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Chicken Spaghetti casserole in a dish.

From-Scratch Chicken Spaghetti (No Soup, No Velveeta)

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  • Author: Ben
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Description

This from-scratch Chicken Spaghetti ditches the canned soup and Velveeta for a homemade cheese sauce that’s creamy, flavorful, and satisfying. Tender chicken, Rotel tomatoes, and plenty of melty cheese come together in a baked casserole that’s pure comfort food.

Ingredients

Units Scale
  • 8 ounces dry spaghetti, broken in half
  • 1 pound boneless, skinless chicken thigh, diced
  • 1 small bell pepper, diced
  • 2 Tablespoons olive oil
  • 1/2 teaspoons salt, or to taste
  • 1/4 teaspoons pepper, to taste
  • 3/4 teaspoons garlic powder
  • 1/2 teaspoons onion powder
  • 1/2 teaspons smoked paprika
  • 3 Tablespoons butter
  • 3 Tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 3/4 cup shredded cheddar cheese + 3/4 Cup more for topping
  • 3/4 cup shredded Monterey Jack or Colby Jack cheese
  • 1 (10 Ounces) can Rotel, drained
  • 2 Tablespoons cream cheese (optional)

Instructions

  1. Preheat your oven to 350°F
  2. Grease Baking Dish: Grease an 2 ½ quart baking dish.
  3. Cook the spaghetti: Boil in salted water until just shy of al dente (8 minutes). Drain and set aside.
  4. Heat Oil: While cooking spaghetti, heat oil in a large saute pan over medium-high.
  5. Add chicken and seasoning: Add diced chicken and season with salt, pepper, garlic powder, onion powder, and paprika.
  6. Cook until browned: Cook and stir until chicken is browned and almost cooked through, about 5–7 minutes.
  7. Add bell pepper: Add diced bell pepper and sauté for another 2–3 minutes until slightly softened.
  8. Remove and set aside: Remove everything from the skillet and set aside.
  9. Make the sauce: In the same skillet, melt butter over medium heat.
  10. Make Roux: Whisk in flour and cook for 1 minute.
  11. Whisk in Milk: Slowly whisk in milk and stir constantly until smooth and thickened, 3–5 minutes.
  12. Melt in the cheese Add ¾ cup cheddar, all the Monterey Jack, and cream cheese (if using). Stir until melted and creamy.
  13. Add Rotel: Stir in the can of Rotel.
  14. Return the chicken and bell pepper to the skillet. Mix well and taste for seasoning. If pasta isn’t ready yet, turn to low and stir occasionally. 
  15. Combine with pasta Add cooked spaghetti to the skillet and toss until everything’s coated and combined.
  16. Dump and Bake: Pour the mixture into your baking dish, Sprinkle with remaining shredded cheese, and bake uncovered for 20–25 minutes until bubbly and golden on top.
  17. Cool slightly, then serve: Let it rest 5 minutes before digging in.

Notes

  • fire roasted tomatoes worked well
  • I have used an 8×8 baking dish but it was pretty tight. I am using my 2 ½ Quart Corningware
  • Chicken breast works for the meat, too. Thigh is just a tad better and juicier. 
  • Make sure to use a large sauce pan. Mixing all the ingredients together fills up space!

Find it online: https://ramshacklepantry.com/from-scratch-chicken-spaghetti-no-soup-no-velveeta/