This Healthier Creamy Chicken Spaghetti Bake is a healthier version of a Pioneer Woman classic -- completely homemade with no cream soups! It's an easy make ahead and freezer friendly meal.
Preheat oven to 400 degrees F and lightly grease a 9x13" baking dish.
In a large skillet, heat oil over medium high heat. Add onion, green pepper and red pepper and cook until softened.
Meanwhile, cook spaghetti according to package directions until just al dente (it will continue to cook in the oven). Remove from the heat and drain. Set aside.
Add salt, garlic, paprika, chili powder, and pepper to the vegetables and cook 1-2 minutes.
Stir in flour until completely absorbed. Add broth and shredded carrots and cook over medium heat, stirring often, until thickened (a couple of minutes).
Stir in milk and continue cooking until slightly thickened (about 4-5 minutes). Stir in 1 cup of shredded cheddar cheese.
Pour cooked spaghetti and chicken into prepared baking dish. Top with prepared sauce and stir gently to combine. Sprinkle with remaining 2 cups cheese.
Bake 20 minutes, until hot and bubbly. Serve.
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Notes
Ingredients and Substitutions:
Vegetables: this recipe is an easy one to add in your favorite vegetables or ones you need to use up. Simple sauté firmer veggies with the peppers and onions, and stir in soft veggies with the liquids.
Broth: you can use vegetable broth or salted chicken broth if that's what you have. If you are using salted broth, you may want to hold off on salting the sauce until it has thickened and you can taste it.
Milk: feel free to swap the milk with cream for a richer flavor.
Spice it up: this recipe has good flavor but is not spicy. Feel free to add a 1/8-1/4 teaspoon of cayenne to bring the heat if that's the way you like it!