Why You’ll Crave It
Classic chicken spaghetti delivers old school comfort—tender pasta, pulled chicken, peppers, and onions tangled in a velvety, cheddar rich sauce. This streamlined version skips canned soup in favor of a quick stovetop roux so you keep the nostalgic flavor while ditching the mystery ingredients. One pot to boil pasta, one skillet to build sauce, casserole dish to finish dinner, done.
Ingredient List (6 servings)
| Component | Amount | Notes |
|---|---|---|
| Pasta & Chicken | ||
| Spaghetti, broken in half | 12 oz | |
| Cooked shredded chicken | 3 cups | Rotisserie shortcut or poached breasts |
| Veg Mix | ||
| Butter | 2 Tbsp | |
| Small onion, diced | 1 | |
| Green bell pepper, diced | 1 | |
| Red bell pepper, diced | ½ | |
| Garlic, minced | 2 cloves | |
| Cheesy Sauce | ||
| Butter | 3 Tbsp | |
| All purpose flour | 3 Tbsp | |
| Low sodium chicken broth | 2 cups | |
| Whole milk | 1 cup | |
| Cream cheese, cubed | 3 oz | |
| Sharp cheddar, shredded | 2 cups, divided | |
| Rotel tomatoes (diced tomatoes & green chiles), drained | 1 (10 oz) can | |
| Smoked paprika | ½ tsp | |
| Salt & black pepper | To taste | |
| Topping (optional) | ||
| Crushed buttery crackers or panko | ½ cup | |
| Melted butter | 1 Tbsp |
Quick Game Plan (40 minutes)
- Boil Pasta
- Cook spaghetti in salted water 1 minute shy of al dente. Reserve ½ cup pasta water, drain.
- Sauté Veg
- Melt 2 Tbsp butter in deep skillet. Add onion & peppers; cook 5 min. Stir in garlic 30 sec, then transfer veg to a bowl.
- Build Roux & Sauce
- In same skillet melt 3 Tbsp butter; whisk in flour 1 min.
- Slowly whisk in broth, then milk; simmer 3 min until thick.
- Add cream cheese; whisk smooth. Stir in 1½ cups cheddar, Rotel, paprika, generous pinches salt/pepper.
- Combine & Pan up
- Fold in drained spaghetti, sautéed veg, shredded chicken. Splash reserved pasta water if sauce feels tight.
- Pour into lightly greased 9 × 13 inch dish. Sprinkle remaining ½ cup cheddar.
- Crunchy Finish (optional)
- Toss cracker crumbs with melted butter; scatter over casserole.
- Bake
- 375 °F (190 °C) for 15 minutes until cheese bubbles and topping browns.
- Serve
- Rest 5 min; garnish with parsley or sliced jalapeños for heat.
Flavor Variations
| Theme | Swap / Add |
|---|---|
| Buffalo Kick | Replace Rotel with ¼ cup buffalo sauce; use Monterey Jack + blue cheese crumbles on top. |
| Tex Mex | Stir in ½ tsp cumin & 1 cup black beans; finish with pepper jack. |
| Mushroom Spin | Sauté 8 oz sliced mushrooms with veggies; sub Gruyère for cheddar. |
| Low Carb | Trade spaghetti for roasted spaghetti squash strands; reduce broth by ½ cup. |
Storage & Reheat
- Fridge 3–4 days; reheat 350 °F, covered, 20 min or microwave portions.
- Freeze Cool completely, wrap tight; keep 2 months. Thaw overnight before baking.
Nutrition Snapshot (1/6 casserole)
| Calories | Protein | Carbs | Fat |
|---|---|---|---|
| ~530 | 33 g | 46 g | 25 g |
Creamy, cheesy, loaded with protein chicken spaghetti turns pantry staples into fork twirling happiness with minimal hassle. Enjoy every gooey bite!
