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cheesy chicken spaghetti recipe
- Total Time: 66 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This cheesy chicken spaghetti features a rich and smoky red pepper cream sauce, making it a comforting and hearty meal perfect for busy weeknights. It’s a family-friendly, budget-conscious dish that delivers big flavor without extensive kitchen time.
Ingredients
- 14 oz spaghetti, cooked to al dente
- 1 lb cooked chicken, shredded
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 0.25 cup all-purpose flour
- 3 cups vegetable broth (or chicken broth)
- 1 cup full-fat milk (or half-and-half)
- 10.5 oz jarred roasted red peppers, drained and pureed
- 1 tsp smoked paprika (pimenton)
- 0.5 tsp dried oregano
- 4 oz full-fat cream cheese, softened
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Salt, to taste
- Black pepper, to taste
- 0.25 cup fresh parsley, finely chopped
- 0.25 tsp red pepper flakes, optional
Instructions
- Prep Your Ingredients: Preheat your oven to 375F (190C) and lightly grease a 9×13 inch baking dish. Cook the spaghetti according to package directions until al dente. Drain well, rinse with cold water, and toss with a tiny amount of olive oil before setting aside.
- Saute Aromatics: In a large, deep skillet or Dutch oven, heat 2 tbsp olive oil over medium heat. Add the finely diced yellow onion and cook, stirring occasionally, until softened and translucent (about 5-7 minutes). Stir in the minced garlic and cook for another minute until fragrant.
- Create the Creamy Sauce: Sprinkle the all-purpose flour over the softened onion and garlic. Cook, stirring constantly for 1-2 minutes, to create a light roux. Gradually whisk in the vegetable broth, then the full-fat milk, ensuring no lumps form. Bring to a gentle simmer, stirring frequently, until the sauce begins to thicken (about 5-7 minutes). Stir in the pureed roasted red peppers, smoked paprika, dried oregano, salt, and black pepper. Continue to simmer for 2-3 minutes to meld flavors. Reduce heat to low, then add the softened cream cheese and whisk until completely melted and smooth. Next, add 1.5 cups of the shredded sharp cheddar cheese and 0.75 cup of the shredded Monterey Jack cheese, stirring until all cheese is melted and the sauce is smooth and creamy. Reserve the remaining cheese for topping. (If the sauce seems too thick, a splash of milk or broth can thin it to your desired consistency.)
- Combine Ingredients: Add the shredded cooked chicken and the prepared spaghetti directly into the sauce in the skillet. Toss gently but thoroughly until all the chicken and spaghetti are evenly coated with the rich, smoky red pepper cream sauce.
- Bake to Golden Perfection: Transfer the entire mixture to your prepared 9×13 inch baking dish, spreading it evenly. Sprinkle the remaining 0.5 cup shredded sharp cheddar and 0.25 cup shredded Monterey Jack cheeses generously over the top. Bake for 25-30 minutes, or until the casserole is bubbling around the edges and the cheese on top is melted and lightly golden brown. Let it rest for 5-10 minutes before serving.
Notes
Use a quality store-bought rotisserie chicken to dramatically cut down on prep time. For a gluten-free dish, swap regular spaghetti for a gluten-free pasta option. For a dairy-free version, use plant-based milk and dairy-free cheese alternatives. A pinch of red pepper flakes or a tablespoon of Dijon mustard can add extra depth to the sauce. Finish individual servings with fresh chopped parsley or chives for brightness. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 49 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 220 g)
- Calories: 550 calories
- Sugar: 10 g
- Sodium: 950 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 110 mg