Recipe Details

Chicken Spaghetti

Side Dishes
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.