Go Back
Homemade Chicken Spaghetti Recipe photo

Chicken Spaghetti Recipe

A creamy, cheesy chicken spaghetti casserole that's easy to make and perfect for family dinners.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 servings

Equipment

  • Large Pot
  • Large Skillet
  • Whisk
  • Spatula or tongs
  • 3-quart baking dish
  • Measuring cups and spoons

Ingredients
  

  • salt and freshly ground black pepper
  • 1 pound spaghetti see note 1
  • 1 tablespoon olive oil
  • 1 medium onion peeled and chopped
  • 1 medium red bell pepper stemmed, seeded, and chopped
  • 1 1/2 pounds boneless skinless chicken thighs cut into 1-inch pieces (see note 2)
  • 1 teaspoon chili powder
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 cup chicken broth
  • 2 cups shredded cheddar cheese divided
  • minced fresh parsley for garnish, optional

Instructions
 

  • Preheat the oven to 400°F (200°C). Bring a large pot of salted water to a boil.
  • Add the spaghetti to the boiling water and cook until al dente, about 9 to 10 minutes; drain well.
  • While the pasta cooks, heat the olive oil in a large skillet over medium-high heat until shimmering.
  • Add the chopped onion and red bell pepper to the skillet and cook until softened, about 5 minutes.
  • Add the chicken pieces and chili powder, season with salt and pepper to taste (suggested: 1 teaspoon salt and 1/2 teaspoon pepper), and cook until the chicken is golden and cooked through, about 5 to 7 minutes; transfer the mixture to a bowl.
  • In the same pan or a Dutch oven over medium-high heat, melt the butter. Whisk in the flour and cook, whisking, until lightly browned, about 1 minute.
  • Gradually whisk in the milk and chicken broth and cook, whisking constantly, until the sauce thickens, about 3 to 5 minutes.
  • Taste and adjust seasoning with salt and pepper (suggested: 1 teaspoon salt and 1/2 teaspoon pepper). Stir in 1 cup of the shredded cheddar until melted.
  • Add the drained spaghetti and the cooked chicken and vegetables to the sauce and toss until everything is evenly combined.
  • Transfer the mixture to a 3-quart or larger baking dish, sprinkle the remaining 1 cup of cheddar over the top, and bake until hot and bubbly, about 20 to 25 minutes; a piece of chicken should register 165°F (74°C).
  • Let the casserole rest 5 minutes before serving and garnish with minced fresh parsley if desired.

Notes

  • For the pasta, you can substitute penne or ziti for easier serving.
  • You may use chicken breasts, leftover rotisserie chicken, or turkey instead of thighs.
  • This recipe yields about 12 cups of casserole, roughly 8 servings of 1½ cups each.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • You can assemble up to 2 days in advance and refrigerate before baking.