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Chicken Spaghetti Recipe

A comforting, cheesy chicken spaghetti casserole baked until hot and bubbly.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings: 8 servings

Ingredients

  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 pound spaghetti see note; about 1 lb
  • 1 tablespoon olive oil
  • 1 medium onion peeled and chopped
  • 1 medium red bell pepper stemmed, seeded, and chopped
  • 1 1/2 pounds boneless skinless chicken thighs cut into 1-inch pieces
  • 1 teaspoon chili powder
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 cup chicken broth
  • 2 cups shredded cheddar cheese divided
  • Minced fresh parsley for garnish, optional

Instructions

  • Preheat the oven to 400°F (200°C). Grease a 3-quart or larger baking dish and set aside.
  • Bring a large pot of water to a boil with 1 tablespoon salt. Add the spaghetti and cook until al dente, about 9–10 minutes, then drain well in a colander.
  • While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering; add the chopped onion and red bell pepper and cook until softened, about 5 minutes.
  • Add the chicken pieces and 1 teaspoon chili powder to the skillet, season with salt and pepper to taste (about 1 teaspoon salt and 1/2 teaspoon pepper if desired), and cook until the chicken is golden and cooked through, about 5–7 minutes. Transfer the chicken and vegetables to a bowl.
  • Return the skillet (or use a Dutch oven) to medium-high heat and melt 1/4 cup butter. Whisk in 1/4 cup flour and cook, whisking, until lightly browned, about 1 minute.
  • Slowly whisk in 2 cups milk and 1 cup chicken broth. Cook, whisking frequently, until the sauce thickens, about 3–5 minutes. Season with salt and pepper to taste.
  • Remove the sauce from heat and stir in 1 cup of the shredded cheddar until melted. Add the cooked spaghetti and the chicken–vegetable mixture and toss until well combined.
  • Transfer the mixture to the prepared baking dish, sprinkle the remaining 1 cup shredded cheddar evenly over the top, and bake until hot and bubbly, about 20–25 minutes. A piece of chicken should register 165°F (74°C).
  • Let the casserole rest for 5 minutes, then garnish with minced fresh parsley if desired and serve.

Equipment

  • Large Pot
  • Large Skillet
  • Whisk
  • 3-quart (or larger) baking dish
  • Colander
  • Measuring Cups and Spoons

Notes

  • Substitute penne or ziti for the spaghetti if preferred.
  • You can use chicken breasts, rotisserie chicken, or leftover turkey instead of thighs.
  • This recipe yields about 12 cups of casserole, roughly 8 servings (1½ cups each).
  • Make the casserole up to 2 days ahead and refrigerate until baking.
  • Store leftovers covered in the refrigerator for up to 4 days.