Cheesy Chicken Spaghetti

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Cheesy Chicken Pasta is a family favorite! This recipe uses a super-easy-to-make from-scratch sauce, so you’ll have a delicious cheese casserole ready to pop in the oven in just 15 minutes.

We can’t get enough of this cheesy twist on a classic recipe. Anyone else love spaghetti with tomato sauce and meatballs? Sure, it’s a classic, and we love classics, but after the 2,393,984th time, we’re ready for something different. Boy are you different in all the right ways!

We love dishes that are easy to customize, and the Cheesy Chicken Pasta is no exception. Like shredded chicken? Go for it! Want a little spice? Use diced jalapeños instead of diced green chiles. You can really make this recipe your own by changing it to suit your own personal preferences.

Can I make cheesy chicken pasta vegetarian?

You can easily make this dish vegetarian without the chicken. If you want to make sure it’s filling enough for a main meal, add an 8-ounce container of sliced ​​and sautéed shiitake or white mushrooms.

Cheese Options:

In place of cheddar, mix it with Monterey Jack, mozzarella, pepper jack, or Mexican blend cheese.

A fork of cheesy chicken pasta dangles from a plate

Storage and Reheating Instructions:

Store any leftovers in the refrigerator in an airtight container for up to 4 days. Reheat a large skillet on the stovetop, adding a few tablespoons of water as needed to thin the sauce.

If you liked this recipe, you might be interested in these other delicious pasta recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

A fork of cheesy chicken pasta dangles from a plate

Cheesy Chicken Pasta is a family favorite! This recipe uses a super-easy-to-make from-scratch sauce, so you’ll have a delicious cheese casserole ready to pop in the oven in just 15 minutes.

Preparation time 15 minute

cooking time 30 minute

total time 45 minute

raw material

  • 8 ounce Fettuccine
  • 2 tablespoon butter
  • 1 Moderate white onion diced
  • 1 Green pepper diced
  • 2 clove garlic minced
  • 1/4 cup all purpose flour
  • 2 cup milk
  • 3 cup shredded cheddar cheese Divided into
  • 15 ounce canned diced tomatoes to drain
  • 4 ounce canned diced green chilies to drain
  • 2 cup boiled diced chicken
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black pepper

instruct

  • Preheat oven to 350 degrees. Cook pasta in a skillet according to package directions.

  • Meanwhile, melt butter in a large saucepan over medium-high heat. Add onion and bell pepper and cook until softened, about 5-7 minutes.

  • Add garlic and flour and continue to cook for 2 minutes. Slowly add milk and simmer until thickened. Once the sauce thickens, remove from heat immediately.

  • Add 2 cups cheddar cheese and stir until melted and smooth. Then add the diced tomatoes, diced green chilies, cooked diced chicken, and drained spaghetti. Season with salt and pepper.

  • Pour pasta into a lightly greased 9×13 pan. Top with remaining 1 cup cheddar cheese. Bake in the preheated oven for 25 to 30 minutes, until the cheese is warm and bubbly and starting to brown.

notes

In place of cheddar, mix it with Monterey Jack, mozzarella, pepper jack, or Mexican blend cheese.

Calories: 556kcal | carbohydrate: 44G | protein: 28G | fat: 30G | Saturated fat: 17G | cholesterol: 95mg | sodium: 870mg | Potassium: 497mg | fiber: 3G | sugar: 8G | Vitamin A: 1056unit | Vitamin C: 31mg | calcium: 592mg | iron: 2mg

Cheesy Chicken Pasta