The “Ultimate Creamy” Chicken Spaghetti
This is the “from-scratch” inspired version—no condensed soups required—using a simple stovetop roux for a cleaner, richer flavor.
| Category | Details |
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Total Time | 50 minutes |
| Yield | 8 servings |
🍴 Ingredients
- 1 lb Spaghetti, broken in half
- 3 cups Cooked chicken, shredded (Rotisserie is perfect)
- 4 tbsp Butter
- 1 Bell pepper (Red or Green), finely diced
- 1 Small yellow onion, finely diced
- ¼ cup All-purpose flour
- 2 cups Chicken broth
- 1 cup Heavy cream or Half-and-half
- 1 can (10 oz) Rotel (Diced tomatoes with green chilies), drained
- 3 cups Sharp Cheddar cheese, shredded (divided)
- 1 tsp Garlic powder & ½ tsp Onion powder
- Salt and Black Pepper to taste
👩🍳 Instructions
1. The Under-Boil
- Preheat your oven to 175°C (350°F).
- Boil the spaghetti in salted water for about 7 minutes. Drain and set aside in a large mixing bowl.
2. The Veggie Base
- In a large skillet or Dutch oven, melt the butter. Sauté the onion and bell pepper until soft and fragrant (about 5 minutes).
3. The “Liquid Gold” Sauce
- Sprinkle the flour over the sautéed veggies and whisk for 1 minute.
- Slowly pour in the chicken broth and heavy cream, whisking constantly until the sauce thickens and bubbles.
- Stir in the garlic powder, onion powder, and the drained Rotel.
- Remove from heat and stir in 2 cups of the Cheddar cheese until melted.
4. The Big Mix
- Pour the cheese sauce over the cooked spaghetti in the large bowl. Add the shredded chicken and toss until every strand is coated.
- Transfer to a greased 9×13 inch baking dish. Top with the remaining 1 cup of Cheddar.
5. The Bake
- Bake for 25–30 minutes until the cheese on top is bubbly and just starting to brown at the edges.
The “Crunchy” Topping: If you want to take this to the next level, mix ½ cup of crushed Ritz crackers with 2 tablespoons of melted butter and sprinkle it over the cheese before baking. It adds a buttery snap that perfectly offsets the creamy interior.