Description
Looking for a warm, satisfying, and delicious dinner idea? This cheesy chicken spaghetti recipe is a perfect choice! It’s loaded with juicy chicken, rich and creamy cheese sauce, and perfectly cooked pasta—all baked to golden perfection.
Ingredients
Scale
- 2 cups cooked, shredded chicken (rotisserie or baked)
- 8 oz spaghetti, cooked al dente
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp paprika (optional for a little heat)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a baking dish.
- Cook the Pasta: Boil spaghetti in salted water until al dente. Drain and set aside.
- Prepare the Chicken: If not using rotisserie chicken, cook and shred your chicken seasoned with salt, pepper, and garlic powder.
- Make the Cheese Sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute until golden. Slowly add milk, whisking constantly until thickened. Stir in cheddar, mozzarella, and Parmesan until melted and smooth. Season with salt, pepper, and paprika.
- Combine Ingredients: In a large bowl, mix the cooked spaghetti, shredded chicken, and cheese sauce until well combined. Transfer to the prepared baking dish and spread evenly.
- Bake: Top with extra cheese if desired and bake for 20–25 minutes until bubbly and golden brown.
- Garnish and Serve: Sprinkle with fresh parsley and serve warm.
Notes
- Make It Spicy: Add a dash of hot sauce or diced jalapeños for a kick.
- Veggie Boost: Stir in sautéed bell peppers, mushrooms, or spinach for extra nutrition.
- Extra Creamy: Add a dollop of cream cheese to the sauce for a richer texture.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes