Chicken Spaghetti
This easy, creamy chicken spaghetti is a fabulous dinner idea for those hectic weeknights.
Servings 6 servings
Ingredients
- ¼ cup unsalted butter
- 1 yellow bell pepper diced small
- 1 red bell pepper diced small
- 1 small onion diced small
- 3 clove garlic minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup half and half
- ¾ cups parmesan cheese grated
- 1 tablespoon fresh chopped parsley
- 1 rotisserie chicken about 3 cups, shredded and cut into small pieces
- ½ a 16-ounce package spaghetti
- 1 cup sharp cheddar cheese shredded
- extra parsley for garnish optional
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees.
- Cook spaghetti according to directions on the package. Drain and add a little oil or butter to prevent it sticking together, set aside.
- In a 12-inch cast iron skillet over medium heat melt the butter. Add the peppers, onion, and the garlic. Cook for 3 to 5 minutes or until vegetables are tender, stirring occasionally. Stir in the flour and cook for about 1 minute. Stir in the chicken broth and allow it to come to a boil while continuing to stir. Whisk in the half and half stirring continuously to prevent sticking. Allow it to come to a boil then stir in the grated parmesan cheese and the parsley, remove from the heat.
- Stir in the chicken and the pasta. Bake in the preheated oven for 18 to 20 minutes. Top with the sharp cheddar cheese. Bake 3 to 5 minutes, or until cheese is melted. Optionally, garnish with fresh parsley.
Nutrition
Serving: 1 | Calories: 471kcal | Carbohydrates: 16g | Protein: 30g | Fat: 33g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 1027mg | Fiber: 1g | Sugar: 4g