Chicken Spaghetti
Ingredients
- 8 ounces spaghetti
- 2 cups cooked shredded chicken
- 1 (14 ounce) can canned diced tomatoes with chilies such as Rotel, or petite diced tomatoes, lightly drained
For the Sauce
- ¼ cup salted butter
- 1 medium yellow onion chopped
- 1 clove garlic minced
- ½ green bell pepper chopped
- ¼ cup all-purpose flour
- 1 teaspoon Italian seasoning
- 1 cup chicken broth
- 1 cup half and half or light cream
- ½ cup shredded Parmesan cheese
- 2 cups shredded sharp cheddar cheese divided
- ¼ teaspoon salt more to taste
- ¼ teaspoon black pepper more to taste
Instructions
- 1
Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
- 2
Cook the spaghetti al dente in a large pot of salted water according to package directions. Drain well, do not rinse.
- 3
Meanwhile, to make the sauce, in a large skillet, melt the butter over medium heat. Add onion, garlic, and bell pepper and cook until tender. Stir in the flour and Italian seasoning and cook for 1-2 minutes.
- 4
Gradually add the broth and half and half, a bit at a time, whisking until smooth after each addition. Bring to a boil and let boil 1 minute or until thick and bubbly.
- 5
Remove from heat and whisk in the Parmesan cheese, 1 cup cheddar cheese, and salt and pepper.
- 6
Combine spaghetti, chicken, cream sauce, and canned tomatoes. Mix well. Spread in baking dish.
- 7
Top with remaining 1 cup of cheddar cheese and bake for 25-30 minutes or until hot and bubbly.
25 min
Nutrition
Per serving (based on 6 servings)
