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Chicken Spaghetti

Chicken Spaghetti, the famed casserole quite popular during the 60s and 70s, is undeniably a big batch of comfort. And what’s not to love? Thin strands of pasta cooked in a rich chicken stock then toss with a medley of vegetables and chunks of chicken all wrapped in a creamy, cheesy sauce.
Cook Time 1 hour
Course Dinner, Lunch, Lunch and Dinner
Servings 6 to 8 servings

Equipment

  • Two stockpots
  • Large baking dish

Ingredients
  

  • 6 to 7 cups chicken stock
  • 3 teaspoons kosher salt, divided
  • 1 pound spaghetti
  • 4 tablespoons butter
  • 2 tablespoon olive oil
  • 1-¾ cup chopped sweet onion, about 1 medium onion
  • ¾ cup chopped red bell pepper, about ½ large pepper
  • ¾ cup chopped green bell pepper, about ½ large pepper
  • 3 cups sliced button mushrooms, one 8-ounce package
  • ½ teaspoon freshly cracked black pepper
  • 4 tablespoons flour
  • ¼ to ½ teaspoon red pepper flakes
  • 1 cup half and half
  • 2 cups chopped fresh tomatoes or 1 can chopped tomatoes, 15-ounces
  • 2-½ cups shredded cheese, white cheddar, fontina or your favorite, one 8-ounce block, divided
  • 3 cups shredded chicken, from 1 roasted chicken

Instructions
 

  • Pour 6 cups of the chicken stock along with 2 teaspoons of the kosher salt into a large stockpot and bring it to a boil over medium heat. Add the spaghetti and the remaining stock if needed to just cover the pasta.
  • Cook for 12 to 14 minutes or until just tender, stirring occasionally.
  • While the stock comes to a boil start the sauce by melting the butter with the olive oil in a separate stockpot or deep pan over medium heat. Add the chopped onions, bell peppers, mushrooms and season with the black pepper.
  • Cook, stirring occasionally until the vegetables are tender, about 10 to 12 minutes.
  • Toss in the flour, ½ teaspoon of the remaining kosher salt and the red pepper flakes then stir to coat the vegetables. Continue cooking for about 3 minutes.
  • Stir in the half and half and cook for about 2 to 3 minutes to thicken slightly. Check for seasoning and add the remaining ½ teaspoon of kosher salt if needed. Combine the sauce with the pasta and chicken stock along with the chopped tomatoes.
  • Remove the pan from the heat and stir in 1-½ cups of the shredded cheese and the chicken.
  • Pour the pasta into a large baking dish that has been coated with a cooking spray. Sprinkle the remaining cheese over the top.
  • Loosely cover the dish with foil and bake in a 350-degree for about 20 to 30 minutes or until hot and the cheese has melted.