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Chicken Spaghetti

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A creamy and comforting chicken spaghetti made with tender chicken, sautéed peppers and onions, and perfectly cooked pasta tossed in a rich homemade cheddar cheese sauce with a mild chili spice.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Halal

Ingredients

  • 2 tablespoons oil (canola, olive, or neutral oil)
  • 1 small onion, finely chopped
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 2 boneless skinless chicken breasts (about 1 pound), cut into small cubes
  • 3 cloves garlic, minced
  • 3/4 teaspoon salt
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups low-sodium chicken broth
  • 1 cup milk or cream
  • 1 cup freshly shredded cheddar cheese
  • 375 grams (13 ounces) spaghetti

Instructions

  1. Cook spaghetti in salted boiling water until al dente. Drain and set aside.
  2. Heat oil in a large skillet over medium-high heat.
  3. Add onion and bell peppers. Sauté 3–4 minutes until softened.
  4. Add cubed chicken and cook until no longer pink and lightly golden.
  5. Stir in garlic, salt, chili powder, and paprika. Cook 1 minute.
  6. Sprinkle flour over mixture and stir until fully incorporated.
  7. Gradually pour in chicken broth and milk or cream, stirring constantly. Bring to a gentle simmer.
  8. Reduce heat and simmer 4–5 minutes until sauce thickens.
  9. Stir in shredded cheddar cheese until melted and smooth.
  10. Add drained spaghetti and toss until fully coated. Serve warm.

Notes

  • Cook pasta al dente to prevent mushy texture.
  • Freshly shredded cheese melts more smoothly.
  • Add extra broth or milk when reheating to loosen sauce.
  • Store refrigerated up to 3 days.
  • Freeze up to 3 months, though pasta may soften slightly.
  • Add cayenne or red pepper flakes for extra heat.

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