Description
Creamy comfort meets Southern charm in this classic Chicken Spaghetti, blending tender shredded chicken with a rich, cheesy sauce. Hearty pasta and bold seasonings create a crowd-pleasing meal you’ll savor down to the last comforting bite.
Ingredients
Scale
Protein:
- 1 ½ cups chicken, cooked and shredded
- 8 ounces (226 grams) bacon, chopped
Dairy and Cheese:
- 1 ¼ cups mozzarella cheese, shredded
- 4 ounces (113 grams) cream cheese, softened
- ½ cup milk
- ½ cup cream
- 1 tablespoon butter
Vegetables and Seasonings:
- ½ small onion, diced
- ½ yellow or orange bell pepper, diced
- 2 cloves garlic, minced
- 10 ounces (283 grams) diced tomatoes with green chilies, drained
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Other Ingredients:
- 8 ounces (226 grams) thin spaghetti
- ¼ cup all-purpose flour
- 1 ½ cups chicken broth
- 2 teaspoons fresh parsley, chopped (for garnish, optional)
Instructions
- Prepare the foundation by warming the oven to 375°F, creating an ideal environment for the upcoming culinary journey.
- Immerse spaghetti in boiling water, cooking until it reaches a slightly firm texture. Carefully drain and reserve the pasta, setting it aside for later incorporation.
- Render bacon in a spacious skillet until it transforms into crispy golden fragments. Extract the bacon, preserving its cracklings for future garnishing.
- Utilize the residual bacon essence to sauté onions and bell peppers, allowing them to soften and release their aromatic qualities. Introduce minced garlic and butter, letting them meld together briefly.
- Dust the vegetable mixture with flour, ensuring each morsel is evenly coated. Allow this base to develop depth by cooking for several minutes.
- Gradually introduce chicken broth, using a whisk to integrate and lift any caramelized remnants from the skillet’s surface. Season with Italian herbs, salt, and pepper to enhance the flavor profile.
- Stream in milk and cream, whisking consistently to create a velvety smooth sauce. Incorporate cream cheese in small increments, stirring until completely dissolved.
- Fold in diced tomatoes with green chilies and a portion of mozzarella cheese, creating a rich and complex sauce.
- Introduce shredded chicken and half the reserved bacon into the mixture, gently combining with the prepared spaghetti to ensure uniform coating.
- Transfer the elaborate concoction to a casserole dish, topping with remaining bacon and additional mozzarella cheese.
- Slide the dish into the preheated oven, allowing it to bake for 15-20 minutes until the cheese melts into a golden, bubbling crust.
- Once removed from the oven, optional fresh parsley can be sprinkled across the surface, adding a final touch of color and freshness. Serve immediately while piping hot.
Notes
- Toast spaghetti briefly in bacon grease before boiling to enhance the nutty, rich flavor profile and add depth to the overall dish.
- Swap regular milk with lactose-free alternatives for dairy-sensitive individuals, ensuring the creamy texture remains consistent.
- Opt for lean chicken breast or rotisserie chicken to reduce total fat content and simplify the preparation process.
- Consider adding roasted vegetables like zucchini or spinach for extra nutrition
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 85 mg