This easy cheesy Chicken Spaghetti recipe combines tender chicken and spaghetti in a quick and delicious cheese sauce.
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
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
Directions :
Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
Cook the spaghetti al dente in a large pot salted water according to package directions. Drain well, do not rinse.
Meanwhile, to make the sauce, in a large skillet, melt the butter over medium heat. Add onion, garlic, and bell pepper can cook until tender. Stir in the flour and Italian seasoning and cook for 1-2 minutes.
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.
Remove from heat and whisk in the Parmesan cheese, 1 cup cheddar cheese, and salt and pepper.
Combine spaghetti, chicken, cream sauce, and canned tomatoes. Mix well. Spread in baking dish.
Top with remaining 1 cup of cheddar cheese and bake for 25-30 minutes or until hot and bubbly.
