Recipe Details

A nostalgic classic for many, cheesy chicken spaghetti is the staple weeknight dinner you can rely on. If you didn’t grow up with this comfort food, allow us to introduce you to your new favorite easy weeknight dinner. Chicken, spaghetti, and veggies combine with a creamy, cheesy sauce for a baked and bubbling casserole that’s just as perfect for busy weeknights as it is for parties.

Ingredients

• 1 lb. 

  spaghetti

• 1 tbsp. 

  extra-virgin olive oil

• 1 

  yellow onion, chopped

• 1 

  red bell pepper, seeds and ribs removed, chopped

• 1 lb. 

  boneless, skinless chicken breasts, cut into 1" pieces

• Kosher salt

• Freshly ground black pepper

• 1/2 tsp. 

  chili powder

• 3 tbsp. 

  unsalted butter

• 3 tbsp. 

  all-purpose flour

• 2 c. 

  whole milk

• 1 c. 

  low-sodium chicken broth

• 2 1/2 c. 

  shredded cheddar, divided

• Chopped fresh parsley, for serving

Description

1. Step 1Preheat oven to 350°. In a large pot of boiling salted water, cook spaghetti, stirring occasionally, until al dente according to package instructions, about 7 minutes.
2. Step 2Meanwhile, in another large pot over medium heat, heat oil. Add onion and bell pepper and cook, stirring occasionally, until softened, about 7 minutes. Transfer to a plate.
3. Step 3Season chicken all over with salt, pepper, and chili powder. In same pot over medium-high heat, cook chicken, stirring occasionally, until golden brown, about 5 minutes. Transfer to another plate.
4. Step 4In same pot over medium heat, melt butter. Whisk in flour and cook, whisking constantly, until fragrant and combined, about 1 minute. Add milk and broth and cook, stirring occasionally, until thickened, about 5 minutes.
5. Step 5Stir in spaghetti, vegetables, chicken, and 1 1/2 cups cheddar. Transfer to a 13" x 9" baking dish. Top with remaining 1 cup cheese.
6. Step 6Bake chicken spaghetti until bubbly, about 45 minutes. Top with parsley.