- Yield: 1
- Servings: 8
- Prep Time: 15m
- Cook Time: 60m
- Ready In: 1:20 h
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This information is per serving.
Life is a lot easier when you’ve got a great go-to recipe for this classic one-pot Southern dinner. It’s made by mixing spaghetti and chicken with sautéed onion, garlic, bell peppers, and baby Bellas in a creamy cream-and-cheese sauce and then baking it. I usually scrape the mixture into the baking dish, and it’s perfectly lovely, but when I have a little more time, I use tongs to twirl the spaghetti into nests, as shown. This is excellent with green beans or Romaine Salad with Buttermilk Ranch Dressing and Skillet Croutons.
- Vegetable oil spray
- Kosher salt
- 1 pound spaghetti
- 4 tablespoons (½ stick) unsalted butter
- ½ cup diced (¼-inch) white onion
- 1 tablespoon minced garlic
- 1 red bell pepper, finely chopped
- 1 yellow bell pepper, finely chopped
- 1 cup trimmed and sliced (½-inch) baby Bella mushrooms (from 3 ounces untrimmed)
- 1 cup heavy cream
- ½ cup milk
- ½ cup store-bought chicken broth or Homemade Chicken Broth
- One 8-ounce block cream cheese, cut into pieces
- 2 cups grated white Cheddar cheese (about 4 ounces)
- 2 ounces processed cheese, such as Velveeta, cut into 1-inch pieces
- 1 teaspoon freshly ground black pepper
- 2 cups shredded meat from a store-bought rotisserie chicken or Poached Chicken Breast
- 2 tablespoons minced fresh parsley, for garnish
Preheat the oven to 350°F. Spray a 9 x 13-inch baking pan with vegetable oil.
Bring a large pot of generously salted water to a boil. Cook the spaghetti until al dente according to the package directions. Drain thoroughly.
Meanwhile, in a deep skillet, melt the butter over medium heat. Add the onion, garlic, and bell peppers and sauté until tender, about 6 minutes. Add the mushrooms and cook for 2 minutes.
Stir in the cream, milk, broth, cream cheese, 1 cup of the Cheddar, the Velveeta, 1 teaspoon salt (or to taste), and the pepper. Cook, stirring often until the cheese is melted and the sauce is creamy. Add the chicken and spaghetti and toss to coat.
Transfer to the prepared baking pan. (If desired, use tongs to transfer the spaghetti and swirl each new addition to make little nests, as shown.) Top with the remaining 1 cup Cheddar.
Spray one side of a large piece of foil with oil and cover the dish tightly with it. Bake for 20 minutes. Remove the foil and bake until lightly browned 5 to 10 minutes. (Or, if desired, place under a broiler set to high for 5 to 8 minutes to brown; watch so that it doesn’t burn.)
Sprinkle with the parsley and serve.
Store leftovers in a covered container in the refrigerator for up to 3 days.