Chicken Spaghetti

5 from 8 votes

This chicken spaghetti recipe from scratch is baked to perfection with a Tex-Mex twist! It's cheesy, creamy, comforting, and uses everyday ingredients.

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: American, Tex-Mex

Keyword: baked chicken spaghetti recipe, chicken spaghetti bake, chicken spaghetti casserole, rotel chicken spaghetti

Servings:

Author: Natasha Bull

Ingredients

8 ounces uncooked spaghetti
1 tablespoon olive oil
1 tablespoon butter
1/2 medium onion chopped finely
1/2 green or red bell pepper chopped small
2-3 cloves garlic minced
2 tablespoons flour
1/2 cup chicken broth
1 cup heavy/whipping cream
1 (10 fluid ounce) can Rotel Diced Tomatoes & Green Chilies with juices
1/2 tablespoon chili powder
2 cups shredded sharp cheddar divided
2 cups shredded cooked chicken (I used rotisserie)
Salt & pepper to taste

Instructions

Preheat your oven to 350F and move the rack to the top third of the oven.
Boil a salted pot of water for the spaghetti and cook it 1 minute less than the package directions indicate. Meanwhile, prep all the recipe ingredients.
Drain the spaghetti then add it to a greased 9x13 casserole dish.
Add the oil and butter to a skillet over medium-high heat. Once it's hot, add the onions and peppers and sauté for 5 minutes.
Stir in the garlic and cook for 30 seconds.
Stir in the flour and cook for 1 minute (keep stirring).
Whisk in the chicken broth and cream and ensure there's no flour lumps.
Stir in the Rotel and chili powder. Let the sauce cook for 3-4 minutes (it should be slightly thickened, but don't let it get too thick!).
Turn the burner off and stir in half of the cheddar.
Stir in the chicken and add a bit of salt & pepper.
Transfer the skillet contents to the baking dish and toss with the spaghetti.
Top with the remaining cheddar and cover the casserole dish with foil. Bake for 25 minutes. Uncover and broil for a few minutes if you wish to brown the cheese.

Notes

Makes about 6 adult-size portions. It'll feed more if kids are eating or if you serve it with something like a salad and/or breadsticks on the side.
As written it does have a touch of heat, so use Mild Rotel if spice is at all a concern (it really isn't that spicy, though).
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition