Description
This chicken spaghetti bake is a creamy, cheesy casserole loaded with tender chicken, bell peppers, and bold Tex-Mex spices. A comforting weeknight dinner everyone will love.
Ingredients
8 oz spaghetti (about half a 1 lb box)
2 cups cooked chicken, shredded or cubed
1 Tbsp olive oil
1 small onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 garlic cloves, minced
2 Tbsp all-purpose flour
1 cup chicken broth
1 cup milk
1 cup sour cream
1½ cups shredded Monterey Jack cheese (divided)
1 tsp chili powder
1 tsp ground cumin
Salt and pepper, to taste
2 Tbsp fresh cilantro or parsley, chopped (optional)
Instructions
Preheat oven to 350 °F (175 °C) and grease a 9×13-inch baking dish.
Cook spaghetti until al dente according to package directions; drain and set aside.
In a skillet, heat olive oil over medium heat. Sauté onion and bell peppers for ~5 minutes until softened. Add garlic and cook 1 minute.
Sprinkle flour over veggies, stir, then whisk in chicken broth and milk. Cook until sauce slightly thickens.
Stir in sour cream, 1 cup Monterey Jack, chili powder, cumin, salt, and pepper.
Add chicken and spaghetti, tossing to coat evenly.
Transfer mixture to prepared baking dish. Sprinkle remaining ½ cup cheese on top.
Bake 20–25 minutes until cheese is bubbly. Broil 1–2 minutes if a golden top is desired.
Let rest 5 minutes, then garnish with cilantro or parsley and serve.
Notes
Use rotisserie chicken for quick prep.
Substitute cheddar or Colby Jack for a different flavor.
Add corn and black beans for a southwestern twist.
Opt for Pepper Jack cheese to introduce some heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole, Pasta, Dinner
- Method: Bake, Stove Top
- Cuisine: American, Comfort Food
