Chicken Spaghetti
Published January 16, 2024
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 1 hour 50 minutes
- Prep Time
- 15 minutes
- Cook Time
- 1 hour 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
Kosher salt (such as Diamond Crystal)
Black pepper
8 ounces spaghetti, broken into thirds
4 tablespoons unsalted butter, plus more for greasing
1 small yellow onion, finely chopped
4 ounces white button mushrooms, finely chopped
2 celery stalks, finely chopped
1 medium green bell pepper, finely chopped
2 garlic cloves, minced
¼ cup all-purpose flour
1 cup milk
1 cup low-sodium chicken stock or broth
¼ teaspoon onion powder
¼ teaspoon garlic powder
2 (10-ounce) cans diced tomatoes with green chiles, drained
1 pound cooked chicken, chopped or shredded
2 cups (8 ounces) shredded Cheddar
1 cup (3 ounces) shredded or grated Parmesan
Hot sauce, to taste (optional)
Nutritional analysis per serving (6 servings)
45 grams carbs; 129 milligrams cholesterol; 636 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 16 grams saturated fat; 32 grams fat; 4 grams fiber; 980 milligrams sodium; 42 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees with the rack in the center position. Butter a 9-by-13-inch casserole dish. Bring a large pot of well salted water to a boil. Add the spaghetti and cook until just shy of al dente, about 9 minutes. Drain and transfer to a large mixing bowl.
- Step 2
Meanwhile, in a large pan, melt the butter over medium heat. Add the onion, mushrooms, celery and bell pepper. Cook, stirring occasionally, until softened, 10 to 12 minutes. Add the garlic, season with salt and pepper, and cook, stirring occasionally, for 2 minutes. Stir in 2 tablespoons of the flour until smooth; repeat with the remaining flour, continuously stirring until the flour releases a nutty aroma, about 2 minutes.
- Step 3
Slowly pour in the milk, ¼ cup at a time, stirring continuously so there are no lumps. Slowly pour in the chicken stock, stirring continuously. Add the onion powder, garlic powder, 1 teaspoon salt and ½ teaspoon black pepper. Stir continuously, until thickened, about 5 minutes. Stir in the tomatoes, taste for seasoning and remove from the heat.
- Step 4
Add the saucy vegetable mixture, chicken, 1 cup of the Cheddar and the Parmesan to the spaghetti and toss well to combine. Taste, adjust seasoning, and add hot sauce, if you like. Transfer the spaghetti mixture to the prepared casserole dish, spreading it out evenly and topping with the remaining Cheddar. Bake, uncovered, until the cheese melts and the casserole is bubbling, about 40 minutes. Remove from the oven and let cool for 5 minutes before serving.
To freeze the entire casserole, prepare and assemble in a freezer- and oven-safe casserole dish up to the point of baking. Cool to room temperature, cover with foil and freeze for up to 3 months. Remove cover and bake until warmed through and bubbling, about 45 minutes.
Private Notes
Comments
Cook the spaghetti noodles in chicken broth and then use a cup of that where indicated in the recipe. Elevates the flavor ten-fold
Add sour cream to this. It makes the dis so creamy and smooth and delicious.
Funny, isn't it, how ingredients like onion or garlic POWDER is central to everyday cooking from the Fifties and Sixties. I'm cooking and freezing flat in two-person seal-a-meal servings for easy entree. Thaw in cool water, put in ovenproof dish, top with cheese and heat up good memories. Bring on the Jello Salad!
I see a few comments about King Ranch Chicken. I would suggest Italian tomatoes or plain not Chile or Rotel. I like to add diced carrots and peas to my chicken spaghetti and yes to the mushrooms which aren’t in King Ranch. This recipe gives you a nice cheese sauce, remember to keep your pasta water to adjust your sauce consistency. Good recipe for newer cooks and fabulous base for more experienced ones to make their own. It’s in the sauce. Maybe make extra until you get it right. I had a friend who only thought of lunch lady CS. She was like OMG lol. Miss u Paula.
This tasted great! For a beginner, there is quite a few steps involved and it is inportant to focus at each of them. I was very happy with the taste, it was quite rewarding in the end.
Good but not great, good use of left over chicken and cheese. Very flexible and great to make ahead and freeze in serving portions when you are just too tired to cook.