Chicken Spaghetti

Name: Chicken Spaghetti
Total time: 50 min
Yield: 10 servings
Cuisine: Indonesian
Ingredients: Nonstick cooking spray; 1 teaspoon kosher salt (divided, plus additional for cooking the pasta); 12 ounces whole wheat spaghetti (or regular spaghetti); 1 tablespoon olive oil (plus additional for the pasta); 1 small yellow onion (diced into ¼-inch pieces (about 1 cup)); 1 red bell pepper (diced into ¼-inch pieces (about 1 cup)); 3 g arlic cloves (minced, about 1 tablespoon); 1 ¼ cups low-sodium chicken broth; 1 cup whole milk; 8 ounces cream cheese (room temperature (ok to swap reduced fat; do not use fat free)); 1 10 -ounce can diced tomatoes with green chiles in their juices; 1 4 -ounce jar chopped pimentos (drained); 1 ½ cups shredded cheddar cheese (divided); ½ cup shredded whole milk mozzarella cheese; ½ teaspoon ground paprika; ½ teaspoon ground cumin; 4 cups chopped rotisserie or cooked chicken (or use cooked, shredded chicken)

Chicken spaghetti is the ultimate crowd-pleasing casserole! With Rotel, creamy sauce, and melty cheese, it's easy to see why it's such a hit.

⏱️ 50 min 🔪 Prep: 5 min 🔥 Cook: 45 min 📊 Medium 👁️ 33 views

👨‍🍳 Start Cooking

Foto: Well Plated

Ingredients

10 servings

Nonstick cooking spray
1 teaspoon kosher salt (divided, plus additional for cooking the pasta)
12 ounces whole wheat spaghetti (or regular spaghetti)
1 tablespoon olive oil (plus additional for the pasta)
1 small yellow onion (diced into ¼-inch pieces (about 1 cup))
1 red bell pepper (diced into ¼-inch pieces (about 1 cup))
3 g arlic cloves (minced, about 1 tablespoon)
1 ¼ cups low-sodium chicken broth
1 cup whole milk
8 ounces cream cheese (room temperature (ok to swap reduced fat; do not use fat free))
1 10 -ounce can diced tomatoes with green chiles in their juices
1 4 -ounce jar chopped pimentos (drained)
1 ½ cups shredded cheddar cheese (divided)
½ cup shredded whole milk mozzarella cheese
½ teaspoon ground paprika
½ teaspoon ground cumin
4 cups chopped rotisserie or cooked chicken (or use cooked, shredded chicken)

Steps

Place a rack in the center of your oven and heat to 375°F. Coat a 9x13-inch baking dish with nonstick spray.
Bring a large pot of salted water to a boil. Cook the pasta to al dente according to the package instructions. Drain and return to the pot. Drizzle with olive oil and toss to prevent sticking.
Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and bell pepper and cook, stirring, until beginning to soften, about 5 minutes. Add the garlic and ½ teaspoon salt and cook for 1 minute. Transfer the vegetable mixture to the prepared baking dish.
Return the skillet to medium-low heat and add the broth, milk, and cream cheese. Whisk until the sauce is hot and the cream cheese is melted, about 3 minutes. Add the undrained can of tomatoes, pimentos, ½ cup cheddar, mozzarella, paprika, cumin, and remaining ½ teaspoon salt. Bring to a low simmer and cook, stirring occasionally, until the sauce has thickened, 5 to 7 minutes.
Add the cooked spaghetti, chicken, and cheese sauce to the baking dish with the vegetables. Stir to combine. Top with the remaining 1 cup shredded cheddar.
Bake uncovered until bubbling and golden on top, 20 to 25 minutes. Let cool for 5 minutes before serving.