A chicken spaghetti recipe featuring shredded chicken, peppers and mushrooms, spaghetti and melty Cheddar cheese.
If you’re wondering how to make a stellar batch of cheesy chicken spaghetti, my friend, you’ve come to the right place. Why? This chicken spaghetti is made-from-scratch and you can taste the difference. The vegetables are more vibrant and pronounced. The sauce is creamy and smooth, with just the right amount of seasoning. And, come on…let’s be honest, you just can’t beat a freshly grated cheddar…lots and lots of freshly grated cheddar cheese.
I still remember the first time I ever had chicken spaghetti…mostly because it wasn’t all that long ago. Actually, I had never even heard of the dish until my college years. Bolognese was the only companion I had ever known to the dear old spaghetti noodle. Growing up, our meals were fairly basic. Dad was a picky eater, and as much as my mom loved to cook, she was limited as to what she could put on the table. We were sort of on a “six-dinner rotation,” and chicken spaghetti never made it in the loop.
It was lunchtime circa 2005, and I was on a beach vacation with an old college roommate and her family. As we sat around a great big dining table, there was quite a bit of hype surrounding the casserole to come. The combination of ingredients seemed like a foreign concept to me when I was told what the dish was comprised of. From what I could gather, it was going to be a hodgepodge of chicken, spaghetti and a chile con queso-ish type sauce. It just seemed…unnatural. The matriarch proudly sat the casserole down in the center of the table next to a few loaves of crusty garlic bread. Everyone dove right in. It was delicious, and you better believe I went back for seconds.
Now, while my first taste of chicken spaghetti was a good one, it was also heavy-laden with processed ingredients like cream of mushroom soup, cans of tomatoes and chilis and a big yellow block of processed cheese food. I decided to take a more old-fashioned route with my version. Canned creations can be a time-saver, and, Lord knows, we could all use a little extra time every now and again, but I will say this in defense of the made-from-scratch chicken spaghetti: You will taste the difference. The mushrooms still have texture, the peppers are sweeter, the cheese is sharper and the dish overall is absolutely scrumptious. Please, enjoy.
- Perfectly Cooked Chicken Breasts Leftover Whole Roasted Chicken or 1 lb of Cooked Chicken, shredded into bite-sized pieces
- 1 lb Dried Spaghetti
- 2 tbsp Canola Oil
- 2 tbsp Unsalted Butter
- 1 Green Bell Pepper seeded and diced
- 1 Red Bell Pepper seeded and diced
- 1 Yellow Onion diced
- 8 oz Button Mushrooms sliced
- ½ c Unbleached All-Purpose Flour
- 4 ½ c Unsalted Chicken Broth
- 1 ½ c Half and Half
- 2 1/2 tsp Kosher Salt
- 1 tsp Chili Powder
- 1 tsp Garlic Powder
- ½ tsp Black Pepper
- 2 ¼ c Freshly Grated Cheddar Cheese separated
- 2 tsp Hot Sauce
Preheat the oven to 350° and have ready a large, greased casserole dish. Bring a large pot of generously salted water to a roaring boil and cook spaghetti noodles to al dente, according to package instructions. Do not overcook the noodles. Strain and add to a large mixing bowl, along with the chicken. Set aside until ready to use.
Add oil and butter to a large sauté pan with a fitted lid or a Dutch oven over medium heat. Stir in bell peppers and onions. Sauté for 5 minutes or until softened. Add mushrooms, stir and cover for an additional 5 minutes. Remove the lid and sprinkle flour over the vegetable mixture. Stir until the vegetables are evenly covered in a paste-like coating.
Begin splashing the chicken broth over the vegetables, stirring after each addition until the mixture begins to take on a pudding-like texture. At this point, add the remaining chicken broth, along with the half and half. Stir to evenly combine. Allow mixture to simmer for 5-7 minutes, until it has thickened slightly. Stir in salt, chili powder, garlic powder and black pepper.
Pour the vegetable mixture over chicken and pasta, along with 1 ¾ cups of cheese and the hot sauce. Stir thoroughly to combine and transfer to the baking dish. Evenly sprinkle the remaining cheese over the casserole and bake for 30 minutes, until the cheese is melted and the sides are bubbling. Remove from the heat and allow to cool 10 minutes. Serve and enjoy.
Would pair well with: