Chicken Spaghetti

Description

Chicken spaghetti is pure comfort food goodness: tender pieces chicken mixed with spaghetti, tomatoes, and peppers in a creamy cheesy sauce.

Aromatics – to add maximum flavor we’re going to use onions, garlic, and a bell red pepper. The onions and pepper add a bit of sweetness and four cloves of garlic add a huge garlicky hit.
Chicken – sliced boneless skinless chicken breast is what I prefer but you can use chicken thighs too. You’ll want to cut the chicken into bite size pieces.
Spaghetti– just regular spaghetti, not the fancy stuff. But if you do want to get the fancy stuff, you’re looking for bronze extruded pasta with a rough surface so that the sauce can cling to it.
Tomatoes – a can of diced tomatoes is going to add some umami.
Milk – this is what’s going to make our sauce nice and creamy without the cream.
Chicken broth – instead of using water, a little bit of chicken broth is going to help our spaghetti cook up with extra chicken flavor.
Cheese – shredded white cheddar (or mozzarella) is stirred into the sauce and layered on top to be baked into a golden brown cheesy crust.

Sauté the aromatics In a dutch oven, melt some butter and sauté onions, diced red bell pepper, and garlic until soft and fragrant.
Cook the chicken. Add sliced chicken and cook until golden.
Stir in the liquids. Stir in diced tomatoes, chicken stock and milk to the pan.
Add the pasta. Add the spaghetti and bring everything to a boil. Turn the heat down to a simmer and cook, tossing occasionally, until the spaghetti is tender and cooked through. If it gets too thick, stir in a bit more chicken stock.
Cheese! Season with salt and pepper and stir in some shredded cheese until melted. Top the casserole with more cheese. Bake.
Bake until bubbly and golden and enjoy!