Chicken Spaghetti
The beloved Southern casserole of spaghetti and shredded chicken in a creamy, gently spicy tomato cheese sauce.
Ingredients (serves 6)
- 12 oz spaghetti
- 1.5 lbs chicken breast
- 1 can canned tomatoes
- 1 jalapeño
- 1 bell pepper
- 1 onion
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk
- 2.5 cups shredded cheddar cheese
Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.
Save this recipeInstructions
- 1
Heat oven to 350°F. Simmer the chicken in salted water until cooked through, about 15 minutes, then shred. Boil the spaghetti until just shy of al dente and drain.
- 2
Dice the onion, bell pepper, and jalapeño. Melt the butter in a large pot and cook the vegetables until soft, about 5 minutes.
- 3
Stir in the flour for 1 minute, then whisk in the milk. Simmer until thickened, about 4 minutes.
- 4
Stir in the canned tomatoes and 2 cups of cheddar until melted, then fold in the chicken and spaghetti. Season with salt and pepper.
- 5
Transfer to a greased 9x13 dish, top with the remaining cheddar, and bake at 350°F until bubbling, 25 minutes.
