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, paprika, pepper, garlic to the vegetables and cook 1-2 minutes. Stir in shredded carrots.
Stir in flour until completely absorbed. Add broth and cook over medium heat, stirring often, until thickened (about 3 minutes).
Stir in milk and continue cooking until slightly thickened (about 5 minutes). Stir in 2 cups of cheddar cheese.
Pour cooked spaghetti and chicken into prepared baking dish. Top with prepared sauce and stir gently to combine. Sprinkle with remaining 1 cup cheese.
Bake 20-30 minutes, until hot and bubbly. Serve.
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Notes
One serving is 1/6 of the entire dish or about 409 grams.