Chicken Spaghetti

This Chicken Spaghetti is what happens when creamy, cheesy goodness meets tender pasta and juicy chicken.

It’s the kind of dish that makes everyone at the table suddenly go quiet because they’re too busy savoring every delicious bite.

What makes this chicken spaghetti so irresistible? It’s that perfect balance of sharp cheddar and Parmesan cheeses melted into a velvety sauce, with just enough kick from the tomatoes with chilies.

The creamy texture wraps around every strand of spaghetti while chunks of chicken add satisfying protein. This isn’t just dinner—it’s a hug in casserole form.

Ingredients

• 8 ounces spaghetti
• 2 cups cooked shredded chicken
• 14 ounces 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

Steps

1. Preheat the oven to 375°F (190°C). Thoroughly grease a 9×13-inch baking dish, making sure to coat the corners where cheese tends to stick.
2. Cook the spaghetti in a large pot of well-salted water until just al dente (usually 1-2 minutes less than package directions). The pasta will continue cooking in the oven, so keeping it slightly firm now prevents mushiness later. Drain well but do not rinse—the starchy coating helps the sauce adhere better.
3. Meanwhile, to make the sauce, melt the ¼ cup butter in a large skillet over medium heat. Add the chopped onion, minced garlic, and bell pepper and cook for 4-5 minutes until vegetables are tender but not browned. You’ll know they’re ready when the onions become translucent.
4. Sprinkle in the ¼ cup flour and 1 teaspoon Italian seasoning, stirring constantly for 1-2 minutes until the mixture turns slightly golden and smells nutty. This roux is the foundation of your sauce, so don’t rush this step—cooking the flour removes the raw taste.
5. Gradually add the 1 cup chicken broth and 1 cup half and half, pouring in about ¼ cup at a time while whisking continuously. This slow addition prevents lumps from forming. Bring the mixture to a gentle boil and let it bubble for 1 minute until thick and bubbly. The sauce should coat the back of a spoon when ready.
6. Remove from heat and immediately whisk in the ½ cup Parmesan cheese and 1 cup of the cheddar cheese until completely melted and smooth. Season with ¼ teaspoon salt and ¼ teaspoon pepper, adjusting to taste. The sauce will thicken further as it cools.
7. In a large bowl or directly in the pot used for pasta, combine the cooked spaghetti, shredded chicken, cream sauce, and drained tomatoes. Mix thoroughly but gently to ensure even distribution without breaking the pasta. Spread this mixture evenly in your prepared baking dish.
8. Top with the remaining 1 cup of cheddar cheese, making sure to cover the edges where the pasta might otherwise dry out during baking.
9. Bake uncovered for 25-30 minutes until the casserole is hot and bubbly with the cheese on top turning golden brown. Let stand for 5 minutes before serving to allow the sauce to set slightly for easier portioning.

Smart Swaps

• Use whole wheat spaghetti instead of regular for added fiber and nutrients
• Substitute rotisserie chicken for a quick time-saver with great flavor
• Try pepper jack cheese for half the cheddar to add an extra kick
• Replace half and half with evaporated milk for fewer calories but similar creaminess

Make It Diabetes-Friendly

• Use whole grain pasta instead of regular (reduces net carbs by about 5g per serving)
• Decrease pasta to 6 ounces and increase chicken to 3 cups for better protein-to-carb ratio
• Replace half and half with unsweetened almond milk mixed with 2 tablespoons Greek yogurt (saves approximately 8g carbs per serving)
• Add 1 cup diced zucchini to the vegetable mix for volume without significant carb impact
• Serve with a side salad dressed with olive oil and vinegar to slow glucose absorption

Pro Tips

• Shred your own cheese rather than using pre-shredded—it melts much better and doesn’t contain anti-caking agents
• For extra flavor, use the broth from poaching your chicken instead of store-bought
• Let the casserole rest for 5-10 minutes before serving—this helps the sauce thicken to the perfect consistency
• If the top isn’t browning enough, switch to broil for the final 1-2 minutes (watch carefully to prevent burning)