reheat until steaming, adding a splash of milk if needed.

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