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Baked chicken spaghetti in a skillet with melted cheese and golden top

Chicken Spaghetti

A baked chicken spaghetti with a from-scratch roux sauce and a brownedcheese top, built to avoid the mushy texture most versions end up with.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American, Southern
Ingredients Method Notes

Ingredients
  

  • 12 oz spaghetti broken in half
  • 3 cups cooked chicken shredded
  • 1 tbsp olive oil
  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 1 cup whole milk
  • 1 medium onion diced
  • 1 green bell pepper diced
  • 2 cloves garlic minced
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne optional
  • Salt and black pepper to taste
  • 2 cups sharp cheddar shredded, divided
  • 1 cup Monterey Jack shredded

Method
 

  1. Boil spaghetti 2 minutes short of al dente. Reserve 1 cup pasta water, drain.
  2. Sauté onion and bell pepper in butter, 5 minutes.
  3. Add garlic, cook 30 seconds.
  4. Stir in flour, cook 2 minutes until golden.
  5. Whisk in broth gradually until smooth and thickened, about 3 minutes.
  6. Add milk, paprika, and cayenne, simmer 5 minutes.
  7. Off heat, stir in half the cheddar until melted.
  8. Fold in chicken and pasta, adding reserved pasta water as needed.
  9. Transfer to baking dish, top with remaining cheeses.
  10. Bake uncovered at 350°F for 20 to 25 minutes until golden.
  11. Rest 5 minutes before serving.

Notes

Storage: Refrigerate up to 4 days; reheat with a splash of milk or broth. Freezes up to 2 months, texture softens after thawing.
Allergen note: Contains dairy and gluten. Dairy-free butter and oat milk work for dairy-free; gluten-free spaghetti and flour blend for gluten-free.
Notes: Can be assembled a day ahead and baked cold, adding 10 minutes to bake time.