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Homemade Creamy Chicken Spaghetti photo

Creamy Chicken Spaghetti

A comforting baked casserole of spaghetti, shredded chicken, creamy sauce, tomatoes, and melted mozzarella.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 servings

Equipment

  • 9x13 inch Baking Dish
  • Large Pot
  • Large Skillet
  • Measuring cups and spoons
  • Wooden Spoon or Spatula
  • Colander

Ingredients
  

  • 10 ounces dry spaghetti noodles
  • 2 tablespoons unsalted butter ¼ 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
  • 1.5 cups shredded mozzarella cheese divided
  • salt and pepper to taste
  • 2 cups shredded cooked chicken
  • 14 ounces diced tomatoes drained (1 can)

Instructions
 

  • Preheat the oven to 375°F and grease a 9x13-inch baking dish.
  • Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package instructions; drain and set aside.
  • In a large skillet over medium-high heat, melt the butter. Add the minced garlic and chopped green bell pepper and sauté until the pepper is tender, about 3–4 minutes.
  • Stir in the flour and Italian seasoning and cook for 1 minute to remove the raw flour taste.
  • Slowly whisk in the heavy cream, chicken broth, and milk. Bring to a simmer, stirring frequently, and cook until the sauce thickens slightly, about 2–4 minutes.
  • Remove the skillet from the heat and stir in ½ cup of the shredded mozzarella until melted. Season the sauce with salt and pepper to taste.
  • Add the drained spaghetti, shredded cooked chicken, and drained diced tomatoes to the skillet and toss until everything is evenly coated with the sauce.
  • Transfer the mixture to the prepared baking dish, spread into an even layer, and sprinkle the remaining mozzarella over the top.
  • Bake in the preheated oven for 15–20 minutes, until the edges are lightly browned and the cheese is bubbly. Let rest a few minutes before serving.

Notes

  • Do not overcook the spaghetti; it should be al dente before baking.
  • Stir constantly when adding milk and cream to prevent scorching.
  • Drain the canned tomatoes well to avoid a watery casserole.
  • Use cooked shredded chicken from rotisserie or leftovers for convenience.