Chicken Spaghetti

Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: servings

Calories: 496cal

Author: Ashley Fehr

This Chicken Spaghetti is a quick and comforting dinner! It's packed with tender chicken, sautéed peppers and onions, and spaghetti noodles, all coated in a creamy, cheesy sauce with a hint of chili spice.

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US Customary - Metric

Ingredients

2 tablespoons oil
1 small onion (chopped)
½ red pepper
½ green pepper
2 boneless skinless chicken breasts (about 1 lb - cubed)
3 cloves garlic (minced)
¾ teaspoon salt
¾ teaspoon chili powder
½ teaspoon paprika
3 tablespoons all purpose flour
1½ cups low sodium chicken broth*
1 cup milk or cream (any will do! Higher fat will have a richer flavor)
1 cup shredded cheddar cheese
375 grams spaghetti (about 13 ounces/¾ pound)

Instructions

Heat a large saucepan over medium-high heat and add the oil.
Add the onion, red pepper, and green pepper, cooking and stirring for 3 to 4 minutes, until softened.
Add the chicken and cook until no longer pink.
Stir in the garlic, salt, chili powder, and paprika and cook for 1 minute.
Add the flour and stir until no white remains.
Stir in the broth and half-and-half and bring to a simmer. Reduce the heat to medium-low and simmer, until thickened, about 4 to 5 minutes. Stir in the Cheddar, taste, and adjust seasonings as desired. Keep warm over low heat.
Meanwhile, in a large pot of salted, boiling water, cook the spaghetti according to the package directions, until al dente. Drain and serve with the sauce.

Video

Notes

Tips:

*If using no salt added broth, you may find you need to season a bit more.
Cube the chicken. Remember to cube the chicken breast up into smaller pieces so it cooks quickly and incorporates well into the pasta.
Cook the pasta al dente. Pasta that's ever so slightly underdone stands up better in the creamy sauce.
Shred your own cheese. Pre-shredded cheeses can result in a grainy texture when melted. I recommend shredding your own for the best results.
Use leftover/rotisserie chicken. This recipe is a great way to use any leftover shredded chicken, Instant Pot Shredded Chicken or leftover Baked Chicken Breast you have around.

Variations:

Make this recipe vegetarian by omitting the chicken and using vegetable broth.
You can swap boneless chicken thighs for the chicken breasts.
Any kind of milk or cream will work but more fat will equal a richer sauce.

Storage:

Leftovers will last in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. To reheat, warm on the stove with a splash of broth or cream until heated through.

To freeze, place leftover spaghetti in freezer-safe baking dishes (as large or as small as you want!). Cover with plastic wrap and foil or a tight-fitting lid.

I recommend thawing completely before reheating to avoid having mushy pasta. Add a splash of water, broth or cream and reheat in the oven or on the stove, covered.

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