Rich and Creamy Chicken Mushroom Spaghetti
Looking for a hearty and satisfying meal that's bursting with flavor? Look no further than chicken spaghetti! This delicious creamy baked chicken and mushroom pasta dish is a blend of tender, juicy chicken, perfectly cooked pasta, and a mouthwatering mushroom sauce that's rich and creamy.
Ingredients
- 3 cups chicken (cooked and shredded)
- 8 ounces spaghetti
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 onion (chopped)
- 8 ounces fresh mushrooms (sliced)
- 1 bell pepper (chopped)
- 1 jalapeno (seeded and chopped)
- 2 cups celery (chopped)
- ¼ cup flour
- 3 cups chicken broth
- 14 ounces canned diced tomatoes (drained)
- 4 ounces mozzarella cheese (1 cup shredded)
- 4 ounces fontina cheese (1 cup shredded)
- 2 ounces asiago cheese (½ cup shredded)
- 1 tablespoon fresh parsley (chopped)
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 ounces parmesan cheese (1 cup)
Instructions
- Preheat the oven to 350º and spray a 9 x 13 baking dish.
- Boil the pasta per directions, drain in colander and drizzle with a little olive oil. Leave it to drain while you are making the sauce.
- In a very large skillet, heat a tablespoon of olive oil and melt butter over medium heat. Add onions and mushrooms and cook until brown, about 5 minutes. Add peppers, and celery and cook until they have softened about 5 minutes.
- Warm up the chicken broth in the microwave for about 30 secons.
- Add flour to the vegetables and cook for about a minute then gradually add the chicken broth stirring until it has slightly thickened, about 5 minutes.
- Add mozzarella, fontina and asiago, saving the parmesan for later. Add tomatoes, parsley red pepper flakes, and salt and pepper. Remove from heat and stir until the cheese has melted.
- Add chicken and drained pasta, stirring until combined with the sauce. Pour it into prepared baking dish.
- Cover with aluminum foil and bake for 30 minutes, until bubbly around the edges. Remove the foil and add parmesan cheese to the top. Return to the oven and bake for an additional 15 minutes.
- Let it sit for at least 15 minutes before serving.
Barbara's Notes + Tips
- Warming the chicken broth helps speed up the cooking process.
- Take out the pasta when it is al dente as it will continue to cook in the oven.
- Let it cool for about 15 minutes before serving.
Nutrition
Calories: 432kcal | Carbohydrates: 32g | Protein: 25g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 1308mg | Potassium: 477mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1326IU | Vitamin C: 29mg | Calcium: 448mg | Iron: 2mg
