Description
This Creamy Chicken Spaghetti recipe features tender shredded chicken, al dente spaghetti, and a rich, flavorful creamy sauce made with garlic, bell pepper, Italian seasoning, and a blend of dairy including heavy cream, milk, and mozzarella cheese. Baked to bubbly perfection with a golden cheesy topping, it makes a comforting and satisfying meal perfect for family dinners.
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
- 1 ½ cups shredded mozzarella cheese, divided
Instructions
- Preheat and Cook Pasta: Preheat the oven to 375°F (190°C). Cook the spaghetti according to the package directions until al dente. Drain well and set aside to cool slightly.
- Make Sauce: In a large skillet over medium-high heat, melt the butter and sauté the minced garlic and chopped green bell pepper until tender and fragrant, about 3-4 minutes. Stir in the all-purpose flour and Italian seasoning and cook for 1 minute to form a roux. Gradually whisk in the heavy cream, chicken broth, and milk. Bring the mixture to a boil, then reduce the heat and let it simmer gently until the sauce thickens, about 3-5 minutes.
- Combine Ingredients: Remove the sauce from heat and stir in ½ cup of shredded mozzarella cheese until melted and smooth. Season the sauce with salt and pepper to taste. Add the cooked spaghetti, shredded chicken, and drained diced tomatoes to the skillet. Mix thoroughly to combine all ingredients evenly with the creamy sauce.
- Bake: Transfer the spaghetti mixture to a lightly greased 9×13 inch baking dish. Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top. Bake in the preheated oven for 15 to 20 minutes until the casserole is bubbly and the cheese is melted and lightly browned on the edges.
Notes
- Use cooked chicken from rotisserie or leftover baked chicken to save preparation time.
- Drain the canned diced tomatoes well to prevent excess moisture which can make the casserole watery.
- For a spicier version, add crushed red pepper flakes when sautéing the garlic and bell pepper.
- This dish can be assembled ahead of time and refrigerated before baking; increase baking time by 5-10 minutes if baking from cold.
- Leftover casserole can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
