Ingredients
Scale
For the chicken:
- 2 cups cooked, shredded chicken (about 2 large chicken breasts or rotisserie chicken)
- 1 tbsp olive oil or butter (if cooking raw chicken)
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Salt and pepper to taste
For the creamy sauce:
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp onion powder
- Salt and pepper to taste
For the spaghetti:
- 12 oz spaghetti
- Water for boiling, with 1 tsp salt
Optional additions:
- 1 cup mushrooms, sliced
- 1 cup diced bell peppers (any color)
- 1 cup frozen peas
- ½ tsp crushed red pepper flakes for spice
- Fresh parsley, chopped, for garnish
Instructions
Step 1: Prepare the Chicken
- If using raw chicken, heat 1 tablespoon of olive oil or butter in a skillet over medium heat. Season the chicken with garlic powder, smoked paprika, salt, and pepper.
- Cook the chicken for 6-7 minutes on each side until fully cooked (internal temperature of 165°F). Let it rest for 5 minutes, then shred with two forks. Alternatively, use pre-cooked rotisserie chicken for convenience.
Step 2: Cook the Spaghetti
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.
- Reserve ½ cup of pasta water, then drain the spaghetti and set aside. Toss with a drizzle of olive oil to prevent sticking.
Step 3: Make the Creamy Sauce
- In a large skillet or saucepan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Slowly pour in the chicken broth, whisking to combine and avoid lumps. Cook for 2-3 minutes until slightly thickened.
- Add the heavy cream, Italian seasoning, onion powder, and a pinch of salt and pepper. Stir well and let simmer for 3-4 minutes.
- Reduce the heat to low and gradually stir in the cheddar, mozzarella, and Parmesan cheeses until melted and smooth.
Step 4: Combine the Spaghetti and Chicken
- Add the shredded chicken to the sauce, stirring to coat it evenly. If using mushrooms, bell peppers, or peas, stir them in at this stage.
- Toss the cooked spaghetti into the skillet, using tongs to mix everything until the pasta is fully coated in the creamy sauce. If the sauce seems too thick, add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
Step 5: Bake the Casserole (Optional)
- Preheat your oven to 375°F (190°C). Transfer the creamy chicken spaghetti mixture to a greased 9×13-inch baking dish.
- Sprinkle extra shredded cheddar or mozzarella cheese on top.
- Bake uncovered for 15-20 minutes, or until the cheese is bubbly and golden.
Step 6: Serve and Enjoy
- Garnish the creamy chicken spaghetti with fresh parsley and serve hot. Pair with a crisp side salad or garlic bread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 plate (approximately 1 ½ cups)
- Calories: 520
- Sugar: 4g
- Fat: 23g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 35g