Cheesy White Chicken Spaghetti
Baked spaghetti in a cheesy, creamy sauce with peppers, mushroom and chunks of tender chicken. A family favorite!
Servings: 6 -8 servings
Calories: 559kcal
Ingredients
- Non-stick cooking spray
- Salt and pepper to taste
- 16 ounces spaghetti
- 2 tablespoons butter
- 1/2 cup diced onion
- 1 large red bell pepper diced
- 4 ounces sliced fresh mushrooms
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 cup chicken broth
- 8 ounces cream cheese softened and cubed
- 2 cups grated white cheddar cheese
- 4 ounces processed cheese Velveeta
- 2 cups cooked shredded chicken
- Dash of cayenne pepper
Instructions
- Preheat oven to 350 degrees. Spray a 9x13 inch baking pan with non-stick cooking spray.
- Cook spaghetti according to package directions; drain.
- Meanwhile, in a large skillet, melt the butter over medium heat. Add the onion, garlic and red pepper and saute until just tender, 5-6 minutes. Add the mushrooms and cook for 2 minutes more.
- Stir in the heavy cream, milk, broth, cream cheese, one cup of the white cheddar cheese and the Velveeta. Season with salt and pepper to taste. Cook and stir until the cheese are melted and the sauce is smooth. Stir in the spaghetti and chicken and mix well. Stir in the cayenne pepper.
- Transfer to the prepared baking pan. Top with the remaining 1 cup white cheddar cheese.
- Cover and bake for 20 minutes. Uncover and bake about 10 minutes more. Sprinkle with fresh parsley before serving.
Nutrition
Serving: 1g | Calories: 559kcal | Carbohydrates: 26g | Protein: 25g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 637mg | Fiber: 1g | Sugar: 5g