Chicken Spaghetti
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.
Foto: Well Plated
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)
Steps
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Place a rack in the center of your oven and heat to 375°F. Coat a 9x13-inch baking dish with nonstick spray.
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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.
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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.
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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.
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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.
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Bake uncovered until bubbling and golden on top, 20 to 25 minutes. Let cool for 5 minutes before serving.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (29% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| Nonstick cooking spray | - | - | - |
| kosher salt | 1 teaspoon | - | - |
| whole wheat spaghetti | 12 ounces | - | - |
| olive oil | 1 tablespoon | - | - |
| yellow onion | 1 small | - | - |
| red bell pepper | 1 | - | - |
| arlic cloves | 3 g | - | - |
| low-sodium chicken broth | 1.25 cups | - | - |
| whole milk | 1 cup | - | - |
| cream cheese | 8 ounces | - | - |
| -ounce can diced tomatoes with green chiles in their juices | 1 | Rp 12.000/kg | Rp 1.200 |
| -ounce jar chopped pimentos | 1 | - | - |
| shredded cheddar cheese | 1.5 cups | Rp 30.000/170g | Rp 26.471 |
| shredded whole milk mozzarella cheese | 0.5 cup | - | - |
| ground paprika | 0.5 teaspoon | Rp 40.000/kg | Rp 100 |
| ground cumin | 0.5 teaspoon | Rp 70.000/kg | Rp 175 |
| chopped rotisserie or cooked chicken | 4 cups | Rp 15.000/bungkus | Rp 15.000 |
*Estimated market prices, may vary by region
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