Cheesy Chicken Spaghetti

An overhead view of a plate of chicken spaghetti with a fork sitting by ready to eat.

4.83 from 34 votes

Our Cheesy Chicken Spaghetti uses a from-scratch sauce (no cream of anything here), yet it's still ready for the oven in just 15 minutes. It's a baked pasta casserole that's great for busy families.

Prep Time15

Cook Time30

Total Time45

Course: Main Dish

Cuisine: American

Keyword: Chicken Spaghetti

Servings: servings

Author: Rachel Farnsworth

Ingredients

8 ounces spaghetti
2 tablespoons butter
1 medium white onion diced
1 medium green bell pepper diced
2 teaspoons minced garlic about 2 cloves
1/4 cup all-purpose flour
2 cups milk whole, 2%, or 1%
3 cups shredded cheddar cheese divided
1 (15 ounce can) diced tomatoes drained
1 (4 ounce can) diced green chiles drained
2 cups cooked diced chicken
1/2 teaspoon salt
1/2 teaspoon black pepper

Instructions

Preheat oven to 350°F (175°C). Cook 8 ounces spaghetti according to package directions. Drain and set aside.
Meanwhile, melt 2 tablespoons butter in a large pot over medium-high heat. Add 1 medium white onion (diced) and 1 medium green bell pepper (diced). Cook for 5 to 7 minutes, until softened.
Add 2 teaspoons minced garlic and 1/4 cup all-purpose flour. Stir and cook for 2 minutes. Slowly whisk in 2 cups milk. Bring to a simmer and cook until thickened, about 2 to 3 minutes. Remove from heat.
Stir in 2 cups shredded cheddar cheese until melted and smooth. Add 1 (15 ounce can) diced tomatoes, 1 (4 ounce can) diced green chiles, 2 cups cooked diced chicken, and the drained spaghetti. Stir to combine. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
Pour the mixture into a lightly greased 9x13-inch baking dish. Top with the remaining 1 cup shredded cheddar cheese.
Bake for 25 to 30 minutes, until the cheese is warm, bubbly, and lightly browned.

Video

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Notes

Instead of cheddar cheese, mix things up with Monterey jack, mozzarella, pepper jack, or a Mexican cheese blend.

Nutrition