Chicken Spaghetti Recipe

Cook pasta

Bring a large pot of salted water to a boil. Add the spaghetti and cook until just al dente according to package instructions (usually 8–9 minutes). Drain and toss with 1 tablespoon of butter to prevent sticking. Set aside.

If using raw chicken: poach two boneless skinless chicken breasts in simmering chicken broth or water for 12–15 minutes until internal temperature reaches 165°F (74°C). Let rest, then shred. If using rotisserie or pre-cooked chicken, shred or dice and measure 4 cups.

In a large (12-inch) ovenproof skillet or Dutch oven over medium heat, melt 2 tablespoons of butter. Add the diced onion, bell pepper, and celery. Cook, stirring occasionally, until softened and translucent, about 5–7 minutes.

Add the minced garlic and cook 30–60 seconds until fragrant, stirring constantly to avoid burning. Remove vegetables to a bowl and set aside.

In the same skillet, reduce heat to medium-low and melt the remaining 2 tablespoons of butter. Sprinkle the flour over the melted butter and whisk constantly to form a roux. Cook the roux for 1–2 minutes until it becomes pale golden and loses its raw flour taste.

Gradually whisk in the chicken broth (2 cups) until smooth and slightly thickened. Then whisk in the milk (2 cups) and half-and-half (1/2 cup). Continue whisking and bring the mixture to a gentle simmer; it will thicken further.

Stir in the cream of chicken and cream of mushroom soups until fully combined and smooth. Add the cooked vegetables back into the sauce. Season with 1 teaspoon of the salt, 1/2 teaspoon black pepper, dried thyme, paprika, and the optional hot sauce. Taste and adjust seasoning, reserving the remaining salt and pepper for the pasta mixture.

Preheat your oven to 350°F (175°C).

Add the shredded chicken and cooked spaghetti to the skillet with the sauce. Toss gently to combine and to coat the pasta and chicken evenly. If the mixture seems too thick, add up to 1/2 cup additional chicken broth or milk to reach a creamy but not soupy consistency.

Stir in 1 1/2 cups of the cheddar and the 1 cup Monterey Jack (or mozzarella), reserving the remaining cheddar and the parmesan for topping. Adjust salt and pepper as needed (use the remaining 1/2 tsp salt and 1/4 tsp pepper if required).

Transfer the mixture (if not already in an ovenproof dish) to a greased 9x13-inch baking dish, spreading evenly.

In a small bowl, combine cracker crumbs or panko with the grated parmesan and melted butter; stir to moisten. Sprinkle the remaining shredded cheddar over the casserole, then evenly distribute the crumb mixture on top.

Bake uncovered in the preheated oven for 20–25 minutes until bubbly and the topping is golden brown. For an extra-browned top, place under the broiler 1–2 minutes—watch closely to prevent burning.

Remove from oven and let rest 5–10 minutes before serving to set.