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Chicken Spaghetti

If you didn't grow up with Chicken Spaghetti, it's pretty similar to mac 'n cheese. But with chicken and spaghetti. (Duh!) Really, the main takeaway is that the cheesy sauce makes it out of this world creamy. It's a great casserole to make for a party, but if you make it on a weeknight, know that leftovers are amazing. Need a side dish? Serve it with a fresh strawberry spinach salad on the side and watch the crowd go wild! 😁

Made it? Let us know how it went in the comment section below!

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Yields: 4 servings
Prep Time: 0 hours 15 mins
Total Time: 1 hour 0 mins
1 lb.


1 tbsp.

extra-virgin olive oil


onion, chopped


red bell pepper, chopped

1 lb.

boneless skinless chicken breasts, cut into 1" pieces

Kosher salt

Freshly ground black pepper

1/2 tsp.

chili powder

3 tbsp.


3 tbsp.

all-purpose flour

2 c.

whole milk

1 c.

low-sodium chicken broth

2 1/2 c.

shredded cheddar, divided

Freshly chopped parsley, for garnish

  1. Preheat oven to 350°. In a large pot of salted boiling water, cook spaghetti according to package directions until al dente, about 7 minutes. 
  2. In a large skillet over medium heat, heat oil. Add onion and bell pepper and cook until soft, 5 minutes. Transfer to a plate. 
  3. Add chicken go skillet and season with salt, pepper, and chili powder. Cook until chicken is golden, about 5 minutes. Transfer to a plate. 
  4. Melt butter in skillet over medium heat. Whisk in flour and cook 1 minute. Add milk and broth and cook until thick, about 3 minutes. 
  5. Stir in spaghetti, 11⁄2 cups cheddar, peppers and onions, and chicken. Transfer to a baking dish and top with remaining cup cheese. Bake until bubbly, about 45 minutes. 

Ethan Calabrese
Con Poulos
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