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Chicken Spaghetti

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This Chicken Spaghetti is creamy, cheesy, and packed with flavor! A family-favorite comfort meal, this dish combines tender chicken, smoky bacon, and a rich, velvety sauce with just the right kick. Perfect for an easy weeknight dinner!

Ingredients

Scale

  1. 8 oz bacon, chopped (½–1 inch pieces)

  2. ½ small onion, diced

  3. ½ yellow or orange bell pepper, diced

  4. 2 cloves garlic, minced

  5. 1 tbsp butter

  6. ¼ cup all-purpose flour

  7. 1 ½ cups chicken broth

  8. 1 tsp Italian seasoning

  9. ½ tsp salt

  10. ¼ tsp black pepper

  11. ½ cup milk

  12. ½ cup cream

  13. 4 oz cream cheese, softened

  14. 10 oz diced tomatoes with green chilies (e.g., Rotel), drained

  15. 8 oz thin spaghetti

  16. 1 ½ cups cooked chicken, shredded

  17. 1 ¼ cups mozzarella cheese, shredded (divided)

  18. 2 tsp fresh parsley, chopped (for garnish, optional)

Instructions

  • Preheat & Cook Pasta:
    Preheat oven to 375°F (190°C). Cook spaghetti al dente or slightly undercooked. Drain and set aside.

  • Cook Bacon & Vegetables:
    In a large skillet or pot, cook bacon until crispy. Remove and set aside.
    In the bacon grease, sauté onion and bell pepper for 5 minutes until soft.
    Add garlic and butter, cooking for 1 more minute.

  • Make the Sauce:
    Sprinkle flour over the vegetables, stirring to coat. Cook for 2-3 minutes.
    Slowly whisk in chicken broth, scraping up any browned bits.
    Stir in Italian seasoning, salt, and pepper.
    Add milk and cream, whisking until smooth.
    Stir in cream cheese (in small pieces) and whisk until fully melted.
    Mix in diced tomatoes with green chilies and ½ cup mozzarella cheese, stirring until melted.

  • Assemble & Bake:
    Stir in shredded chicken, half of the crumbled bacon, and cooked spaghetti. Toss well.
    Transfer to a 10×10-inch casserole dish if your skillet isn’t oven-safe.
    Top with remaining bacon and ¾ cup mozzarella cheese.
    Bake for 15-20 minutes, until cheese is melted and bubbly.

 

  • Garnish & Serve:
    Remove from oven and sprinkle with fresh parsley, if desired. Serve hot.

Notes

  • If you want extra flavor, you can add red pepper flakes for a spicy kick.

  • You can also use a combination of chicken and turkey bacon for a lighter version.

 

  • Leftovers can be stored in the fridge for up to 3 days and reheated in the oven.

Nutrition

Find it online: https://grandmarecipesflash.com/chicken-spaghetti-2/