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Chicken Spaghetti
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Ingredients
0 of 16 gathered
Step by step
Method
6 steps
- 1
Heat the oven to 375°F. Boil 12 ounces spaghetti in salted water until 2 minutes shy of al dente. Reserve 1 cup pasta water, then drain.
- 2
Cook 1 diced onion in 2 tablespoons butter or oil over medium heat for 5–6 minutes, until soft. Add 2 minced garlic cloves and stir for 30 seconds.
- 3
Whisk in 2 tablespoons flour and cook 1 minute. Slowly whisk in 2 cups chicken broth and 1 cup milk. Simmer 4–5 minutes, until the sauce coats a spoon.
- 4
Stir in 2 cups shredded cooked chicken, 1 cup shredded cheddar, ½ cup grated Parmesan, ½ teaspoon paprika, and black pepper. Add pasta and enough reserved water to keep it loose.
- 5
Spoon into a greased 9x13-inch baking dish and top with another ½ cup cheddar. Bake 20–25 minutes, until bubbling at the edges and golden on top.
- 6
Rest 10 minutes before serving. The center should be hot and creamy, not watery; add a splash of reserved pasta water when reheating.