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chicken spaghtti photo

Chicken Spaghetti Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 People
Calories: 420
Ingredients Method Notes

Ingredients
  

  • For the Pasta and Chicken:
  • 12 oz spaghetti
  • 2 cups cooked shredded chicken
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1 medium onion diced
  • 1 cup bell peppers diced
  • For the Sauce:
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup Parmesan cheese
  • Salt and pepper to taste
  • 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • Optional Garnish:
  • Fresh parsley chopped

Method
 

  1. Cook spaghetti according to package directions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Sauté garlic, onion, and bell peppers until soft and fragrant.
  3. Add cooked shredded chicken to the skillet and cook for 2–3 minutes until heated through.
  4. In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until lightly golden.
  5. Gradually pour in chicken broth and milk, whisking constantly until smooth and slightly thickened.
  6. Stir in cheddar and Parmesan cheeses until melted and creamy. Season with salt, pepper, paprika, and oregano.
  7. Combine the cooked spaghetti and chicken-vegetable mixture with the creamy sauce. Toss well to coat evenly.
  8. Serve hot, garnished with chopped parsley if desired.

Notes

  • For a lighter version, substitute milk with unsweetened almond milk and use reduced-fat cheese.
  • You can add vegetables like zucchini, mushrooms, or spinach for extra nutrition.
  • This dish reheats well; store leftovers in an airtight container in the fridge for up to 3 days.