You can't go wrong with this Creamy Chicken Spaghetti recipe. An easy, cheesy pasta bake that's pure comfort food. Make a big batch and enjoy this satisfying chicken casserole!
Cook the spaghetti according to the package instructions (until al dente and still slightly firm). Drain and set aside.
10 ounces spaghetti
In a large skillet over medium-high heat, cook the garlic and bell pepper in the butter until tender. Stir in the flour and Italian seasoning, and cook for 1 minute more.
1 clove garlic, ½ green bell pepper, 1 teaspoon Italian seasoning, 2 tablespoons butter, ¼ cup flour
Stir in the heavy whipping cream, broth, and milk. Bring the pan to a boil, reduce the heat and simmer until it begins to thicken.
½ cup chicken broth, ¼ cup heavy whipping cream, ½ cup milk
Remove the pan from heat and stir in ½ cup of mozzarella until combined. Season with salt and pepper.
1 ½ cups mozzarella, salt and pepper to taste
Stir the spaghetti, chicken, and diced tomatoes into the pan. Spread the mixture into a lightly greased 9x13 baking dish.
2 cups cooked chicken, 14 ounces diced tomatoes
Top with the remaining mozzarella and bake for 15-20 minutes, until the edges are lightly browned and the cheese is bubbly.
Notes
If freezing, line your dish with parchment paper and let it freeze solid, then transfer to a large freezer bag. This frees up your casserole dish.
You can make this with other pastas that you have on hand, such as fettuccine or tubular pasta noodles like penne or ziti.
Storage: Store creamy chicken spaghetti in an airtight container in the refrigerator for 3 days, or freeze for 3 months.