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Chicken Spaghetti
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4.17 from 18 votes

Cheesy Chicken Spaghetti Bake

The best ever Cheesy Chicken Spaghetti Bake featuring shredded chicken, spaghetti, Cheddar cheese, and an easy homemade sauce made with fresh vegetables.
Prep Time30 minutes
Cook Time30 minutes
Resting Time10 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: Chicken Spaghetti
Servings: 10 Servings
Calories: 465kcal
Author: Kelly Anthony

Ingredients

  • 2 cups diced or shredded cooked chicken   
  • 1 lb 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 All-Purpose Flour
  • 4 c Unsalted Chicken Broth
  • 1 c Half-and-Half
  • 2 ½ 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 (optional)

Instructions

  • 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 sauce 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. 

Video

Nutrition

Calories: 465kcal | Carbohydrates: 44g | Protein: 23g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 63mg | Sodium: 832mg | Potassium: 447mg | Fiber: 2g | Sugar: 3g | Vitamin A: 930IU | Vitamin C: 27mg | Calcium: 229mg | Iron: 1.9mg